How to make a delicious pasta dish. Pasta with egg in a frying pan
Many people know how to cook pasta. But not everyone knows what needs to be done so that they do not stick together, but turn out to be very tasty and satisfying. It should be noted that today there are many different ways how to quickly make lunch from pasta... We will present just a few of them.
Boiled classic pasta
The pasta is very satisfying and delicious side dish, which no child or adult will refuse. Moreover, such flour products are universal product... After all, they can be served as a second course along with goulash, fried meat, sausages, sausage, cutlets, meatballs, gravy, sauce, as a first course in the form of milk or meat soup as well as a delicious casserole with eggs.
But before talking about how to cook pasta with meat, you should find out how they generally need to be boiled. So, we need the ingredients:
- drinking water - 2 liters;
- pasta from hard varieties wheat - 3 glasses;
- coarse table salt - add at your discretion (1.5 dessert spoons);
- sunflower oil - 2 large spoons;
- steep boiling water - 2 liters.
Cooking process
It is advisable to make delicious pasta for the second course only from durum wheat. After all, other products may fall apart during heat treatment, as a result of which you get an unpleasant gruel. To prepare lunch, you need to take a large saucepan, pour 2 liters of drinking water there, add salt and put on high heat. After the liquid begins to boil, it should be lowered into it required amount pasta.
After waiting for boiling again, the products need to be mixed with a large spoon. By the way, so that the pasta does not stick together, experts recommend adding a couple of large tablespoons of sunflower oil (you can use butter) to them. However, it is recommended to do this only a few minutes before the immediate switching off of the stove.
Boil the pasta until it is completely soft. As a rule, the preparation time of certain products can always be seen on the outside of the package. If, after boiling, you also need to fry the pasta, then they should be removed from the heat a little earlier.
After the products are completely cooked, they must be discarded in a colander and rinsed under cold water, stirring thoroughly. At the end, the pasta needs to be scalded with boiling water and shake vigorously. Everything, you can serve flour products to the table as a delicious side dish.
Cooking pasta with minced meat
Almost everyone knows about that, in a naval way. After all, this is the popular dish which is not only delicious but also satisfying. So, we need:
- young fat beef - 200 grams;
- white onion - 2 heads;
- sunflower oil - 4 large spoons;
- sea salt, ground pepper - add to taste;
- small carrots - 1 piece;
- any pasta (it is better to take "feathers") - 3 glasses;
- spicy tomato sauce - 2 large spoons.
Preparation of ingredients
Before preparing navy pasta, you should process meat product... To do this, you need to take young fatty beef, wash it thoroughly, cut it into pieces and grind it in a meat grinder along with the heads of white onions. The resulting minced meat must be thoroughly mixed, and then salt and pepper to taste. It is also necessary to peel the carrots in advance and grate them on a coarse grater.
Heat treatment
How to cook navy pasta? Boil flour products for such a dinner in exactly the same way as described above. While the pasta is cooking, you can start frying the minced meat. To do this, you need to take a deep saucepan, pour a little sunflower oil into it, and then lay out the meat product and grated carrots. After mixing all the ingredients together, they should be cooked until the moisture has completely evaporated. Next, add a few tablespoons of tomato sauce to the fried minced meat. After obtaining a homogeneous and crumbly mass, boiled pasta should be added to the finished meat and thoroughly mixed. At the end, the dish needs to be slightly warmed up, laid out on plates and served with fresh vegetables and greens. Bon Appetit!
Dairy pasta: recipes
Surely many people remember how in kindergarten or at school we were given milk soup with pasta or spaghetti. It should be noted that the preparation of such a first course does not take much time and effort. In this regard, you can do it at least every day. For this we need:
- fresh fat milk - 1 liter;
- durum wheat pasta - 2 cups;
- fine salt - add to taste;
- granulated sugar - 2/3 of a large spoon;
- butter - dessert spoon;
- drinking water - 2 liters.
Decoction of flour products
Before preparing milk pasta, boil them as described just above. However, add to boiling water sunflower oil and no salt is required. Products should be cooked until half cooked, and then discarded in a colander and rinsed thoroughly under cold water.
Making milk soup
After the pasta is ready, you can immediately start making the soup. To do this, take a large saucepan and pour the required amount of milk into it. After waiting for a boil, you need to put all the pasta into the liquid, add salt and sugar to them, and then mix thoroughly and cook until the products are completely soft (about 2-3 minutes). In conclusion milk soup should be removed from heat and added a small amount butter... Next, the pan must be tightly closed and kept in this state for about 2 minutes.
How to properly serve
Prepared milk soup should be poured into deep bowls and served hot along with sandwiches made from white bread, butter and cheese slices. Bon Appetit!
Delicious pasta casserole
Baked pasta is a traditional baby dish, which is most often served in school canteens or preschool institutions. Few know how to cook it. However, it should be noted that there is nothing difficult in this. To prepare delicious pasta in the oven, you will need:
- durum wheat pasta - 300 grams;
- drinking water - 2 liters (for boiling pasta);
- large chicken eggs - 2 pieces;
- 20 percent cream (ordinary village milk can be used) - 100 milliliters;
- hard cheese - 120 grams;
- sea salt, pepper - add to taste;
- butter - 30 grams (for greasing the mold).
Food preparation
Before you make it tasty and hearty casserole from pasta, it is recommended to prepare everything necessary ingredients... For this, it is required not to completely boil flour products in slightly salted water. Then they should be discarded in a colander and rinsed thoroughly. After that, you need to start preparing the fill. It is required to beat the chicken eggs with a mixer and add 20 percent cream to them. You should also grate hard cheese separately on a fine or coarse grater.
Forming a dish
Baked pasta, the recipes of which do not include expensive and outlandish products, turn out to be very tasty and satisfying. In order to form such a dish, you should take a shallow form (you can regular frying pan), generously grease its surface with butter, and then lay out the semi-finished pasta in an even layer. Next, they need to be poured with a mixture of whipped chicken eggs and cream, sprinkle with salt and black pepper to taste, and then completely cover with grated cheese.
Heat treatment
After the dish is formed, it must be sent to the oven, preheated to 220 degrees. You should not bake pasta with cheese for a very long time: until an appetizing golden brown crust forms on their surface.
Correct presentation for dinner
The finished macaroni and cheese casserole must be removed from oven and cool slightly right in the mold. If you try to remove the dish while it is hot, it will most likely fall apart. The slightly cooled casserole should be cut into portions, and then spread out on flat plates using a special spatula. It is advisable to serve such a dish to the table along with hot sweet tea. Bon Appetit!
Making a delicious pasta main course in a slow cooker
Every day it becomes easier and easier for housewives to prepare various meals. After all, today there is great amount all kinds of equipment, which always helps out if you need to quickly create any tasty dish... Not everyone knows how to cook pasta in a slow cooker. That is why we decided to devote this section of the article to this topic.
So, to boil pasta in a modern kitchen device, we need:
- drinking water - about 1 liter;
- fine sea salt - add to taste;
- butter or vegetable oil - a large spoon;
- durum wheat pasta - 250 grams.
