@eirene_belle: It’s my love language, to share it with you. A bowl of fresh pasta for your friends or family, they’ll look at you as if you have just transported them to some narrow, cobblestoned street in Rome or Naples. You don’t need to be an Italian grandma or a Michelin-starred chef to pull it off. It’s easier than you might imagine, and even your first messy attempt will produce some of the best pasta you’ve ever had. There is nothing wrong with dried pasta; drying has been used for centuries as a way of preserving pasta, and the vast majority of pasta consumed around the world—even in most restaurants—is dried. However, fresh pasta has a few discernable advantages over its boxed counterparts. The first is the flavor and consistency of pasta that’s made at home. Even novices will find their pasta dishes significantly improved by fresh pasta. It can elevate the simplest Sunday sauce with a chew and a density that is almost impossible to achieve with boxed noodles. Fresh pasta has a starchiness that helps sauces and cheese emulsify around it, creating a cohesive symphony of flavor with relatively little effort. At times it feels like a cheat code, with the pasta alone doing 90% of the work.

Irene

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Region: RO

Monday 14 October 2024 03:18:18 GMT