Pasta Cooked Risotto Style, or, Yes, Thank You, I Already Read the New York Times!

Hi.

I was thinking about this last night, when my stomach felt jumpy and I needed to pad it with some starch and was cooking whole wheat spaghetti (broken into manageable lengths): I was stirring the pasta as it cooked, and thought, "What if you keep stirring the pasta, as you do risotto? Would it be a globby mess? Should I stop stirring?"

I did. Mostly.

Then the pasta was cooked,and I drained it, and I mixed in some cracker crumbs, ghee, and churna (a mixture of digestive spices; I try to follow an Ayurvedic diet [during non-holiday-food-free-for-all-days, at least], but more on that another time). It wasn't bad.

Anyhoosal, now it's Wed., so I was looking through the Dining & Wine section of the New York Times. And, lo and behold, there's an article and recipe from Mark Bittman about cooking pasta as you would risotto. Crazy, no?