Draft:WougWougWellWepper
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Last edited by Citation bot (talk | contribs) 27 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]- ^ "Our Reviews | Food Reviewer".
- ^ "The Ethiopian Meal That Blends Spaghetti and Injera".
- ^ Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. National Academies Press (US). 2019. ISBN 978-0-309-48834-1. PMID 30844154.
- ^ "The saucy history of pasta".
- ^ www.seacostonline.com/story/news/local/portsmouth-herald/2008/02/27/the-saucy-history-pasta/52595972007/
- ^ Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. National Academies Press (US). 2019. ISBN 978-0-309-48834-1. PMID 30844154.
- ^ "The Ethiopian Meal That Blends Spaghetti and Injera".
- ^ "Our Reviews | Food Reviewer".