Spaghettoni - Pastificio Cavalieri (4 x 500 g)
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Farfalline is a small version of the bow tie or butterfly-shaped pasta. This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes. 13. Fettuccine - 45 Types Of Pasta
the processing method called ‘Delicate’:the long kneading, the slow pressing, drawing and drying at a low temperature permit to preserve the nutritional values of the durum wheat, its taste and typical flavour and to secure a completely natural consistency; Originally, spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now it is most commonly available in 25–30 cm (10–12 in) lengths. A variety of pasta dishes are based on it, and it is frequently served with tomato sauce or meat or vegetables. 40. Tagliatelle - 45 Types Of PastaIn Italy, spaghetti is generally cooked al dente (Italian for "to the tooth"), fully cooked but still firm to the bite. It may also be cooked to a softer consistency.
The traditional version of the manicotti recipe uses a crêpe instead of pasta tubes to contain the filling, which is similarly covered in sauce and baked. 23. Orecchiette - 45 Types Of Pasta
Spaghetti alla puttanesca – (literally "spaghetti whore-style" in Italian), a tangy, somewhat salty Italian pasta dish invented in the mid-20th century. The ingredients are typical of Southern Italian cuisine: tomatoes, olive oil, olives, capers and garlic.