How to cook spaghetti a simple recipe. How to cook pasta in a saucepan: recipes for making cones, spaghetti and nests

Have you decided to pamper your family with the perfect Italian pasta dish, but have doubts about the culinary result? You're doing it right! You need to start this difficult process not with the purchase of amazing pasta in bright packaging, but with useful information on how to prepare delicious pasta at home.

Pasta alla carbonare is a classic of Italian cuisine. It is quite simple to prepare it, considering the peculiarities of obtaining the national dish.

Product composition:

• olive oil - 80 g;
• Parmesan or Pecorino cheese - 200 g;
• spaghetti packaging;
• pancetta (a type of brisket, bacon) - 300 g;
• raw egg yolks - 3 pcs.;
• garlic cloves - 2 pcs.;
• salt pepper.

Cooking method:

1. When starting the heat treatment of pasta, we take into account a simple but mandatory rule: for 100 g of pasta we use 1 liter of drinking water, 10 g of potassium chloride (salt), 20 g of olive oil.
2. We study the recommendations of the product manufacturer, boil the pasta until al dente (“to the tooth”). The method of checking the degree of readiness is very “ancient” - we simply try the product. It should be easy to bite, remaining quite hard inside.
3. So, heat the water to a boil, pour in 40 g of oil, boil the pasta and place in a sieve or colander.
4. Cut the pancetta into strips (slices), heat a frying pan with two tablespoons (40 g) of vegetable fat. Squeeze the garlic cloves through a press, fry lightly, then add the paste. Continue cooking until the lard becomes transparent. Set the container with bacon away from the heat and allow the meat time to cool.
5. Place the yolks in a bowl, beat them thoroughly with a fork, add two pinches of allspice black pepper, salt and half a portion of grated cheese. Mix everything well. To create a smooth structure of the sauce, heat it over the steam of the cooking spaghetti.
6. Pour the egg mixture into the pancetta container. Constantly stirring the ingredients of the dish, cook them for 2 minutes, then add the pasta. Continue working with a silicone spatula for no more than a minute, then turn off the heat.

Pasta Carbonara at home is almost ready. All that remains is to sprinkle it with the remaining shavings of cheese mixed with pepper, and be sure to serve the dish hot.

Cooking with shrimp

We continue to comprehend the secrets of Italian cooking by preparing a delicious dish of spaghetti with shrimp.

List of ingredients:

• dry pasta “Fettuccine” - 400 g;
• large shrimp - 500 g;
• leek;
• garlic cloves - 2 pcs.;
• wine (white dry) - 100 ml;
• half a lemon;
• butter (butter and olive) - 40 ml each;
• salt, hot pepper, parsley.

Preparation procedure:

1. Boil the fettuccine (ribbons) until al dente, following the recommendations of the previous recipe, as well as the labeling and directions given on the product packaging.
2. We remove the shrimp from their shells, leaving one scale to decorate the dish. We make longitudinal cuts on the backs, remove the intestinal strings, then pepper and salt the sea creatures.
3. Pour both types of oil into the pan and heat the container until the butter is completely dissolved. Add finely chopped leeks (a full tablespoon) and stirring constantly, fry the plant until transparent.
4. Add garlic and hot pepper, continue cooking for another minute, then add shrimp to them. To prevent them from becoming “rubbery”, fry for no more than 3 minutes until the color of the crustaceans changes and their transparent appearance disappears.
5. We remove the sea creatures from the frying pan, pour wine into the container, heat the alcohol for a short time, then squeeze out the juice of half a lemon. Boil the mixture for 3 minutes, add a spoonful of butter and olive fat. Mix everything well, waiting for the composition to thicken. Return the shrimp to the pan, add the pasta, and season the dish with pepper, salt and parsley.

In less than 40 minutes, the shrimp pasta will be ready to serve! Let's not forget to decorate the dish with the scales left for this.

With seafood

It is absolutely unacceptable to pass by the incredibly tasty dish prepared with various gifts from the seas and oceans. The pasta for this dish can be anything: spaghetti, snails or linguine.

List of components:

• onion;
• garlic cloves - 4 pcs.;
• Italian pasta - 250 g;
• seafood “cocktail” - 500 g;
• olive oil - 40 g;
• half a lemon;
• pepper (bell pepper and ground black), salt, herbs (basil, parsley, other plants).

