Never put oil in the waterOil keeps the pasta from absorbing the sauceAlso add a little of the pasta water 3 Tbsto the sauceThis helps sauce to adhere to pastaThe best remedy for pasta stickingUse an aluminum stock pot(tall pan)I don't know why but this worksI have using this stock pot for pasta for 40 yearsI've tried stainless, non-stick, etcthey all stickExcept for the Aluminum.1 lbof pasta, 4 qtsof water1TbssaltTurn burner to high,keep it therebring to boil then boil for 3 minutes, add 1 TBS salt, add pastaStir slowly 2 minutes, until the water boilsCook tender enough for a fork to cut through but still a little firm
Hello, Check out the checklist pages belowThey touch on just about everything that you'll need to packHave fun! - Mike
Pants shirts underclothes socks sweatshirts sweatpants tenna shoes turn flops Toiletries pillow blankets computer virus repellent suntan lotion aloe suntan lotion towels cooler chairs flashlight lighter or fits rain coat and umbrella.merely in case mp3 participant transportable DVD participant sport boy blow dryer tent ball cap digital camera and picture camcorder digital camera alarm clock disposable hand wipes bandage's neosporin Plastic silverware paper plates
Aluminum is perfectly safe to cook inAnd unless you cook in cast iron or copper pans, all pans are aluminumStainless steel does not conduct heat, and so aluminum is always addedResearchers have been trying for years to prove a link between aluminum and ailments, but to this day have found noneNot to mention that the anti-persperant we all use (hopefully) is made of aluminumTin foil we wrap our food in? aluminumThe can of peas on the shelf? AluminumThe fact of the matter is this.There is more aluminum in the air we breathe than will ever leech into your food from a spaghetti pot Aluminum is a GOOD feature of a panThe more aluminum in a pan, the better and more evenly it heats.
