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Anonimo — Mon, 13 May 2013 13:17:24 +0000

La pasta all’amatriciana si prepara esclusivamente con gli spaghetti, conditi con olio, guanciale, pomodoro, pepe e pecorino L’unica variante ammessa è il peperoncino, da solo oppure insieme al pepe. A ROMA piacciono molto i bucatini e quindi adoperano anche questo tipo di pasta, ma quella corta per favore, MAI! La pasta corta è ammessa per la GRICIA e per la CARBONARA, poi il casalino va benissimo, saluti. ORFIS.

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Tiziana tagliaferri — Tue, 20 Nov 2012 08:07:06 +0000

Mi chiamo tiziana e sono una fan della pasta madre.
Ho fattomda poco delle Brioches ripiene di nutella che mi sono venute una meraviglia, sofficissime leggere e profumate. Non ho usato neanche tanto burro, solo 80 gr. su 500 di farina. Se vuoi ti mando volentieri la ricetta.
Ciao tizzy