Originally Posted by TromboneAl
Hey, could you or Achiever scan in and post the cooking guide so that us tightwads can experiment with making our own? No, CFB, not with 2x4s and wood with holes in it, I have some microwavable rubbermaid containers that could work fine, assuming the "patented reservoir" isn't really that important.
Al, I can definitely scan in the cooking guide, but I do think this is one time that you might want to just bite the bullet and buy the real thing. Over the years, I've tried to cook pasta in the microwave in every conceivable bowl, Tupperware, bag (really not recommended!), etc. But there is something about the way this FastaPasta thing is constructed (probably that "patented reservoir") that makes it work like a charm. When the water boils, it does not overflow in the microwave, yet the pasta doesn't come out "clumpy" or starchy.
And Nords, yes, the inventor is from Michigan - about 30 miles from where I live. I read about him in a local paper -- he says he was throwing away something like 20 pounds of pasta a day while he was developing this invention; and wore out several microwaves in the process!