Decoction process
To boil pasta in a slow cooker, you can use the "Rice" or "Buckwheat" program. You need to pour drinking water into the bowl of the kitchen device, and then bring it to a boil in the frying mode. After the liquid begins to boil, add durum wheat pasta to it, sea salt, and also add a large spoonful of butter or sunflower oil (so they don't stick together). Next, close the lid of the multicooker tightly and set the "Rice" program. In this case, it is advisable to set the timer yourself for 10-14 minutes (depending on the type of product). After the pasta is boiled, they should be discarded in a colander, rinsed well and shaken vigorously.
How to cook goulash for pasta
It should be especially noted that in a multicooker you can cook not only pasta, but also make delicious and hearty goulash... For this we need:
- chicken breasts (fresh or frozen) - 400 grams;
- white onion - 3 heads;
- spicy tomato sauce (you can tomato paste or adjiku) - 3 large spoons;
- large carrots - 1 piece;
- fresh greens - a large bunch;
- small garlic - 1 clove;
- refined sunflower oil - 4 large spoons;
- wheat flour - ½ dessert spoon;
- drinking water - a full glass;
- salt, pepper and other spices - add to taste.
Food preparation
To do delicious goulash to pasta, you must:
- Wash chicken breasts, separate them from the bones and skin, and then cut into small pieces.
- Peel the onions and chop them into half rings.
- Peel the carrots and cut them into strips.
- Chop fresh herbs and finely grate the garlic.
Heat treatment
After all the products have been processed, it is necessary to pour sunflower oil into the bowl of the device, put the chicken breasts and fry them in the baking mode for 15 minutes. Further to white meat poultry should add onions and carrots and leave in the same mode for another 10 minutes (stirring constantly). After the breasts with vegetables are a little fried, they should be served with spicy tomato sauce, salt, pepper and other spices, as well as pour in a glass of water, in which you need to dissolve half a spoon in advance wheat flour... After mixing all the components together, they must be left under a closed lid for 30 minutes in the simmering mode. Finally, add chopped fresh herbs and a small grated head of garlic to the goulash. In this composition, it is advisable to keep the dish on heating for about 3 minutes.
Serving lunch right at the table
After the pasta is boiled and the goulash is completely cooked, they should be laid out on a flat plate and immediately served. In addition to such a dinner, it is advisable to present fresh salad from vegetables with the addition of olive oil or sour cream or homemade marinades (cucumbers, tomatoes, carrot caviar etc).
Let's sum up
As you can see, there is nothing difficult in boiling pasta yourself, making milk soup out of them, or delicious casserole... However, those people who carefully monitor their figure should be warned: pasta, especially in combination with butter or fatty meat, is a rather high-calorie dish. In this regard, they are not recommended to be consumed every day. Otherwise, you run the risk of gaining excess weight very quickly.
Where have you seen a person who would not like everything that is called pasta? We will not talk about people who categorically exclude this product from their menu, as they are watching their figure. By the way, in vain they refuse it useful product, nutritionists say. Therefore, as in them - the sea of useful things. But this convenient product very often appears on the table ...
What can you not cook from pasta ... And the first courses, and the second, and appetizers, salads, and even desserts! In a word, recipes different dishes there are many. Let's dwell on the most interesting and simple ones.
We will not go into details about the year and the place of their appearance - there are many versions. But, apparently, it is no coincidence that the Italians were called pasta? Indeed, thanks to them, we learned both new varieties of pasta, and a lot of recipes for sauces and dishes.
And now - some interesting things about the product that Italians call so beautifully - pasta.
- Benefit: useful in the fight against wrinkles, pasta is good for insomnia and depression, for mood and digestion, for diseases of the cardiovascular system, atherosclerosis, etc.; 100 g of pasta a day will provide a good percentage of the nutrients your body needs.
- Views: pasta different in size and appearance (in color - when beet juice is added to the dough, etc.; in shape (these are horns and spirals, hollow and long pasta and etc.).
- What are they prepared from: flour comes not only from wheat, but also from rice, buckwheat, mung beans, etc.
- Sauces: without them there is no tasty pasta, and therefore there are a huge variety of sauces, since you can cook from any product, this is bolognese, carbonara, diabolo, etc.; but in fact there are hundreds of times more sauces.
- How they are eaten: short - with spoons or forks; long ones do not cut - grabbing the forks between the teeth, wind them on them.
- What to choose: the best ones are those from durum wheat varieties (they do not stick together, they do not recover from them); quality products are smooth, creamy, with small black dots.
These pasta are like a lifesaver. Always good. Even if there are only tomatoes and onions in the fridge. And if you add mushrooms to them? Or seafood? And if there is meat and liver or sausage, sausages or minced meat, vegetables, cheese, eggs and other products? Every time you can create real masterpieces - delicious, healthy and easy to cook. So let's get acquainted with some of these recipes.
FOR EVERY OCCASION: The best ratio when cooking pasta is 100 g of pasta and 10 g of salt per liter of water.
How to deliciously cook pasta with seafood and vegetables - a step by step recipe with a photo
Any form of pasta is good here. I had spirals. They always look so appetizing in any dish. And even more so surrounded by such healthy and delicious seafood. So, let's get ready!
Ingredients:
- Pasta -1 glass
- Frozen seafood - 1 glass
- Bulgarian pepper -100 g
- Cherry tomatoes - 100 g
- Garlic - 3-4 cloves
- Celery stalk - 50 g
- Cheese - 50 g
- Olive oil
Quickly prepare delicious pasta with seafood and vegetables
Cook the pasta according to the instructions (put it in boiling salted water, cook, as written in the instructions, drain the water). But so that they turn out al dente, that is, until the end of cooking, strain them for 2-3 minutes.
Step 1. The pasta is cooked
My seafood was frozen. I decided to unfreeze them. Although it was possible not to do this.
Step 2. The seafood is thawed
Let's prepare everything for the pasta seasoning. We finely adjust 2 cloves of garlic. After all, it will be useful to us for two purposes.
Step 3. Finely chop the garlic
Bell pepper with pasta is a wonderful song. We adjust with straws. It's great if the pepper is of all colors.
Step 4. Bulgarian pepper cut into strips
Our next character is celery. Why is he? Well, for the color too, and for the scent. It's also useful. Cut into slices.
Step 5. Pieces of celery
Cherry tomatoes will give a great taste with their sourness. Well, a nice accent spot will turn out. Cut into slices.
Step 6. Cherry tomato slices
Put the pan on gas. Let's heat it up. Let's pour in the oil. We also heat and send half a serving of garlic there. After taking it out, put in the seafood. After a couple of minutes, everything else, except for the tomatoes. We'll add them at the end. Grate rice and garlic (finely grated). Put the garlic in the pan. Mix the mass. Heat the pasta in a steam bath and sprinkle it with grated cheese. We'll surround you with vegetables and seafood. Delicious and healthy dish- even for festive table put it on!
Step 7. The dish is ready. Bon Appetit!
