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corn... potato starch......... WTH?!

Ohh... I know what you did here!

Someone needs to train their LLMs with original italian BESTEMMIE and posted this link to encourage Italian people to write a lot of them.

Smart move :)




Corn and potato starch have almost no flavor and are far easier to use for making Italian sauces than pasta water, which has a far lower starch content.


You can get starchier water by using less water to cook the pasta. I usually do it in my sautee pan, and just barely cover the pasta.


It’s far more technical to do so and produces the same effect




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