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Gourmet (South Africa) - - HOW TO COOK -

START IN A CAST-IRON POT

A big one, so you avoid half-cooked pasta cak­ing onto your stove­top, which can hap­pen eas­ily when sauc­ing with a saucepan. Higher sides mean the pasta won’t flip out as you’re toss­ing – and there’s go­ing to be a lot of toss­ing.

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