PASTA

TAGLIATELLE COM MEXILHOES ERVILHAS E MANJERICAO
SPAGHETTI STIR FRY AND HAMBAGOO
BUCATINI ALLAMATRICIANA
FARFALE COM ABOBORA DO INVERNO E TOMATES
BARBERA
ASTI
ALBA
CORDAS AFIADAS DE FRUTAS
WHOLE WHEAT PASTA
MOLHO VERMELHO
ROMA
LASAGNA
BYE BYE
LOW FAT
HIGH CARBOHYDRATE
RISTORANTE
CHEESE
SEAFOOD
PARA FAZER UM BOM RAGUH
SOMENTE UM SEGREDO
TEMPO
TORTELLINI
ZUCCHINI
RUSTIC WITH A DASH OF SOPHISTICATION
PAPPARDELLE ALLA BOLOGNESE
FRANGO AFRICANO
PEPPERONCINI
POLENTA
GNOCCHI
MACKEREL
I JUST LOVE
MACKEREL
ORATA IN CARTOCCIO
BREAD AND BUTTER PUDDING
LEMONS
UDON
NOSTALGIA
CLASSICOS
PIEDMONT
LOMBARDY
SICILY
NAKED RAVIOLE
EH
AGORA ET TUDO PELADO
TUSCAN MEAT SAUCE
MARINARA
JUST GRATE
PAELLA PASTA
LAMB
FRESH PASTA
DRY PASTA
SLOW FOOD
CARBOHIDRATES ARE UNHEALTHY
PENNE ALLA VODKA
MEU XODOH
A LE HERB CIPOLLINI
NAVEGANDO EM PASTAS
DE PATACAS
E CASACAS
PASTA VESTIDA E AZUL
GENOVA
UMBRIA
PUTANESCA
ANCHOVIES
RISOTTO
VALENTINO
VOCE NAO TEM QUE FALAR CHINES PARA COMPRAR FRUTAS E VERDURAS FRESCAS IN TOWN
SEMOLINA
VIN SANTO
MANGIA
MANGIA
THE CHEF
E-MAIL
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By ALAIN DUCASSE
Published: March 13, 2002
I PREFER dry pasta, macaroni, to fresh noodles. One of my favorites is a short twisted kind called strozzapreti. And I like to cook it the way I learned from the farm families who have mills for pressing olives for oil in rural Liguria on the Italian Riviera. They cook pasta like a risotto. I've been doing it for years now, and I would not cook macaroni any other way.
PESTO
PASTA FOR SUMMER
VALENTINO
SPRING GARLIC BROTH
PORCINI
PIZZA
POTATOES AND PASTA
MORELS
DEHLI
E
AFRODITE
ZEBRADO DE DOURADO E PRETO
ADORO ABACATE
E
TOMATES