Recipes from the Italian cuisine
(By CELIA TIMMS)
Spaghetti and macaroni are well known in most households, but Pasta, which is an integral part of Italian cuisine, has many more varieties, a few of which are now procurable in our stores. All are basically similar. All must be cooked in boiling, salted water but only until just tender, or as the Italians call it, “al dente.” Some of us are prone to overcook it. Marco Polo is credited with having brought macaroni back from China, so it has been around for some time.
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Press, Volume CXII, Issue 32959, 4 July 1972, Page 5
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93Recipes from the Italian cuisine Press, Volume CXII, Issue 32959, 4 July 1972, Page 5
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