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
Posted to MM-Recipes Digest V3 #342
From: "Paul A Meadows" <PA_Meadows@msn.com>
Date: Sat, 14 Dec 96 22:01:56 UT
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