Mastodon Feed
isagalaev ("Ivan Sagalaev :flag_wbw:") wrote:
Finally got down the process for my cacio e pepe to turn out wonderfully creamy. But the process of generating of lots of starch from pasta had a side effect of also concentrating a lot of salt, so need to adjust.
By the way, here's a straightforward process that makes sense: https://www.youtube.com/watch?v=yqIaJ_CvdEA