How to easily make a salad with noodles and vegetables
Let's put the noodles and chicken to cook. Let's cut the vegetables you have. I had brightly colored pumpkin, Chinese cabbage and leeks. Let's take the whole thing equally, and the onion - three times less. Let us cool the strained noodles and chicken (it is better to take the fillet). Divide the meat into strips along the length of the noodles. Combine the products and season with light olive oil and a few drops of lemon juice, sprinkle with something to taste.
Salads with pasta - the sea. Just add them instead of meat, sausage, etc.
Warm salad with pasta and mushrooms is my favorite recipe
Boil pasta bows (better not cook slightly). We adjust the mushrooms (preferably champignons or chanterelles).
Chop 1 carrot, 2-3 centimeters of celery, 50 g leeks. Melt the butter and fry in it first the sliced garlic (remove it after frying), and then the vegetables and mushrooms. Let's combine bows with this beauty. And serve warm. You can season with something spicy on top or sprinkle with cheese.
Hearty and appetizing pasta soup - step by step recipe
The broth can be different - and vegetable, if fasting, and meat, and fish. While I cook it, I chop the vegetables. This time it was an onion, a carrot, 70 g of bell pepper, zucchini, eggplant, tomato, garlic, cheese. First, boil pasta in slightly salted broth. 5 minutes before they are ready, we will send vegetables here. Sprinkle your favorite spices on top. After 5 minutes of standing under the lid, the soup is ready!
More, of course. It can even be an ordinary soup with pasta, when potatoes, onions, carrots are crumbled into the broth, and pasta is added at the end. Or milk soup with pasta, when they are first boiled in water and then boiled in milk.
How to make navy pasta even tastier
Boil pasta according to the instructions. Let's make a liver. To do this, boil the lungs, heart and liver in a large amount of salted water. Then, having cut them into pieces, we will overcook them with onions until golden brown... Let's grind it in a meat grinder. Or vice versa - grind, and then fry with onions. That's all. Combine pasta with liver. Sprinkle on top with ground black pepper.
Instead of liver, there can be everything that only comes from meat - boiled kidneys, liver, sausage, etc.
Gourmet recipe for making pasta with mini corn and vegetables
Actually, there is nothing complicated here, and the ingredients can be very different. I had some mini corn.
Then I mixed it with pre-cooked pasta. It was delicious!
Other pasta recipes - how to diversify your home menu
How to diversify pasta dishes:
- With salami in tomato sauce - season the pasta with ground tomatoes and salami (or bacon, etc.) fried in a pan, and then season with grated parmesan or bread crumbs, ground pepper.
- With broccoli - cook the pasta by placing broccoli on top; finely chop a clove or two garlic, grate cheese; take out the broccoli and pasta and put them in a saucepan with olive oil; sprinkle with garlic and a pinch of chili pepper on top, stir to make the broccoli puree; sprinkle with cheese.
- With salmon in creamy sauce - we cook shells or other pasta according to the instructions; cut salmon fillet into small squares; chop 1-2 cloves of garlic finely, fry the garlic in melted butter, then add salmon here; after a couple of minutes, pour in a glass of cream and rub 50 g of cheese, chopped dill; bringing to a boil, send to pasta; serve immediately.
Chapter:
Fast meals
Dishes on hastily- daily and guest
8th page
The section "Fast dishes" contains recipes that will not take much time. In them you will find dishes for any occasion, whether it is a festive guest table or an everyday breakfast, lunch or dinner.
Pasta dishes
To prepare delicious dishes, it is useful to familiarize yourself with:
PASTA WITH MUSHROOMS
Ingredients
:
- 500 g pasta,
- 400 g of mushrooms,
- 100 g butter,
- 2-3 onions,
- 100 g of crackers,
- 100 g of cheese,
- 2 eggs,
- 1/2 glass of milk
- salt and black pepper.
Preparation
Cook pasta; Rinse fresh mushrooms, finely chop and fry in oil. Separately fry the chopped onion, add fried mushrooms, sprinkle with herbs and black pepper.
Put a layer of pasta on a pan greased and sprinkled with breadcrumbs, then a layer of mushrooms and cover with pasta, sprinkle with breadcrumbs, finely grated cheese on top, put a few pieces of butter, pour the mixture fresh milk and eggs and bake in a moderately hot oven.
PASTA WITH EGG
Ingredients
:
- 250 g pasta (noodles),
- 1 egg,
- 1 glass of milk
- 2 tbsp. tablespoons of sugar
- 2 tbsp. tablespoons of ground crackers,
- 1/2 teaspoon of salt,
- 1 tbsp. a spoonful of butter.
Preparation
Boil pasta or noodles, drain the water from them. Pour cold milk into a separate saucepan, put raw eggs, sugar, salt. Then, stir well, pour this milk into the pasta or noodles placed in a greased frying pan, sprinkle with breadcrumbs, sprinkle with butter and bake in the oven for 15-20 minutes until golden brown.
When serving, sprinkle the pasta with sugar or butter.
PASTA WITH EGGS AND MUSHROOMS
Ingredients
:
- 250 g pasta,
- 2 tbsp. spoons of margarine,
- 100 g of champignons,
- 1 onion,
- 4 eggs,
- salt,
- pepper,
- parsley.
Preparation
Boil pasta in plenty of salted water.
Fry finely chopped onions in margarine.
Peel the mushrooms, wash, cut into slices, fry with onions.
Break eggs, mix with pepper, chopped parsley.
Strain the pasta, mix with the mushrooms, pour over the eggs, put in the oven for a few minutes.
BAKED PASTA WITH SAUSAGE
Ingredients
:
- 400 g pasta,
- 50 g loin,
- 300 g sausages,
- 2 tbsp. tablespoons of tomato paste,
- 2 bell peppers (different colors),
- 1 clove of garlic,
- ground pepper,
- 1 tbsp. spoonful of fat
- 1 tbsp. a spoonful of crackers
- 50 g of cheese.
Preparation
Boil the pasta and drain.
Lightly fry the loin chopped into thin strips, add chopped garlic, 1 chopped into strips bell pepper, tomato paste and 2 tbsp. spoons of water, boil. Season the sauce with black pepper. Put chopped sausages, pasta in the sauce and mix everything with half of the grated cheese.
Gently place everything in a greased dish, smooth the surface, sprinkle with the remaining cheese and bake in the oven.
PASTA BAKING WITH APPLES
Ingredients
:
- 500 g pasta,
- 4 eggs,
- 800 g of apples,
- 1.5 glasses of milk,
- 2 glasses of sugar,
- 1 tbsp. a spoonful of ghee,
- 100 g sour cream, salt.
Preparation
Boil pasta, strain, mix with sugar and finely chopped apples, put in a saucepan with melted butter. Pour pasta with a mixture of milk and eggs and bake in the oven with medium heat.
Put the prepared casserole on a flat plate and cut into portions.
Serve sour cream or hot milk separately.
SPAGHETTI "MOON"
Ingredients
:
- 400 g spaghetti,
- 40 g butter or margarine,
- 1 egg,
- 2 processed cheese,
- 50 g tomatoes (peeled),
- a little grated cheese,
- parsley,
- salt.
Preparation
Boil spaghetti in salted water, strain, rinse.
