that not true, the amount rightof water is required to avoid that the amid lost during the cooking of the pasta stickes to the surface and giving a glue like effec, well this if you use a pasta that has a good quyantity of amid and it’s not a cheap imitation.

You are an idiot. You do not understand the basic principles and chemical process that cooking pasta requires. Do you think that something like that has been done without a reason, go study before write this stuff on the net. What is said in this article instead is perfectly fine as cooking pasta involves rehydrating…