Cooking process:

1. Boil the pasta in the familiar way.
2. The mixed seafood “cocktail” may contain processed parts of the tentacles of cuttlefish, squid, octopus, shrimp and other underwater inhabitants.
3. Fry chopped onion in a frying pan with butter, add chopped garlic and diced sweet pepper (without seeds). Add a mixture of pieces of sea fish, pepper and salt the mixture, squeeze out the juice of half a lemon.
4. Simmer the food for up to 10 minutes over low heat, then add the finished pasta. Mix everything well and serve.

Pasta with seafood is an extremely appetizing and very healthy dish. We definitely include it in our diet!

Delicious pasta with chicken

When everything gets boring and you want something “different,” we remember wonderful pasta and cook pasta with our favorite chicken.

Required Products:

• oil (sunflower or olive) - 30 ml;
• chicken fillet - 500 g;
• honey - 90 g;
• pasta (“Fusilli”, “Casarecce” or “Farfalle”) - 400 g;
• soy sauce - 40 g;
• lemon juice -10 ml.

Cooking features:

1. Cut the chicken fillet into small pieces and fry for 10 minutes in a frying pan with oil. Pour in soy sauce, add honey. Mix the ingredients of the dish and simmer for 20 minutes over low heat. If the consistency of the resulting composition turns out to be too thick, dilute it with purified water (up to 50 ml).
2. While the aromatic sauce is preparing, boil the pasta. When choosing the type of pasta, we take into account its compatibility with certain sauces. Light and “silky” compositions seem to stick to the curves of the pasta, so the types of Italian products given in the recipe are more suitable for our dish.
3. Add the finished “Casarecce” (double-folded and twisted tubes) to the frying pan with honey-soy sauce, mix the mixture and simmer for up to 3 minutes.

Allow the pasta with chicken to cool slightly, after which we serve the dish.

Spaghetti with tomato paste

We continue the conversation about the interaction of sauce and pasta using the example of such a dish as spaghetti with a tomato mixture.

Ingredients:

• honey - 20 g;
• garlic cloves - 2 pcs.;
• olive oil - 60 g;
• spaghetti - 250 g;
• tomato paste - 90 g;
• Feta cheese - 100 g;
• mixture of dried herbs (oregano, basil) - ½ tsp each;
• salt pepper.

Cooking method:

1. Boil the spaghetti until tender, drain the liquid, leaving up to 100 ml of water in the saucepan.
2. Place oil in a frying pan, add chopped garlic, pepper, a pinch of salt and spices, heat the mixture for 2 minutes. Add tomato paste, stir the mixture and simmer over low heat for 3 minutes.
3. Place the spaghetti in a bowl with the cooking ingredients, add honey and a little water.

Mix the ingredients of the dish well, crumble Feta cheese over the pasta, and serve the spaghetti with tomato paste hot.

With mushrooms in creamy sauce

And again we return to the issue of maintaining a balance between pasta and sauce. In the presented recipe, it is important that the pasta does not float in the creamy composition. Everything must be harmoniously balanced!

Grocery list:

• heavy cream (33%) - 150 ml;
• bulb;
• Parmesan cheese - 150 g;
• Linguine pasta (thin noodles) - 150 g;
• porcini mushrooms (fresh or frozen) - 250 g;
• olive oil (30 ml) and butter (40 g);
• salt, pepper, mixture of Italian herbs, herbs.

Step-by-step preparation:

1. Peel the onion, finely chop it, sauté in a frying pan with both types of oils.
2. Add porcini mushrooms, cut into longitudinal slices, to the vegetable. Fry them until the liquid evaporates and a ruddy hue appears on the caps and legs.
3. Add fresh cream to the ingredients cooking in the pan. Constantly stirring the components of the dish, we continue heat treatment of the products over low heat until the sauce thickens.
4. At the same time, boil the pasta. In addition to the required amount of salt, add a mixture of Provençal herbs to the water and finish the process 2 minutes earlier than indicated on the product packaging.
5. When the pasta is almost ready, use a fork to remove it from the pan and place it in the pan with the mushroom mixture. At the same time, a little fragrant liquid will get into the container along with the paste. Mix the ingredients of the dish thoroughly and sprinkle the food with grated shavings of cheese.

It is especially important to serve pasta with mushrooms in creamy sauce exclusively hot!

How to cook Bolognese pasta

Let's move on to a simple, but very popular dish among Italians. Every resident of the country eats up to 26 kg of pasta per year!

