Ribbon noodles - have surface recesses to retain sauce at the pasta surface

摘要

The pasta dough, formed into ribbons, has a profiled surface of recesses on both sides of the ribbon noodles, to retain sauce at the noodle surface. The recesses at least partially form passages through the noodles. The recesses at least partially form grooves which deviate from the longitudinal line of the noodles, or have sections which change direction. The receses can be formed between projecting areas on the noodle surface. The recesses are at least mostly displaced from the longitudinal edges of the ribbon noodles, and end at a gap from the edges. ADVANTAGE - The noodle structure holds the sauce used with the dish, esp. for long and narrow noodles, where the sauce would otherwise slip from the polished surfaces.