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This protein pasta is the best on the market. Tastes and cooks like real pasta. Never chewy or gummy. Reheats well if you store it in a little of the pasta water. One of the few things we have a subscription for because we eat it so often.
The art of pasta
in 6 easy steps.
Even if you don’t commute on a Vespa, you can still cook like an Italian.
Pasta 101
Step 1
Salt the water
like the sea
Wait for a full boil, then add salt. More than you think.
No, a little more
Pro tip: 2 tablespoons per 12 cups. Yes, really.
Step 2
Drop it like it’s hot
Toss in the pasta. Stir for the first minute to keep
the noodles from attaching.
Step 3
Taste, don’t time
Box says 9–11 minutes, but we trust your bite more than your clock. Aim for that perfect al dente - not crunchy, but firm.
Step 4
Save the magic water
Right before draining, scoop out ½ cup of pasta water.
It’s liquid gold for sauce.
Step 5
Don’t rinse. Ever.
Keep the starch. That’s what makes it Brami.
Step 6
Simmer, swirl, serve
Reunite pasta + sauce in a hot pan. Add a splash of pasta water. Simmer. Swirl. Taste. Serve.
Optional garnish: Pecorino, olive oil drizzle, your best herbs
Watch how perfect pasta is made
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