• geoma@lemmy.ml
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    1 year ago

    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.

    • shift_four@sh.itjust.works
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      1 year ago

      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

      • geoma@lemmy.ml
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        1 year ago

        Yeah but also has like another taste (I don’t salt much)… Maybe starch or something?