Our pantry

Here you will find some of the Mamma Sina's recipes with useful suggestions to bring to the table the Sorelle Salerno handmade pasta. The first advice of Mamma Sina for all the recipes is always the rule 1 - 100: for every 100 grams of dry pasta to cook, you have to pour a liter of water into the pot and the salt should always be poured after the water has reached boiling and before "lowering / throwing" the dough. This allows the dough to cook uniformly. The pasta should always be drained about a couple of minutes before the cooking time indicated, as it is better to sauté it in the pan with the sauce that has been prepared, in order to obtain an extraordinary well-flavored dish and pasta al dente. Always keep some cooking water which could be used to complete the preparation in the pan. Finally, get mad at taking care of the dishes to amaze your guests, because as Mamma Sina always says "even the eye wants its part".
Penne con nduja

Penne with nduja

The penne are a very versatile type of pasta thanks to their design: the empty center allows to preserve the sauce inside while the outside, being ruled, allows to preserve even more the sauce elevating the feeling of refinement to the palate. Read more

Rigatoni con salsiccia e pecorino calabrese

Rigatoni with sausage and Calabrian pecorino

Rigatoni are a type of tubular paste that varies in length and diameter. One of their characteristics is the presence of ridges on their length that allows to retain the seasoning. Read more

Fusilli con melanzane e salsiccia calabrese

Fusilli with aubergines and Calabrian sausage

Fusilli are a type of pasta with a curled shape and are native to southern Italy. In many cities, even today, they are made by hand by rolling up spaghetti with a wire and then drying them. Read more

Calamarata con ceci al pomodoro fresco

Calamarata with chickpeas and fresh tomatoes

The name calamarata derives from the similarity that this format of pasta has with the squid rings with which it is often seasoned; in the dish on the table it is difficult to distinguish pasta from fish. Read more

Paccheri con porcini

Paccheri with porcini mushrooms

Paccheri are a type of traditional Neapolitan pasta in the form of giant macaroni, generally made with durum wheat semolina. Read more

Pasta e ceci di mamma Sina

Mamma Sina's pasta and chickpeas

The name calamarata derives from the resemblance that this format of pasta has with the squid rings with which often but not always is seasoned, so that when the dish is served on the table it is difficult to distinguish the pasta from the fish. Read more

Linguine con cernia e fiori di zucca

Linguine with grouper and zucchini flowers

Linguine is a type of long pasta made from durum wheat semolina. The length is the same as spaghetti but, rather than having a cylindrical shape, they have a flat appearance. The particular conformation of this type of pasta prefers the combination with sauces and condiments based on fish. In Liguria the typical condiment for the trenette is pesto. Read more

Spaghetti con sugo di baccalà

Spaghetti with codfish sauce

Spaghetti is a particular type of pasta produced exclusively with durum wheat flour and water, with a long and thin shape and a round section. It is distinguished from other similar formats, such as vermicelli, because, compared to the latter, they are drawn with a smaller (caliber) section. Read more

Paccheri con vongole e gamberoni

Paccheri with clams and prawns

Paccheri are a type of traditional Neapolitan pasta in the form of giant macaroni, generally made with durum wheat semolina. The term derives from the ancient Greek and is still used in the Italian language as "pat", that is a slap given open hand, without hostile intentions. Read more

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