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<blockquote data-quote="Welsh Exile" data-source="post: 1098499" data-attributes="member: 82670"><p>I always had you down as a peasant</p><p></p><p>The main reason to do it that way is to ensure you coat the pasta in the sauce and make sure your pasta doesn't all stick together as you finish the cooking of the pasta in the sauce. Once you've removed the pasta from the sauce your usually left with a bit of meat sauce at the bottom that you can evenly distribute between the plates but I generally find the distribution works out pretty even anyway. And yes, you're right, big pan is key here but then I always use a massive pan for my pasta as well as I often find people don't use a big enough pan, and therefore don't have enough water, in their pan when they're cooking the pasta.</p></blockquote><p></p>
[QUOTE="Welsh Exile, post: 1098499, member: 82670"] I always had you down as a peasant The main reason to do it that way is to ensure you coat the pasta in the sauce and make sure your pasta doesn’t all stick together as you finish the cooking of the pasta in the sauce. Once you’ve removed the pasta from the sauce your usually left with a bit of meat sauce at the bottom that you can evenly distribute between the plates but I generally find the distribution works out pretty even anyway. And yes, you’re right, big pan is key here but then I always use a massive pan for my pasta as well as I often find people don’t use a big enough pan, and therefore don’t have enough water, in their pan when they’re cooking the pasta. [/QUOTE]
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