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I'd like to explain how most large chain Italian restaurants cook their
pasta. I worked at one in and just after college. The restaurant does not
use pots to cook pasta. There is a large (deep fryer looking) machine that
holds hot water all day and gets changed through out the day. The pasta is
placed in a metal strainer (it looks a lot like the ones used with a fryer)
 and put into the water. So at most restaurants that sell a large amount of
pasta, you will not be able to have clean water. Carrabas might be different
but I wouldn't chance it.  If anyone else has worked at a restaurant and has
an opinion on this please speak up, because we've seen how food is really
handled.

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