In a frying pan, dissolve butter or margarine, without bringing to a golden color, pour into a bowl, mix with finely chopped tomatoes, parsley, yolk (hard-boiled), chopped processed cheese, grated cheese.
Add spaghetti, stir quickly and serve.
SPAGHETTI WITH BESHAMEL SAUCE
Ingredients
:
- 300 g spaghetti,
- 50 g of cheese,
- salt.
For the béchamel sauce:
- 1 glass of milk
- 100 g butter,
- 1 tbsp. a spoonful of flour
- salt.
Preparation
Boil spaghetti in salted water, strain, rinse, season with grated cheese, butter, mix thoroughly.
Drizzle with cooked sauce bechamel
.
Making a simplified sauce: Dissolve the butter in a saucepan, add flour, stirring continuously, heat until golden brown and gradually pour in milk. Salt the sauce and cook for 6-7 minutes with a low boil.
SPAGHETTI WITH COGNAC
Ingredients
:
- 400 g spaghetti,
- 100 g ham,
- I apple,
- 200 g sour cream,
- 1 onion,
- 1 tbsp. a spoonful of flour
- 50 g of brandy,
- pepper,
- 100 g butter,
- salt.
Preparation
Melt a piece of butter in a saucepan, add flour, chopped onion, finely chopped apple, reduce heat and cook for 15 minutes.
Add cognac, let it evaporate, then add sour cream, stir and remove from heat.
Cook the spaghetti, drain and season with sauce, sprinkle with chopped ham on top.
PASTA WITH CHEESE
Ingredients
:
- 250 g pasta,
- 200 g of cottage cheese (preferably fatty),
- 150 g smoked loin (or brisket),
- 1 glass of sour cream,
- salt,
- pepper.
Preparation
Boil the pasta in salted water, adding vegetable oil.
Cut the smoked loin into cubes and fry in a pan, drain the pasta, put on a dish, sprinkle with cottage cheese, pour melted fat from the loin with cracklings and sour cream, pepper, put in the oven for a few minutes.
SPAGHETTI WITH TOMATO AND ANCHOUS SAUCE
Ingredients
:
- 400 g spaghetti,
- 2 tbsp. tablespoons of butter
- 2 cloves of garlic,
- 400 g of peeled canned tomatoes (or 5 fresh tomatoes),
- 1 tbsp. spoons of capers,
- 3 pcs. fillet of anchovies (or 5-6 kilka),
- 1/2 cup olives,
- 1 small pod of hot red pepper,
- salt,
- pepper to taste.
Preparation
Spaghetti sauce. Chop the garlic and pepper, fry them in oil, add anchovies to them, then tomatoes, rinse the capers and olives well. Cook the resulting sauce for 8-10 minutes.
Pour spaghetti cooked in 4 liters of salted water with this sauce. Stir and serve immediately.
SPAGHETTI A LA CARBONARA
Ingredients
:
- 400 g spaghetti,
- 100 g bacon,
- 100 g ham,
- 100 g of butter,
- 1/2 cup grated cheese
- 3-4 tomatoes,
- 2 - 3 eggs,
- 2 tbsp. tablespoons of cream
- 150 g of champignons.
Preparation
Fry finely chopped bacon and ham in fat, add thinly sliced tomatoes and mushrooms and simmer until soft.
Mix the eggs with the cream, pepper, salt and, shortly before the spaghetti is ready, pour them into the tomato sauce, stir quickly and immediately remove from the heat. Do not boil the sauce.
Mix spaghetti with butter and grated cheese and pour over the sauce.
GENUESIAN SPAGHETTI
Ingredients
:
- 1 bunch of fresh basil,
- 3-4 tbsp. chopped parsley
- 5 cloves of garlic,
- 1 teaspoon of salt,
- 50 g of grated Parmesan cheese,
- 70 g sheep cheese,
- 10 tbsp. tablespoons of olive oil
- 400 g of spaghetti.
Preparation
For the sauce: chop basil, parsley, garlic and salt in a mortar, add Parmesan and sheep cheese. Mix everything well.
Pour in a tablespoon of olive oil and stir until a homogeneous mass is formed (or pour oil into a mixer bowl, adding the rest of the products, beat until the mass becomes smooth).
Boil the spaghetti and transfer to a preheated bowl. Mix with sauce and serve.
SPAGHETTI FROM BOLOGNA
Ingredients
:
- 400 g spaghetti,
- 4 tbsp. tablespoons of vegetable oil
- 3 tbsp. tablespoons of tomato paste,
- 1/2 teaspoon red pepper,
- lemon juice and salt.
For gnocchi (dumplings):
- 250 g minced meat,
- 250 g of finely chopped meat with a knife,
- 2 eggs,
- 3 tbsp. tablespoons of bread crumbs,
- 1 small grated onion,
- grated lemon zest on the tip of a knife,
- 1-2 tbsp. tablespoons of finely chopped parsley,
- 2 tbsp. tablespoons of grated cheese,
- salt and pepper.
Preparation
Form dumplings the size of a nut from these ingredients and cook in salted water for 10 minutes.
Place the spaghetti in a colander and let the water drain.
Heat vegetable oil in a frying pan, add tomato paste, remove from heat, season with red pepper, salt and lemon juice.
Mix everything with spaghetti. Serve with the dumplings.
SPAGHETTI WITH TUNA
Ingredients
:
- 125 ml of olive oil,
- 500 g of tomatoes,
- salt,
- pepper,
- about 300 g of tuna,
- 400 g spaghetti,
- 2 tbsp. tablespoons of herring (caviar, anchovy) oil,
- 1-2 tbsp. chopped parsley.
Preparation
Heat the olive oil (leaving 2 tablespoons) in a frying pan. Peel the tomatoes, chop finely and sauté for about 15 minutes; salt and pepper. Heat the remaining olive oil in a saucepan. Add chopped tuna pulp, simmer for 5 minutes.
Boil the spaghetti.
Lay the pulp of tuna, herring oil and parsley in tomato sauce.
Stir in the spaghetti and sauce. Serve immediately.
SPAGHETTI WITH GREEN PEAS
Option one
Ingredients
:
- 400 g spaghetti,
- 300 g green peas,
- 50 g butter,
- minced meat from 30 g of brisket, 1 onion, celery and parsley roots;
- meat broth,
- grated cheese;
- salt, black pepper.
Preparation
Fry the minced meat in butter, add green pea, broth, salt, pepper, put to simmer.
Boil spaghetti in salted water, drain, rinse.
Season with cooked sauce and grated cheese.
Option two
Ingredients
:
- 500 g spaghetti,
- 500 g green peas,
- 70 g of corned beef,
- 1 onion,
- 1 clove of garlic,
- roots of celery, parsley,
- vegetable oil,
- 1 sprig of dill,
- grated cheese,
- salt,
- ground black pepper.
Preparation
Prepare minced meat by passing corned beef through a meat grinder; onion, garlic, celery, parsley, fry in vegetable oil until golden brown, put green peas with finely chopped dill, season with salt and pepper.
Break the spaghetti to a size of 4 cm, boil in salted water, strain, rinse and mix thoroughly with the prepared sauce.
