Draft:WougWougWellWepper
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Last edited by 2600:1010:A10D:CE17:9F33:BB01:EDC3:5CF7 (talk | contribs) 10 days ago. (Update) |
Large Pasta is an American dish typically consisting of a flat base of starch and other glucose-prominent ingredients.[1] It is traditionally prepared with pappardelle noodles and served with a heavy topping of flour and a light topping of basil. These unique accessories often produce an interesting, bitter flavor. [2]
The style of pasta most people might refer to as "normal" is an Italian type of food made from a wheat, water, and egg based dough. [3]
The main/visible difference between pasta and Large Pasta is the toppings and food that they are paired with. While pasta might be served with rice flour, legumes, or lentils; Large Pasta is served with potatoes, celery, clam, tomatoes, flour, and basil.
Similar to the difference in toppings, the difference in sauce is another major influence. [4]
References
[edit]- ^ www.seacostonline.com/story/news/local/portsmouth-herald/2008/02/27/the-saucy-history-pasta/52595972007/
- ^ https://www.ncbi.nlm.nih.gov/books/NBK538102/
- ^ https://www.atlasobscura.com/foods/injera-with-spaghetti-ethiopia
- ^ https://food-reviewer.webador.com/our-reviews