Pasta is simple, accessible to everyone and delicious food, which everyone loves without exception. But if you add more various ingredients, then an ordinary everyday dish can easily turn into gourmet dish. So, let's find out how to cook pasta deliciously.
How to deliciously cook pasta with stew?
Ingredients:
- pasta – 305 g;
- in a jar – 285 g;
- butter – 10 g;
- spices;
- fresh parsley – 10 g.
Preparation
Let's take it pasta medium-sized, carefully throw into a pan of boiling water and boil until almost done. Next, throw them into a colander and leave for a while.
Melt a small piece of butter in a frying pan and add the dried pasta there, stirring. After this, add the stew, stir and heat the dish for about 5 minutes, covering the top with a lid. Season the dish with spices, sprinkle with chopped parsley and serve.
How to cook delicious pasta as a side dish?
Ingredients:
- pasta – 495 g;
- green basil– 3 branches;
- olive oil – 95 ml;
- spices;
- garlic – to taste;
- fresh thyme - to taste;
- fresh parsley.
Preparation
Peel the garlic cloves and squeeze them through a press into the oil. Add fresh thyme, stir and set aside for now.
Throw the pasta into a pan of water and boil until boiling, adding salt to taste. Reduce heat, cover with a lid and cook for 10 minutes, stirring so that the products do not stick together. Next, place the pasta in a colander, and when all the liquid has drained, transfer the pasta to a plate and pour over the aromatic garlic butter. Throw in fresh finely chopped greens, mix and serve as a side dish with your favorite dishes!
How to cook delicious pasta?
Ingredients:
Preparation
Melt a piece of butter in a bowl. Boil the pasta until tender, adding salt to the water to taste, and then drain in a colander. Once all the liquid has drained, put the pasta in a saucepan and add warm oil. Mix everything thoroughly, heat over low heat and break up the raw egg. Turn on the heat to maximum and, stirring, wait until egg mixture saturates every pasta. Ready dish remove from the stove, place on plates and serve as a hearty breakfast or a light lunchtime snack.
Let's cook delicious pasta.
1. NAVY PASTA
Ingredients:
- minced meat 500 g
- pasta 400 g
- onions 1 pc.
- vegetable oil to taste
- salt, pepper to taste
Preparation:
Boil the pasta in salted water until tender. Finely chop the onion. Heat a frying pan with vegetable oil, add minced meat.
If the beef is tough, you can add a little boiling water. When the meat begins to brown, add the chopped onion. Salt and pepper.
Simmer until the onion is soft. Add pasta, mix well. A minute before cooking, add chopped parsley. Navy pasta is ready!
2. PASTA WITH SALAMI IN TOMATO SAUCE
Ingredients:
- sausage
- 100-150 g
- tomatoes
- 1 jar
- garlic
- 1 clove
- pasta 5 handfuls
Preparation:
Boil water in a kettle and pour into a saucepan. Place on the stove. When it boils (this will happen very quickly), add the pasta and cook according to the instructions on the package. Cut the salami into strips.
Finely chop the garlic. Pour olive oil into a hot frying pan, add salami and garlic, cook, stirring, for a couple of minutes. Add tomatoes.
Cook, stirring, until the sauce thickens. Add cayenne pepper and salt. Drain the pasta in a colander and place in a frying pan. Mix. Serve sprinkled with Parmesan cheese.
3. PASTA WITH BROCCOLI
Ingredients:
- paste 175 g
- broccoli 250 g
- olive oil 3 tbsp.
- olives 100 g
- parmesan 50 g
- garlic 1 clove
- salt to taste
Preparation:
1. Fry a clove of garlic in oil, remove it, add olives and blanched top broccoli florets. Fry for a few minutes over medium heat.
2. Boil the pasta, add to the pan with broccoli and olives, and heat through. Place on a plate and add sliced grated cheese.
4. PASTA WITH MUSHROOM SAUCE
Ingredients:
- champignons 200 g
- garlic 1 clove
- olive oil 2 tbsp.
- butter 50 g
- grated parmesan 50 g
- white dry wine 100 g
- salt, pepper to taste
- parsley to taste
- fettuccine pasta 250 g
Preparation:
Cut the mushrooms into pieces. Heat vegetable oil in a frying pan, add garlic and let it brown. Add mushrooms and fry them. Reduce heat, pour in wine, let it evaporate.
Add finely chopped parsley and cook for another 5 minutes. Boil the pasta in plenty of salted water, drain. Add cooked pasta mushroom sauce, butter and grated cheese.
5. PASTA WITH CHICKEN FILLET
Ingredients:
- pasta 500 g
- chicken fillet 500 g
- tomatoes 3 pcs.
- Bell pepper 3 pcs.
- parsley, a few sprigs of basil
- garlic 2-3 cloves
- olive oil to taste
- salt, pepper to taste
- sour cream or cream 200 ml
Preparation:
1. Cut the chicken breast into small pieces, add salt and pepper and leave for 15 minutes.
2. Pour boiling water over the tomatoes for a minute and remove the skins. Chop tomatoes and bell peppers small cubes. Finely chop the parsley and basil.
3. In a large frying pan olive oil Fry the crushed garlic until golden brown, then discard the garlic.
4. Add chicken breast and fry over high heat for 5-7 minutes. Then add chopped tomatoes and bell peppers and simmer for a few more minutes. Add sour cream, heat and remove from heat.
5. Meanwhile, cook the pasta until al dente, drain the water, add the pasta to the cooked chicken breast and stir gently. Serve garnished with greens.
6. BAKED PIZZA-SPAGETTI
Ingredients:
- Spaghetti – 340 g
- Salt – 1 teaspoon
- Pork sausage – 480 g
- Pepperoni – 60 g
- Tomato paste – 740 g
- Grated Parmesan – 60 g
- Mix of grated cheeses – 230 g
Preparation:
Boil the spaghetti, drain and place in a greased dish. Fry the sausage in a frying pan (until brown).
Transfer to a plate and fry the pepperoni in a frying pan until crispy (about 4 minutes). Place the fried sausage on the spaghetti and pour in the tomato paste. Place half the pepperoni - cheese - the rest pepperoni.
Bake at 175 degrees for about 30 minutes. The cheese should melt and begin to brown. If it turns brown too early, cover the dish with foil.
7.SPAGETTI WITH CHICKEN AND SAUCE
Ingredients:
- Chicken breast - 1–2 pcs.
- Pasta - 400 g
- Cream 10% fat - 200 ml
- Onion - 1 large head
- Butter - 20 g
- Provencal herbs
Preparation:
1. Chicken breast Boil in salted water until almost done, about 20 minutes. If the meat remains a little pink inside, it’s okay; it will cook through further stewing. But you shouldn’t overcook the breast, otherwise it will become completely dry and not so tasty.
2. Cool and separate the white meat from the bone. The process will be easier if you use chicken fillet right away. Cut the chicken into medium sized cubes.
3. Melt the butter in a frying pan.
4. Cut the onions into half rings or squares. Fry it in butter for a few minutes until translucent.
5. Then add the chopped chicken to the frying pan with the onions and fry for a couple more minutes.
6. Pour in the cream, mix everything and cover with a lid. Simmer for 3-4 minutes.
7. Boil the pasta according to the instructions on the package in salted water. Place in a colander and let the water drain. To prevent the pasta from sticking, you can lightly rinse it under cold running water.
8. Transfer the pasta into the pan with the chicken and cream. Mix, sprinkle Provencal herbs and black ground pepper. You can also add finely chopped dill or parsley.
Pasta has long been part of traditional cuisine not only in Italy, but also in eastern countries. Today, this product is widespread, served as an independent dish, seasoned with sauces, or as an ingredient. A main secret The key to deliciously cooked pasta lies in proper cooking of the product.
How to cook pasta
Some useful information about pasta
True pasta is created exclusively from two ingredients: water and wheat flour hard varieties. On Greek and Italian pasta, such products are usually marked with the words pasta di semola di grano duro or durum. Russian manufacturers They write that the pasta is made from durum wheat.
Everything else is usually called pasta. They are usually made from soft wheat and contain eggs or other ingredients. Such products swell in the soup, become overcooked, stick together and spoil the entire dish. They also contribute to the appearance of extra pounds around the waist.
Durum wheat pasta, created in compliance with all technologies, does not become soft during the cooking process. In addition, such products do not make you fat, since they consist of complex carbohydrates. And the starch in them is not destroyed during heat treatment, unlike pasta from soft varieties, but turns into protein.
The variety of pasta shapes allows you to prepare a variety of dishes from them. Large items are usually stuffed; pasta in the shape of shells, spirals or cones is usually prepared as a side dish or used to make macaroni and cheese. Miniature bows look beautiful in salads, and spaghetti is served with sauce. To prepare the casserole, it is better to use pasta in the form of short tubes.
Pasta made from durum wheat has a smooth, even surface and a creamy or golden color. The fracture of such products is somewhat reminiscent of the fracture of glass. As a rule, a package of high-quality pasta contains no crumbs or flour residues. Pasta made from soft wheat varieties has a rough surface and an unnatural white or yellow color. They may show traces of unmixed flour and various inclusions.
To cook delicious pasta, use the simple formula created by Italian chefs: 1000/100/10. It means that for 1 liter of water there are 100 g of pasta and 10 g of salt.
Pasta should be thrown into already boiling salted water. And to prevent them from sticking to the bottom of the pan, it is important to stir them until the water boils again. If you miss this moment, you can ruin the dish.
Follow the cooking times indicated on the package. Usually it is 10 minutes, but may vary depending on the type of flour from which the pasta is made. But the surest way to find out the degree of readiness is to test. The pasta should be firm, but not hard.
If pasta is cooked for use in a dish that will be cooked further, such as a casserole, it should be slightly undercooked. Otherwise, their taste will end up spoiled.
After draining the pasta, rinse it in a colander. cold water no need - then everything will be washed away taste qualities. It’s best to just leave them for a couple of minutes so that the water drains off by itself, and then stir with a spoon.
If pasta is used as a side dish, it is customary to put a little butter in it. The dish will be tastier if you first melt the butter in a saucepan and only then mix it with the pasta.
Technology for cooking pasta to make pasta
Ingredients:
- durum wheat pasta – 200 g
- water – 2 liters
- salt – 1 tbsp. spoon
Boil water in a thick-walled saucepan. Salt the water and put the pasta in it. Stir constantly until the water boils again.
To cook spaghetti, dip one end of the pasta in water, wait a couple of seconds, and slowly lower the whole thing. They will quickly soften and completely enter the pan.
Record the time allotted for cooking the pasta. It must be indicated on the packaging. A couple of minutes before the end, take a sample.
Place the finished pasta in a colander and let the water drain. Mix them with melted butter or pre-prepared sauce.
How to boil nest pasta
Today, pasta shaped like bird's nests is quite popular. Such products can be stuffed yourself with different fillings– from vegetables to meat. During cooking, it is very important not only to keep them in boiling water for the required amount of time, but also to maintain their shape.
Place the “nests” in a saucepan or deep frying pan with a wide bottom. They should not fit tightly to each other and at the same time have room to turn over on their side.
Fill them with water so that it covers the “nests” by only a couple of centimeters. Bring to a boil, add salt and cook for as many minutes as indicated on the package. Simply carefully remove the finished pasta with a slotted spoon and place on a plate.
The first question even before cooking pasta is how much to take. Everyone’s desires and portions are different, but the average volumes are as follows:
Children - 50 grams;
Women and teenagers - 70 grams;
Adult men - approximately 100 grams.
The second question, no less important in the question of how to cook pasta, is how long to cook it? It all depends on the pasta itself, and it is prepared absolutely different time, but averaged:
Thin “cobweb” - maximum 2 minutes;
Flat noodles - 2-3 minutes;
Thin noodles 6-7 minutes;
Pasta - 9-10 minutes.
And if you took long pasta and spaghetti, then add two minutes to the cooking time, you can’t go wrong.
Now you know how much to take for each eater and how long to cook. It remains to tell you how to cook pasta.
First of all, take the pasta itself. From them you can accurately tell how much to cook, but there is one “but”: all the tips on how to cook pasta are valid only for those made from wheat durum varieties, the rest will simply crawl away.
For cooking pasta, take water at the rate of 1 liter per 100 grams of dry product. 
Bring it to a boil and don’t forget to add table salt at the rate of 1 teaspoon per 2 liters of water. 
Cook in boiling water without a lid for the time indicated above and place them in a colander for 1 minute, let them drain and cool slightly. The “hot” part of how to cook pasta is already over. 
Return them to the pan, pour in 1-2 teaspoons vegetable oil and, closing the lid, shake vigorously several times. This gives them a nice shine and won’t stick together. 
That's all the subtleties and wisdom, and now you know exactly how to cook pasta.
Bon appetit.
Oddly enough, but in this article, many will finally learn how to cook pasta correctly. This problem is faced by many young housewives, men or children who are left alone at home. Of course, you can throw pasta into non-boiling water, forget to salt it and cook for 20 minutes, but it will no longer be real pasta, but a parody of it.
In this article we will tell you how to cook pasta correctly so that it turns out delicious, just like in the most best restaurants Italy, because Italians are lovers and creators of the well-known spaghetti.
1 . First, you need to choose a suitable dish - it should be a pan (for spaghetti, it is advisable to take a tall pan) with thick walls.
2 . As a rule, one adult needs 100 grams of pasta. For men with a good appetite, you can increase the portion. For 100 grams of pasta there is 1 liter of water. It seems that there is too much water, but in fact it is quite enough for the pasta, because it expands during the cooking process, especially if you take less water, there is a risk that the pasta will turn out sticky and the cooking process will take longer.
3 . Also don't forget about salt. It is necessary to salt the water when it boils. The optimal amount of salt is 10 grams per 1 liter of water.
4 . When the water is boiling strongly, throw the pasta into it, in the middle - at the very epicenter of the boiling. Long pasta, spaghetti, do not break in half if it does not fit in the pan. To cook them, you need to put them in boiling water as much as your pan will allow, and then, when the spaghetti is soft, hot water, press them slightly from above until they are completely immersed in water.
5 . When the pasta is added, the water stops boiling. In order to cook delicious pasta, you need to cover the pan with a lid and turn up the heat. When the water boils again, reduce the heat, but not too much, so that the water simmers a little, and maintain this temperature until the end of cooking. Stir the pasta occasionally with a spoon, otherwise it will stick to the bottom of the pan.
6 . During the actual process of cooking pasta, do not cover the pan with a lid.
7 . The cooking time for pasta depends on its type. It usually takes 7 – 12 minutes. In order to understand whether the pasta is cooked or not, you need to taste it 2 minutes before it is ready. They should completely satisfy you in taste, but they should still be just a little undercooked, and there should not be a strong floury taste in them. After you approve the pasta, turn off the heat and cover the pan with a lid, thereby the pasta will reach its full readiness.
8 . Many housewives argue about whether it is worth rinsing pasta with water. There is only one answer - NO, pasta cannot be rinsed with water! You can add cream or sunflower oil– that’s just how you like it.
