i usually cook dried pasta with tomato sauce.
but unlike any pasta i have eaten in italian restaurant, my cooked dried pasta with tomato sauce cools down so quickly since replaced in dishes. i mean temps.
i dont know what is the problem. was it because i cook dried pasta even though it's being fully boiled enough? i wonder if that retaurant 's spaggetti is made by fresh pasta.
could anyone give me some tips about how to maintain enough heat on noodles in dish?
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