Italian Pasta and Sauces, a pleasure that begins with preparation
The preparation of the dough is the beginning of the pleasure of Italian pasta.
First, you need to get to know the principles of the raw materials and the balance between the ingredients. It is possible to personalize the dough using liquids and solids that give a different taste and color.
After kneading it is necessary to let the dough rest so that the ingredients are melted. Only then it is possible to browse and roll out the dough. Tagliatelle, tortelli, pici and all types of fresh pasta should be dried a little before using them.
But waiting times can be spent making the sauce. Also in this case, the wise use of ingredients and the Italian culinary culture manage to transform simplicity into harmony and aesthetics.
For you a selection of photos taken from the last two Master of Italian Pasta and Sauces.