
130
ii
0
0
i�
0
0
0
0
0
0
�o
0
0
0
0
0
0
��
�o
0
0
0
0
0
0
0
�
0
0
��
!I
0 0
0 0 0
0 0 0 0
0 0 0
0 0 0 0
H O O 0
= ==
0 0 0 0 0
= = =
@
6) (a
2
0 0 0
0 0 0 0
0 0 0 0 0
0 0 0 0 0 0
0 0 0 0 0
0 0 0 0 0 0
0 0 0 0 0
==
==
==
Capelli d'angelo (ca. 0,6 mm Ø og
spaghetti (ca. 1,5 mm Ø)
Long and thin noodles are best served with light tomato
sauces or with garlic and olive oil. These nestle perfectly
against the pasta. You can refine these sauces with
fresh herbs, very ripe, aromatic tomatoes (diced) and
crispy fried pancetta (bacon).
Spaghettoni (ca. 2,2 mm Ø), Tagliatelle (ca. 11,5 mm)
og Fettucine (5,5 mm)
These types are best suited for very rich sauces with
meat or very hearty, creamy sauces. Thin ribbon noodles
are also aften served with seafood.
In general, one can say: the wider the noodle, the more
substantial the sauce can be.
The pasta form for thick spaghetti can also be used to
make Asian udon noodles.
Penne (ca. 7,5 mm Ø)
Fluted pasta can absorb the sauce even better. They
are therefore highly recommended for thick vegetable
sauces and ragouts. Penne are also great for casseroles
and pasta salads.
Pasta plates (ca. 11 cm)
Pasta plates are the basis for lasagna and for filled pasta
pockets such as tortellini, ravioli, cappelletti. There are
no limits to creativity when it comes to the filIing. Filled
pasta pockets are usually served with a little butter or a
good olive oil and with fresh herbs. Finally, grate some
parmesan or pecorino cheese over it.
NOTE:
Always keep a little cooking water from the pasta to prepare the sauce.
This ingredient gives the sauce a creamy consistency.
It is best to mix the pasta with the sauce immediately after cooking.
The right sauce for pasta: Which matches?
Содержание 61650032
Страница 132: ...132 ...