Dear Friends and Pasta Lovers:

The recipe I am going to reveal to you will cost you a fortune in a fancy Italian restaurant, but, when prepared at home, it is very inexpensive.

Cooking Instructions for any variety of Mr. Goudas Pasta.

The following instructions applies to Mr.Goudas Goudatini, Pastitsioni, Spaghetti, Spaghettini, Linguini, Fusili, Ditali, Penne Rigate, Fettucinni, and Elbows.

Depending upon the number of participants and how much each person eats, the instructions are:

You need 5 to 6 parts or more of water to the amount of pasta.

In a few words the more water, the better the final outcome.

Bring the water to a boil (lots of bubbles and steam).

Add 1 teaspoon Salt and 1 tablespoon Oil to prevent the pasta from sticking together.

Put the pasta into the pot and leave the pot uncovered.

You will notice the pasta dancing around like Fred Astaire and Ginger Rogers. (In case you don't recognise these names we would like to advise you that they were the best dancing couple the world has ever seen!)

Let us synchronize our watches because for the next 9 minutes you will forget the inflation, the recession, the value of dollar, the weather conditions, and the price of rice in China.

You will also observe the Penne rolling over, the Elbows will make a bracelet, the Rotini will spin around in circles, the Rigatoni will become twice-a-toni, and the Goudattini will become your official pasta for the rest of your life.

You will also notice that the water will NOT become cloudy due to the fact that Mr. Goudas Pasta is made from 100% Durum Wheat Semolina and a lot of love.

The alarm is ringing. 9 minutes are up.

Drain the excess water and serve.

Now is the time to dress up your pasta with anything your heart desires.

Pasta Sauce, Meatballs, Shrimps, Fish, Clams, Oysters, Mussels, Parmesan or Romano Cheese and the list goes on.

Be careful on the first bite because you are in for a shock.

Your eyes will roll around in your head, and you will find yourself saying the following:

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Spyros Peter Goudas
Σπύρος Πήτερ Γούδας

Keywords: | PASTA |