Q: I am seeing more and more very large dried specialty pastas — ones that are sometimes about two feet long! They look beautiful and I would love to try them at some point but does anyone know how to cook them?
I know that angel hair pasta sits out of the water for 30 seconds and then it softens enough to get pushed into the water, but these look daunting! I’m sure there is a way to cook them without boiling?
Sent by Allison