Required components:

• onion - 2 pcs.;
• tomato puree - 80 g;
• celery stalk;
• beef - 600 g;
• carrots - 1 pc.;
• garlic cloves - 3 pcs.;
• pack of Tagliatelle pasta;
• Parmesan cheese - 150 g;
• drinking water - 250 ml;
• butter (30 g) and olive oil (20 ml);
• red wine (dry) - 100 ml;
• salt, bay leaf, pepper, Provençal herbs.

Cooking technology:

1. We free the beef from films and tendons and grind it in a food processor.
2. Peel the onions, carrots and garlic, chop the products into cubes (edge ​​up to 0.5 cm) and place in a frying pan with both types of oils. Olive fat can always be replaced with any other vegetable product without foreign odors.
3. Add chopped celery and fry uncovered until soft.
4. Next, place the minced meat in a container and cook for another 20 minutes. The beef component should not be stewed, but fried until golden brown.
5. Now pour in the wine, add the tomato puree and heat the mixture for another 2 minutes, during which the alcohol will evaporate and the tomato paste will undergo the necessary heat treatment.
6. Add a glass of purified water, a mixture of Italian herbs, bay leaf, pepper and salt to the products. Mix the mixture well, close the container tightly and simmer its contents for at least 2 hours over low heat.
7. Periodically turn over the components of the aromatic mass, adding evaporated liquid as necessary. Let's not lose control of the process!
8. Boil tagliatelle (egg noodles), paying attention to the manufacturer's instructions. Our Russian pasta products, made exclusively from durum varieties of high-quality wheat, also showed good results.

Be sure to serve Bolognese pasta hot.

Classic lasagna recipe

It was an unforgivable mistake to ignore the dish called Lagane al forno, because this luxurious dish is the hallmark of Italian cuisine.

Required components:

• minced meat - 500 g;
• butter - 20 g;
• lasagna sheets - from 12 pcs.;
• drinking water - 100 ml;
• Parmesan cheese (you can also use Russian cheese) - 100 g;
• celery, onion - 50 g each;
• carrots - 100 g;
• tomato paste - 60 g;
• salt (15 g), regular sugar (10 g), a mixture of peppers, bay leaf.

To obtain Bechamel sauce you will need:

• grated nutmeg - ¼ tsp;
• sifted flour - 50 g;
• butter - 50 g;
• whole milk - 800 ml;
• salt - ½ tsp.

First of all, let's start making bechamel sauce - the pride of Italian cooking!

1. Place the butter in a saucepan, place the container over medium heat and wait for the butter to melt completely.
2. Be sure to add sifted flour, stir it vigorously, brewing the bulk product. Pour in milk, preheated until hot, in a thin stream. Without stopping working with a silicone spatula, we get a thick mass, like semolina porridge.
3. Add a pinch of salt and a little grated nutmeg. As a result of a very simple and short technological process, we get a custard sauce with a consistency reminiscent of store-bought sour cream.

Secondly, we prepare bolognese, familiar from the previous recipe.

1. Peel and cut the vegetables, fry, add minced meat, then tomato puree and water. All products are prepared using Bolognese pasta technology. Whether to add wine is a matter of preference.
2. After 2 hours, the meat filling is ready for further use. We divide it into 3 parts and start assembling the lasagna.
3. We treat the bottom of the mold with butter, pour a little bechamel mixture, covering the base of the container. Lay out 3 sheets of lasagne and place some of the Bolognese sauce on top.
4. We pour the bechamel mixture over it, repeat the meat layer, and continue assembling the “structure” in the same sequence. The result should be a “four-story structure.”
5. Pour the remaining sauce over the dish, sprinkle the surface with cheese shavings and place in the oven for 30 minutes at 200°C.

At the end of cooking, leave the lasagna for a quarter of an hour with the oven turned off, and then we begin the delicious feast!

In sour cream and tomato sauce

To obtain a tasty dish according to the presented recipe, it is advisable to use a wide and long pasta such as fettuccine, tagliatelle or pappardelle.

Product set:

• onions - 2 pcs.;
• tomato paste - 50 g;
• homemade sour cream - 50 g;
• raw smoked brisket - 300 g;
• ready broth - 50 g;
• vegetable oil;
• nutmeg, salt, pepper.

