Cooked Pasta

One of many different varieties of pasta were added to a pan of boiling water at carefully timed intervals, according to the duration each pasta needed to cook, to be ready to eat at the same moment.

1.

2.

3. Capelli d'angelo;

4.

5. Spaghetti n.3, Lancette;

6. Tagliatelle, Farfalline, Mais Penne, Conchigliette;

7.

8. Caserecce siciliane, Pipette, Bavette, Gomiti rigati, Bucatini n.9;

9. Penne fini, Fusilli, Grattini;

10. Mezze penne, Pipe, Vermicelli, Gnocchetti, Fusilli;

11. Spaghetti n.5, Rigatoni n.89, Penne integrali, Fusilli, Elicoidali;

12. Sedani, Conchiglie rigate, Mezzemaniche rigate, Pennini rigati, Sedanini, Tortiglioni n.83, Sedanini rigati, Gnocchetti sardi;

13. Celentani, Vermicelli, Conchiglioni;

14. Farfalle.

cooked
pasta from marco
paccagnella on Vimeo.