Monday, November 8, 2010

Taiarello di trito

What to do with the ragu' alla bolognese I made last week? I decided to test it on this excellent product, which you can purchase at Huber's Butchery. Pasta Giuseppe Cocco is one of the best brands available in Singapore.

This particular pasta is made from "sfoglia di trito", which is a dough that is higher in bran content. It is particularly indicated for rustic sauces due to its enhanced porosity and raw texture.

It was indeed a great match for the bolognese sauce, topped with a sprinkle of Parmigiano Reggiano. I must say that I was impressed a dry pasta could get so close to what feels almost homemade, and in my opinion actually better than homemade pasta, due to the firmer bite.

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