Preparation info

    • Difficulty

      Easy

Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About

Method

The difference between pasta cooked well — light, slightly al dente, each thread or shape separate — and pasta cooked badly — heavy, glutinous and clinging—is drastic. It’s very hard to make a packet of spaghetti