this post was submitted on 23 Oct 2023
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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.
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?