Cooking method:

1. Boil the pasta in a well-known way, drain the water.
2. Cut the meat into long strips, place in a heated frying pan and quickly fry in oil until the strips turn golden brown. We try not to overdry the brisket so as not to spoil the taste of a tender and very delicate product.
3. Peel the onion, chop it finely and place it in a bowl with meat. Pour in the hot broth and continue the process until the vegetable is transparent.
4. Add tomato puree, salt, sour cream, pepper, grated nutmeg (on the tip of a knife) and pasta. Mix everything well and heat it covered for literally two minutes.

The prepared dish had an exquisitely subtle and piquant sourness. The taste is very pleasant!

Pasta with tuna and tomatoes

This easy-to-make dish provides your family with a hearty breakfast, a delicious lunch or a quickly prepared dinner.

Required ingredients:

• olives - 20 g;
• tomatoes - 500 g;
• pasta (spaghetti, tortellini, cappelletti) - 300 g;
• tuna, canned in tomato sauce - 250 g;
• onion - 150 g;
• olive oil;
• garlic cloves - 3 pcs.;
• pepper, herbs (basil, parsley), salt.

Preparation:

1. Cook the pasta in boiling water, leaving out the oil and salt.
2. Chop the tomatoes with a knife or blender. Peel the onion, chop finely and fry until soft. Place the tomato mass, squeeze the garlic cloves through a press, salt and pepper the mixture, simmer over low heat for no more than 5 minutes.
3. Open a can of tuna, put its contents in a frying pan with food and mix the ingredients of the dish, combining pieces of fish with tomato sauce.
4. On the final chord, spread the paste. Our elegant pasta has been boiled and drained, ready to take on the flavors of canned tuna and zesty tomato paste with just added basil or parsley.

So we have become home masters of Italian cooking and know for sure how to cook delicious pasta. Then we focus on our favorite recipe, expertly select the desired type of queen of Italian cuisine and get the perfect dish, created at home.

Italian cuisine is highly valued by Russian people; few people do not want to occasionally treat themselves to delicious pasta or pizza. Sometimes, after trying such a dish in a restaurant or cafe, you just want to cook something similar at home. For example, you can cook spaghetti with Here many people are faced with the question: how to cook spaghetti correctly? Of course, someone may be convinced that it is necessary to do exactly what it says on the package. But I really want to understand how this process works in Italy? After all, Italians probably know that there is a main secret - the amount of water.

For a regular portion of one hundred grams of product, you will need no less than a liter of water, and the water should only occupy a third of the volume of the pan, since it will boil and foam strongly. Of course, this is not the only subtlety in the procedure for preparing this. The second, however, an equally important condition is the correct choice of spaghetti. They must be made from durum flour (if you buy Italian spaghetti, it must be marked “pasta di semola di grano duro” on its packaging). If you purchase spaghetti at a low cost, you may well encounter a situation where cheap flour is added to it, which will cause it to stick together when cooked. Quality products have a smooth surface and a cream or yellow color.

How to cook spaghetti correctly

The cooking process needs to start by putting a pan of water on the fire, and when it boils, you need to put salt and a few teaspoons of olive oil in it, which will prevent the pasta from sticking together. You can also add a little turmeric or saffron which will add a golden color to the spaghetti. After this, you need to take a bunch of spaghetti and lower them exactly into the center of the pan, and then slowly press and wait until the lower part softens in the water, then the pasta is completely in the pan. They need to be stirred from time to time with a wooden spatula. Spaghetti should be cooked for ten to fifteen minutes. Italians believe that spaghetti is perfectly cooked when it is not yet soft, but not completely cooked. The temperature of the spaghetti will allow it to reach the consistency that is already on everyone's plate. However, in any case, when preparing this dish, it is important to take into account that it must be constantly tasted so as not to overcook it. These are almost all the subtleties of how to cook spaghetti correctly.

You can continue to expand on the question of how to cook spaghetti correctly, and say that during the cooking process it is imperative to monitor their readiness. Italians do not accept overcooked pasta, preferring to leave the degree of doneness, called “to the tooth.” With experience comes an understanding of the readiness of spaghetti not only in terms of teeth, but also in appearance. In order not to bother too much with this, it would be appropriate to use the recommendations on the pack, subtracting a minute from the indicated time.

After cooking the spaghetti, water remains, which may well be useful for the sauce if it turns out to be too thick.

