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Italian typical pasta
The Italian typical pasta is... many of
them! Italy has such a wide food culture that a recipe changes
from city to city, and each one of these are typical; they are
often traditions transmitted from mother to daughter for years
and years.
Here I present you the most typical ones
of the region where I live (Sardinia), and soon I'll be adding
new specialties from other parts of Italy.
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This Italian typical pasta is
still done by hand by some "mammas".
In Sardinia language, they call it
pasta of the fist, as to give its shape they make a
movement with the fist and the thumb against a grater.
It matches a rich tomato sauce,
specially if done with pork sausage or meat. Add a glass
of
Cannonau wine and you'll be delighted. |
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Sardinian pasta "malloreddus"
or "gnocchetti sardi"
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Gnocchetti sardi
500gr/18oz |
€
4,50 |
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This particular pasta has very
ancient origins. It used to be done putting the flour on a table,
then spurting water on it and quickly touching it with the
fingers to make these little balls.
Nowadays it is part of a typical Sardinian
dish, specially cooked with small clams and accompanied by a
fresh glass of good
Vermentino
(Mediterranean white wine). |
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Sardinian typical
"fregola"
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Fregola 500gr/18oz |
€ 4,50 |
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Another typical local recipe is
spaghetti with
bottarga. These cured fish roe are very tasty and
you just need good spaghetti, good
extra virgin olive oil and grated
bottarga to
have it done. |
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Italian spaghetti
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Spaghetti 500gr/18oz |
€
3,00 |
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