| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canadian | Pastanoodle | 4 | Servings | |
INGREDIENTS
| 16 | c | Water |
| 4 | ts | Salt |
| 1 | lb | Fresh pasta |
INSTRUCTIONS
Basics for new cooks: In large pot, cover and bring water and salt to full rolling boil. Stir in pasta, separating pieces; return to boil and boil, uncovered and stirring occasionally, for 1-3 minutes or until tender but firm. Drain well. Tip: If a sauce is to be served on pasta, do not rinse. The starch on the surface of the pasta will allow the sauce to cling to the pasta. Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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