For restaurant-quality pasta at home, learning to use pasta cooking liquid to finish the sauce is essential the dissolved starch in the water thickens the sauce while suspending the fat in a cream emulsion that clings to the noodles.
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For restaurant-quality pasta at home, learning to use pasta cooking liquid to finish the sauce is essential the dissolved starch in the water thickens the sauce while suspending the fat in a cream emulsion that clings to the noodles.