Italian Pasta Recipes

Home cooks and chefs today have become more complex than it is in fact authentic Italian recipes. Well, Italian recipes, and can be simple or detailed, practical or wacky and, store bought or home made. But today more than that, you may become Recipes Italian culinary arts in the world's most important, and close to where ever you go you will find an Italian restaurant on the corner of the road.


Instead, today, there are worse questions may be asked to answer for: "you must add the cooking oil to the water?" "How should be well-drained pasta?" Well, I know that someone may be difficult to answer. So let me help you from the beginning, in a case that still do not know today.

Four liters of water for a pound of Italian pasta, a tablespoon of salt, do not add oil to the water, the pasta should still slightly damp when drained.

Now lets move and Italian pasta sauces and determine the best type of tomatoes (tomatoes) for the manufacture of sauces, which is, of course, diced tomatoes packed in water, not puree is the best. When you take a "pesto" It's better to leave the pound for the release of oil, Blanche, garlic, toasted pine nuts. A group of Italian sauces also goes away from cream sauces simple

I hope you enjoy the process of discovering themselves as far as recipes, made at home, as is the case in an authentic Italian restaurant.