The secret to making delicious pasta

Category: Dishes from cereals and flour products
The secret to making delicious pasta

Ingredients

pasta
water
salt
butter
olive oil
cheese

Cooking method

  • A couple of days ago, I saw this recipe in the feed on FB. Today I tried to cook the noodles exactly as it is written. But I prepared a lean version, without butter and cheese.
  • It's really delicious, I've never cooked such delicious pasta. Actually, the whole secret is that the pasta does not need to be thrown into a colander, but as soon as the pasta is cooked, it is necessary to transfer it to a saucepan with a boiling sauce using a pasta spoon and simmer for one minute over the smallest heat.
  • Add a little pasta broth from the pan, and then a piece of butter and finely grated cheese.
  • Detailed video
  • Today I cooked pasta with Tomato and mushroom spaghetti sauce
  • I highly recommend fasting))


kirch
celfh, Tanya delicious macaroshki. I started doing this after I bought a noodle cutter and started rolling and cutting my noodles. I have silicone spaghetti tongs, and I take them out with them. Itself came to this way.
celfh
Ludmila, Lyuda, but I just found out. Here, I think, maybe someone else does not know, it will come in handy))
Admin
That's right! Transfer the finished pasta to the prepared sauce in a pan and heat everything together while stirring. And add a little pasta broth, since the broth contains starch from cooking the pasta dough And many wash off this starch with water, rinsing the paste with water

For the topic THANKS! Indeed, not everyone knows about it
Kokoschka
When I cook pasta, I put crushed garlic, and a spoonful of rast. oils
iriska3420
I also noticed that pasta is always cooked in a large bowl. It probably affects the taste of pasta ???
Tumanchik
very good temka! thanks to the author !!! it's still delicious to cook both rice and buckwheat.
Admin
Quote: iriska3420

I also noticed that pasta is always cooked in a large bowl. It probably affects the taste of pasta ???

According to Italian rules, classic pasta is cooked at the rate of 100 grams of pasta, you need 1 liter of water and 10 grams of salt
Admin
Quote: tumanofaaaa

it's still delicious to cook both rice and buckwheat.

What is it like? Lots of water? Usually rice and buckwheat are cooked in certain quantities of cereals and water and until the liquid evaporates, until the consistency of crumbly porridge is obtained.
Although there is another way, with a lot of water, to "smear"
Tumanchik
I'm talking about the sauce. after cooking, I heat the oil with garlic and spices in a pan and there freshly boiled porridge. and now sometimes I "cook", that is, I cook porridge immediately in a frying pan in a small amount of water and oil, gradually adding liquid to the desired state of porridge. then there are additives.
even more interesting. especially with green buckwheat. fry it in oil in a pan. then add hot broth and fry-cook in a pan with butter until tender. then there are various additives (onion0 mushrooms, cheese, by the way, and meat from chicken bones ... cho is shorter in the refrigerator)
iriska3420
Quote: Admin
cooked at the rate of 100 grams of pasta, you need 1 liter of water and 10 grams of salt
Alas, I didn’t know for such proportions. Thanks to the Italians and to you, Tatyana, for the tip.
RepeShock

Since the slow cooker appeared, I cook pasta in it.
Very convenient, no need to drain the water. And very tasty.
Pavla
Admin, Tatyana, thanks for the tip about the proportions, she always did it by eye. I just knew that you need a lot of water, and how much you don't.
RepeShock, Irina, please share the secret of making macaroni in cartoon
Mirabel
celfh, Tanya, thank you very much! and I did really wrong, washing the starch out of the pasta
just one of these days I'll try to do everything right!
NataliARH
celfh, Tanya, thanks for the classified materials
Aygul
Quote: kirch

I started doing this after I bought a noodle cutter and started rolling and cutting my noodles. ....
Itself came to this way.
yeah, me too
And how nice it is to receive confirmation of the correctness of the method derived from our own experience The brain is still cooking, and not just multicooker
MariV
Quote: RepeShock

Since the slow cooker appeared, I cook pasta in it.
Very convenient, no need to drain the water. And very tasty.
Yes!
RepeShock
Quote: Pavla
please share the secret of making macaroni in cartoon

There are no secrets that you)

Pour pasta into a bowl of MV, add salt, pour water to only hide the pasta (even if it looks a little out of the water), stir, put a few slices of butter on top and cook on the "Buckwheat" mode. You can open the lid, stir. I don't know what your CF is
I read that the girls cook on different modes, on "Baking", on "Plov".

The amount of water needs to be adjusted depending on the pasta, there are such thin, flat ones, they need less water. In general, in practice you will understand how best.
On "Plov" they are also a little fried from below.

I apologize to the author of the recipe for the distraction from the topic.

alfa20
TatyanaThank you very much for the delicious pasta and sauce. Yesterday I cooked, and today I still have leftover sauce with bread ... mmmm ... Thank you!
Natalishka
Well, now I know what I'll cook tomorrow: girl_claping: Thanks for the recipe
Pavla
RepeShock, Irina, thank you.
AnetKa
Quote: celfh

Ludmila, Luda, but I just found out. Here, I think, maybe someone else does not know, it will come in handy))
And I didn't know that.

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