that's pasta
that's pasta
that's pasta
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20 recipes<br />
to enjoy<br />
<strong>pasta</strong><br />
Here below we propose some recipes in their most simple traditional<br />
version, inviting you to try possible variations inspired by your own<br />
creativity.<br />
This is in fact what it takes to really understand what lies behind<br />
the little miracle which is Italian <strong>pasta</strong>.<br />
Before starting the basic recipes, here is some useful information:<br />
• dried <strong>pasta</strong>, which is easy to find in many national markets, is usually made<br />
with hard durum wheat, and if it is of good quality it breaks cleanly, it is yellow<br />
and semi-lucid. The outside rough surface is the result of being worked with<br />
bronze wires.<br />
• an excellent production of dried egg <strong>pasta</strong> exists and even though harder<br />
to find, it is recommended for some of the preparations. The necessary<br />
roughness is obtained through using semolina on the surface in the last working<br />
stage.<br />
• it is essential for the <strong>pasta</strong> to be rough in order to absorb the sauce.<br />
The roughness also allows long <strong>pasta</strong> to be winded around the fork without<br />
making a mess.
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