After cooking, they should not be rinsed with cold water, as this process will destroy the temperature of the spaghetti itself, causing it to lose many nutrients and vitamins. They need to be drained in a colander, shaken several times, and then placed in a saucepan. After this, they can be seasoned with sauce or butter to your liking, and then you should let them sit for a while. Spaghetti should be served in deep plates using special tongs, and eaten by twisting it onto a fork and dipping it into the sauce. Bon appetit!

Italians know a lot about tasty and satisfying food. Flavorful pizza, crumbly risotto, funny little ravioli, layered lasagna, and, of course, spaghetti. Residents of Italy cannot imagine their life without them.

Often, while enjoying finishing another portion in a cafe, we, confident of an ideal result, try to repeat the preparation of the same dish at home. But here it is, bad luck. The products are either not soft enough or already overcooked. How to find the “golden mean”? Let's try to figure it out.

Bellissimo!

Not all pasta can be called spaghetti. There are sizes generally accepted in cooking - a diameter of about 2 mm and a length of about 25 cm. Those with a larger diameter are already called “spaghettoni”, and thinner products are called “spaghettini”.

Spaghetti is usually served with sauce, for which Italians know a huge number of recipes. And every experienced housewife will tell you that almost any product can serve as a tasty addition.

The process of cooking spaghetti seems very simple, but why then is the result sometimes not at all pleasing? If you want the dish to be truly tasty and aesthetically pleasing, listen to several important rules and recommendations:

1. Spaghetti, like all pasta, should be “al dente” after cooking, that is, slightly undercooked. Italians categorically do not accept a dish that turns into porridge in the pan. The spaghetti should reach the desired level in a few minutes in hot water, but only after removal from the heat.
2. As strange as it may sound, for an ideal result you need the right pan. Large and with a wide bottom. This way the products will lie comfortably in the water and will be able to cook evenly.
3. Do not put them in cold water, otherwise sticking will occur.
4. During boiling, the lid should not be closed, and to prevent the thin “strings” from sticking together, you can add a little olive oil to the water.
5. There is no need to rinse the finished dish; this is done only if you need to add spaghetti to a cold salad.
6. How long should you cook? Usually the cooking time is indicated on the package and may vary for different types. But in total, the process should not take more than 10 minutes for thin types, and 20-25 minutes if it is thick spaghetti made from durum wheat.
7. Don’t rush to throw out the water in which our future dish was cooked; it may be needed for the sauce if it turns out to be too thick.

Nourishing, elegant and simple

It is worth remembering that real spaghetti is prepared exclusively from durum wheat and water. If you see the item “wheat flour” on the package, you are looking at regular pasta.

Real pasta, in addition to having excellent taste, also brings considerable benefits. In addition to B vitamins, as well as E and PP, it contains tryptophan, a substance responsible for the production of “happiness hormones”. That is why after the next serving of such a dish your mood improves.

By the way, the calorie content of such products in finished form is only 158 kcal, while ordinary pasta is almost twice as much.

Now let’s move on from words to action and share with you several popular recipes.

Let's start directly with preparing the spaghetti itself. So, you will need:

• pasta – 300 g;
• water – 3 l;
• salt – 30 g.

There is a special Italian rule “110”, according to which for every 100 g of pasta you need to take 1 liter of water and 10 g of salt.

Place the spaghetti in boiling salted water; it should lie like a fan. Cook for the time indicated on the package, but be sure to taste it 2-3 minutes before the end. If our “pieces of twine” are still quite hard, you can cook for another minute, but then try again. The finished dish should be aesthetically pleasing and not look like porridge.

After removing the pan from the heat, let it sit with the lid closed for another 2 minutes. Next, drain the water and drain the pasta in a colander.

Do not rinse, just wait until all the water has drained.

Spaghetti is also served in a special way. In order not to lose the temperature of the dish, the plates in which it is placed must be preheated. Italians do this not only in restaurants, but even when serving the dish at home.

And for accuracy and to maintain integrity, the “threads” are applied with special tongs, carefully lifting the products.

It is also worth remembering that there is a special fork for spaghetti, and eating it by cutting it into pieces is considered bad manners. This should be done exclusively by winding it on a fork.

Now let's find out what you can serve this dish with. The simplest option is with cheese and herbs, but a more refined taste can be achieved by adding sauces. If you put all the recipes together, there are more than 2 thousand of them.

