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We were sitting at a table in the town square of Sienna, Italy having drinks. My wife and mother-in-law went off to do some shopping. I wandered off down a narrow street and came to a pasta shop. The interesting thing that might answer some of the question is found there, I think. The wall was covered with cubby holes similar to an old time post office ...


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I make mine and then let it cool in the fridge with the lid off for a few hours. That usually lets the excess water evaporate off and lets the mayo/spices/veggies/pasta/tuna/whatever mix together and absorb with minimal mayo. After a few hours you can add more mayo if needed. Good Luck!


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Two ideas come to mind. First, 'instant' rice or noodles are likely precooked or partially so, or otherwise processed so that cooking isn't required to be digestible (the hot water serving to rehydrate and warm the food instead). It is likely that a longer soak in cold water would be able to rehydrate them, and they would likely be much more digestible ...


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Flavor, that is all. The water left over from boiled pasta tends to have the flavor of the pasta, and a salty flavor. If you season your pasta water with salt, and I always do, why not bring some of that flavor into the sauce you are preparing? Better than just tossing it all down the drain. Does it really matter? No, not really. But, if you want to use ...


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I've not personally tried this with larger quantities, but I have the best success keeping hot pasta non-sticky in smaller quantities (assuming you want to keep pasta and sauce wholly separate) when I do the following three things: Cook in a large amount of water; this will keep the amount of starch in the water down to a bare minimum. After draining, ...


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What I like to do when I'm making pasta and chicken is to first cook the chicken and add the sauce to the chicken. Then I boil the pasta. When I'm ready to serve, I simply serve my pasta on the bottom with the sauce and meat on top. If u want to cook everything together and have leftovers the next day, you can always cook everything the way I said, put some ...


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Pasta does not need glutein. In fact in east plenty of gluten free flours (rice, bean flours) have been used for making noodles without wheat. Oat is one of them, which is traditional for Inner Mongolia (part of China). What I recommend is using enough water - and not necessary eggs att all. Oat has plenty of protein itself and like durum it does not need ...


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I found an extra-yummy recipe for mac and cheese where you put the hot pasta in the casserole, add some butter, mix until it melts, then add the sauce. It's the first recipe I've found where the sauce didn't soaked into the pasta. I wonder if the butter makes a barrier.



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