|
PASTA
TYPES (2 of 3)
|
Hospitality
and Catering |
|
has become more
popular in this country over the past
15
years. |
| It can be
made in many shapes and sizes and is
usually made with eggs. |
|
|
Pasta machines are available which allow
you to make spaghetti and noodles easily.
|
 |
|
| Fresh pasta also takes less
time to cook than the dried variety. |
| It is easy to make, costs
little to produce and provides
a nutritious meal when combined
with herbs, tomatoes (and
other fresh vegetables),
sauce and cheese. |
|
 |
The
availability of fresh pasta is now
wide spread and
many different shapes, sizes, colours
and flavours can be purchased. |
| Specialist
producers make a range of fresh pasta,
and many high street supermarkets stock
a good selection of freshly packaged
pasta and pasta products which just need
to have a sauce added (with a few fresh
vegetables) to produce a true Italian
meal. |
|
|
The ease and cheapness of fresh pasta
- coupled with a growing awareness of
quality fresh foods - has encouraged
many chefs to make their own pasta for
filling with traditional classical fillings
or to create new ideas.
|
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