Types of Italian pasta and how to prepare not only deserve a separate article, but a book. One of the classic famous recipes – Pasta Bolognese. The name of the pasta Bolognese received at the place of origin of the city of Bologna, in the Emilia-Romagna: this is where the paste was first prepared in a similar manner.
Pasta – one of the most popular dishes in the world. Such fame this product gives it a long history, rich taste, and most importantly, ease of preparation.
Pasta in Italy is considered the first dish before it is served hot soup instead.
Spaghetti, fettuccine, lasagna, farfalle – all melodic Italian words denoting different kinds of pasta. But back to the pasta Bolognese. This paste is very easy to cook at home – which is why it has become so popular.
In 1891 he published a recipe for meat sauce called “Bolognese”.
The classic recipe for cooking the sauce used beef, tomato paste, red wine, onions, carrots, and sometimes cream. Italian pasta is made from durum wheat. And pasta in our restaurant Quanto Costa is no exception! It is made from Italian flour “Semola” and “Foreign”, only one egg yolks. Freshest pasta is born on our cuisine, does not lose its taste. It requires a lot of attention and is considered the pride of our restaurant!