How to cook pasta for spaghetti. Delicious Italian pasta at home: the best recipes and types of pasta. Preparation of dishes from Italian pasta and sauces for them. Italian pasta at home: how to choose flour

According to statistics, almost everyone loves to eat deliciously, and many also love to eat. A meal for most people is an exciting process associated with a storm of taste sensations. And all because of the pleasant sensations, the body produces hormones of joy. Thus, tasty food is good for the body, but it is worth remembering the quantity and composition.

Ancient people learned how to cook products from flour, which led to the emergence of a recipe for a very popular side dish - pasta. The most popular is spaghetti. And to make them a culinary masterpiece, they are usually served with pastas. Pastas, they are also sauces, have different variations and their algorithm is similar - soak spaghetti and fill them with a certain taste. The classics are: bolognese, carbonara, seafood sauce, tomato sauce and cheese sauce.

How to cook spaghetti bolognese pasta

Bolognese sauce, in the classic version, is a combination of meat and tomatoes. Before cooking, you need to prepare the following products:

• Spaghetti.
• Ground beef.
• Carrot.
• Onion garlic.
• Parsley, celery, rosemary.
• Beef broth.
• Dry red wine.
• Olive oil.
• Tomatoes in own juice.
• Salt pepper.

Fry ground beef with onions, garlic, carrots and celery in olive oil. When fried - add red dry wine and evaporate. We also spread the tomatoes here and pour the broth, salt, pepper. Let simmer for an hour. Boil the spaghetti and serve it all together.

How to cook spaghetti carbonara

The peculiarity of pasta carbonara is in its spicy combination of cream, garlic and brisket.

It is necessary to prepare:

• Spaghetti.
• Bacon or brisket.
• Heavy cream.
• Parmesan cheese.
• Egg yolk.
• Garlic.
• Vegetable oil.
• Salt pepper.

While spaghetti is cooking, you need to have time to make pasta for them.

So, put chopped garlic in a preheated pan with vegetable oil and lightly fry. Pour the bacon or brisket, previously cut into small strips, to the garlic, fry everything together.

Put the yolks in a bowl, beat with salt and pepper, mix with parmesan and beat a little more. Pour the egg-cream mixture into the hot ready-made spaghetti and mix. Pour into the pan with the fried bacon and mix well. Ready! The main thing is to serve the dish hot. You can sprinkle with grated cheese.

How to cook spaghetti pasta - the Mediterranean version

Spaghetti is versatile, so seafood sauce will be a great addition.

For this option you need:

• Spaghetti.
• Assorted seafood.
• Cream.
• Garlic.
• Italian spices.
• Salt.
• Vegetable oil.

The seafood pasta takes about 30 minutes to cook, so the spaghetti should start cooking halfway through the process.

For the sauce - fry the garlic rings in vegetable oil and discard them. Pour the thawed seafood into the oil and evaporate the juice released from them by half. Next, add salt and Italian herbs, evaporate. As soon as the water has boiled away, add the cream and simmer for about 20 minutes, always under the lid. 10 minutes after the start of stewing, put the spaghetti to boil, adding some spices to the water. Two minutes before the end of the process, add finely grated cheese to the stewed seafood and let it stew for another 1-2 minutes. Pasta is ready! Serving - pour the sauce onto the spaghetti spread out on plates and proceed to the tasting.

How to make tomato spaghetti pasta

Tomato sauce and spaghetti are a classic combination. This dish can be used for a festive meal, and for daily dinners, and for a romantic evening. Tomato sauce carries the piquancy of spices and the freshness of sweet and sour tomatoes.

Ingredients for Spaghetti with Tomato Sauce:

• Tomatoes.
• Garlic.
• Spaghetti.
• Vegetable oil.
• Salt, pepper, Italian spices.

Cooking is easy. Put the chopped garlic into the heated vegetable oil, fry. We clean the tomatoes from the skin and cut into slices. We select the garlic from the oil and lay out the tomatoes. Salt, pepper, add herbs and simmer. After 5 minutes, put the spaghetti to cook. After 15 minutes, the pasta is ready. Put the sauce from the pan on the spaghetti laid out on plates and sprinkle with grated cheese.

