Hi there
Ok so I'm fed up. No pun intended . I made linguini last night and again it turned into one giant congealed mass in the strainer! WHY? How can I stop it from happening?
I normally make pasta as follows: pot of boiling salted water to which has been added 2 T olive oil. Cook pasta. Dump into strainer. Rinse lightly with cold water. Attempt to serve sticky mess!
any ideas? thx
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sticky pasta every time - why???
lilKelBel · 05/07/2007 11:02
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