hey! would hand-blendered tomato sauce make the pasta to be coated brightly reddish?
i use stanislaus alta cucina whole tomato #10.
i think the pasta surface was very brightly coated when cooked in the past.
but this time i made the sauce a bit chunkier.
what do you think?
Updated 4 months ago | 7
Updated 3 months ago | 4
Updated 2 months ago | 2
Updated 1 day ago | 18
Updated 4 months ago | 21