How to make cheese spaghetti pasta

Heat milk in a small saucepan and add cheese. Constantly stirring, make sure that the mixture does not boil. Bring cheese and milk until smooth, you can add spices. Ready. This cheese paste can be used as a base for other sauces.

Classic spaghetti pastas are undoubtedly in the lead, but the culinary imagination remains the main principle. The main thing is that the spaghetti is of good quality and does not have time to cool before serving.

Traditional sauces for pasta are ketchup or mayonnaise with mustard, but all this quickly becomes boring and begins to seem boring. To diversify the recipe, you should replenish your knowledge about various dressings for pasta. Then the most ordinary horns will become an exquisite Italian-style dish, and you can serve them as an independent dish.

Sauce for spaghetti

Make delicious varietyhomemade pasta sauceseasy if you know the optimal combinations. Italians serve pasta as an independent lunch dish, and each time a new one. If you know how to make spaghetti sauce, you can make them hearty, savory and delicious. You can choose between options based on cream, tomatoes or greens with nuts, add meat or seafood.

creamy

It is considered the most satisfyingcream sauce for pasta, which is made on the basis of cream or fatty sour cream, grated cheese and a large amount of dry seasonings. A more high-calorie option will be with the addition of smoked ham, meat or minced meat - carbonara or meat, with the addition of chicken you get Alfredo pasta. It is good to diversify the dish with fresh champignons, peas, celery.

tomato

More familiar to Russians will becomespaghetti with tomato sauce, which can be made from fresh or canned tomatoes or juice. Bolognese sauce is a great example. To prepare it, you will need red wine, balsamic vinegar and basil, a large amount of minced meat. Another classic option is tomato paste with champignons, garlic cloves, minced meat or smoked meats (as in the photo).

Spaghetti Sauce Recipes

The easiest option for lunch or a quick snack will be a recipe forhow to cook spaghetti sauce. You need to boil the pasta, make a filling based on sour cream, broth or tomato juice. Before you cook spaghetti pasta, you need to evaluate what products you have left in the refrigerator: you can make a delicious dish without even going out to the store once again.

• Servings: 20 persons.
• Calorie content of the dish: 153 kcal.
• Purpose: second.
• Cuisine: Italian.

Every chef should knowhow to make spaghetti bolognese sauceBecause this is a classic recipe. It is based on the best seasonings: dried oregano, basil and garlic. Bright saturated color provides tomato juice, carrots, red wine with tomatoes, and satiety - ground beef. Try cooking for dinner.

Ingredients:

• olive oil - 50 ml;
• carrots - 1 pc.;
• red onion - 1 pc.;
• ground beef - 1 kg;
• dried oregano - 40 g;
• dried basil - 40 g;
• tomato juice - a glass;
• garlic - 5 cloves;
• red wine - 250 ml;
• Worcestershire sauce - 40 ml;
• canned tomatoes - 0.8 kg;
• milk - 250 ml

Cooking method:

1. Fry grated carrots, chopped onion, crushed garlic cloves.
2. After 5 minutes add minced meat, spices, wine, Worcestershire and tomato sauce.
3. Simmer until excess liquid has evaporated.
4. Add mashed tomatoes, milk. After boiling, turn off the heat, serve hot in a special gravy.

cheesy

• Cooking time: 10 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 237 kcal.
• Purpose: second.
• Cuisine: Italian.
• Difficulty of preparation: medium.

The original simple option of how to cookspaghetti cheese sauce, will be an addition to the main components of mustard - Dijon, in grains or an ordinary dining room will do. Many people will like the delicate aroma of soft gravy for its satiety and piquancy, especially since almost everyone loves cheese additives.

Ingredients:

• mustard - 10 ml;
• flour - 120 g;
• hard cheese - 170 g;
• milk - a glass;
• butter - 20 g.

Cooking method:

1. Mix grated cheese, soft butter, flour with mustard. Heat over low heat, stirring constantly, pour in milk, boil.
2. Serve after 3 minutes.

