Pasta

Fresh pasta  characterizes Ciociaria food. Tagliatelle, which  are always on our tables during our holiday, are less beautiful to see than tagliatelle romagnole but they have a special characteristic: they can retain condiments better than romagnole ones. In addition to the normal size, there is another one, called “fini fini”. You have to use the rolling-pin to make a thin dough layer and you have to cut it in a really thin way. Nowadays, besides egg pasta, fresh pasta is the most traditional  first course made of  water, flour  and salt. If you use the rolling-pin to make a thicker dough than fini fini and you cut it in an inaccurate way, like olive leaves or like fettuccine you will obtain  maltagliati ,tagliolini, sagne and so on. They are cooked with haricot beans,  pork rind, with or without tomatoes and selvatic asparagus as condiment. In the past pasta was a poor dish  but now it is also a refined dish. If you cook  pasta very well your dishes will be unforgettable.