It is not about to provide tips and Tricks for the manufacture of a Pastateigs. This is a unique house number and is part of the Repertoire of the professionals. In these images should be cleaned up with the mistakes of a seemingly simple cooking step range: It comes to pasta cooking.
you might think: For pot with water and put the noodles put in and so long to wait until you are done, you need no instructions? But because they have wrong! How often have you seen someone cook a small pot for Pasta, the wrong Pasta has used the wrong Sauce or no salt? Constantly. Hence, those tips on the noodle are cook to be understood with a wink, but pure Seriously. Especially the Italians is serious with your Pasta.
The Pasta is in Italy, so closely interwoven, like the bratwurst with Nuremberg. And every Italian Region, even claims every Italian mamma has her own Pasta recipe. The pasta is usually prepared from hard wheat semolina and slow dried. The homemade see the not so meticulous and smooth as the industry of pasta. For you to take but Deneme Bonusu the Sauce is much better and convincing in the taste.
The classic pasta dishes
One of the classics among the pasta dishes, the Pasta alla carbonara. Since ever is a fight about who is supposed to have invented the Pasta classics. The Köhler, or the court is created after 1944 from a compound of eggs and Bacon rations of American soldiers with Italian culinary culture? First evidence for the name and recipe of Pasta alla carbonara there are in fact only since the post-war period.
Also, the lasagna is a popular noodle dish. In addition, one of the oldest. Already in the ancient Roman Lagana were eaten, thin pasta sheets. In Germany, we get this as “lasagna al forno” in the Restaurants. Lasagna consists of layers of pasta sheets, is traditionally filled with meat, with a creamy Bechamél Sauce surrounded with Parmesan AU gratin.
Bolo, Pesto, and tomato: The right Pasta for each Sauce Fullscreen
find A fine Italian tomato sauce, fine noodles …
©needs
