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pre-soaking pasta

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pre-soaking pasta

lupaglupa | Jan 11, 2008 10:47 AM

In his recent article about Heat in the New York Times Harold McGee advocates pre-soaking dried pasta - much as you would dried beans - to shorten the cooking time. Has anyone ever done this? Not that pasta takes so long to cook but I'm curious. How would this affect the texture and or flavor? If you've tried this please tell how it worked!

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