<p>Revising: Emphasizing ideas</p><p>Drawing on the advice in this chapter, rewrite the following paragraph to emphasize main ideas and to de-emphasize less important information. </p><p>In preparing pasta, there is a requirement for common sense and imagination rather than for complicated recipes. The key to success in this area is fresh ingredients for the sauce and perfectly cooked pasta. The sauce may be made with just about any fresh fish, meat, cheese, herb, or vegetable. As for the pasta itself, it may be dried or fresh, although fresh pasta is usually more delicate and flavorful, as many experienced cooks find. Dried pasta is fine with zesty sauces; with light oil and cream sauces fresh pasta is the best choice. There is a difference in the cooking time for dried and fresh pasta, with dried pasta taking longer. It is important that the cook follow the package directions and that the pasta be tested before the cooking time is up. The pasta is done when the texture is neither tough nor mushy but al dente, or “firm to the bite,” according to the Italians, who ought to know.</p>