Talk:Pasta primavera

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A soffrito is not, as I understand it, a mix of garlic, olive oil, and parmesan cheese. It is a finely chopped mix of onion, celery and carrot, cooked in olive oil and flavoured with garlic. Also, pasta primavera can either be cream based, or tomato based. Beyond those two points, thanks for article.-- hermit

another stupid instruction Wikipedia article, with the requisite second person voice. a new low (Unsigned by 192.249.47.9, June 5)

As it is, the article has little redeeming value, simply because it reads like a recipie and not much else. Past primaera, however, is indeed a common preperation of pasta (at least in certain parts of Europe). If someone batter versed on the subject could pop in a bit about the pasta in culture, the article would be significantly improved. As it is, I am removing the instruction part--a start. Ourai 04:35, 15 June 2006 (UTC)

This is completely inaccurate from an American point of view. Pasta Primavera in the US is universally cream-sauce based. I cannot vouch for the accuracy of the origin story told here http://members.cox.net/jjschnebel/PastaPrima.html, but it does ring true to my impression that what is known as "pasta primavera" on restaurant menus has a 70s feel to it. This article should be deleted if it cannot be fixed.Libraryhead 20:14, 18 April 2007 (UTC)

As a rule of thumb, I'd like to point out that the American interpretation of any given foreign food almost always differs from the original food item; most Italian cuisine (at least that I know of) tends to eschew thick and/or creamy sauces. In any case, I wouldn't pin enough on the legitimacy of the story to use it as a basis for anything, since it doesn't give any sources for its assertions.
As for deleting the article entirely, that seems to be a bit much. Certainly a dish called "Pasta Primavera" does exist; the question you pose deals solely with the food's origin--something that can be added easily enough, if it can be verified. Ourai тʃс 21:30, 20 April 2007 (UTC)

I've removed mention of the sauce altogether, since it varies with the recipe. If we're going to mention sauces, let's cite sources rather than personal experiences. --Ronz 20:59, 3 May 2007 (UTC)

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