Cooking pasta in a Pressure Cooker

In recent times I'm experimenting with different techniques to cook pasta, the pressure cooker is an inspiration I had from Davide Scabin (link in Italian), even though he's surely not the first one who did it. There is indeed even some, not much, "literature" about it on the web.

After a few tries I still have the following problems:

1) The pasta pieces stick gently one to another, but they cement themselves on the bottom of the pot.

2) The consistency of the pasta is tenacious, very different from the usual one but not necessarily unpleasant.

I was wondering if anybody else had the same results, and is eager to share her solutions to the problems listed above.

Thank you for your attention!