I was trained to make pasta by Italians from Roma. Being Canadian, I was surprised that the preference of the Italians was simplicity. And much less sauce than we were lead to believe was traditional. Blanco was a favorite which is olive oil only. When I had my own place and Italians came and they would tell me how they liked it, I knew they liked only a little sauce but no matter what i did, I always gave them too much. A table spoon of tomato sauce? No, too much……
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I was trained to make pasta by Italians from Roma. Being Canadian, I was surprised that the preference of the Italians was simplicity. And much less sauce than we were lead to believe was traditional. Blanco was a favorite which is olive oil only. When I had my own place and Italians came and they would tell me how they liked it, I knew they liked only a little sauce but no matter what i did, I always gave them too much. A table spoon of tomato sauce? No, too much……