Tried some more sous vide pasta today (while cooking my first King Cake - more on that, later), using 2 ounces of pasta and 3 ounces of water. It was a lot firmer, even after an hour and a half cooking. (I checked it at 45 minutes; not quite to aldente. The starchiness was still a little too overwhelming, even after a rinse in fresh water. And those who have said that the salt intensifies too much in sous vide cooking - I don't think they've cooked pasta. Still pretty bland.