2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Cooking pasta seems quite easy, but in order to get really tasty, some subtleties must be observed. The quality of the pasta is of the utmost importance.
Quality pasta has a flat, smooth surface, has a golden or cream color. When they break, they have jagged edges. Poor quality pasta is evident in its unnatural yellowish or whitish-gray color, as well as in its white spots.
Store pasta in a dry, dark place, away from spices that can change their taste. The easiest formula for cooking pasta is Italian. According to her, for every 100 grams of pasta there are 10 grams of salt and 1 liter of water.
Pour the required amount of water into a saucepan, add salt, and when the water boils, pour the pasta, mix well and bring to a boil. Cook according to the instructions on the package and drain on a strainer.
To prevent the pasta from sticking during cooking, add a few drops of oil to the water. To prevent them from sticking together, after washing, wash them with cold water.
Pasta salad is popular in both Italy and the United States and is very easy to prepare. Boil 200 grams of pasta and cool. Cut into strips 200 grams of boiled chicken fillet and 100 grams of smoked pork fillet. Cut in halves 10 cherry tomatoes.
Mix all products, add salt and pepper to taste and season the salad with a sauce of 2 tablespoons of yogurt, 1 tablespoon of olive oil, 1 tablespoon of finely chopped green onions and 1 teaspoon of lemon juice.
Pasta with Sicilian sauce is very tasty. It is prepared from vegetables: 2 eggplants, 3 tablespoons olive oil, 1 red pepper, 2 tablespoons anchovies, a pinch of salt, 1 tablespoon parsley, 100 grams of pitted olives, 500 grams of tomatoes.
Cut the aubergines into small pieces, sprinkle with salt and after twenty minutes drain and dry. Heat the olive oil in a deep frying pan and fry the diced aubergines until golden.
Reduce the heat and add the pepper, cut into strips, two tablespoons of anchovies, spices and olives. Stew for three minutes under a lid and add the mashed tomatoes.
Everything is simmered over very low heat for fifteen minutes. The pasta, cooked separately, is mixed with the sauce and served sprinkled with green spices.
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