2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The paste is a product typical of Italy. There, almost everything is made of dough. The word "Paste" means pasta. But the love of pasta has long taken over the world.
The basis for a good pasta is quality flour. Italian pasta is made from durum wheat flour. It, of course, goes well with different sauces. Often the sauce for pasta is prepared on a tomato base.
One of the most famous pastes is Bolognese:
Pasta Bolognese
Necessary products: 1 can of peeled tomatoes, 250-300 g of minced meat, 1 onion, 2 peeled carrots, 1 clove of garlic, vegeta optional, spaghetti (or other pasta)
Method of preparation: Fry the minced meat until golden brown. Add the finely chopped onions and carrots. Top with vegeta and stir. Fry well and add the tomatoes. If they are too acidic, add about 1-2 tablespoons. salt and a little sugar.
The pasta is prepared this way: Put a pot of water, a little salt and oil on the stove. When the water boils, pour the paste and boil for about 8 minutes. Be very careful not to boil. The pasta is served drained, drizzled with sauce and sprinkled with yellow cheese and parsley.
Another widely popular pasta is Carbonara.
Pasta Carbonara
Necessary products: packet of spaghetti or other pasta, 1 onion, 2 cloves garlic, 150 g bacon, 2-3 tbsp. wine, 2-3 eggs, 10 ml sour cream, salt, pepper, Parmesan
Method of preparation: Fry the finely chopped onion, garlic and bacon in a little hot fat. Add 2-3 tablespoons. white wine and season with salt and pepper. Whip the cream with the eggs and add the wire to the pan, beating constantly. Stir until the sauce thickens. Pre-cooked spaghetti and grated Parmesan cheese are added to the Carbonara sauce prepared in this way.
Mushrooms can also be added when frying.
And a more unusual recipe for pasta with an unconventional but extremely tasty sauce:
Pasta with tomato sauce and mussels
Necessary products: 200 g pasta (cappelletti), 200 g frozen mussels, 3-4 pieces of tomatoes, 1 stalk of basil, 3 tbsp. basil, salt, sugar, black pepper, nutmeg, Mediterranean herbs
Method of preparation: The pasta is placed in water. When it boils, season with 0.5 tsp. salt per liter of water. You can also add a supplement of dried herbs - basil, oregano, mint, savory and more. The pasta is cooked as indicated on the package. Then drain in a colander.
Sauce: Tomatoes are scalded with boiling water. Their skin is removed and the seeds are removed. Cut as finely as possible - like puree. Heat olive oil in a pan. Add the tomato puree, salt and pepper. Add a pinch of grated nutmeg.
Then add a little sugar if you want to get a sweet and sour sauce - 1.5-2 tsp. Finally, add the finely chopped parsley and spices of your choice, put a lid on and simmer on very low heat for about 15 minutes. Of course, it must be stirred from time to time. If necessary, add additional liquid.
About 10 minutes before removing the sauce, add the frozen mussels. Stir and simmer. It is good for the mussels to undergo heat treatment for at least 10-12 minutes. It is served with capellets flying with the sauce.
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