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0143ab93_videojs8_1563605 licensed under gpl3-or-later
Views : 6,766
Genre: Howto & Style
Uploaded At Aug 5, 2021 ^^
warning: returnyoutubedislikes may not be accurate, this is just an estiment ehe :3
Rating : 4.899 (7/270 LTDR)
97.47% of the users lieked the video!!
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User score: 96.20- Overwhelmingly Positive
RYD date created : 2022-01-23T12:42:19.175834Z
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Top Comments of this video!! :3
The traditional italian penne are the the "lisce", the smooth ones. It were introduced in 1865 in Genova when they started to use a patented pasta cutter that allowed to make diagonal cuts of the extruded pasta.
The "penne rigate", the ones with ridges, are an invention of industrial production that allows to get more sauce on the pasta, infact surface roughness and porosity is limited in high speed production, even lower when are used syntetic material instrad of bronze in the extruder.
A high quality "penne lisce" cooks better (it is more uniform) than one with ridges and surface texture and porosity allows the sauce to strick and enter in the pasta.
Most italians will say that they prefer the penne rigate. Most top italian chefs use only "penne lisce".
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Elenco non esaustivo di vari tipi di pasta italiana (Non-exhaustive list of various types of Italian pasta): anelletti, bavette, bucatini, cavatelli, conchiglie, fettuccine, fusilli, fusilli bucati, gnocchetti sardi, linguine, maccheroni, maltagliati, orecchiette, paccheri, pappardelle, pipe, reginette, rigatoni, ruote, sedanini, spaghettini, strascinati, tagliatelle, tagliolini, tortiglioni, trenette, trofie, vermicelli, ziti.
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@luciennedespota909
3 years ago
Love this! Sono pugliese-americana, e tipicamente le orrechiete sono fate in casa. Grazie per la sua gentilezza ed entusiasmo verso questa splendida regione d'italia.
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