High.
Today i cooked rotolo. The one i did in the institute i cooked with a (English not my main language) fiber. But in the book it says i can use a film. I used a film in home and made about 6 holes on it.
My rotolo felt dry and a "too much" al dente.
Just want to confirm, should i use a fiber to cook it better?
If i use a film what is the correct way to cook with it?
Whay was the problem.
Thanks.
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