A little wider than linguine, fresine is a rough, bronze-cut pasta form that sauces really cling to.
Peppe Guida, the chef at Antica osteria di Nonna Rosa in Vico Equense, shows us how to make fresine with a white sauce of cod and walnuts, pecorino cheese, a pinch of chili pepper and lots of parsley. It may seem easy and quick, but that takes nothing away from its wonderful taste!
Did you know that pasta tastes better if it’s stirred into the sauce just a little before its fully finished cooking? Try it, and you’ll see how your pasta absorbs a blaze of flavors.
How It’s Made is a new format for Terra Madre Salone del Gusto 2020. They are accessible for free on this site!
This How it’s made is produced by Pasta di Martino.
Event languages: IT, EN