[oulipo2]

why would it be a recipe for overcooking pasta when it doesn't even mention cooking time but "check regularly and taste" ?

that's basically what I do

with French quality brands, it's between 9-11 min for dry pasta, when I make my own ravioli, it's more 2-3min

[jsnell]

But what the OP wrote was not "check regularly and taste". They proposed a single timer-based check at one minute less than the time on the box.

That strategy relies on the box being off by at most one minute, so the results from the article seem highly relevant.