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You can steam fresh pasta (just made, in dough form) or cooked pasta to reheat it. But trying to steam dry, hard pasta will leave you with a lumpy, gluey mass. We do this all the time, but on a commercial basis. We have a couple of large, industrial (restaurant) size steamers that accept "shipout" pans. We put as much pasta as needed into a pan, add water to just cover, steam it for seven minutes, stir the noodles, steam it for another seven minutes, remove it, add a drizzle of oil (typically EVOO) and strain off the water thru a colander. Perfectly al dente!

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16y ago

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