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Cooking Pasta

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As a general rule, all types of pasta should be cooked in abundant water, and salt added only after the water is boiling (normally, 10g of coarse salt for 100g of pasta). After the water is boiling you should add the pasta and cook until it is "al dente" (see the package for the recommended cooking time). Once cooked, the pasta should be rinsed with cold water to stop the cooking process and then drizzle some olive oil over the pasta and return the pan to a low flame on the stove to keep warm and avoid the pasta "sticking" both together and with the pan.

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