
[BOR]
0: Safe
1: Posting a link to a website containing tracking isn't great, if contents of the website are behind a paywall maybe copy them into the post
2: Don't promote proprietary software
3: Try to keep things on topic
4: If you have a question, please try searching for previous discussions, maybe it has already been answered
5: Reposts are fine, but should have at least a couple of weeks in between so that the post can reach a new audience
6: Be nice :)

[EOR]
[BOC]
Dried pasta (the kind sold in stores) is just too tough. All you need to do to make good fresh pasta with pomodoro sauce is throw in a good amount of semolina flour with the white flour when you make the pasta. That lets the pasta hold up to the sauce while also retaining its delicacy and flavor. 

I am aware that some sources do argue for dried (i.e. store bought, stored) pasta and for canned tomato sauce. I'd be profoundly skeptical of people who say something that happens to be much easier to do is also better. They're basically either lying or kidding themselves most of the time. (If they said "I don't have time to make pasta, and it's easier to buy it, that's one thing, but they don't they say it's better). The whole recipe/cookbook industry is just chock full of this kind of prevarication and self-deception, endemic in the last 40 or 50 years, since the "convenience" fad started.
[EOC]
