"NEW" PASTA SHAPES

F&B World - - SPECIAL FEATURE -

Be­cause we have been see­ing them an aw­ful lot, spaghetti, linguine, and fet­tuc­cine have be­come the very def­i­ni­tion of old-fash­ioned. Even chefs have taken no­tice; that’s why they’ve browsed through the dic­tionary of pas­tas and are find­ing many more cre­ative shapes and tex­tures to put on their plates.

Have your fill with…

Spinach Gar­ganelli from Grace Park Ca­vatelli Verde with Bolog­nese from M Din­ing Spinach and cheese Pan­sotti from Made Nice Supper Club Lob­ster and Prawns Cap­pel­lacci from Va Bene Crab Mafal­dine from Wild­flour

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