Ads
related to: adjustable pasta hand cutter
Search results
Results From The WOW.Com Content Network
Operation. A mandoline is used by running a piece of food (with some protection for fingers) along an adjustable inclined plane into one or more blades. On some models vertical blades cut to produce julienne, or a wavy blade is used that produces crinkle cuts. In these models a quarter turn to the food between passes produces dice and waffle cuts.
Spaghetti alla chitarra. Spaghetti alla chitarra (Italian: [spaˈɡetti ˌalla kiˈtarra]), also known as maccheroni alla chitarra, is a variety of egg pasta typical of the Abruzzo region of Italy, with a square cross section about 2–3 mm thick. Tonnarelli are a similar pasta from Lazio, [1] used especially in the Roman cacio e pepe.
Strozzapreti (Italian: [ˌstrɔttsaˈprɛːti]; lit. 'priest choker' or 'priest strangler'[1]: 152 [2]) are an elongated form of cavatelli, or hand-rolled pasta typical of the Emilia-Romagna, Tuscany, Marche and Umbria regions of Italy as well as in the state of San Marino. The name is also used for a baked cheese and vegetable dumpling ...
The pasta is characteristic of the province of Teramo and Pescara, in the Abruzzo region of Italy. [1] These are manufactured by working the dough until it gets a hole in its center. The process requires trained hands that, facing one another, are able to slip into the hole to knead the dough in a circle. This pasta remains relatively unknown ...
Composition and use. Bucatini is a tubed pasta made of hard durum wheat flour and water. Its length is 25–30 cm (10–12 in) with a 3 mm (1⁄8 in) diameter. The average cooking time is nine minutes. [citation needed] In Italian cuisine, bucatini is served with buttery sauces, guanciale, vegetables, cheese, eggs, and anchovies or sardines.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!