Lazarus Cooke wrote:
The normal thing to do in an Italian home (rather than a restaurant,
about which I don't know) is to have the sauce ready in a pan when the
pasta is cooked. Drain the pasta very quickly (so that quite a lot of
the water still clings to it) and put it straight into the pan where
the sauce was prepared. Stir, so that they mingle, and serve
immediately.

Lazarus


This is what I do with non-bake pasta. Fresh pasta takes seconds to cook.

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