Serve grated cheese separately.
SPAGHETTI WITH ANCHOUSES
Ingredients
:
- 350 g spaghetti,
- 5 anchovies,
- vegetable oil,
- 50 g butter,
- tomato sauce,
- salt,
- ground black pepper.
Preparation
Peel the anchovies, cut into pieces, heat in vegetable oil, pepper, add butter and a little tomato sauce.
Season with anchovy mass of spaghetti, boiled in salted water, strained and washed.
SPAGHETTI "HEALTH"
Ingredients
:
- 400 g spaghetti,
- 2 eggs,
- 2 tbsp. tablespoons of grated cheese,
- 1 tbsp. a spoonful of olive oil
- salt.
Preparation
Whip fresh eggs with grated cheese and olive oil.
Boil the spaghetti in salted water, drain quickly, put (not letting it cool) in the tureen and immediately mix thoroughly with the egg-cheese dressing.
SPAGHETTI ON FRIDAYS
Ingredients
:
- 400 g spaghetti,
- 150 g of tuna in vegetable oil,
- 4 anchovies, deboned
- 2 tbsp. tablespoons of olive oil
- parsley,
- basil,
- capers,
- salt,
- ground black pepper.
Preparation
Boil spaghetti in salted water, drain and rinse.
In a frying pan with warmed olive oil, put the tuna, cut into pieces, pieces of anchovies, add finely chopped parsley, basil, season with salt and pepper.
Pour over the spaghetti with the resulting mass, mix thoroughly, decorate with basil leaves and capers.
SPAGHETTI IN GREEN SAUCE
Ingredients
:
- 500 g spaghetti,
- 1 bunch of parsley,
- 5 tbsp. tablespoons of olive oil
- 50 g grated cheese,
- salt.
Preparation
Chop parsley finely, mix with olive oil and salt.
Boil spaghetti in salted water, strain, rinse.
Season with the cooked mixture and grated cheese.
NAPOLITAN PASTA
Ingredients
:
- 300 g pasta,
- 2 large onion slices,
- 80 g butter,
- 1 tbsp. a spoonful of vegetable oil
- 500 g of tomatoes,
- grated cheese,
- basil,
- salt,
- ground black pepper.
Preparation
Boil pasta in salted water, strain and rinse.
Put onion with 30 g of butter and vegetable oil in a saucepan. When the onion is golden, mash it with a pestle and remove. Add tomatoes, seeded and cut into slices, finely chopped basil, season with salt and pepper.
Season the pasta with the resulting sauce, 50 grams of butter and grated cheese.
PASTA WITH CHEESE SAUCE
Ingredients
:
- 400 g pasta,
- 1 teaspoon of vegetable oil,
- salt,
- 1 red, yellow and green pepper pod,
- ground black and red pepper,
- 100 g pitted olives,
- 1 tbsp. a spoonful of butter
- 250 g tomato paste,
- 100 ml of cream,
- 100 g of grated cheese.
Preparation
Boil the pasta in salted water with the addition of vegetable oil.
Cut the bell pepper pods in half, remove seeds and white partitions, rinse with cold water and chop. Simmer together with olives in hot butter for 3 minutes.
Add tomato paste and simmer for another 1-2 minutes. Stirring constantly, add cream, grated cheese, hold for a short time over low heat and season to taste with ground pepper.
Drain pasta and serve with vegetables and tomato-cheese sauce.
PASTA WITH SARDINES
Ingredients
:
- 350 g pasta,
- 300 g sardines,
- canned tomatoes or finely chopped fresh tomatoes,
- vegetable oil,
- garlic,
- parsley,
- salt,
- pepper.
Preparation
Boil pasta in boiling salted water.
Brown two cloves of garlic in vegetable oil. Remove them from the oil by putting pieces of sardines (without heads and tails) in there. Keep on the fire for 5 minutes, then add the tomato grounds, sprinkle with finely chopped parsley, season with salt and pepper and continue boiling for another 5 minutes.
Once you've drained the pasta, serve with sardines and gravy.
SPICY NOODLES
Ingredients
:
- 800 g of noodles,
- 200 g brisket,
- 50 g butter,
- 1 onion,
- 500 g of tomatoes,
- capers,
- grated cheese,
- salt.
Preparation
Cut the brisket into pieces, fry in a pan in olive oil with onion, cut into slices, until golden brown, remove the onion with a wooden spoon, put peeled and finely chopped tomatoes, after a few minutes add the chopped capers.
Boil the noodles in salted water, strain, rinse, put in a tureen, season with butter, grated cheese and cooked sauce.
Noodles with zucchini and zucchini
Ingredients
:
- 2 zucchini (300 g each),
- 1 yellow zucchini (400 g),
- 1 onion,
- 500 g of noodles,
- salt,
- 1/4 cup olive oil
- 500 g of broth (preferably vegetable),
- 1/3 cup grated Parmesan cheese,
- salt,
- black pepper,
- greens for decoration.
Preparation
Cut the zucchini and zucchini into long thin slices. Chop the onion. Fry the onions in olive oil until golden brown. Add zucchini, yellow zucchini, herbs, pepper, salt and fry again until soft.
Boil the noodles until almost cooked. Drain the water.
Pour boiling broth into a saucepan with noodles, stir and heat. Add fried vegetables, sprinkle with half of the Parmesan cheese, stir gently.
Top with the remaining grated cheese and garnish with herbs.
CARBONARA SAUCE
Ingredients
:
- 500 g of noodles,
- 4 yolks,
- 100 g whipped cream,
- 50 g of Permezan cheese,
- salt,
- pepper,
- 100 g bacon or bacon,
- 1 tbsp. spoon of olive oil.
Preparation
Mix the raw yolk and cream, gradually add half the Parmesan, salt and pepper.
Cut lard into strips, fry for 3-4 minutes in oil, put pre-boiled noodles in it and quickly reheat.
Turn off the burner, pour over the noodles with a mixture of yolk, cream and cheese, mix well quickly, sprinkle with the remaining Parmesan on top and serve immediately.
NOODLES WITH SPINACH SAUCE
Ingredients
:
- 400 g of thin noodles,
- 700 g fresh spinach,
- 50 g butter,
- 2 tbsp. tablespoons of flour
- 500 ml of milk,
- salt,
- nutmeg.
Preparation
Finely chop 200 g of peeled and washed spinach and leave uncooked, and cook the rest of the spinach in a covered saucepan over high heat for about 5 minutes.
Prepare the sauce bechamel
, add a little broth of spinach and a little bit of nutmeg to it. Add to this sauce, which should be quite runny, both types of spinach.
Boil the noodles, drain the water, pour the sauce on top and, without stirring, serve immediately.
NOODLES. Flour common dish made from ordinary flour and unleavened dough(unlike vermicelli, pasta, spaghetti, made from flour, similar in composition and use durum wheat). Noodles are included in the national dishes of all peoples inhabiting the land from the Balkans to Japan. Quickness, ease of preparation, good preservation in a dry state, the possibility of using it in a wide variety of dishes and food combinations have provided the noodles with a strong and long-lasting existence for millennia.
