Pasta and sauce marriage
I
Origin
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II
Description
In Italian cooking, pasta and sauce are not separate elements combined on the plate. The pasta is finished IN the sauce — tossed together in the pan with a splash of starchy cooking water to create an emulsified coating that binds sauce to pasta. This is the single technique that most dramatically separates Italian restaurant pasta from home-cooked pasta.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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