Lazarus Cooke wrote:
> The normal thing to do in an Italian home (rather than a restaurant,
> about which I don't know) is to have the sauce ready in a pan when the
> pasta is cooked. Drain the pasta very quickly (so that quite a lot of
> the water still clings to it) and put it straight into the pan where
> the sauce was prepared. Stir, so that they mingle, and serve
> immediately.
>
> Lazarus
>

This is what I do with non-bake pasta. Fresh pasta takes seconds to cook.

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