Creamy

• Cooking time: half an hour.
• Servings: 5 persons.
• Calorie content of the dish: 224 kcal.
• Purpose: second.
• Cuisine: Italian.
• Difficulty of preparation: medium.

Delicate and mild flavorcream sauce for pasta. If you want to reduce the calorie content a little, mix milk with heavy cream in equal proportions. It is recommended to use Parmesan rather than soft cheese. In combination with eggs, it will provide tenderness and astringency, and spices will give flavor. This filling is ideal for bows, tubes. A couple of spoons is enough for one serving.

Ingredients:

• hard cheese - 150 g;
• eggs - 1 pc.;
• cream - 125 ml;
• milk - 125 ml;
• butter - 100 g;
• flour - 30 g.

Cooking method:

1. Fry the flour, pour in the milk, salt and pepper.
2. After 10 minutes, pour in the egg yolk whipped with cream, rub the cheese.
3. Mix immediately with pasta. Sprinkle with chopped herbs if desired.

mushroom

• Cooking time: half an hour.
• Calorie content of the dish: 71 kcal.
• Purpose: second.
• Cuisine: Italian.
• Difficulty of preparation: medium.

Distinguished by a bright aromaspaghetti with mushroom sauce, for the manufacture of which fresh, salted, pickled or dried champignons, white, chanterelles, mushrooms are suitable. Get a hearty meal rich in protein. It is recommended to season the dish with black pepper and a small amount of fried onions.

Ingredients:

• pickled mushrooms - 0.2 kg;
• onion - 1 pc.;
• butter - 50 g;
• sour cream - 2 tablespoons;
• flour - 30 g;
• broth - half a liter.

Cooking method:

1. Fry sliced ​​\u200b\u200bplates with mushrooms until the liquid evaporates.
2. Pour the chopped onion, flour, mix quickly.
3. Pour in broth, cook for 5 minutes, add sour cream. Salt, pepper.

From a tomato

• Cooking time: 20 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 67 kcal.
• Purpose: second.
• Cuisine: Italian.
• Difficulty of preparation: medium.

A more familiar option for every hostess will betomato pasta sauce. It will sparkle with new notes if you enrich it with onions, and add basil, thyme, thyme and garlic cloves for spice. Fragrant vegetable frying will make spaghetti more attractive, especially since even a novice cook can cook it.

Ingredients:

• onion - 3 pcs.;
• canned tomatoes - 0.8 kg;
• olive oil - 40 ml;
• garlic - 2 cloves;
• basil, thyme, thyme - 10 g.

Cooking method:

1. Finely chop the onion, fry, add crushed garlic cloves. Simmer until soft.
2. Add mashed, peeled tomatoes, pour the juice from the jar.
3. Season with spices, salt, pepper. Boil, simmer for 10 minutes.

cream cheese

• Cooking time: half an hour.
• Servings: 3 persons.
• Calorie content of the dish: 374 kcal.
• Purpose: second.
• Cuisine: Italian.
• Difficulty of preparation: medium.

Will be extremely satisfyingpasta in cream sauce with cheese, which Italians prefer to eat for lunch to provide the body with energy. Even a novice cook can learn how to make cream cheese-flavoured spaghetti sauce to make it quick and delicious. Optionally, you can add seafood or vegetables to this base.

Ingredients:

• butter - 40 g;
• flour - 30 g;
• cream - a glass;
• parmesan - 100 g.

Cooking method:

1. Fry flour until evenly browned.
2. Pour in the cream, boil, salt, pepper. Grate cheese, let melt.

From tomatoes and garlic

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 29 kcal.
• Purpose: second.
• Cuisine: Italian.
• Difficulty of preparation: medium.

Simple pasta with tomatoes and garlicsuitable for weight loss or vegetarians, especially if you make it based on durum wheat pasta. The recipe for how to cook garlic spaghetti sauce involves the use of fresh tomatoes, bell peppers. It is good to season it with dry spices - Provence herbs, basil will do.

Ingredients:

• bell pepper - 2 pcs.;
• onion - 1 pc.;
• tomatoes - 2 pcs.;
• garlic - 3 cloves;
• provencal herbs - 5 g.

