...I like Tinkyada best. The caveat with that, is that the organic version of their pasta is something that I won't use. It always overcooks, no matter how short of a time it cooks, which is weird, and doesn't make logical sense.

So, Tinkyada, but the non-organic version.

I cook mine carefully, too. I keep testing it, and take it off when it's al dente, almost a little under, as it keeps cooking when it comes off.

I don't put a lid on it when it's drained. If it's not being added to a dish, I drape a paper towel over the pot/colander. That collects the moisture from the steam.

If adding to sauce, a baked dish, etc. I undercook it, so that the extra cooking in the skillet or baking dish doesn't over-cook it.

Also, I do salt the cooking water.

Ds buys Field Day gf pasta. (I think that they also make a non-gf version.) He doesn't like it more than Tinkyada, but it costs less. I can't speak for it, as I've never eaten it.

I wrote to the company, and they asked me not to eat their pasta, as it's heavily cross-contaminated with allergenic foods.

If you can't find Tinkyada easily, but want to try it, it's almost always a better deal at Vitacost than Amazon, and you can choose to buy a couple of bags vs. 6 or more packs of 1 type.

I get their spaghetti, elbows, rotini - corkscrew type, penne, large shells for stuffing, and lasagna noodles.

Recently, we've been cooking the elbows extra carefully, as they seem to be going from al dente to over-cooked much faster than they used to. But, if watched, and drained at the right time, they are fine, and I use them quite a bit.

A trick for adding to soup is to not cook in the soup. Make the amount that you want for that night as per usual, then everyone add it to their own bowls.

If not over-cooked, leftover pasta can be refrigerated by itself, and reheated in the soup the next day, if you are just heating until hot, and not cooking too long. If not, I just make a little more fresh, and we add to our own bowls as we did the night before.