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But that Giugiaro's engineering notes on marille would be saying that pasta is random, and nothing could be further from the truth.
Like Giugiaro's concepts for Lamborghini and Bugatti, the marille failed.
January 16th, 2005 at 9:42 pm i dont see what the big deal is about beta i was happy with plus. it dont sound so funky but i guess i’ll see marille leblanc Says:
As far as the requirements, the pasta should not absorb too much sauce; it should increase its volume in water, in the sense that a dish of marille should weigh half a dish of spaghetti; at the dawn of the nouvelle cuisine, it should be decorative, "architectural"; it should, like all pastas, retain the sauce and let the water go; it should then be: "palatable", a technical term which indicates a positive reaction of the mouth to its taste.