Cooking method:

1. Peppers bake in the oven, cool, remove the peel, chop the pulp.
2. Fry the diced onion, mix with the pulp of the peppers, add the peeled and chopped tomatoes. Season with crushed garlic cloves.
3. Simmer for 35 minutes under the lid, grind with a blender to puree, salt, pepper, season with spices.

From tomato paste

• Cooking time: 15 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 211 kcal.
• Purpose: second.
• Cuisine: author's.
• Difficulty of preparation: easy.

If you can’t find time for a serious dinner, try the usual for all Russians will becometomato sauce for pasta. A mixture of French herbs will add a refined note to the additive, and garlic and onion will add spices. Carefully study the recipe with a photo to achieve the perfect gravy consistency. If desired, hot spices, chili pepper, adjika, tabasco can be added to it.

Ingredients:

• tomato paste - 75 ml;
• garlic - 1 clove;
• onion - 1 pc.;
• butter - 30 g;
• olive oil - 30 ml;
• French herbs - 5 g.

Cooking method:

1. Fry the chopped onion in the oil mixture until golden.
2. Squeeze garlic, after 4 minutes add tomato paste, herbs.
3. Season with salt and black pepper after 3 minutes.

Meat

• Cooking time: half an hour.
• Servings: 3 persons.
• Calorie content of the dish: 188 kcal.
• Purpose: second.
• Cuisine: author's.
• Difficulty of preparation: medium.

For a complete lunch or dinner, use the recipe that featuresmeat sauce for spaghetti. To cook it, any meat is suitable - chicken fillet, turkey, pork. You can take the pieces whole or scroll them into minced meat. Choose the base according to your tastes: for example, a savory combination of green onions with sour cream.

Ingredients:

• meat - 0.3 kg;
• onion - 1 pc.;
• butter - 30 g;
• flour - 30 g;
• broth - a glass;
• parsley - a bunch;
• green onions - a bunch;
• sour cream - 50 ml.

Cooking method:

1. Chop the onion, fry until golden, sprinkle with flour, warm.
2. Pour in the broth, add the chopped meat.
3. Cook for 8 minutes, add sour cream, chopped herbs, salt.

From sour cream

• Cooking time: half an hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 135 kcal.
• Purpose: second.
• Cuisine: author's.
• Difficulty of preparation: medium.

Has a pleasant mushroom aroma and onion flavorsour cream pasta sauce, which was mixed with these components for greater satiety. The recipe for how to make spaghetti sauce involves the use of French or Italian herbs, but they are easy to replace with any other. If you don't like mushrooms, replace them with green peas, beans, or mixed vegetables.

Ingredients:

• onion - 1 pc.;
• champignons - 0.3 kg;
• sour cream - 75 ml;
• vegetable oil - 40 ml;
• broth - a glass;
• flour - 30 g;
• french herbs - 3 g.

Cooking method:

1. Grind the onion with mushrooms, fry, salt, season with spices.
2. Pour flour, warm, pour in the broth with sour cream.
3. Remove from stove after 5 minutes.

With shrimps

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 236 kcal.
• Purpose: second.
• Cuisine: Italian.
• Difficulty of preparation: medium.

An effective holiday option will bepasta with shrimp and mushrooms in a creamy sauce. To get the desired taste, you should take heavy cream - at least 33%. If there are none at hand, then any mixed with fatty sour cream will do. You can take any shrimp, but it is better to give preference to large, royal ones, which will look beautiful on a plate along with spaghetti, herbs and cherry tomatoes (as in the photo).

Ingredients:

• shrimp (peeled) - 100 g;
• cherry tomatoes - 6 pcs.;
• garlic - 3 cloves;
• cream - ¾ cup;
• olive oil - 40 ml;
• parmesan - 20 g;
• processed cheese - 40 g;
• basil - a branch.

Cooking method:

1. Quickly fry the garlic cloves, remove, lay out the shrimp. Pour cream, add melted cheese, pepper.
2. Simmer for 10 minutes, add cherry halves.
3. Sprinkle with grated Parmesan and garnish with basil.

