http://www.receptus.net/2011/05/04/krasnyj-sous-k-paste/ Всяческие блюда любимому мужу, Кулинарные блюда и рецепты, Авторские блюда Sat, 13 Oct 2012 11:01:00 +0000 hourly 1 http://wordpress.org/?v=4.0 http://www.receptus.net/2011/05/04/krasnyj-sous-k-paste/comment-page-1/#comment-6195 Fri, 03 Jun 2011 18:39:06 +0000 http://www.receptus.net/?p=1872#comment-6195 Интересный рецепт! Попробую в ближайшее время) Ждем новинок, Маша;)

]]> http://www.receptus.net/2011/05/04/krasnyj-sous-k-paste/comment-page-1/#comment-5782 Tue, 10 May 2011 21:57:42 +0000 http://www.receptus.net/?p=1872#comment-5782 yes, my mother in law does so to keep pasta “flowing”.
Another personal hint is to add salt only after water starts boiling again after putting pasta so water temperature is at maximum.
But the true secret is still the sauce

]]> http://www.receptus.net/2011/05/04/krasnyj-sous-k-paste/comment-page-1/#comment-5770 Sat, 07 May 2011 22:23:12 +0000 http://www.receptus.net/?p=1872#comment-5770 Marco , do you mean adding the olive oil since the water has boiled? why not, i’ll try next time:) tnx, i c one chef italiano is already here:)

]]> http://www.receptus.net/2011/05/04/krasnyj-sous-k-paste/comment-page-1/#comment-5769 Sat, 07 May 2011 21:51:42 +0000 http://www.receptus.net/?p=1872#comment-5769 l’olio di oliva si può mettere anche nell’acqua bollente prima di scolare la pasta.

]]> http://www.receptus.net/2011/05/04/krasnyj-sous-k-paste/comment-page-1/#comment-5768 Sat, 07 May 2011 21:36:37 +0000 http://www.receptus.net/?p=1872#comment-5768 Sono sicuro che i cuochi italiani copieranno questa ricetta

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