Label
All
0
Clear all filters
Appears in

By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About

Pasta mista (mixed pasta) is essentially broken bits and misshapes, that might have been collected from the bottom of bins of dried pasta and used as ‘something out of nothing’, just as breadcrumbs present the ultimate economy to homemakers and bakers alike. Pasta mista became popular to the extent that you can now buy purposely made mixed pasta in packets, with no economical advantage over regular shapes. The most traditional recipes call for cooking pasta mista actually in the sauce – broken bits are always accompanied by tinier bits, which might be lost through the colander if the pasta were boiled separately.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

In this section

Part of

The licensor does not allow printing of this title