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	<title>Pastanet &#187; Trofie</title>
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	<description>Italian Pasta is very good</description>
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		<title>Tagliatelle (Wide noodles) with Bolognese Sauce</title>
		<link>http://pastanet.com/2009/07/17/tagliatelle-wide-noodles-with-bolognese-sauce/</link>
		<comments>http://pastanet.com/2009/07/17/tagliatelle-wide-noodles-with-bolognese-sauce/#comments</comments>
		<pubDate>Fri, 17 Jul 2009 16:06:39 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bolognese Sauce]]></category>
		<category><![CDATA[carrot]]></category>
		<category><![CDATA[fat bacon]]></category>
		<category><![CDATA[lean ground beef]]></category>
		<category><![CDATA[light cream]]></category>
		<category><![CDATA[Nobile di Montepulciano]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[Parmesan cheese]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Solopaca del Sannio]]></category>
		<category><![CDATA[Tagliatelle]]></category>
		<category><![CDATA[tomato sauce]]></category>
		<category><![CDATA[Trofie]]></category>

		<guid isPermaLink="false">http://pastanet.com/?p=59</guid>
		<description><![CDATA[Bolognese cuisine is one of the finest in Italy. This is a main dish which combines the nutritional properties of meat with the Mediterranean taste of Pasta. What&#8217;s more, this sauce could be also used to toss many kind of homemade Pasta
(see: how to prepare homemade Trofie ).
Time required: 60 minutes
Recommended wine: a strong, dark [...]]]></description>
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		</item>
		<item>
		<title>Pasta with Pesto</title>
		<link>http://pastanet.com/2009/07/17/pasta-with-pesto/</link>
		<comments>http://pastanet.com/2009/07/17/pasta-with-pesto/#comments</comments>
		<pubDate>Fri, 17 Jul 2009 15:19:35 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[fresh basil leaves]]></category>
		<category><![CDATA[large clove garlic]]></category>
		<category><![CDATA[Liguria]]></category>
		<category><![CDATA[Linguine]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[Parmesan cheese]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Pesto]]></category>
		<category><![CDATA[pine nuts]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[Romano cheese]]></category>
		<category><![CDATA[Trenette]]></category>
		<category><![CDATA[Trofie]]></category>
		<category><![CDATA[Vermentino]]></category>

		<guid isPermaLink="false">http://pastanet.com/?p=52</guid>
		<description><![CDATA[Typical of the Genoese cuisine. At present it is appreciated in all Italian regions. According to the Italian tradition, the kind of Pasta used for this recipe is Trenette, similar to Linguine but thinner, or Trofie, a homemade Pasta (see: how to prepare homemade Trofie ).
Time required: 30 minutes

Recommended wine: a dry white, as Vermentino [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Linguine with Walnut Sauce</title>
		<link>http://pastanet.com/2009/07/17/linguine-with-walnut-sauce/</link>
		<comments>http://pastanet.com/2009/07/17/linguine-with-walnut-sauce/#comments</comments>
		<pubDate>Fri, 17 Jul 2009 15:07:02 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Campania]]></category>
		<category><![CDATA[Gorgonzola cheese]]></category>
		<category><![CDATA[homemade Trofie]]></category>
		<category><![CDATA[Italian Mascarpone]]></category>
		<category><![CDATA[Linguine]]></category>
		<category><![CDATA[Locorotondo]]></category>
		<category><![CDATA[Parmesan cheese]]></category>
		<category><![CDATA[Puglia]]></category>
		<category><![CDATA[rural Tuscany]]></category>
		<category><![CDATA[Trofie]]></category>
		<category><![CDATA[walnut kernels]]></category>
		<category><![CDATA[Walnut Sauce]]></category>

		<guid isPermaLink="false">http://pastanet.com/?p=47</guid>
		<description><![CDATA[This easy and fast recipe is typical of rural Tuscany. A very tasty dish, traditionally prepared in winter when the walnuts have been picked up. What&#8217;s more, this sauce could be also used to toss many kind of homemade Pasta (see: how to prepare homemade Trofie ).
Time required: 25 minutes
Recommended wine: a strong and tasty [...]]]></description>
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		<title>Homemade Trofie</title>
		<link>http://pastanet.com/2009/07/17/homemade-trofie/</link>
		<comments>http://pastanet.com/2009/07/17/homemade-trofie/#comments</comments>
		<pubDate>Fri, 17 Jul 2009 15:01:37 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cooking Perfect Pasta]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[homemade kind of Pasta]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Pesto]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[Trofie]]></category>

		<guid isPermaLink="false">http://pastanet.com/?p=45</guid>
		<description><![CDATA[This is a typical recipe of the Genoese cuisine.
Quite easy, it is useful to prepare a savoury homemade kind of Pasta that could be tossed with Pesto (see: how to prepare Pasta with Pesto) or with other sauces (see: how to prepare Bolognese sauce or Walnut sauce ).
Ingredients (four servings):

350 gr. (12 ounces) white flour
Salt

Istruction

Sprinkle [...]]]></description>
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