We will share those that are especially revered by the residents of Italy:

Bolognese. This name is often on everyone’s lips, but so many variations on the theme of this addition to dishes have appeared that the traditional version has gradually become lost from sight. But we still recommend listening to the advice of experienced chefs and preparing Bolognese the way it has been prepared since its creation. You will need:

• minced meat (beef + pork) - 0.5 kg;
• onion – 1 pc.;
• carrots - 1 pc.;
• celery – 1 pc.;
• canned tomatoes – 300 g;
• garlic – 2 teeth;
• milk – 300 ml;
• dry wine – 200 ml;
• butter – 50 g;
• seasonings;
• olive oil.

The process of preparing the sauce will take some time, but the result is worth it. First, fry finely chopped garlic in a mixture of butter and olive oil in a frying pan. After this, add finely chopped vegetables and let simmer for a few minutes. Add the minced meat and mix well so that there are no large lumps.

Fry everything for 5 minutes, stirring constantly, and pour in the milk. Increase the heat and let the mixture simmer for 10 minutes so that the milk permeates the meat. Do the same with wine.

Add the tomatoes, mashing them with a spoon, the spices, turn the heat to low, cover with a lid so that only a small hole remains, and simmer the sauce for 2 hours.

Tomato. A sauce with a pronounced taste that even the most sophisticated gourmet will enjoy. Take:

• chicken fillet – 300 g;
• onion – 1 pc.;
• garlic – 2 teeth;
• tomato sauce – 150 g;
• basil;
• Italian herbs;
• spices.

Cut the fillet into small pieces, season, fry in oil, place on a plate. Place chopped onion and garlic in a frying pan, fry lightly, add sauce and chicken. Simmer for 7 minutes, serve with spaghetti with finely chopped basil.

Creamy. The addition of mushrooms makes the filling very flavorful. You will need:

• champignons – 250 g;
• cream – 200 ml;
• onion – 1 pc.;
• butter;
• garlic – 2 teeth;
• olive oil;
• spices.

Mix olive oil and butter in a frying pan, add crushed garlic and fry for a few minutes. Cut the champignons into slices and add to the garlic, simmer until the liquid evaporates. After this, add the onion, add spices, simmer for a few minutes, and pour in the cream. Cook for another 10 minutes.

In addition to simply boiling spaghetti, you can also bake it. But in this case, to get a tasty dish, the cooking time should be half as long.

Bon appetit!

They say that the first word in the life of every Italian is not mom or even pizza, and certainly not pasta. The very first thing little Italians say is spaghetti. Firstly, this is a very beautiful word, secondly, long dough sticks bring an incredible amount of joy to children, and thirdly, a dish based on spaghetti is incredibly tasty. Spaghetti has long ceased to be the national culinary pride of Italy and has spread widely throughout the world. The countries of the former USSR are no exception, where long pasta has long become a familiar and traditional side dish for meat, fish and vegetables. In Italian cuisine alone there are more than a thousand spaghetti recipes, and if you add to them what has been invented all over the world, the number will be completely astronomical. Moreover, if you think that spaghetti can only be served as a main dish, then you are mistaken. Spaghetti is perfect as an addition to cold salads or even as a dessert. Yes, exactly a dessert to which berry and fruit sauces and nuts are added.

We will not prepare exotic desserts, but will concentrate on classic spaghetti-based dishes. Meat dishes along with spaghetti are perfect for a hearty dinner or lunch.

SPAGHETTI BOLOGNESE

The most popular and simple dish, well known among us, is naval pasta. It is not known what the navy and the sea have to do with it, but the original Italian recipe comes from the city of Bologna, which is why it received its name. And unlike naval pasta, Bolognese is prepared with minced meat, not minced meat.

Let's take it

• Beef fillet – 100 g.
• Spaghetti – 100 g.
• Tomatoes – 2 pcs.
• Onion – 1 pc.
• Beef broth – 50 g.
• Butter – 2 tbsp.
• Parmesan cheese – 2 tbsp.
• Pepper, salt and herbs to taste.

Cooking

First, cook the spaghetti in salted water and do not forget to add a little vegetable oil to the water. This way your spaghetti won't stick together. Place a piece of butter on the cooked spaghetti and add a little pepper. Fry the diced beef in butter and add onions, chopped tomatoes, herbs and add broth, pepper and salt. Leave our meat to simmer over low heat. Once ready, spoon the contents of the pan over the spaghetti and add a little Parmesan.

SPAGHETTI VERONA

In the homeland of Romeo and Juliet, they also love spaghetti, although instead of meat they prefer fresh mushrooms and tender ham. Another simple and delicious recipe.

