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Erschienen in:
1989 | OriginalPaper | Buchkapitel
Farinaceous Dishes — Pastas
verfasst von : H. L. Cracknell, FHCIMA, ACF, G. Nobis, BA (Hons), MSc., MHCIMA
Erschienen in: The New Catering Repertoire
Verlag: Macmillan Education UK
Enthalten in: Professional Book Archive
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There are more than a hundred different shapes and sizes of these farinaceous products which are such a splendid feature of Italian cookery. They are served as a first course, as a main course, or as a garnish with a few fish and many meat dishes, mainly for lunch. Some pastas are used as a garnish in soups, some in sweet milk puddings, and several interesting salads are based on a pasta item.