How to cook pasta according to Italian recipes?
I do not really like pasta since childhood and rarely cook them. However, recently I discovered the world of Italy and its national cuisine, where pasta is the main course and does not bother the Italians at all! Now, having tried their pasta, I realized what the secret was. Before you cook pasta, read our article and learn all the secrets of Italian chefs on cooking delicious pasta dishes.
Why the Italians do not get fat?
This nation does not apply to people who are overweight, although they eat carbohydrates in large quantities every day. Here the secret is simple: their macaroni is made according to a special technology, therefore the price exceeds our national products several times! I have to say at once how to cook pasta in Italian, so that it would be a really special dish that does not resemble our usual noodles: buy real Italian pasta, and not try to do with domestic.
How to cook pasta for pasta in Italian?
It should upset you, but there is no such thing as pasta for pasta, because pasta is pasta, the Italians just call them that, but pasta sauces are different, and they add different flavors to ordinary pasta! So, to cook a delicious dish, first decide what kind of pasta you will make:
- fettuccine - plain noodles;
- pene - feathers;
- oreciette - ears;
- rotini - spirals;
- rigatoni - corrugated figures;
- Ditalini - in the form of thimbles;
- linguini - in the form of reeds.
In fact, you have to choose one of the varieties of pasta and boil properly, because the principle of cooking pasta is completely different from what we are used to.
How to cook pasta?
To get the perfect paste, use plenty of water. On a pound of macaroni you will need four liters of liquid. Observe the cooking time, which is indicated on the package, and constantly check the pieces for taste: paste is not added to softness. It is necessary that the pasta remains firm, that is, on both sides well-cooked, but the white layer must remain inside.The Italians even have a special name that characterizes the readiness of the paste: “per tooth” or “il dente”. After cooking, do not rinse the pasta. It is unacceptable! They will have to dog themselves in their warmth. At this point, you will combine your pasta with sauce, let it stand for a while, and then the dish will need to be served urgently. Reheating pasta is the same as having a limp watermelon.
How to cook pasta with seafood?
You will need 90 grams of seafood and the same amount of pasta. Cook the pasta in salted water, as indicated on the package, and seafood is defrosted in the meantime. In a pan, mix one teaspoon of vegetable and cream oil, add a clove of garlic and chopped onion. Fry until the onion becomes transparent. Next, add one teaspoon of tomato paste and pass, pour in two large tablespoons of cream and bring the mass to a boil, add salt and pepper. At this moment we put seafood, and when the liquid boils, simmer them for thirty seconds. Throw 2 large spoons of green peas into the pan and boil for thirty seconds again.In the meantime, your paste should have already been laid in a colander to drain excess liquid. Add the pasta to the sauce in the pan, cover it with grated 20 grams of Parmesan cheese and mix. Then you can lay out on a plate and start lunch.
Today you learned how to make pasta and sauce for it. There are many such recipes, and if each of them tries to realize, then every day there will be a new dish in your house. I wish you a fun evening for a pleasant family meal!