Much stimulated by Min's mentioning of pasta, I seek from internet some knowledge about the subject.
It is always nice to retain the curiosity of a child.
Italy is a country for pasta - so many names, shapes, flour and modes of manufacturing. Source to go with. Fresh and dry - with or without eggs and naturally dried or machine-dried. People from the northern and central have different likes from those of the southern. Some families run the business for generations.
Imagine some bowtie shapes pasta in an array of colours. Spinach green and squid ink black and the natural wheat white.
In cooking, the Italian expression of "al dente" describes pasta cooked enough to be firm but not soft; resistant to the bite but not hard nor sticky. It is considered to be the ideal form of cooked pasta. Using plenty of salt helps achieve the "al dente".
Yummy food is my salvation. Pleasant companions are unbeatable. 1 + 1 is perfect. Hurray!
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