Pasta is made from a type of hard wheat called durum wheat, which gives it a very chewy texture that doesn't become soft even after prolonged cooking. This might be precisely what makes pasta so appealing to many people. For Chinese people who are accustomed to soft noodles, a softer texture might be more suitable, and many people encounter the same problem: their pasta never seems to soften no matter how long they cook it. Let's take a look at how to make pasta a bit softer.
The standard method for cooking pasta actually doesn't take very long to soften. Generally, it's cooked in boiling water for under 10 minutes to be al dente, and cooking it for another 5 minutes or so will make it softer. If you find the cooking time too long, you can choose a thinner type of pasta. The packaging usually indicates the thickness and recommended cooking time, with the thinnest types cooking in as little as one to three minutes. The texture of pasta is naturally on the firmer side, so if you prefer a softer texture, it's recommended to choose thin pasta.
Additionally, pasta is traditionally meant to be eaten with a slightly firm bite (al dente). Furthermore, it's related to the quality of the pasta itself. Better quality pasta cooks more evenly, whereas very low-quality pasta might be mushy on the outside while still raw in the center even after half an hour of cooking. Also, there's a little trick to quickly soften pasta. You can try bringing the water to a boil first, adding a small amount of salt, and then adding the pasta. This way, the pasta will be fully softened in about fifteen minutes.