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1) Heavily salt your pasta water. Kosher salt is recommended, because it does not contain anti-clumping agents that you do not need in pasta water. The salt will season your pasta, and is a requirement for good tasting pasta. 2) Do not oil your pasta water. Adding oil to your pasta water is largely superficial, and does not really help prevent a boil-over. ...


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Easy....cook per the package instruction, with no oil in water. Drain well through a strainer. Allow to sit in the strainer or in a bowl long enough to allow the moisture to flash off. Your pasta will be sticky and clumpy. To further enhance the effect, refrigerate. Saucing or oil will separate the strands, If you like to eat it that way, there are ...


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One thing to remember with food safety is that questions like "is my food safe/contaminated/edible" can't be answered with a simple yes/no. There's no way to be certain if eating a given food will without question make you sick; even if you were to sample and test for bacteria and toxins, you could simply have missed a contaminated portion, or there might ...


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