Anytime I'm making some kind of boxed food with pasta or potatoes it takes 2 or 3 times longer to cook and get soft than instructed. My elevation in no more than 550ft. 11 minute pasta seems to take 25 to 30 minutes. And scalloped potatoes took over an hour.
Is there something in the tap water? Is the dried boxed food too old to absorb water?
?
Scalloped potatoes can take quite a while in the oven if they have not been pre - cooked, but pasta, once put into boiling water shouldn't take longer than 10 - 12 minutes.
It could be your 'elevation'?
?
Pasta needs a rolling boil for the amount of cooking time. So if you are timing from the time you put the pasta in (and knocking down the boil) and don't push the pot to a rolling boil with more heat it could take longer than recommended.
kswck2
Bring the water to a Rolling Boil. Then add salt. Adding salt before boiling will extend the time the water needs to boil and will eventually pit the bottom of the pot.
Your perception of time is skewed. Ever wonder why one minute is 60 seconds, but if you are microwaving something, that 60 seconds feels like 5 minutes?
CrustyCurmudgeon
What texture are you looking for in those starches? I salt a pot of water to taste like ocean, bring it to a boil and drop in the pasta. For spaghetti or linguini, about 9 minutes gives me al dente. Bow ties and shells take about 11 minutes. But if you are expecting really soft pasta, it can take 4 or 5 minutes longer. Potatoes are less predictable. If you are coming from scratch, try boiling medium Russets skin-on for 15 minutes, chilling them the removing the skin and slicing them. They will still pick up the flavors of the dish but will be more tender and retain their substance (mouth feel).
Leafsfan29-Embrace the drought!
Pasta: the water has to come to a boil BEFORE you put the pasta in. Salt the water as it comes to a boil. For al dente cook as directed, for softer cook 2 minute longer than al dente.