The main technological difference between noodles is that they are made from flattened rolled dough. Drawn noodles are very rare and are fundamentally close to flattened ones. Hence, the main advantage of the noodles is the subtlety of rolling or stretching. Only this property and quality is reflected in the consistency and taste of the dish. On the contrary, the fineness of the cut is insignificant, especially with very coarse rolling.
Egg noodle dough
- all homemade Italian pasta is made from this basic dough and its modifications.
Test composition:
- 400 g of grit flour,
- 4 eggs,
- twice on the tip of a salt knife.
Dough preparation
Sift flour with a slide onto a board and make a hole in the middle. Beat the eggs into the hole and sprinkle with salt. From the middle point, use a fork to mix the eggs and flour. Knead the dough vigorously with your hands for 10-15 minutes until it is smooth and shiny and stops sticking to the board. If it starts to bubble, then it has reached the desired condition. Roll the dough into a ball, wrap it in a floured towel and cover with an inverted bowl, let it sit for 20 minutes at room temperature.
Wipe the board and rolling pin with flour. Divide the dough into 3 - 4 parts and gradually, from the middle to the edges, roll out so that the dough is not thicker than the blade of a knife.
Leave the rolled dough plates to dry for 5 minutes, but you cannot let it become stale.
We cut the dough plates into long strips 5-8 mm wide.
Boil it like regular pasta.
Vermicelli with curd sauce
Ingredients
:
- 400 g of vermicelli,
- 50 g soft cheese,
- 100 g butter,
- 200 g of curd mass,
- milk,
- 1 tbsp. a spoonful of flour
- 50 g grated cheese,
- chopped cinnamon.
Preparation
Mix thoroughly in a saucepan for 2 minutes soft cheese, butter, curd mass and flour, gradually adding hot milk until everything is dispersed.
Fill with a mixture of vermicelli, boiled in salted water, strained and washed. Add grated cheese and cinnamon on the tip of a knife.
Vermicelli with tuna
Ingredients
:
- 400 g of vermicelli,
- 100 g of tuna in vegetable oil,
- butter,
- tomato sauce,
- grated cheese,
- salt,
- ground black pepper.
Preparation
Chop tuna finely, put on moderate heat with butter, add tomato sauce, leave on fire for a few minutes.
Boil vermicelli in salted water, strain, rinse, season with cooked sauce, grated cheese and black pepper.
PENNE VENETIAN
Penne, translated as "writing nibs", is a short pasta with sharply cut edges.
Ingredients
:
- 400 g pasta,
- 200 g of beef liver,
- 2 onions,
- 3 tbsp. tablespoons of olive oil
- 25 g butter,
- parsley,
- salt,
- vinegar.
Preparation
Brown the finely chopped onions in vegetable and butter, add half a glass of hot water and keep on fire for a few minutes, covered with a lid. Put the liver, cut into thin slices, sprinkle with vinegar. Season with salt, add parsley and finish preparing the sauce.
Boil pasta in plenty of salted water. Put the pasta on a dish, pour the sauce over the top and serve immediately.
"ANGRY PENNES"
Ingredients
:
- 400 g pasta,
- 1 can of canned peeled tomatoes,
- 100 g of brisket,
- 1 cm, spoonful of pork fat,
- 1 onion,
- 2 cloves of garlic,
- pepper,
- salt,
- 10 g hard cheese,
- red hot pepper.
Preparation
Heat bacon with chopped onions and garlic in a large frying pan, add chopped brisket and brown. Add tomatoes, pepper, salt. Keep on high heat for several minutes to evaporate the sauce and reach the required thickness.
Boil penne in salted water, drain, then pour over the prepared sauce and cover with grated cheese.
Serve immediately.
PENNE WITH SALMON
Ingredients
:
- 400 g pasta,
- 50 g smoked salmon,
- 3 tbsp. tablespoons of vegetable oil
- 25 g cream,
- 100 g of peeled tomatoes,
- nutmeg,
- salt.
Preparation
Heat oil in a saucepan, add peeled tomatoes and chunks of salmon. Simmer for 10 minutes, then add cream, nutmeg, salt, bring to a boil and remove from heat.
Boil penne in plenty of salted water, drain off, then stir everything together, sprinkle with grated cheese.
PENNE WITH BUTTER AND CLOVES
Ingredients
:
- 400 g pasta,
- 80 g butter,
- 1 carnation,
- 1/2 glass of milk
- sage leaves,
- grated hard cheese.
Ingredients
:
- 400 g of noodles,
- 80 g butter,
- 50 g boiled ham,
- 250 g green peas,
- 250 g cream,
- 1/2 teaspoon of sugar,
- 50 g of grated hard cheese,
- salt,
- pepper.
Preparation
Boil the peas in water (boil for 2-5 minutes, depending on the size of the peas).
Drain the water, put the peas in a frying pan, add 50 g of butter, salt, pepper and a little sugar, then add cream, some grated cheese and, putting on fire, stir until the mass thickens.
Add the ham, cut into oblong wedges and simmer for another 5 minutes.
Boil the noodles in plenty of salted water, drain off the water, add the peas, the remaining oil and sauce. Stir and serve.
SLOVACK PASTA
Ingredients
:
- 400 g pasta or horns,
- 250 g of fresh mushrooms,
- 100 g of fresh bacon,
- 2-3 onions,
- 1/3 glass of white wine,
- 1/3 cup grated cheese
- herbs, salt and spices to taste.
Preparation
Break the pasta into pieces and boil in salted water until tender, discard in a colander and rinse with boiling water.
Cut onion, mushrooms and fresh unsalted bacon into small cubes, lightly fry, add wine and simmer for about half an hour.
Put the cooled pasta in a pan with heated vegetable oil, add hot mushroom sauce, chopped herbs, salt and spices to taste. Stir gently, put on a dish and cover with grated cheese.
SPAGHETTI IN GARLIC TOMATO SAUCE
Ingredients
:
- 300 g spaghetti,
- 4-5 st. tablespoons of olive or vegetable oil,
- 1 medium onion,
- 4-5 cloves of garlic,
- 100 g of tomatoes,
- 50 g of grated salted cheese.
Preparation
Prepare boiled spaghetti, drain, dry. Saute finely chopped onion and garlic in oil, add chopped tomatoes and fry everything well.
Mix the resulting sauce with boiled spaghetti and mix gently with a fork.
Serve hot, sprinkled with grated melted cheese.
SPAGHETTI WITH STEWED BEEF
Ingredients
:
- 300 g spaghetti,
- 300 g of beef,
- 50 g butter or margarine,
- 1-2 glasses of broth,
- 100 g of tomatoes,
- 1 medium onion,
- 1/2 cup grated cheese
- 1 teaspoon of ground pepper,
- 1 bundle fragrant greenery (bouquet garni).
Preparation
Prepare boiled spaghetti, season with butter and ground hot pepper to taste.
Cut the beef fillet into small strips, simmer in the remaining oil, add finely chopped onion and simmer it along with the meat until soft. Chop the tomatoes finely, mix with meat and onions, season with salt and pepper to taste, put a bunch of fragrant herbs, tying it with a sprig of celery or parsley.
