Generally speaking, a dried pasta takes twice the cooking time of its fresh equivalent.
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The water Use one litre of water per 100g of pasta. This is an ad network.
A spaghetti measurer is usually a steel or plastic implement with holes in it the smallest for one serving, the next for two, etc. The saucepan The pan in which you boil the pasta must be large — broad as well as high — because you will be using a lot of water.
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