To cook delicioussauces for pasta, follow the advice of chefs:

• cooking pasta for spaghetti is best brought to the state of al dente so that the gravy does not soak them completely;
• tomatoes with minced meat, mushrooms with cream, parmesan with bacon go well;
• add salt at the end so as not to spoil their taste.

Video

Who among us has not heard of the famous Italian dish - pasta? Italians are very proud of this dish. Perhaps some of you have tried it in a cafe, pizzeria or Italian restaurant. So what is Italian pasta? Do you want to know how to make Italian pasta at home, what can you cook pasta with so that adults and children will like it? But is it possible to cook it yourself, at home? Why not?! In fact, pasta is a fairly simple, but very tasty dish. Italians call pasta all pasta that is made from wheat flour and water. High-quality and fast cooking pasta in Italian is not difficult at all. Delicious homemade pasta, the recipe of which we offer below, will conquer your entire family and become one of your favorite dishes for every day.

Italian pasta (pasta) has become popular not only in Italy, but also in America and Europe. By the way, quite different types of pastas have gained popularity in different parts of Italy. And this means that they cook it in different regions of Italy in different ways. At the same time, not only gastronomic, but also cultural traditions play an important role. We will talk about the most popular and affordable types of famous pasta for cooking at home. After you read this article, you will understand its types as well as the chefs of Italian restaurants. You can even tell your friends how to make delicious pasta at home.

How to cook italian pasta at home

We have selected for you the most affordable pasta recipes at home. Be sure to try them out. Italian pasta is especially suitable for spaghetti, although it goes wonderfully with pasta. Choose any recipe for delicious pasta, and boldly proceed to prepare it.

Carbonara

Pasta alla carbonara is what the Italians call it. The peculiarity of this dish is that spaghetti is mixed with very finely chopped bacon. In turn, the bacon must be thoroughly mixed with the sauce. It consists of pecorino romanno cheese, parmesan cheese, eggs, black pepper and salt. In general, Italians are very fond of cheese, therefore, several varieties of it are often used in their dishes at once. This makes their taste refined and refined. True, for us, Italian cheeses can be quite an expensive pleasure.

When do you think pasta carbonara was invented? In fact, she's not that old. It turns out that this delicious dish was invented in the middle of the 20th century. His homeland is the region of Lazio. The capital of this region is the majestic and ancient Rome. It was in Rome that it became a tradition to use romanno pecorino cheese. It is prepared from high-quality sheep's milk and kept for a long time. Thanks to this exposure, Pecorino Romano has a fairly rich taste. Many even consider it harsh. But you should not prepare the sauce without this cheese, as it will largely lose its taste perfection. Pecorino Romano and Parmesan are the perfect combination.

So, what do you need to make carbonara pasta at home.

• spaghetti - enough 200-300 g,
• bacon - about 100 g,
• yolks - 3-4 pieces,
• cream (fatty) - 100 ml,
• grated parmesan (grana padano, dzhyugas, etc.) - 50 g,
• garlic - 2 medium cloves
• parsley leaves (about 2 branches),
• salt,
• black pepper (freshly ground).

Now let's move on to the preparation steps.

1. Cut the bacon into fairly small regular cubes. Fry it in olive oil. To prevent the bacon from burning and drying out too much, set the heat to medium.
2. Pour water (4 liters) into a medium-sized saucepan. Salt it and bring it to a boil.
3. Drop the spaghetti into the already boiling water. Please note that you need to cook them not until fully cooked, but until the so-called al dente state. Do not be afraid that you will not finish the product. This simply means that they should be removed from the pot one minute before the end of the cooking time stated on the package. By the way, the cooking time of spaghetti may vary. It all depends on the caliber of spaghetti and the type of wheat from which they are made.
4. Next, we prepare an amazingly delicious sauce. To do this, mix the eggs with milk or cream. Pepper and salt to your liking. Next, the mixture must be thoroughly beaten with a whisk. When the mixture is smooth, add about 50 g of finely grated Parmesan.
5. From the pan, temporarily pour the already fried bacon into a plate. Next, finely chop and gently fry the garlic. Watch carefully so that it does not burn or overcook. If you like a rich garlic flavor in a dish, then it is better to add raw garlic to the already prepared sauce.
6. When the garlic is fried, carefully pour the spaghetti over it. Mix everything thoroughly.
7. When the spaghetti is hot, remove the pan from the stove and add the already beaten eggs. Now it is very important to mix everything quickly so that the proteins do not curl. Add fried bacon and pepper.
8. Before serving, sprinkle the pasta with finely grated Parmesan and top with parsley leaves.

