Just last year the Italian pasta maker Rustichella d’Abruzzo came out with a spaghetti that actually cooks in just 90 seconds. The pasta is aptly named “Rapida” and, as you might expect, there was just no way that I could not take it for a test boil.
The spaghetti is made in Italy using a special bronze plate that creates a grooved and hollowed-out shape. The thinking here is that the boiling water can penetrate this pasta’s gluten and starch much faster than with other spaghetti. And there’s nothing unusual about the pasta’s makeup; all it’s made from is semolina and water.
Rustichella is a very fine Italian pasta maker, but I was not expecting very much to come of its new and, in my mind, unnecessarily speedy approach to cooking.
But they surprised me. Not only did the Rapida cook in under two minutes but it tasted the way a good pasta is supposed to taste. I tried it plain and with tomato sauce, and enjoyed the flavor both ways.
The only thing I’d caution about is using the Rapida in dishes where pasta water is an ingredient, or where finishing off in a hot pan is crucial. The pasta isn’t in the water long enough to infuse it with any flavor, and additional heat from cooking in the pan is apt to quickly overcook the spaghetti.
If minutes are that important to you, I'd say give the stuff a try.