Pour in the broth and simmer over low heat until the meat is tender.
Then take out a bunch of greens, put the meat with a part of the sauce obtained during stewing in the middle of the dish. Put ready-made hot spaghetti around the circumference of the dish and pour over the remaining sauce.
Serve hot, eating grated cheese or serving it separately with a snack.
RIGATONI WITH EGGPLANTS
Rigatoni - thick pasta 5-6 cm long.
Ingredients
:
- 400 g pasta,
- 4 eggplants,
- oil,
- 1 onion,
- 1 carrot,
- 1 small celery root,
- 400 g of tomatoes,
- salt,
- spices to taste,
- cheese.
Preparation
Peel and slice the eggplant, sprinkle with salt and place in a colander for about an hour. Then fry them in boiling vegetable oil.
Brown the thinly chopped onion, then add the chopped carrots and celery. Leave for a few minutes, then add the grated tomatoes, season with salt and pepper and bring to a boil. Add the eggplant and parsley shortly before the end of cooking.
Boil rigatoni, drain and add sauce.
Serve with grated cheese.
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In ancient Roman cookbook, whose age was determined by experts as the first century BC, there are already recipes for making pasta. Probably since then, Italy has become a leader in pasta cuisine and a Mecca for its lovers. Let's discuss how to cook pasta deliciously, or rather, pasta, as the Italians called it, in order to enjoy and benefit, not spoil the figure and create a varied menu.
Italian pasta and its types
In recent years, in Italy, pasta is called not only pasta (a dry product for cooking) and dishes made from them, but many flour products, among them we have two widely known types with filling:
- Ravioli- similar to Russians or dumplings, but apart from a hot dish, in Italy there are dessert ravioli with berries and fruits.
- Tortellini- small dumplings made from unleavened dough with meat, cheese and vegetables.
Large, large products are also referred to pasta:
- Lausania- a multi-layered dish of dough and meat, vegetables and cheese fillings, which is poured with sauce, most often béchamel.
- Cannelloni- thick tubes with a filling, 2-3 cm in diameter and 10 cm long. Often these tubes must be made by yourself just before cooking, by wrapping the filling in a layer of ready-made dough.
Classic types of Italian pasta
In Italy, under the word " pasta»Understand the dry product from which the paste is made. This is a complex hot dish, the main thing in which is not so much the pasta itself as the sauce under which they are served. Pasta and pasta are divided according to their origin and the method of their preparation into general dishes and narrowly national ones belonging to a specific area. BUT appearance and the recipe are the pride of Italians. Pasta is made from water and flour, most often durum wheat, sometimes with the addition of eggs, plain or tinted with vegetables, herbs and cuttlefish ink. In recent years, culinary experimenters for a change began to make flour products from coarse wheat flour, buckwheat or rye, as well as with bran, chickpeas, spelled and other additives.
The classic types of all pasta, which are widely represented in our stores, are traditionally divided into short and long, they also use the term “ large pasta" or " small pasta».
Long pasta
- Spaghetti- thin products with a length of 15 cm and a diameter of 2 mm. Thicker ones are called spaghettoni, and thinner ones are called spaghettini.
- Bucatini- spaghetti with holes, usually used for carbonara pasta, which is considered national dish coal miners, and ground black pepper sprinkled on this dish is a hint of coal dust.
- Fettuccine- thick egg noodles served with different sauces.
- Tagliatelle(sometimes pronounced tagliatelle) - noodles 6.5-10 mm wide, usually served with meat sauce bolognese.
- Linguinia- thinner long smooth noodles, served with cheese bolognese sauce.
- Reginette- wavy noodles.
Short and curly pasta
- Penne- thick, short-cut, perforated products, often with a grooved surface, on which the sauce lingers well, resemble our "feathers".
- Rigatoni- short and straight, length 4 cm, diameter 6-7 mm, of more thin dough(they resemble our "horns", only straight).
- Fusilli- noodles in the form of spirals 6.5-10 mm wide and up to 7 cm long.
- Farfale- they look like butterflies (in our country in stores they are often called "bows"), combined with meat, fish, cheese, nuts and vegetables.
- Kivatelli- they look like seashells, they catch a large amount of accompanying sauce, for which they are especially loved by Italians.
- Elike- curls, favorite dish students. Any sauce adheres well to them.
What can be made from pasta
Italian Cuisine complex and simple at the same time, she does not shy away from borrowing, but she does not neglect her individuality, which reflects the Italian character.
- Italian chefs strive to use seasonal products that naturally reach the highest quality, have not been treated with preservatives and stabilizers for long-term storage.
- The second postulate is denoted by the term " al dante"And translates to" by the mouth". In other words, the readiness of the dish is determined "to taste." This term is of great importance in the preparation of pasta, since it determines the consistency of the paste, which at the end of cooking should be a little hard when bitten, i.e. not taste like flour, but have a thin white layer in the middle. The pasta will "reach" when it is seasoned with sauce.
- Special heat and time modes of cooking. Compared to traditional European cuisine, the process is proceeding with lightning speed. From the moment when a saucepan with cold water for cooking (1 liter per 100 g of dry product) is placed on the stove until the finished dish is obtained, it usually takes no more than 20 minutes.
Pasta or pasta dishes are versatile. Italian cuisine offers recipes for meat eaters, seafood lovers and vegetarians. The latter is especially important, especially since one serving of ordinary pasta contains up to 15% of a person's daily protein requirement, and a competent combination with vegetables can fully provide the body with all the necessary substances.
Pasta with meat recipe
INGREDIENTS for 4 small servings:
- 250 g curly pasta
- 2 cans of canned chickpeas or white beans
- 150 g brisket
- 2 carrots
- 1 stalk of celery
- 1 onion
- 100 g spinach
- 700 g canned chopped tomatoes
- parmesan cheese
- olive oil
- 450 ml vegetable broth
- a pinch of chili
Preparation:
Boil pasta in 2.5 liters of water, cook in boiling salted water for 5-7 minutes without a lid. Grate carrots, onion, celery, spinach and chop the brisket. Drain the brine from the peas and rinse. In a deep frying pan in hot oil, fry the onions, carrots, celery, etc. When to appear on the brisket golden crust, add chili, 1 minute after chili put chickpeas and tomatoes, simmer for about a quarter of an hour. Then pour the broth, add the spinach and simmer for another 4-5 minutes. Arrange the pasta on plates (preferably preheated), pour over the sauce and sprinkle with coarsely grated cheese on top.
After cooling, transfer excess sauce to a plastic container and place in the freezer. It can be stored for 1 month.
Video recipe
Pasta with seafood
INGREDIENTS for 4 large servings:
- 400 g pasta
- 1 onion
- half chili
- 2 tomatoes
- 1 clove of garlic
- a handful of parsley
- 4 st. l. dry white wine and olive oil
- 400 g fresh frozen peeled mussels
- 100 g frozen shrimp
Preparation:
Finely chop the garlic, onion, chili. Fry for a couple of minutes in a deep skillet in half the hot oil. Peel the tomatoes, chop, mix with chopped parsley, add to the pan. Bring the vegetables quickly to a boil and cook the sauce, covered, for 15 minutes. Wash seafood. In a heavy-bottomed saucepan, heat the remaining 2 tbsp. l. oil and fry mussels and shrimps over high heat, add wine, reduce heat and cook them for 5-7 minutes, preferably under a lid. Drain and filter the broth, add it to the sauce in the pan, put the seafood there.
