Abstract
There are more than a hundred different shapes and sizes of these farinaceous products which are such a splendid feature of Italian cookery. They are served as a first course, as a main course, or as a garnish with a few fish and many meat dishes, mainly for lunch. Some pastas are used as a garnish in soups, some in sweet milk puddings, and several interesting salads are based on a pasta item.
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© 1989 H. L. Cracknell and G. Nobis
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Cracknell, H.L., Nobis, G. (1989). Farinaceous Dishes — Pastas. In: The New Catering Repertoire. Palgrave, London. https://doi.org/10.1007/978-1-349-20391-8_4
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DOI: https://doi.org/10.1007/978-1-349-20391-8_4
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-43484-0
Online ISBN: 978-1-349-20391-8
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