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In reply to @mcbain
3/21/2023
eunika@eunika
10/10 recommend. Although I still strain and reserve the rest of the starch for the sauce. The reason for that is that I always run pasta for 5 seconds under cold water to make it glossy. It seals it or something (same with gnocchi or pierogi)
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In reply to @eunika
3/21/2023
Alberto Ornaghi@alor
🙈 oh no please don’t put pasta under cold water. Pasta should not be glossy nor cold. Rough pasta is better because it better retains the sauce. If you put pasta under cold water in Italy, they will seize your passport 🤣
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