Seasoning and dressing

• Warm with boiling water the container which Pasta will be served in and well wipe it before pouring Pasta;
• Add a spoon of olive oil (or a nut of butter) to the just drain Pasta before flavouring it with ragout or vegetable sauce;
• Use only a part of the sauce to flavour Pasta; keep the other in a sauce-boat to be served aside;
• If necessary, add Parmesan cheese only after the sauce has been soaked; better is to serve it aside; Parmesan cheese must be grated at the very moment of its use, so it will keep all its taste;
• Cheese is generally forbidden with fish-based flavoured Pasta (with the exception of few typical dishes);
• Adorn the center of the plate with the base component of the sauce (clams and mussels still in their shell, anchovies fillets, parsley locks, capers, butter curls, vegetables cut at julienne);
• Have always handy an anchovies paste tube, the pepper-mill, some curry, chili, worchester sauce, for flavouring Pasta in a tastier way;
• In the case of baked pasta cover the container with an aluminium sheet, once its surface is grated, to keep Pasta wet;
• Place the container on a fixed place and serve Pasta, according to the shape, with a large spoon or with a flexible spatula;
• Don't serve pantagruelian portions of Pasta; guests can always have some more!