Personally, I'm quite happy cooking my "pasta asciutta" in plenty of boiling salted water; but I'm an old geezer who's always done it that way, and I'd be delighted if someone could show me how the inch of water method works. Have you done it? Love to see some pics!I'm hoping to see entries from folks who have tried the new(?) method of putting pasta ascuitta (dry store-bought) in a pot, covering it with an inch of water and cooking until the water has evaporated. Also, has anyone who has made pasta in a pressure cooker?
As for a pressure cooker: that sounds a bit drastic to me. Pressure cookers are great for cooking stubbornly tough items faster, like chickpeas, beef skirt, pig's trotters, etc. Pasta only takes 5-10 minutes to cook anyway. Why would a pressure cooker help? By the time you've got the pressure up, you could have cooked it normally.