I like pasta; I like it a lot. Barely a week goes by without at least one pasta dish gracing our dinner table. And therein lies the problem; its very ubiquity. Being seen as a cheap choice, or a quick fix, serve to diminish its lustre and turn it into mid week meal fodder for those times when you can barely be bothered to boil the kettle and pop open a jar of pesto.
My recent trip to Italy served as the perfect opportunity to become acquainted with the simple delights of dough again. Wherever you go, from the high up in the Alps to the heel of the boot, you will find it on every dinner table. It may come in different shapes (or the same shapes with different names), dried or fresh, stuffed or with sauce, but it will always be there, made with an understated love and care that elevates it far above merely flour and water.
Here’s some of the highlights we sampled on our travels in Tuscany, Umbria, Le Marche and San Marino.
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I am passionate about Le Marche Region in Italy, follow me to discover it.
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