[ XXV | Audio ]
[Audio|English]
[Well, more appropriately, it's Engrish:]
Ichi. Fill a large stockpot with water. The more the better; pasta only sticks when cooked in too little water.
Ni. Add salt. Salt makes pasta taste better and won't appreciably increase the sodium level of your recipes. Use 1 teaspoon per gallon of water. At that level, 2 ounces of uncooked pasta, the FDA serving size, absorbs about 20 mg of sodium which is about 1% of the recommended daily sodium intake.
[Audio|Japanese]
What the hell did I just read? What's with all those numbers and measurements?!
[Well, more appropriately, it's Engrish:]
Ichi. Fill a large stockpot with water. The more the better; pasta only sticks when cooked in too little water.
Ni. Add salt. Salt makes pasta taste better and won't appreciably increase the sodium level of your recipes. Use 1 teaspoon per gallon of water. At that level, 2 ounces of uncooked pasta, the FDA serving size, absorbs about 20 mg of sodium which is about 1% of the recommended daily sodium intake.
[Audio|Japanese]
What the hell did I just read? What's with all those numbers and measurements?!