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Harold McGee, author of An Encyclopedia of Kitchen
Science, History and Culture, suggests cooking
pasta in pot of boiling water is unnecessary.
Instead, we should all be making our pasta in a
frying pan Most traditional recipes for making
pasta tell you to start out with lots and lots of
water and heat it up to the boil before you add
the pasta.
It turns out that you don't need to do that. You
can save a lot of time, a lot of water, and a lot
of energy by starting out with cold water and a
frying pan.
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