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| From: | davidg (71.56.154.147)
| | Subject: | Water in which pasta is cooked: should it be discarded or reused as a broth? | |
Date: | July 2, 2009 at 9:04 pm PST |
Most pasta cookbooks I see recommend discarding the water in which pasta is
cooked. But I have yet to see a good explanation for this practice. Is there a good nutritional reason for either discarding or reusing the water
used in cooking pasta? Does it matter if the the pasta is whole wheat or not?
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