A better texture for absorbing the aromas and flavors of the sauces can be achieved by frying the pasta in a hot saucepan with no oil for 1-2 minutes after cooking.
Boljšo teksturo za absorbcijo arom in okusov iz omak boste dosegli, če jih po kuhanju pražite še 1-2 min v vroči ponvi brez dodanega olja.