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That typically indicates too small a pot, not enough water for a good water/pasta ratio, unsalted water (salt doesn't just flavor, it raises the boiling point slightly), and the spoon not being wood and/or making sub-optimal contact.
For each 450 grams (~1Lb) of most pastas:
5.5 L (roughly 6 US quarts) capacity pot, filled 3/4ths of the way (you want room for the bubbles trapped in the starches before they boil over).
Salted water.
Do not add pasta until the water is well and truly at a roiling boil (adding the pasta will lower the temperature briefly).
Immediately upon adding pasta, lay a wooden spoon (best material for what we want) diagonally across the top of the pot, directly touching the surface of the water (you want to encourage that as the nucleation site).
Then cook and stir as normal. It can't fail. Physics won't allow it (in standard sea-level atmospheric conditions, I don't know your life).
I'm gonna keep using my method of just... Not filling the pot too full and then boiling the Devil out of it.
Italians would have a field day in my kitchen.
Tap for spoiler
I don't even salt the water half the time ๐คทThis is cool though, really. Thanks for explaining it :)
Wait. Are you holding the wooden spoon all along, or letting it fall into the water? How can you put a wooden spoon across the top of a pot and have it touch the water, without the pot being totally full? I am boggled.
Cooking at elevation has the opposite effect as well. Where I am water boils around 96.6c, so most pastas take the longer time just to get al dente.
I am filing this info away, thank you! I've always wanted to go on a camping spree and with some many mountains I can get to, this will come in handy.