this post was submitted on 05 Dec 2024
57 points (100.0% liked)
Slop.
584 readers
331 users here now
For posting all the anonymous reactionary bullshit that you can't post anywhere else.
Rule 1: All posts must include links to the subject matter, and no identifying information should be redacted.
Rule 2: If your source is a reactionary website, please use archive.is instead of linking directly.
Rule 3: No sectarianism.
Rule 4: TERF/SWERFs Not Welcome
Rule 5: No bigotry of any kind, including ironic bigotry.
Rule 6: Do not post fellow hexbears.
Rule 7: Do not individually target other instances' admins or moderators.
Rule 8: Do not post public figures, these should be posted to c/El Chisme
founded 8 months ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
What but why is anyone handling hot noodles. Just shock them with cold water.
And wash the starch off? That’s what gets the sauce to cling to the noodles.
There isn't much surface starch on the surface of boiled noodles. You've gotta use pasta water! And that won't be enough if you're using typical storebought pasta, which has no coating of flour. You've gotta add a little flour at the beginning if you want to have a starchy water. Or use fresh homemade pasta.
Source: you'll never catch me with an imperfect aglio e olio emulsification.
My job for the last 3 years has been making italian food, and now i know a lot about noodle theory and you are completely correct.