Pasta is just flour that has been moistened. It is while you are putting the broth or sauce on top of the pasta that the flavored and herbed water of the sauce/broth is introduced into your pasta. As a result, your sauce will literally become a part of the pasta itself, and the longer it sits there, the more it will soak in.

A pasta dish is simply a hydrating mixture of wheat and liquid. Once the broth or sauce is ladled onto the pasta, the flavorful and herbed water from the sauce/broth seeps into the pasta. So your sauce truly becomes a part of the pasta itself, and the longer it sits there, the more of it it will incorporate.

How do you cook canned soup noodles that aren’t soggy?

Have you ever eaten a canned soup noodle that wasn’t mushy when you opened it?Cook the noodles until they are VERY al dente with salt and olive oil; maybe 1-2 minutes less than conventional al dente.After that, butter and salt should be applied (or olive oil).

• Make an effort to use pasta made with durumn or semolina flour.
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• I rinse the pasta and toss it with one stick of butter until it is well coated.