Advice 1: How to cook long pasta

Thin and long spaghetti is the basis for many delicious dishes. They can be served with a thick meat or vegetable sauces, meatballs or burgers, add to the broth or eat with butter and grated cheese. To any of the chosen dishes turned out delicious, long the pasta should cook correctly.
How to cook long pasta
You will need
    • water;
    • pasta from flour of hard varieties;
    • olive oil or butter;
    • salt.
Instruction
1
Select the appropriate pasta. It is advisable to stay on the stamps, made from durum wheat – this spaghetti is not too soft, retain their shape and elasticity, look beautiful on the plate and have a delicate taste. Need to buy Italian pasta – great pasta made in other countries, including in Russia.
2
Boil water in a tall saucepan. Add salt. Dip in boiling water the required amount of pasta – it is calculated depending on the portions. Don't put them in a container with a tight beam, otherwise the finished pasta will stick together during cooking. Spread spaghetti free fan.
3
Do not try to put the pasta in the pan completely – they will gradually sink to the bottom themselves. So the bottom part does not seethe, it is possible to help, gently primina their hand. Don't press too hard – fragile spaghetti can break.
4
When the pasta is completely immersed in the boiling water, pour in a pan with a little olive or refined sunflower oil and gently stir with a wooden or silicone spoon. This prevents the subsequent sticking of the pasta.
5
The spaghetti cooking time indicated on the package. But a minute before the recommended time is to catch a single noodle and taste it. Ready spaghetti should remain elastic, and in the middle to keep a thin "thread" hardish nepovinnogo test. This stage of readiness is called "al dente" (tooth) – a pasta prefer Italian. If you like soft pasta, cook them one more minute.
6
Carefully remove the pan from the heat and pour the ready pasta into a colander. Do not rinse with water. Better add directly in the pan a little butter or olive oil and quickly toss the pasta. Now it can be put on plate as a garnish or add into the pan where the sauce is prepared.

Advice 2: How long to cook the pasta

Macaroni and pasta are loved by many as toppings and as independent specialties. It would seem difficult in their preparation there is nothing – simply boil them in salted water. But it doesn't always work and you may have stuck seethe powdery mass. To avoid this, you must know how to choose and cook the pasta.
How long to cook the pasta

How to choose the "right" pasta


On the shelves you can see a huge amount of macaroni and pasta of various kinds: noodles, spaghetti, rice, lasagne, shells, fusilli, vermicelli, butterflies, etc. Which one to choose depends on your preferences, adults prefer tubular pasta and spaghetti for the kids noodles and shells. But to get the delicious dish, the shape of the pasta is completely unimportant, and matter from which they made flour.

Beautiful and delicious macaroni and vermicelli will cook only pasta flour, which was used flour from durum wheat called "durum". Pasta class with a grayish hue, very difficult to make a delicious dish – they are always mushy.

How much are you supposed to cook the noodles


How many Housewives have to remember about your first bad experience when they cooked the pasta, dropping them in cold water. This is wrong – any pasta and pasta lay in a pot of already boiling water. Moreover, water should be a lot – a pound of pasta or noodles will need to boil 3-3,5 liters of water. The water must be salt to taste. How much will cook the noodles depends on their type. Reputable manufacturers will indicate the cooking time on the package of pasta.
If the pasta you will make the casserole, cut the cooking time in half.


If you buy pasta in bulk or already threw away the packaging during cooking they will periodically have to try not to digest. In a pan lay all the pasta and toss so they don't stick together. More to mix them in the cooking process not necessary. Pasta and noodles are usually cooked from 8 to 15 minutes, thin noodles will be ready in 5 minutes, horns and butterfly – minutes after 6-8. Pasta is considered ready when they become soft and homogeneous, but the Italians, who invented them and prefer the willingness of al dente - "to the tooth", when inside they are a little crunchy.
The pasta is very "love" sauces. In cooked products, you can add tomato sauce or pesto sauce.


But this crunch will be gone, when you toss the pasta in a colander to water glass the cooking process continues, and the pasta will reach the condition already in the colander. Pasta and other products made of fine flour, wash in cold water is not necessary. After the water has drained, place them from a colander into a saucepan and add a little butter or olive oil.

