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What is the conversion rate between plum tomatoes and “regular” tomatoes?
Thank you for the detailed and informative answer. You've given me everything I need. And yes, I'm making a sauce, and I'll probably used canned tomatoes.
Why do different pasta shapes taste different?
Even if you cook them to the same level, I realize that in a thin pasta will be evenly cooked throughout, while a thick pasta will be more cooked on the surface and less in the interior. Maybe this has an effect.