All. Now you can serve this delicious dish and call your family to the table. This is a great alternative to already boring pasta.

Bolognese

Bolognese is a meat sauce generously seasoned with Italian pasta. As its name suggests, this wonderful sauce was invented in the province of Bologna. This sauce is very popular in Italy and beyond. It is often served not only with pasta, but also with the famous Italian lasagna, as well as fresh tagliatelle. It also pairs well with pasta and other types of pasta. It is difficult to find a resident of Bologna who does not like Bolognese sauce and does not know how to cook it skillfully. In fact, there is nothing complicated in its preparation. But in order to prepare a classic Bolognese sauce, you need to stick to the traditional list of ingredients. Bolognese includes beef, carrots, onions, pancetta, tomato paste, celery, red wine, meat broth, cream or milk (optional).

Let's specify the number of ingredients for this fragrant dish:

• Minced beef - enough 100g.
• One bulb.
• 3 tomatoes.
• A clove of garlic.
• 2 teaspoons of tomato paste.
• A pinch of dried basil.
• 2 tbsp. spoons of red wine.
• A teaspoon of sugar.
• A pinch of oregano.
• 80 g spaghetti.
• 50 g parmesan cheese.

Cooking steps:

1. You need to take a large deep frying pan and heat vegetable oil in it over medium heat. When the oil is hot, add the minced meat to it. Fry it over medium heat until it is browned. If you notice that there is too much fat in the pan, drain the excess. Finely chop the onion and garlic and add them to the minced meat. Fry the whole mixture for a couple more minutes.
2. Finely chop the tomatoes, herbs. Add them to the pan. Pour sugar there, pour in red wine. Bring this aromatic mixture to a boil. When the sauce boils, cover it with a lid, make a small fire and simmer for about half an hour. Stir it from time to time and make sure it doesn't burn. The sauce must thicken.
3. In the meantime, prepare the sauce, it is worth doing the spaghetti. Boil them until al dente. Next, carefully place the pasta on a large plate and pour the sauce on top. Sprinkle finely grated Parmesan over the top to bring out the rich flavor of this aromatic dish.

As you can see, everything is very simple.

Penne Arabiata

This Italian dish has already become a classic, although it was invented only at the beginning of the 20th century. Literally, its name translates as "evil pasta." It can be prepared quickly and easily. It has a special spicy taste. It is given to pasta by an explosive mixture of garlic and hot pepperoncino.

Ingredients:

• 300 g Italian pasta.
• A clove of garlic.
• Canned tomatoes (in their juice).
• Dried hot red pepper (chopped).
• Basil or regular parsley.
• Olive oil.

Cooking steps:

1. You need to take a large frying pan and carefully heat a little olive oil.
2. When the oil is hot, add minced garlic and dry pepperoncino to it.
3. Immediately reduce the heat so that the garlic does not burn. It must be thoroughly fried until it is browned.
4. We take out the tomatoes from the jar, chop them finely enough and, together with the juice, send them to the pan.
5. Spaghetti should be boiled, as usual when cooking pasta, until al dente.
6. When the spaghetti is cooked, drain the water and send them to the pan to the sauce. Mix everything thoroughly.

You will get a spicy and fragrant dish that can be quickly prepared from the simplest ingredients.

Primavera

This pasta is a classic spring dish. It contains a lot of fresh vegetables. Primavera is considered an American-Italian dish. The thing is that Italian emigrants invented it in America. The name itself was given to this wonderful dish in an American restaurant called Le Cirque. This establishment is located in New York. And in 1977, the legendary New York Times even published a detailed article about Primavera pasta.

