What kind of Italian pasta do you like the most? the question of the week
If seven days ago I asked you about your tastes about the different types of mushrooms and mushrooms, this time my curiosity is focused on the varieties of Italian pasta. You already know that there are fresh pasta and dry pasta, or we also distinguish between long pasta or short pasta, so I want to ask you this question of the week:What kind of Italian pasta do you like the most?
With so many varieties for each of the types, I would like to know if you are more than ravioli or tortellini, if you prefer the spaghetti or noodles, if you are from penne or penne rigatte macaroon, in short, to better know your tastes on the subject.
Analyzing the subject in more detail, we could also distinguish between wheat pasta, whole wheat pasta, egg pasta, stuffed pasta, flavored pasta and a lot of other types. But remember that you have to leave us your opinion directly to Paladar Answers, and not in this post to have all the answers in the same place.
Last week's question: What are your favorite mushrooms?
Last week I asked you about your tastes in terms of mushrooms and fungi and, if possible, I asked you to accompany them in the way you prepare them. In general, chanterelles and boletus have been the mushrooms that you have mentioned the most, with Lapuchera's response being the one that you have valued the most. This is what he told us ...Difficult question, because in the world of mushrooms and fungi as in that of cheeses, each one is different. I stay with the perretxicos or as here in Cantabria we know the mushroom of San Jorge or del Cuco. The peculiarity of this mushroom is its intense aroma of the countryside, like wet sawdust from fresh wood. For me its simplest preparation: extra virgin olive oil, a clove of garlic, a handful of fresh chopped parsley and the mushrooms - we sauté in a very hot cast iron pan and for the dish with a good glass of wine and loaf bread ...
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