10 Dec Different types of pasta in Amassame
It is at the bottom of the nutritional pyramid, and in one of the highest positions of our emotional preferences to satisfy our appetite, pasta!
Italians consume 6.5 times per week, a fundamental part of a diet that has led them to be the second country with the healthiest food, only surpassed by Spain, although they do consume it in many types and forms .
Because life can be wonderful beyond macaroni and spaghetti, today we present some of the pasta we make by hand in Amassame
Bucatini
Its name comes from the Italian word “buco” which means hole because, and they are kind of spaguetti with a longitudinal hole through it. Marinates very well with bolognese sauce.
Casarecce
Pasta originates from Sicily, and are short twists of pasta, which appear rolled up on themselves. It combines both with sauces with high cooking times and with fresher sauces like cherrie tomatoes, basil , which is our option for Amassame. You can also add stracciatela
Pappardelle
large, very broad, flat pasta noodles, similar to wide fettuccine. Its name derives from the verb “Pappare” which in Italian means to swallow. Thanks to its wider form it takes more flavor. We serve it with ceps sauce, tender onion and Parmesan
Fusilotti
Pasta with a helical shape, usually about four centimeters that in our case we color with squid ink, and serve with one of our less traditional sauces, mushrooms, spinach, prawns, romesco and spicy oil
Different types of pasta that you can choose from when you visit us!
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