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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsoz34MkUrGMfbGdPTJN0zP5bgA6xRKC3WL0ue6Am6pOhXvY9H9ZgdNiD5iXXco3iTQVyAwgfpdBzXcu4JUio604bKlM97PnWl3MOYVsEMgkWtQ1UQIPUu_zu_PdBuA4Um1OgaIOzoF8I/s1600/tortellini.jpg)
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHQD_Sg3Asz3XmKor7XQilEWsKnsi_iv7yTfnK0UW3F7OMv-9az-7VnOeI63ZTwtDAV0OIPOmHIaAtQNibrlwdo-9dL4pkQrFRKtx6TA92tizgMx9LnU83PVIR6xQayqj-I7QzR3eQD8/s1600/panzerotti.jpg)
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Si compreu pasta farcida (ravioli, tortellini, tortelloni, cappelletti, panzerotti, agnolotti, etc.), especialment si és fresca (de la que es fa en 5 minuts o menys), probablement us trobareu algunes peces enganxades. Sobretot, no les desenganxeu en sec, perquè es trencaran i quan ho bulliu el farcit s'escamparà per l'aigua, deixant la peça de pasta buida. Enlloc d'això, poseu-les a bullir tal i com estan, i ben aviat, si remeneu suaument, les peces es desenganxaran sense trencar-se.