fromDaily News
23 hours agoThe secret to perfect tortiglioni with peppers and eggplant from a 1929 Italian cookbook
The water must be carefully measured. The calculation is easy: 10 cups of water for every 1 pound of pasta. Add the salt as soon as the water starts to boil. It is important to ensure that the pasta does not overcook, and to remove it from the heat as soon as it reaches the point that cooks call "al dente," which is when the pasta has lost its stiffness but still offers a certain resistance as you bite into it.
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