Pasta cooking water?

Question

The water at my house is quite alkaline. When I cook pasta in it, the pasta comes out mushy and sticky, and it's not because I'm overcooking it, because...when I add lemon juice to the cooking water, the pasta cooks normally. Can anyone explain?

Answer 1

Just use bottled water..........

Answer 2

I really don't understand why you are getting such a difference unless acidifying the water allows you to cook it longer without softening. I know with beans they tell you not to add anything acid (like tomatoes) in the recipe until the beans soften or they will stay hard and not seem cooked.

I have very hard water where I live, something like 25 or 26 hardness--it makes the coffee taste terrible too. I don't cook my pasta by the time on the package but start checking it for doneness at least 3-4 minutes before the package says it's done.

I haven't had any problems with mushiness.  Try checking sooner, drain immediately, sauce and eat. Good luck.

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Just read your additional comments.  Excerpted this for you. The link is below. Hope it helps:

Treat hard water with a high pH with an ion-exchange system or the addition of a lime-soda

ash mixture. These processes also can increase the sodium content of the water. Contact your

water well professional or your local or state health department for guidance.

Answer 3

i live in italy.....

USE ONLY BOTTLED WATER (BOILED) AND SALT!!!!

not lemon juice......

no no no no