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Old 12-13-2015, 09:12 PM   #11
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Originally Posted by johnrambo459 View Post
So there is no real recommendation on it? For cooking, that is, not storing.
If you liked the texture better when you cooked it partially dry, do that. Try it completely dry. You may like it even more.

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Old 12-15-2015, 12:08 PM   #12
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I was interested in your topic, and sent a reply. In fact, you can freeze or dry the pasta if you're not going to use it immediately, but if you are, let it dry out a little before you use it like you did. Advice from my chef friend Lorenzo,

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Old 02-26-2016, 08:47 PM   #13
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The reason there are drying racks for pasta.
Yes, I always hang ribbon style pasta on the drying rack for about half hour before cooking.
Otherwise I find it disintergrates far easier in the boiling water.

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