Pressure Cooking Pasta

I tried pressure cooking pasta today. It's a REVOLUTIONARY technique. It took only six minutes under pressure. This is going to be my new go-to method. All you do is cover the dry pasta with water or stock and add a bloop of oil to prevent foaming/ clogging vent pipe and cook under pressure for half the time normally needed. Use SHORT pasta; ziti or twisty pasta not spaghetti, fettuccine or linguini. Have fun!