Pasta components
- Pasta170 g1/3 lb
- chicken stock, or wateras needed
- Saltto taste
Step 3: Simmer the pasta
Add the dried pasta to the pan, along with just enough stock to cover the pasta. It should come to a very quickly.
the pasta until al dente and add more stock as needed if it too fast before the pasta is done.
In the end, the pasta should be cooked through, and the stock should be significantly reduced into a sauce-like consistency.
Step 3: Simmer the pasta
Pasta components
- Pasta170 g1/3 lb
- chicken stock, or wateras needed
- Saltto taste
Add the dried pasta to the pan, along with just enough stock to cover the pasta. It should come to a very quickly.
the pasta until al dente and add more stock as needed if it too fast before the pasta is done.
In the end, the pasta should be cooked through, and the stock should be significantly reduced into a sauce-like consistency.