Let's take it

• Spaghetti – 250 g.
• Porcini mushrooms or champignons – 200 g.
• Boiled ham – 100 g.
• Butter – 80 g.
• Tomato paste – 4 tbsp.
• Salt and pepper to taste.

Cooking

First, cook the spaghetti in salted water until tender and do not forget to add vegetable oil so that they do not stick together. Boil the mushrooms and fry in a frying pan along with diced ham. Add tomato paste and a little water to the frying pan, then boil and then place on top of the spaghetti. The remaining water after cooking mushrooms is perfect as a sauce. It can be added on top of the main spaghetti dressing.

Spaghetti Pork

Unlike the previous two recipes, which were geographically tied to specific cities, Pork is not the name of an Italian settlement or place on the seashore. Pork is pork. But since this word is very similar to Italian, we decided to leave it and called our original recipe that way.

Let's take it

• Tomatoes – 400 g.
• Spaghetti – 400 g.
• Parmesan cheese – 100 g.
• Pork – 100 g.
• Onion – 1 pc.
• Pork fat – 2 tbsp.
• Salt and pepper to taste.

Cooking

Cook spaghetti in salted water until cooked. Fry onions and diced pork in pork fat. After a couple of minutes, add finely chopped tomatoes. During the frying process, do not forget to pepper and salt them. Simmer everything together for 10-15 minutes. Pour the prepared sauce over the spaghetti and sprinkle the dish with grated cheese and a little pepper.

SPAGHETTI LIvorno

And again we return to geography. This time we go to the town of Livorno, famous throughout Italy for its smoked meats. We need them because we will cook spaghetti with smoked meat.

Let's take it

• Spaghetti – 500 g.
• Onion – 1 pc.
• Vegetable broth – 200 g.
• Any goat cheese – 200 g.
• Parmesan cheese – 50 g.
• Smoked beef – 100 g.
• Sherry - 2 tbsp.
• Olive oil – 1 tbsp.
• Pepper, salt and basil.

Cooking

Cook spaghetti in salted water, fry finely chopped onion in olive oil, pepper, salt and add two tablespoons of sherry. Let it all simmer for about 10 minutes over low heat. After this, add the goat cheese and Parmesan cheese to the pan, stir in the contents and continue to simmer until both cheeses are melted. Then pour vegetable broth over everything and boil. Don't forget to add salt and pepper to the dressing for our spaghetti, and then serve, sprinkling the dish with basil and chopped smoked meat.

SPAGHETTI UDINESE

Another dish, this time from the Italian city of Udine. It uses chicken meat as a base. But this dish has one very interesting feature, so close and dear to our open spaces that it will certainly make this spaghetti the most favorite dish among the residents of our country.

Let's take it

• Spaghetti – 400 g.
• Brisket – 100 g.
• Vodka – 100 g.
• Sour cream – 1 pc.
• Olive oil – 2 tbsp.
• Salt and mint to taste.

Cooking

If you carefully read the composition of the ingredients, you noticed the presence of vodka. It is here not to add a chef’s mood, but to add piquancy and spice. So, first, cook the spaghetti in salted water with olive oil. Cut the brisket into small strips and fry in oil. It's time to pour vodka inside, though inside the frying pan, after the meat. Simmer it all for another five minutes, add sour cream and continue simmering until completely thickened. Well, in the end we combine the spaghetti with the resulting sauce and decorate the dish with mint.

Cook spaghetti after boiling. Place the spaghetti in a pan of boiling salted water, knead in the pan (so as not to scorch), after 2-3 minutes stir the spaghetti again, cook some more, taste.
Spaghetti Barilla No. 1 (Capellini) cook for 5 minutes, Barilla No. 3 (spaghettini) cook for 5 minutes, spaghetti Barilla No. 5 cook for 8 minutes, Barilla No. 7 (Spaghettoni) cook for 11 minutes, Barilla No. 13 (Bavette) cook for 8 minutes.

