Well said about the spaghetti! In Italy no one eats spaghetti in soup unless is an emergency. Indeed they are not meant to have the right texture. Even the old habit to cook store bought pasta in soups is mostly obsolete because of the starch released in the soup. In Italy, we have quite a variety of pasta shapes that are made for soup, but they are generally egg based and preferably fresh and cook very quickly. This sort of pasta, e.g. tagliolini, quadrucci, passatelli, maltagliati, frascarelli, scrippelle, are quite unknown by the wider public because they are rarely served in restaurants. Thanks for another great post!
Well said about the spaghetti! In Italy no one eats spaghetti in soup unless is an emergency. Indeed they are not meant to have the right texture. Even the old habit to cook store bought pasta in soups is mostly obsolete because of the starch released in the soup. In Italy, we have quite a variety of pasta shapes that are made for soup, but they are generally egg based and preferably fresh and cook very quickly. This sort of pasta, e.g. tagliolini, quadrucci, passatelli, maltagliati, frascarelli, scrippelle, are quite unknown by the wider public because they are rarely served in restaurants. Thanks for another great post!
Hi! Odd question, but where did you buy your chopsticks?