Advice 3: How long to cook the pasta until "al dente"

Pasta is a popular Italian dish that has managed to get the Russians. Moreover, many of them began to understand the nuances of its preparation, for example, how to achieve the "al dente".
How long to cook the pasta until "al dente"
Pasta in Italy is called almost any pasta, regardless of shape and size. Thus the same word is denoted by and the dish made from them.

"Al dente"


In cooking the term "al dente" refers to a degree of readiness of the garnish, and it can apply not only to pasta but also to other species such as rice. The term itself is a transcription of the Italian expression "al dente", which can be translated as "to the tooth". In this case, meant that the process of preparation of a side dish degree of its readiness is selected such that when a soft upper layer, it kept the elastic core.

This method of cooking loved by gourmets not only because it gives the dish the right texture, where it is the ingredients, on the one hand, form a single whole, and on the other hand, each of them has a certain isolation due to the fact that they are not clumped together. In addition, pasta, rice or other side dish, thus prepared, has a lower glycemic index in comparison with the option of cooking, which requires full readiness. This can be important for people with elevated blood sugar levels.

Cooking time


Real pasta made from durum wheat, to a state of complete readiness usually have to cook at least 7 minutes. Thus, "al dente" can be achieved if you cook the paste for 5-6 minutes.

However, it should be borne in mind that the cooking time of different types of pasta to "al dente" can vary greatly depending on its type. So, thicker wall separate type of pasta or a larger size of one unit of product will lead to what for its preparation will need much more time than pasta, crushed to a greater extent.

Therefore, in order to properly cook pasta "al dente", experts in the culinary field is recommended to study the label of the product you purchased. It will see the recommended cooking time, and to achieve the "al dente", it should be cook for 1-2 minutes less than indicated on the package. However, in order to obtain a guaranteed result, experienced chefs recommend before you remove the pasta from the heat, taste and make sure it has reached the desired degree of readiness, and only then turn off the stove.

Advice 4: Why is pasta called pasta

Italian pasta, or pasta known worldwide. They are manufactured from flour of durum wheat and water, do not harm the figure and are a separate dish.
http://www.freeimages.com/pic/l/s/si/silvastar/1439100_71681967.jpg
From the usual macaroni pasta, first of all, the raw material of which it is made. In Russia until recently it was not customary to cook pasta from flour of durum wheat, which could affect their appearance and taste. In Russia, the pasta is often considered a dish second-class citizens, fit only for garnish. In Italy there is a huge amount of separate dishes based on pasta.

Pasta and pasta



The word pasta in Italian means "dough". Pasta the Italians call a long and thin hollow tubes of dry dough, that is, from their point of view, pasta is only one of the varieties of pasta. The word "pasta" is likely descended from Sicilian slang maccarruni, which means "processed dough", however, there are other versions of the origin of this term, for example, some linguists believe that the word "pasta" comes from the Greek adjective makares, which means "blessed" and macros is "long". According to this version, the word "pasta" appeared in the kitchens of rich Italians, for which they prepared the food cooks the Greeks.

Until the mid eighteenth century, most of the pastas were made by hand, and submitted it with a special honey sauce and sugar. By the mid-eighteenth century Italians invented simple machines for making pasta, which immediately led to the reduction of its cost. As a result, the paste became available to almost the entire population of Italy, it was from that time she is considered a national Italian food.

Pasta as a separate dish



In Genoa, which is the birthplace of perhaps the most well-known types of pasta — spaghetti, there is a Museum dedicated to this food. It contains a huge number of items that has anything to do with spaghetti, from demo copies 180 different pasta to a notarial deed, established on 4 February 1279, the year which confirms the existence at that time culinary products under the name "macaroni". In this Museum a special place for the books with all sorts of recipes for seasonings and sauces.

It should be noted that the pasta differs not only in form but in colour. Through the use of natural dyes, the Italians paint a favorite national dish in a variety of colors. Popular green pasta (with added spinach), red (with the addition of beet or tomato) and black (in this pasta add cuttlefish ink).

Italians cook pasta to "al dente" or "to the tooth", not bringing it to full readiness. Most often after that it for a couple of minutes warm up with the prepared sauce. Depending on the shape of pasta can be combined with different types of sauces. It is believed that varieties of sauces, there are more than 10 thousand. The basic rule is the thicker and shorter the pasta, the thicker should be the sauce.
Is the advice useful?
Search