George wrote:
> JeanineAlyse wrote to ask:
> > Question is, can I just put the raw pasta into the soup pot that my
> > slow cooker will become in the morning, to then plug the pot in at work
> > for heating and also cooking this pasta right there within the soup?
> > If it matters, the nameless pasta pieces could be (badly) described as
> > pencil-thick though hollow, and each is about one half inch long.
>
> The usual remedy for saltiness is to add potatoes and it sounds like
> they would be compatible with the other ingredients.
Potatoes cannot be, as I do not have. I am needing to know if cooking
the pasta this way will work, and will it also alleviate some of the
saltiness?
PickyPickyPicky