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Another Argentine invention is ''[[fainá]]'', a type of fugazza made with [[chickpea]] flour (adopted from Spain). During the [[20th century]], people in pizza shops in Buenos Aires, Rosario or Córdoba have commonly ordered a "combo" of ''moscato'', pizza, and ''fainá''. This is a large glass of a sweet wine called [[moscato]] ([[muscat]]), plus two triangular stacked pieces (the lower one being pizza and the upper one ''fainá'').
Nevertheless, the ''[[pasta]]s'' (pasta, always in the plural) surpass pizzas in consumption levels. Among them are ''tallarines'' ([[fettuccine]]), ''ravioles'' ([[ravioli]]), ''ñoquis'' ([[gnocchi]], and ''canelones'' ([[cannelloni]]). They are usually cooked, served, and consumed in Argentine fashion, called ''al-uso-nostro'', a phrase of Italian origin. I think that this food is great to eat.
For example, it is common for pasta to be eaten together with white bread ("French bread"), which is unusual in Italy. This can be explained by the low cost of bread and the fact that Argentine pastas tend to come together with a large amount of ''tuco'' sauce (Italian ''suco'' "juice"), and accompanied by ''[[estofado]]'' (stew). Less commonly, pastas are eaten with a dressing of ''[[pesto]]'', a green sauce based on [[basil]], or ''salsa blanca'' ([[Béchamel sauce]]).
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