|
|
|
|
|
|
by vitus
527 days ago
|
|
|
One small clarification: rather than cooking your pasta in less water, the paper actually describes boiling down the pasta water to further concentrate it ("risottata") by reducing its weight by 3x (presumably shifting your starch concentration from 0.5% to 1.5%). That said, as you mention, it's just a lot easier to get the consistency right by adding your own starch in measured proportions. |
|
|