There are days when a bowl of pasta is all it takes. Stuff it with good cheese, wrap it in a creamy sauce, finish it with butter at the right moment and suddenly the day looks a little better.
Good pasta knows how to comfort, satisfy and still behave like the opening course of a proper meal. Making it well is an art. Knowing exactly when the sauce clings to the pasta, when the butter has done enough and when the cheese should take over is not something every kitchen gets right.
And if someone nearby starts complaining about calories or carbs, the answer is simple: there is no forgiveness for pasta that saves calories at the expense of butter.
The bottom line is that you do not need to fly to Italy for a proper plate of pasta. You just need to know where to book. From north to south, these are 20 pasta dishes worth trying across Israel.
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