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Cook Pasta And We'll Tell You Your Best Quality

Let me tagliatelle you something about yourself.

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  1. First things first: What shape of pasta will you be cooking?
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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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  2. And how much will you cook?
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    A single 2-ounce serving.
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    Let me live a little — I'm making two servings!
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    About half the box.
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    The entire box — who on earth cooks less than a pound of pasta?!
  3. What will you cook it in?
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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.
  4. And how much salt will you add to the water?
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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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  5. Will you add anything else to the water?
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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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  6. And how soft do you like it?
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    I prefer mine super al dente — basically raw, TBH.
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    I like mine al dente — firm but tender.
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    I like mine pretty soft. I never really got that al dente crap — it's too hard for me.
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    I like mine super soft.
  7. Will you rinse your pasta after cooking it?
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    No, what's the point?
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    Of course I will! What kind of monster doesn't rinse their pasta?!
  8. And will you toss it with anything before adding the sauce?
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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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