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If you use the minimum and precise amount of water, water will be completely evaporated when pasta is done, so you won’t have to strain. I don’t know why, but this makes pasta so much tasteful.
If you use the minimum and precise amount of water, water will be completely evaporated when pasta is done, so you won’t have to strain. I don’t know why, but this makes pasta so much tasteful.
It’s saltier because all the salt you added is now on the pasta instead of a bunch starting in the water and going down the drain when you strain it
Yeah but also has like another taste (I don’t salt much)… Maybe starch or something?