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How do restaurants cook pasta so fast


There's restaurants and restaurants

I’m not proud to know this. And I would not recommend it to my worst enemy.

As a student, I worked in a London fast food place which was pretty popular among young people. The spaghetti bolognese was actually renowned.

Since the question is about cooking pasta, only two words about the sauce: stretching ingredients.

We boiled the pasta in the morning, drained it and conserved the pasta in buckets filled with ice water. Every time a spaghetti was ordered, one of us grabbed a portion, put a ladle of sauce and a handful of cheap cheese on top, and microwaved it for 3 minutes.

Buon appetito…or not?

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