Bring 3.5-4 liters of water to a boil, season with salt and boil the pasta until it is "by the mouth". Transfer to a deep preheated bowl (scald), pour over the sauce and serve immediately.
Video recipe
Vegetarian Zucchini Pasta
INGREDIENTS for 4 servings:
- 400 g pasta
- 500 g young zucchini
- 2 - 3 onions
- 80 g olive oil
- a bunch of basil
- salt, black pepper
Preparation:
Cook the pasta until tender, drain and leave 1 glass of water from them for the sauce. Transfer to a hot bowl. Peel the zucchini, cut into half rings, finely chop the onion and basil. Fry all together in oil, season with salt and pepper, add 1 glass of pasta water, bring to a boil. Pour sauce over the dish and garnish with basil sprigs.
NOTE! for a non-strict vegetarian menu that allows dairy products (lacto-vegetarianism), cream is poured into the sauce instead of water from boiling pasta, and the finished dish is sprinkled with grated parmesan or granopadano cheese.
Video recipe
How to cook macaroni and cheese
INGREDIENTS for 4 servings:
- 300 g pasta
- small head of broccoli
- fresh green peas
- half zucchini
- 200 g gouda cheese
- 50 g pine nuts
- 200 ml milk
- ¼ h. L. corn flour
- salt pepper
Preparation:
Fry nuts in a dry frying pan with non-stick coating... Replacement of pine nuts with almonds or walnuts to be cleaned from a thin film. Mix milk with corn flour and bring to a boil. Cook, stirring with a wooden or polymer spoon, until the mixture thickens, add finely grated cheese to it and cook for another half hour, stirring occasionally thoroughly. Remove from heat, pour nuts into sauce, season with salt, pepper, stir.
Peel the peas, divide the broccoli into small inflorescences, cut the peeled zucchini into cubes according to the size of the cabbage inflorescences. Put all vegetables in a saucepan and bring to a boil, season with salt, drain. Put the pasta to boil - put all the vegetables in a saucepan a few minutes before being ready for them. Put the finished pasta in a hot bowl. Pour over the sauce and serve immediately.
Video recipe
Pasta in a creamy sauce
INGREDIENTS for 4-5 servings:
- 1 package (400-450 g) curly pasta
- 230 - 240 g curd cheese
- 170 g blue cheese
- a pinch of black pepper
Preparation:
Boil pasta, drain, leave one third of a glass of cooking liquid. Cottage cheese knead with a fork, quickly heat in the microwave, add crumbled blue cheese, a pinch of pepper to it, stir and dilute the mixture with hot liquid from cooking. Mix thoroughly with a hand blender if desired. Pour the sauce over the pasta and serve.
Pasta is very simple in terms of the composition of the starting products, while it is easy to digest, satisfies hunger well and nourishes the body useful substances... It must be understood that cooking does not require special culinary skills. It is enough to have a large saucepan with a thick bottom. Its volume will provide freedom and pasta, regardless of size and shape, will not stick together during cooking, and a thick bottom guarantees uniform heating of water and all products, long or short, curly or simple, will be cooked in such a pan at the same time. For fans of pasta and lovers of variety, they came up with a pan with two mesh inserts. They allow you to simultaneously cook pasta of different formats for salad and side dish or hot dish. This saves not only time, but also space.
What kind of pasta do you like?
Can be turned into exquisite and special. Italians say pasta is easy to cook, much more difficult to cook well. How to cook delicious pasta? To do this, you need to own some little secrets.
How to make delicious pasta
First, we choose the “right” pasta in the store. If they are made from durum wheat, smooth, and glassy at the break, then your choice is right. Now let's get acquainted with the golden rule: "10-100-1000", which probably every Italian housewife knows. It means: to boil 100 g of pasta, you need to use 1 liter of water and 10 g of salt. These proportions are considered ideal.
Salt is added to already boiling water, in no case to pasta that is being boiled or cooked. Different types of pasta have their own way of filling. Fall asleep short noodles gradually so that it does not stick together. Items twisted into a ball must be untangled with a large wooden fork. It is not worth breaking the spaghetti in half, we put them in the water as a whole, spread out in a fan, and when they have softened, gently press them until they are completely immersed.
It is better to cook pasta with a slow boil and without covering it with a lid. It is not recommended to rinse them with water after cooking: changing the temperature regime will reduce the content of useful vitamins in the product. Do not stir the pasta too often, you will damage and break it, and do not overcook it so as not to get a viscous porridge as a result. Once you've put the pasta in a colander, just shake it a little and transfer it to a warm dish.
We already know how to make delicious pasta, now you can make it even better by adding sauces or other foods. You should know that the sauce (the "soul" of the pasta) is absorbed into the products, enriching their taste. It is necessary to warm up the dish along with the sauce prepared in advance.
Delicious pasta recipe for lovers
There are many variations on how to make delicious pasta by adding other ingredients. By mixing the pasta with vegetables, we will saturate the dish with vitamins, iron and calcium. Watering boiled horns with meat sauce will enhance the benefits of essential amino acids and proteins, vitamins B6 and B12. fruit - we will fulfill the plan for the use of dietary fiber. Mix with low-fat cottage cheese- and get a low-calorie, but hearty dish, high in calcium. Here are some tips on how to make delicious pasta with mushrooms, cheese or onion sauce.
French pasta
This dish is quick and easy to prepare. First, chop medium-sized onions and put them in a frying pan over heated vegetable oil. After the onions are fried, spread out the bacon (300 g), cut into cubes or strips, add the mushrooms (400 g). Pour the cream into the pan, add salt and pepper to taste. After boiling the pasta, put them on plates, pour over the prepared French sauce.
Pasta in onion sauce
Delicious onion sauce gives originality to this dish. Fry onions (700 g) in vegetable oil (6 tablespoons), add sour cream (2 tablespoons). After the sauce is seasoned with spices and salt, add 200-250 g grated on a coarse grater. When the cheese is completely dissolved, pour the pasta with the prepared sauce.
Pasta with cheese
If you're a big cheese fan, this is the dish for you. To prepare cheese sauce, you need to melt the butter in a saucepan. Then add flour in small portions, salt. Mix thoroughly, pour in milk. After removing the resulting mixture from the heat, pour the grated cheese into it, stir until it turns into homogeneous mass... Put the boiled pasta in a mold, pour over the sauce, sprinkle with spices, you can grate cheese on top. Bake in a preheated oven for about 30 minutes. The dish will require: 400 g of pasta, 150 g of butter, 50 g of hard cheese, 0.5 cups of flour, 1 cup of milk, spices.
Among the multitude a variety of recipes preparation of delicious pasta dishes, anyone will find a loved one. Cook, having fun and enjoying the delicious fruits of your labor! Bon Appetit!