En Italie, ils sont préparés selon

En Italie, ils sont préparés selon différentes recettes traditionnelles, en général sans bouillon, souvent accompagnés d'une sauce tomate et parsemés de fromage râpé (essentiellement du Grana Padano, du parmesan ou du pecorino romano).

Dans les autres pays, ils se préparent aussi selon de multiples variantes de recettes, souvent dictées par la simple recherche de l'originalité ou par la transposition de recettes d'autres types de pâtes. On peut trouver, par exemple, des « spaghetti aux fruits de mer », accompagnés de larges tranches de jambon, sans autre assaisonnement, ou bien des « spaghettis à la bolognaise » (que l'on trouve même vendus en boîtes dans le Nord de l'Europe), contenant une sorte de sauce à la bolognaise et les spaghettis déjà cuits.

D'après la recette de Cyril Lignac, la part idéale pour une personne typique est de 112 spaghettis2.

Results (English) 1:

in Italy, they are prepared according to traditional recipes different, generally without broth, often with tomato sauce and sprinkled with grated cheese (mainly grana padano parmesan or pecorino romano).

in other countries, they also prepared according to multiple variants of revenueoften dictated by the simple search for originality or transposition of revenue from other types of pasta. can be found, for example, "spaghetti with seafood," accompanied by large slices of ham, without any seasoning or the "spaghetti bolognese" (which is even sold in cans in northern europe)containing some sort of sauce and spaghetti bolognaise already cooked.

according to the recipe cyril lignac the ideal unit for a typical person is 112 spaghettis2.

Results (English) 2:

In Italy, they are prepared according to different recipes, generally without broth, often accompanied by a tomato sauce with grated cheese (essentially the Grana Padano, pecorino romano or parmesan).

in other countries, they can be prepared also according to multiple variations of recipes, often dictated by the simple search of originality or the transposition of recipes other types of pasta. We can find, for example, of "spaghetti with seafood", accompanied by large slices of ham, without other seasoning, or "Spaghetti Bolognese" (found same sold in boxes in Northern Europe), containing a kind of sauce Bolognese and spaghetti already cooked.

According to the recipe of Cyril Lignac, the ideal part for a typical person is 112 spaghettis2.

Results (English) 3:

In Italy, they are prepared according to various traditional receipts, in general without stock, often accompanied by a tomato sauce and strewn with grated cheese (primarily of Grana Padano, Parmesan or pecorino romano).

Dans the other countries, they also prepare according to multiple alternatives of receipts,often dictated by the simple research of the originality or the transposition of receipts of other types of pastes. One can find, for example, of the “spaghetti to the seafood”, accompanied by broad ham slices, without another seasoning, or many “spaghettis with the bolognaise” (that one finds even sold out of boxes in the North of Europe),containing a kind of sauce with the bolognaise and the spaghettis already cuits.

According to the receipt of Cyril Lignac, the ideal share for a typical person is of 112 spaghettis2.