"ViLco" > wrote in message
...
>
>>>> Yes, that's where I learned it. Often we'd take about 8 ounces at a
>>>> time and roll them into "nests" and store in the fridge Pre-cooking
>>>> the pasta has no effect on the final dish. Nobody can tell.
>
>>> Only if everybody is used to eat overcooked pasta, otherwise
>>> everybody can tell.
>
>> Hello? Al dente?? If you know what the **** you're doing you do
>> not get overcooked pasta.
>
> If you know what the **** you're eating you do not eat pre-cooked pasta.
> Plain and simple.

Can't read, Bubba? The poster was making a lot of pasta for a lot of people
and wanted to know how not to overcook it. We'll add imbecile to your
lengthy list of talents.

>> And that is sort of the key to cooking. Knowing what the **** you're
>> doing.
>
> You missed the main point: knowing what the **** you're eating.
> But that doesn't surprise me.

If you can't pre-cook pasta and then warm it up and not have it turn into a
pile of goop, then you have absolutely no business in a kitchen. Have your
mommy hide the sharp knives, too.

Paul