Jefferson Started American Pasta Love and Claiborne Anleitung
The article traces American pasta appreciation to Thomas Jefferson and notes early imports from Naples. It cites a 1792 cookbook reference and gives step by step cooking guidance for spaghetti including water, salt, stirring, al dente testing, stopping the cooking with cold water, and tossing with butter and Parmesan. It ends with subscription details for The Craig Claiborne Journal and a 1873 copyright date.
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