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Farinaceous Dishes — Pastas

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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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Copyright information

© H. L. Cracknell and G. Nobis 1989

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