I’ve never oiled my pasta water before. It’s really simple: use the minumum amount of water to fully boil the pasta, salt the water, wait until the water comes to a full boil, then put the pasta in, regular spaghetti takes about 6-7 minutes to become al dente.
Oil the pasta after you strain it is the way you prevent it from sticking together.
If you use the minimum and precise amount of water, water will be completely evaporated when pasta is done, so you won’t have to strain. I don’t know why, but this makes pasta so much tasteful.
I’m a swede with fully swedish parents, and I have always lived here, but I’ve always sucked at Swedish, both spelling and vocabulary.
But I’m way better at English, I often use English words because I can’t remember or simply don’t know the Swedish equivalent, and sometimes I just give up and fully use English for whatever I’m trying to explain. I wouldn’t say I’m great at grammar overall, but I’m above average based on how bad most people are.
There was some law in Australia (I believe) that said restaurants had to remove the cost of ingredients that were taken off the order. Someone figured out that you could go to a chain and do what the person in the picture did to get a small amount of money back. I think the loophole was eventually closed.
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