Our Secrets to Making Perfect Pasta Every Time

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Ditch the colander, and use tongs or a pasta fork to transfer long pastas directly into the sauce. That way you don’t lose any of that precious starchy cooking water. For short pasta like penne, farfalle or macaroni, you can use a slotted spoon or a spider strainer to fish them out. You won't be able to dump all the pasta in the sauce at once, but this method will really help the sauce stick to the noodles.