As for salting, go for around 5-10g of salt per litre: it should be as salty as the sea. Drain the pasta when al dente as it continues to cook post-draining. Smoky, creamy pasta with... · Miso pesto trofie pasta with... · Carbonara |
Некоторые результаты поиска могли быть удалены в соответствии с местным законодательством. Подробнее... |
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