The combinations of pasta and sauces, throughout 25 years of gastronomic trajectory in the Costa del Sol; as you can imagine they are counted by the dozens. But one thing we can say, there are no pre-established recipes, the views of cooks are fundamental, although there are basic rules.
Stuffed pastas, which leave so much to know on our palate, are perfectly mixed with a little sage butter or very mild tomato sauce. The most common are tortellini or ravioli, but the deepest taste of panzerroti or cappelletti remains to be discovered. A touch of cream is also admitted.
If we are already talking about fresh thin pasta, it is time to opt for a sauce that is also mild, and that lets you imbibe its flavour in your senses. Mixing the wonder of truffles with some butter or parmesan cheese, we give it a touch of the most integral. As for a more consistent pasta, tagliatelle type, you can mix with other strong flavors and leave you a surprising sensation and very close to the ingredients, such as mushroom sauces, mushroom, cheese, cream or ham.
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