Anyone try this method for production? I was just reading about this method in Ideas in Food. They soak the dry pasta for 1 to 4 hours, depending on shape and water temp, in a 4:1 water to pasta ratio. The soaked pasta has a similar texture to the parcooked. The main advantages of the method seem to be, that it doesn't stick together as much when cooked, much easier prep, and it's harder to mess up compared to parcooking. Additionally, they've flavored the soaking water on occasion to good results. Cooking time seems to be the same.