Italian pasta: how to cook? Video
Italian cuisine has always been distinguished by its sophistication; many of its dishes have gained popularity all over the world. One of them is Italian pasta. The first mention of pasta dates back to the first millennium BC, even Cicero feasted on the prototype of this dish – a thin flour cake made from dough without yeast, which was boiled in water.
Italian pasta is divided into fresh and dry. Fresh Italian pasta lives up to its name, it is very tender, soft and cannot be stored for a long time. This pasta is sold packaged in rolls of ribbons and is only kept in the refrigerator.
Dry Italian pasta is pasta in all colors, shapes and sizes that are sold in stores. It is prepared from egg dough and durum flour. Egg dough paste has a bright yellow color and a long-lasting pleasant smell.
This is a very convenient form of the product, which, when properly stored, retains its taste for a long time.
The shape of Italian pasta is the most bizarre and varied. The most popular is spaghetti, long and thin, it is prepared with almost any sauce and satisfies the most fastidious gourmets to taste.
The short, cylindrical Italian pasta is good for pasta casseroles and gourmet soups. Pasta in the form of strips is served with a sauce on a fish or tomato base with the addition of piquant herbs, these are pasta: – fettuccine; – tagliatelle; – linguine.
Pasta in the form of sheets (such as cannelone or lasagna) is most often used to make various casseroles. For salads and main main courses, pasta in the form of shells, spirals, snails is used, it gives them an original look and taste.
Small pasta in the form of rings, stars, toys is used in the preparation of broths, soups. When preparing all types of pasta in Italian, all kinds of seasonings and spices are used:
– saffron, – lemon, – garlic, – red pepper, – paprika, as well as many others that give this dish a unique piquant taste.
How to properly cook pasta at home?
If you decide to make your own pasta in Italian, the recipe for its preparation is as follows. Take a deep saucepan for cooking pasta, pour two-thirds of cold water. In order not to overdo it with the amount of salt, remember the proportions: – 100 g of spaghetti; – 1 liter of water; – 10 g of salt.
Dip the spaghetti in boiling water at a right angle and after a minute, when they become soft, spoon the tails remaining on top with a spoon. When cooking Italian pasta, stir constantly and cook for the number of minutes indicated on the package, until tender.
It is not necessary to rinse hot pasta in order not to wash off the gluten useful for the body. To prevent the paste from sticking, add a piece of butter to it
The number of sauces that can be prepared for pasta in Italian is huge, and each of them has its own flavor. The main thing is to find the combination of products that suits your taste and enjoy the amazing taste of a traditional Italian dish.