We’ve all been there: you’re in the middle of preparing a delicious noodle dish, and in a moment of distraction, you let your freshly drained noodles sit for just a little too long. What awaits you upon your return is not a delightful tangle of pasta ready to be sauced, but rather a solid, stubborn mass that’s more reminiscent of a brick than a culinary masterpiece. How did this happen, and more importantly, how can you prevent it?
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