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 absorpcijo arom in okusov iz omak boste dosegli, če jih po kuhanju še 1–2 min pražite v vroči ponvi brez dodanega olja.