tag:blogger.com,1999:blog-8215952987234403681.post3572883009967135128..comments2007-10-19T08:07:27.901-07:00eatme_delicioushttp://www.blogger.com/profile/14657772782487330009noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-8215952987234403681.post-60944272441359389092007-10-19T08:07:00.000-07:002007-10-19T08:07:00.000-07:00niki: Glad I could help. :)eatme_delicioushttp://www.blogger.com/profile/14657772782487330009noreply@blogger.comtag:blogger.com,1999:blog-8215952987234403681.post-83123982248013714602007-10-13T15:39:00.000-07:002007-10-13T15:39:00.000-07:00Yup. I also thought salt in pasta water meant that the pasta wouldn't stick as much. whoooopsies. Now I know, too!!Nikinoreply@blogger.comtag:blogger.com,1999:blog-8215952987234403681.post-43825735019293924932007-08-14T14:42:00.000-07:002007-08-14T14:42:00.000-07:00doolaik: True but it seems to only last for less than 30 seconds, or rather speed up boiling by that much? I'm not sure though.eatme_delicioushttp://www.blogger.com/profile/14657772782487330009noreply@blogger.comtag:blogger.com,1999:blog-8215952987234403681.post-25956244661855476912007-08-11T19:47:00.000-07:002007-08-11T19:47:00.000-07:00also, salt changes the boiling point of the water, so it'll boil faster. =Ddoolaikhttp://www.blogger.com/profile/00432198354045514485noreply@blogger.comtag:blogger.com,1999:blog-8215952987234403681.post-91446519897989811352007-07-29T09:34:00.000-07:002007-07-29T09:34:00.000-07:00rosa: Thanks! :)<BR/><BR/>ruth: Thanks, I'm really excited to be part of Presto Pasta Nights and will definitely do it again.<BR/><BR/>patricia: I can't think of what mozzarella you might be referring to. Smoked mozzarella would be good in it too I think.<BR/><BR/>valli: I have been to the restaurant, yes. That's where I originally found out about the cookbook! I've only been a couple of times though.eatme_delicioushttp://www.blogger.com/profile/14657772782487330009noreply@blogger.comtag:blogger.com,1999:blog-8215952987234403681.post-58102906781712166272007-07-28T14:41:00.000-07:002007-07-28T14:41:00.000-07:00Love both of these pasta dishes from the Rebar Cookbook. I have never been to the restaurant in Victoria. Have you?Vallihttp://www.blogger.com/profile/10205920305666658534noreply@blogger.comtag:blogger.com,1999:blog-8215952987234403681.post-65623110681096309542007-07-26T01:33:00.000-07:002007-07-26T01:33:00.000-07:00That dish looks delicious! I love paticcio and your version seems really wonderful...Rosa's Yummy Yumshttp://www.blogger.com/profile/04130051839810091958noreply@blogger.comtag:blogger.com,1999:blog-8215952987234403681.post-38406335233596323112007-07-26T04:42:00.000-07:002007-07-26T04:42:00.000-07:00Great post and I'm so glad you chose to share it with Presto Pasta Nights. <BR/><BR/>Like you - I can never have too much flavor - more garlic and more lemon sounds just right.<BR/><BR/>Check back for the roundup tomorrow.Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.comtag:blogger.com,1999:blog-8215952987234403681.post-21819571124651061922007-07-26T07:21:00.000-07:002007-07-26T07:21:00.000-07:00There's nothing stupid here!<BR/><BR/>I used to add oil to the boiling water, but then I read somewhere that it makes no difference - and it's true! I add just salt now.<BR/><BR/>This dish looks delicious! I think that one kind of mozzarella we have here in Brazil would be wonderful in this dish (it's yellow).Patricia Scarpinhttp://www.blogger.com/profile/14025126825422974626noreply@blogger.com