Pasta cooking time vs. box instructions I understand that it is hard to define when pasta is properly 'cooked'. It's a subjective topic.

But I think that 'really not cooked enough' is a state that most of use would agree on.

I noticed that regardless of the continent, city, stove type (electric or gas) and pasta type, pasta will never be 'cooked enough to eat' if I follow the time on the box.

I always lived by the sea, at sea level, so I'm assuming all these years, water boiled at the same temperature (100c)

I'd had cooking ranges from high end Viking models to some no name crap ones.

When the box says cook 11min (as in tonight's Barilla Penne Rigate), they start to bee cooked enough to eat at 17min. I never cover the cooking pot, could it be it?

Unless I have a life long curse regarding cooking pasta, why is it that following the box instructions has never resulted in pasta cooked enough in my 30 odd years of cooking them? :)
One very likely explanation: did you start your pasta in cold water? These times are given for pasta that gets immersed in a very large amount of already-boiling water. If you either started from cold, or had a rather crowded pot of pasta (such that the water cooled down when the pasta was added), then the time needed will increase. 

For me personally, using the boiling water method, the times on the pasta box have always been correct.