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Italian Cooking quick tips for beginers from master chefs
from: David- Good quality ingredients, especially matured parmesan and fresh olive oil are essential.
- Buy pastas with a high gluten content for a firm looking dish.
- Tomato-based sauces are used with Fusilli and Penne while cheese sauces go best with linguine, fettuccini and spaghetti.
- Don't throw away the salt water after boiling the pasta, use it to dilute and flavour the sauces.
- Rub a little olive oil on your palms and smell the aroma. Warm flavourful aroma indicates good quality.
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