The best choice is white wine with a fresh and light structure, we recommend some traditional wine from the Campania region. While the pasta is cooking, heat 1 tablespoon of extra virgin olive oil in a sauté pan over medium-high heat. Stir the garlic until fragrant, then remove it from the pan. At Emilia’s we love-soul warming comfort food. Everything we do revolves around the essence of Italian cuisine – freshness and simplicity. We believe Italian pasta should be served in a casual way with the generosity and warm welcome of previous generations. Just as Nonna would have done it. GARLIC– Lightly smashed with the skin on. You need only a subtle aroma, so discard it after, as the recipe suggests.

OIL– The traditional recipe is made with extra virgin olive oil. But of course, is up to you. You can also use normal olive oil, especially if the extra virgin is expensive where you live or not so easy to find. For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour is 100% organic selected in collaboration with their own sustainable producers. Although this is a recipe that has been around for a long time here in Italy, it wasn’t until Stanley Tucci featured it in his travel and food show “Searching For Italy” that it started to have some popularity abroad. Drying: The drying process varies depending on the pasta shapes and occurs at temperatures ranging from 40°C to 55°C for a period between 18 and 60 hours. The drying phase is achieved using static cells. The Pastificio D'Aniello offers products of the highest quality in compliance with the IGP PASTA DI GRAGNANO disciplinary.Eliche get their name from the Italian “elica,” meaning “screw.” This pasta is made from matt, a strong and rich variety of durum wheat. This great research work for raw materials is then enriched by a transformation phase that follows the centenary tradition of the city of Gragnano, that is, high quality durum wheat semolina, bronze drawing and long drying times at low temperatures, characteristics also specified in the IGP specification PASTA OF GRAGNANO.

Now, let’s see how to make this simple, yet amazing zucchini spaghetti. How To Make Nerano SpaghettiTHE DOUGH AND THE MIXING: the durum wheat semolina obtained is mixed with water. The subsequent phase of kneading ensures that the well-worked mixture becomes homogeneous and elastic;

And I am glad he did it! Because you can see how with a few high-quality ingredients you can make an easy and authentic recipe to impress your family and friends.For a taste of the Mediterranean, try combining this pasta with fresh cherry tomatoes, garlic, basil, and extra virgin olive oil. Add a sprinkle of Parmesan cheese to enhance the flavors. EXTRUSION OR DRAWING: drawing is a very important phase to obtain a good quality of the final product. Once the dough is obtained, it is drawn in "dies", that is tools exclusively in bronze, which allow to give the dough a rough surface, determining its shape; Stir ( mantecate) spaghetti thoroughly for one minute or until the cheese has melted and turned into a creamy sauce that perfectly coats the pasta.