A top Italian chef has advised to only use a ''small spoon'' of sauce when cooking.
Bizarre on Female First
Giovanni Rana - who has been cooking pasta since the 1960s - has teamed up with his daughter-in-law Antonella Rana to share his culinary secrets.
Antonella told the Mail Online: ''When you have great fresh filled pasta, the flavour is inside. You just need to add a drizzle of extra virgin olive oil and a sprinkle of Parmigiana Reggiano. If you want to enhance the flavour more then use the sauce, but only in a small spoon.
''When you're speaking about fresh pasta tortellini, the filling has its own taste and power, as Italians we try not to cover it too much with the sauce
''In general, the most traditional way to eat fresh filled pasta is to be very respectful of the proportions. The queen is the pasta and the sauce is the tool.''