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Cook Pasta And We'll Reveal Your Best Quality

Let me tagliatelle you something about yourself.


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    Spaghetti

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    Fusilli

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    Rigatoni

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    Farfalle

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    Penne

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    Fettuccine

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    A pot of boiling water, duh.

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    An electric tea kettle — it's fast and easy.

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    A shallow frying pan — it's quicker and it works just as well.

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    A microwave pasta boat — I'm all about convenience.

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    None. I never add salt to my water and it turns out just fine.

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    Just a pinch — I don't want to add too much sodium!

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    One or two tablespoons.

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    A fistful of salt. The pasta needs it! (And it's not like you're actually consuming it.)

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    Nope. It doesn't need anything else!

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    A bit of olive oil to keep the pasta from sticking together.

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    I add some spices to infuse flavor into the pasta (like black pepper or dried basil).

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    Some red wine — have you ever tried boiling pasta in red wine? It's awesome!

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    Nope — why would I?

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    Just a little bit of olive oil to prevent it from sticking together.

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    I season the pasta itself with salt and pepper. (Gordon Ramsay does it, so why wouldn't I?)

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    A few pats of butter.

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