Pasta or Italian pasta is a part of the culinary culture of not only the inhabitants of the Apennine Peninsula, but also an integral part of the menu of inhabitants of other latitudes. In particular, the Russians. In our concept, “pasta” is something other than ordinary pasta. And indeed it is. The preparation of Italian pasta differs from the trivial boiling in boiling water, which is characteristic of our handling of pasta.
A few words about pasta
Pasta is traditionally made only from durum wheat or with the addition of eggs. It is fresh (usually egg) and dry. The most common type are whole products, known as “spaghetti”, and tubular, called “pasta”. The pasta is long, curly and stuffed.
The paste has a long shelf life without loss of taste and nutritional properties. It is fast in cooking, rich in protein and therefore is a great solution for cooking everyday dishes.
The most popular types of pasta are spaghetti, linguine, tagliatelle, fusilli, orecchiette, penne, fettuccine, farfalle, rigatoni, anelini and others.
How to cook Italian pasta : general tips
For 100 g of paste, you need to take 1 liter of water. It is necessary to lower products in already boiling and previously salted water. The pasta recipe itself is simple. Sauces give the piquancy and variety of tastes to the dish.
Italians cook this dish only in large pots: pasta loves space. The paste will not stick if you add a couple of tablespoons of olive oil when boiling in water.
A matter of taste, but the pasta lovers themselves, that is, Italians, eat it a little harsh, a little undercooked, for which there is a certain term “al dente” in their language - ital. "On the tooth"
A simple pasta recipe
To prepare the simplest, classic pasta, you need 200 spiral-shaped pasta, any fresh herbs, small tomatoes, parmesan cheese, olive oil, pepper and salt.
Pasta is boiled. Greens are mixed with grated cheese, a little olive oil is added to the mass. The resulting sauce is added to pasta.
In a separate bowl, mix sliced tomatoes with olive oil, salt and pepper. Combine the contents of both dishes, and the pasta is ready.
Fusilli Pasta Recipe with Tomato Sauce
For 4-6 servings you need 100 g of bacon, 400 g of tomatoes, 1 carrot, celery stalk, 100 g of ricotta, a sprig of oregano (or a teaspoon of dried herbs), 50 g of parmesan, onion, a clove of garlic, 300 g of fusilli, 130 ml of white dry wine, black pepper, salt.
Cooking will take about an hour.
The bacon must be cut into pieces. Chives, onions, carrots, celery, garlic. Put everything in a saucepan and fry over medium heat.
Add wine, bring to a boil. Pour the boiled water over the tomatoes for 1 minute and peel them from the peel and seeds. Cut the pulp into small cubes and add to the saucepan. Add salt, pepper and cook until the ingredients turn into a thick sauce.
Pour 3 liters of water into the pan, bring it to a boil, add fusilli and cook al dente. Crush the ricotta. Mix fusilli with sauce, add a spoon of pecorino, ricotta and oregano. Salt and pepper to taste. Sprinkle cheese on top before serving.
Farfalle pasta recipe with parmesan and oregano
To prepare 4 servings, you will need 320 g farfalle, 50 g butter, 80 g parmesan, a liter of broth, a teaspoon of dried oregano, 100 ml of dry white wine, onion, salt and freshly ground black pepper to taste.
The cooking process will take 25 minutes.
Grate parmesan, bring the broth to a boil. Melt half the butter in a saucepan. Sauté the onion. Add a small amount of water and simmer. Put dry farfalle and fry in oil. Pour white wine and evaporate it. Add the broth a little and stew the pasta until al dente. Mix the prepared farfalle with the remaining oil, oregano and parmesan.