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  1. I haven't eaten at restaurants a lot, but I've never had pasta here or in Italy that even vaguely "crunches." I cook pasta at home, just until the last tiny white center is gone.
    Any less cooking, and it just tastes like white school paste stuck in my molars.
    I especially like the texture of fresh egg pasta with semolina.
    💋🤌
    Your camerawork and editing are Gorgeous…

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