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Gourmet (South Africa) - - HOW TO COOK -

DROP THE PASTA

In a pot of very salty boil­ing wa­ter, cook noo­dles un­til they’re sev­eral min­utes shy of al dente. Trans­fer them to what­ever you’ve got in the pot, along with a ladle­ful of pasta wa­ter. The noo­dles should swim and the liq­uid should be bub­bling.

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