I recall Marcella Hazan describing spaghettini as being invented for people who love spaghetti but don’t have the teeth to chew it…or something like that. It’s true that Americans prefer long thin pasta because it takes less time to cook.
Paul Ferrari of San Francisco has his chefs dress it with a sauce of mushrooms and asparagus or else with shaved black truffles alone or with bottarga.
Cook it for 5 minutes and then add some of the cooking water to the pan to sauté with a sauce.
Massimiliano at Le Calandre, near Padova, likes to do recipes with delicate sauces also featured on the menu with spaghetti and spaghetti chitarra.
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Cooking Time
5 min. |
Weight
500g |
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