If you like the taste of fresh fragrant vegetables, be sure to cook Spaghetti Primavera. The taste of vegetables dominates in them, it is pronounced and very harmonious. A distinctive feature of this paste is that it is very bright and fragrant. It is very convenient that almost any vegetables that you can find at home are suitable for it. By the way, the word "primavera" in translation means "spring". We offer you a very simple recipe for this classic spring pasta.

Ingredients:

• 500 g of paste.
• 350 g broccoli.
• 2-3 carrots, to be cut into strips.
• One bell pepper.
• 200 g green peas (preferably young).
• About 15 pcs. cherry tomatoes.
• 5 cloves of garlic.
• A couple of tablespoons of ground black pepper.
• Salt.
• Finely grated parmesan cheese.
• Olive oil.

1. Heat up the oil in a frying pan. Finely chop the garlic and add it to the pan. We keep it on very low heat for only half a minute. As soon as its color begins to change, immediately remove the pan from the heat.
2. Add pepper and cherry tomatoes to the garlic.
3. Cook pasta until al dente. Please note that two to three minutes before the end of the pasta cooking process, you need to add vegetables to them.
4. At the end of cooking, drain the water from the vegetables and pasta.
5. To make this appetizing dish even more fragrant and refined, sprinkle it with grated parmesan.

lasagna

Many of you have probably heard of the traditional Italian lasagna dish. This is not exactly pasta, although the dish is also floury. It consists of rectangular sheets, between which sauce and different types of cheese are laid out. It is believed that cooking lasagna is not so easy, as it has its own nuances. The layers should stick together the lasagna sheets, but they should still be juicy and not fall apart. This dish is very popular due to its rich taste, juiciness and pronounced cheese aroma. Properly cooked lasagna will not delaminate and lose its flavorful filling. The secret is in the sauce and cheese. The sauce thoroughly soaks the dish, and the cheese glues the lasagna sheets together.

Lasagna is especially popular in Bologna. Here it is prepared in almost every family. Juicy lasagne made from the thinnest dough, which alternates with a fragrant filling of meat, cheese, vegetables and generously filled with sauce - what could be tastier?! Master chefs manage to cook lasagna from seven or even eight layers of dough. As a sauce, it is customary to use the famous bechamel. Anything is suitable for the filling - meat stew, minced meat, spinach, tomatoes and other vegetables. The birthplace of this wonderful dish is Emilia-Romagna. But very quickly it spread throughout Italy, and then around the world. The secret of its popularity is that lasagna is really very tasty, juicy and satisfying.

Ingredients:

• 2 tablespoons of olive oil.
• 2 cloves of garlic, to be passed through a press.
• One chopped onion.
• 500 g ground beef.
• 150 g finely chopped mushrooms.
• 60 g tomato paste.
• 400 g tomato (fresh).
• Finely chopped parsley leaves.
• Half a glass of red wine.
• 370 g lasagna (special dry dough plates).
• Two glasses of finely grated cheese.
• Half a glass of finely grated parmesan.
• 180-200 g cream.
• 2 tbsp. spoons of flour.
• 2 glasses of milk.
• 120 g soft ricotta cheese.

