Paste. You can argue a lot on the topic: "So who was the first in the invention of cooking flour mix in salt water?" Let's leave this question. Such pasta, as we are used to seeing them, originates in Italy. It was the Italians who first began to cut the dough and mix it with cheese and tomatoes. Thus, the first pasta recipe was born .
Pasta is not only an excellent side dish, but also a wonderful and versatile ingredient. Created in this way, pasta has a unique taste and aroma, significantly different from store pasta.
Pasta is good because it cooks quickly, without requiring any extraordinary abilities from housewives. In addition, they contain a lot of fiber and practically do not have fat in their composition. Dry pasta for spaghetti goes well with various sauces, which have a thick heterogeneous consistency, and fresh, on the contrary, harmonizes with simple seasonings, which are based on butter or cream.
A little later you will be convinced that making pasta is easy and cooking does not require a lot of time. You can dye the dough and create fancy pasta from it. Children can enjoy such cooking and will be another opportunity to spend more time with their children.
You can treat and surprise the household with fresh Togliatelle, seasoned with butter and sprinkled with chopped cheese. In addition, fresh pasta can be frozen and stored in the freezer for about six months.
Cooking pasta for spaghetti.
Sift flour (450g) and salt into a large bowl, make a small hole in the middle. Pour four beaten eggs into it, add a tablespoon of vegetable oil and about three tablespoons of water. Mash thoroughly and gently and mix to make a dough.
Then lay on a work surface treated with flour. Knead for fifteen minutes until the dough is smooth and elastic. Leave the dough for an hour in the room (or all night in the refrigerator), putting it in a plastic bag.
Divide the dough into four parts. When working with one serving, the rest should remain in the package. Try to roll the dough as thin as you can. Leave to dry for ten minutes and only then start cutting. Prepare the other parts of the dough in the same way.
How to make spaghetti paste, you already know, let's see how to cook and serve it.
For one person you need to count on fifty to seventy grams of dry or about two hundred and twenty grams of fresh.
Spaghetti paste requires a lot of water, as well as all pasta. 450 g of fresh pasta requires about three and a half liters of water. When boiling, add two tablespoons of salt and lower the pasta. Try to do it leisurely, which will prevent a sharp drop in water temperature. A long dry spaghetti paste requires special care. Stir the product with a fork in water, spreading the product. Cover with a lid is not worth it, otherwise water will fill the stove.
With intense boiling, you need to cook pasta for ten to twelve minutes - for dry pasta and three to eight minutes - for fresh. You should try pasta when the lower limit of the specified time has expired. When biting, the products should be somewhat solid. You do not need to rinse the pasta, just throw it in a colander and immediately serve it. Spaghetti pasta can have different colors. It depends on the filler used in its preparation. For example, green gives spinach, and red gives paprika. In addition, you can add mushrooms, various spices and herbs to the base dough. This will give the pasta a unique taste and aroma.