How to cook spaghetti

1. It is better to cook spaghetti in a large wide pan with the addition of a large amount of water - at least 2 liters per 200 grams of spaghetti. At the same time, expect that for two servings of spaghetti you need 100 grams of dry spaghetti as a side dish, since spaghetti increases in weight by 3 times when cooked.
2. Place a pot of water over high heat and bring the water to a boil.
3. Add salt to the water (for 1 liter of water - 1 teaspoon of salt.
5. Place spaghetti in boiling water. Place the spaghetti into the pan like a fan (or you can break it in half if the spaghetti is too long), after a minute they are kneaded a little so that the spaghetti is completely immersed in water. To do this, it is convenient to use a spatula - or grab the dry edge of the spaghetti with your hand to push the soft part deeper into the pan.
6. Reduce heat - it should be medium so that the water actively boils, but does not foam.
7. Cook spaghetti without a lid for 8-9 minutes.
8. Place the spaghetti in a colander, let the water drain for 3 minutes (you can shake the colander a little to drain the liquid and evaporate the steam).
9. Serve the spaghetti hot or use it in dishes with a fork and spoon.

How to cook spaghetti in a slow cooker
Usually a saucepan is used to cook spaghetti, but if all the saucepans are occupied or a wide saucepan is needed, a multicooker will come to the rescue in cooking spaghetti

1. Pour water into the multicooker, bring to a boil on the “Pasta” mode - 7-10 minutes, depending on the amount of water.
2. Place the spaghetti in the slow cooker.
3. Add a few drops of oil and salt, stir.
4. Cook the pasta after boiling for 8-9 minutes.

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What to do to prevent spaghetti from sticking together
- To prevent the spaghetti from sticking together, add one spoon of sunflower oil to the water during cooking.

To prevent spaghetti from sticking to the pan, stir it periodically.

You should only rinse spaghetti if you overcooked it or if it stuck together during cooking due to improper duration or quality of the spaghetti.

If you plan to use the spaghetti further in cooking and it will be subjected to heat treatment, you can undercook the spaghetti a little (a couple of minutes). They will turn out “al dente” (by the tooth), but with further cooking they will completely soften.

After cooking the spaghetti, drain it in a colander and place the colander on the pan to drain excess water. This will take 3-4 minutes, or 1 minute if you shake the colander or stir the pasta. If you leave the pasta over the pan, it can dry out, stick together, and this will spoil its taste. If for some reason you are delayed in further cooking the spaghetti, pour a little oil into the pasta, stir and cover with a lid.

What to do if spaghetti is stuck together
1. If the spaghetti stuck together at the beginning of cooking, it means they were placed in water that was not boiling. It is recommended to divide the spaghetti between each other with a spoon, remove the pasta from the bottom and walls of the pan with a spoon, add a few drops of vegetable oil and continue cooking.

2. If the spaghetti stuck together while still in the pan, it means that you overdid it in the pan and squeezed it (just a little compression is enough). Hot soaked spaghetti instantly sticks to each other. It is recommended to cut off and discard any sticky part.

3. If the spaghetti is stuck together due to the quality of the pasta or because it was overcooked, the solution is this: rinse the boiled spaghetti thoroughly, let the water drain for a couple of minutes and stir a spoonful of butter into the pasta. Meanwhile, heat a frying pan, pour a little more oil on it and add spaghetti. The spaghetti will be crumbly due to the oil and a little additional heat treatment.

How to eat spaghetti
- Spaghetti is long and slippery, so many people find it more convenient to eat spaghetti with a fork and spoon (in Italy, by the way, they are so accustomed to spaghetti that they simply eat it with a fork, without hesitation to suck the pasta with their lips). To observe etiquette, take a spoon in your left hand, and with your right hand (it contains a fork) you pick up a few pasta pieces and, resting the fork on the spoon, wrap the spaghetti around the fork. If 1-2 pasta still hangs from the fork, you can cut it off with a spoon on a plate.

It is more convenient to eat spaghetti from deep plates - there is a chance to wrap not one, but several strands of spaghetti around your fork. Keep in mind that etiquette requires wrapping 7-10 spaghetti on a fork.

If you don’t like the process of wrapping spaghetti on a fork, it is recommended to resort to the old proven method: cut part of the pasta with the edge of a fork, pry the spaghetti with a fork so that it lies on it, and put it in your mouth.

As a rule, spaghetti is cooked with sauce after cooking. If so, then you don’t need to rinse the spaghetti so that the finished pasta can better absorb the flavor of the sauce.

Boiled spaghetti cools very quickly, so the plates in which the spaghetti will be served are usually preheated. Or, alternatively, you can heat the spaghetti itself in a frying pan with a little oil.

In spaghetti, special rectangular pans are used for cooking spaghetti: long pasta is placed completely in them, sticking, as well as tearing of the pasta, is excluded.

Check out spaghetti sauce recipes: