In the bins of each prudent hostess, there is always a package of spiderwebs pasta. It is unlikely that you have no idea what kind of products are currently in question. And those who do not know about their existence, today awaits a certain amount of useful information, thanks to which the horizons of many simple and tasty dishes will open.
Dish of fast and economical food
"Spider Web" - pasta is very small, and for this reason they are quickly cooked. Prior to the arrival of many overseas instant products, the Russian man often had an iconic vermicelli on the table. It was cooked and sweet, and added to the soup. Also boiled spiderwebs pasta was used in scrambled eggs, fried in butter and lean with the addition of sausages and onions. However, even today many continue to rejoice at the presence of dishes from this small vermicelli on their dining table.
Learn to cook a "cobweb"
In order to keep up with progress and not waste money on instant noodles, you need to learn how to cook these pasta correctly. Those who are familiar with this noodles know for a long time that the spider line pasta has some secrets of proper preparation. Only craftsmanship, honed over the years, will help to ensure that the products do not digest, do not stick together during the cooking process or remain solid ... Is this so? Of course not! Right now we will learn how to cook spider line pasta so that they do not turn into a monolithic mixture or dough flakes.
Process has begun
Before boiling this small vermicelli, you need to boil water. Never spill any pasta, the cobweb including in cold water. Water should be in sufficient quantity in the pan. The optimum ratio of water to dry starting material is one in seven. For one part of the product, seven parts of salted boiling water are taken. Cook well and look pretty decent pasta cooked one to four.
Do not cover tightly.
After filling the pan with a "spider web", the fire must be reduced and the dishes covered with a lid. However, the tight-fitting lid easily provokes a "runaway" of water, to wash the stove after such a "surprise", admittedly, is not easy.
On average, the cooking time ranges from 3-5 minutes. It depends on what kind of flour was used in the manufacture of products.
When the products are ready, they should be a little hard in the middle. Such a "cobweb" must be washed so that small, vermicelli separating from each other are present in the dish, and not a continuous mass that is vaguely reminiscent of the "cobweb" that the hostess poured into the water at the beginning of the process. Rinsing is carried out in the following way: water with vermicelli is drained through a colander, the colander is filled with pasta and our spider web is washed under cold water. Do not drastically delay the process, it should take no more than half a minute to rinse: vermicelli "spider line" is a very delicate product, and prolonged exposure even in cold water can ruin its structure and integrity.
So that the vermicelli does not stick together and looks presentable in any dish, it needs to be flavored with oil. We spread the finished product from the colander into the pan and pour the pasta mass with vegetable oil, which does not have aroma and a pronounced taste. Do not forget that you need to shake the pan so that the products are mixed with oil, or use a spatula (spoon) to mix the finished pasta.
So, the spider web pasta (photo provided) is ready! There are practically no restrictions for serving products on the table. Use them as a side dish for cutlets, meat, fish. Or maybe you will like the sweet option (pasta cooked in a pan with sugar), which has a sunny tint.