1. We heat the oven to a temperature of 180 ° C. We grease the baking dish (deep enough to fit all the layers together with the filling) with any fat.
2. Take a large frying pan and heat the oil in it. Next, fry the garlic and onion for about 5 minutes over medium heat. They should become soft. Add minced meat to the onion and garlic and fry for about 5 minutes. It should take on a nice golden hue. All lumps of minced meat that form must be carefully broken with a spatula. You should get a homogeneous mass without lumps. Then pour in the mushrooms and fry for about 3 minutes over medium heat. At the end, add tomato paste.
3. To the resulting filling, add finely chopped tomatoes and pour in red wine. Bring the mixture to a boil. You need to simmer it for about 8 minutes. Please note that the liquid should partially evaporate. At the end, add parsley, season with pepper, salt.
4. The next step is to prepare the white sauce. Please note that it is very important to prepare it correctly. It should not be too runny or too thick. Melt the butter in a saucepan. Gently fold in the flour so that there are no lumps. Butter with flour should be boiled over low heat. In this case, the mixture must be constantly stirred. Then take the saucepan off the heat and pour in the milk. It shouldn't be cold. It is better if it is at room temperature. Mix everything and put it on fire again. Bring the mixture to a boil and cook for about 3 more minutes. It should become thick enough. When the sauce thickens, you need to add grated ricotta, salt, pepper. All. The sauce is ready.
5. We take a baking dish and put a sheet of lasagna in it. Read carefully on the package of lasagna sheets how to prepare the dough for baking. Some species require pre-boiling in water. They are dipped in boiling water for just a couple of minutes. But there are also types that are prepared in a special way. They do not require pre-cooking. High-quality lasagne sheets do not stick to each other during cooking and remain quite dense. So, put the lasagne sheets in the baking dish. They need to be laid flat. The next sheet should lie half a centimeter on the previous one. Thus we line the bottom of the form. If there is excess dough left around the edges, it can be cut off. Put half of the cooked minced meat on top and pour over half the volume of white sauce. Sprinkle with a quarter of the total volume of cheese. Then you should repeat the layers again in the same order as the previous ones. At the end, cover with a sheet of lasagna dough.
6. We take a small bowl. In it you need to carefully beat the cream and eggs. Pour the resulting mixture on top of our lasagna and sprinkle with grated cheese again. Now you can send the dish to the oven. For baking at a temperature of 180 degrees, half an hour will be enough. Pay attention to the appearance of a golden crust. This is a sure sign that the delicious lasagna is finally ready. Feel free to take it out of the oven. But before serving the dish to the table, let the lasagne stand a little, literally 5 minutes. As it cools down a bit, the cheese will become more viscous and will better hold all the layers in place.

A bit of history

You are interested in the history of the origin of pasta. The history of its origin is no less fascinating than the preparation of this most popular dish. It is curious that many myths and legends are associated with it. Now Italy remains a kind of trendsetter in culinary fashion regarding the preparation of different types of pasta. In addition, it is in Italy that this product is produced in the largest volumes. And also in all of Europe, it is the inhabitants of Italy who eat the most pasta.

Pasta is considered to be a traditional Italian dish. But is it? There is another version of the origin of the pasta, an alternative one. According to her, this culinary masterpiece was brought by the great traveler Marco Polo in 1292 from China. Scientists claim that there is even quite reliable documentary evidence for this. But resourceful Italians have a perfectly reasonable answer to this. They claim that Marco Polo just mentioned that in China they also like noodles very much, as well as pasta.

To prove that pasta appeared in Italy long before the travels of Marco Polo, Italian scholars cite Horace and Cicero. In the works of these great poets of ancient Rome, magnificent dishes made from flour with water, which are boiled in sea water, are repeatedly mentioned. Treatises on cookery from Appicius have been found. He lived in the old days of the reign of the famous emperor Tiberius. In his writings, he described dishes that are strikingly reminiscent of lasagna. In 1000 c. BC. chef Martino Corno in his book described in detail the preparation of pasta in Sicily.

However, the disputes of historians and culinary experts still do not subside. Only the fact that since the 12th century pasta begins its triumphal march across Europe has been accurately proven. Recipes for this dish began to spread precisely from the lands of Italy.

Milestones in pasta history:

• 12th century - On the island of Sicily, they start making pasta. The Arabs who lived in this area took an active part in its production.
• XIII Art. - Pasta begins to dry in the sun. Thanks to this, the shelf life of pasta increased significantly and reached three years. It began to be used on ships as provisions for long sea passages. Soon, pasta was brought to numerous sea cities: Pisa, Genoa, Venice, Naples. Each soon has its own pasta variations with unique flavor profiles and ingredients.
• XV Art. The first written recipe for lasagna appears. Hollow and long pasta is also mentioned. Pasta was then quite an expensive dish, since the desired varieties of wheat were grown only in Apulia and Sicily. Only much later did it become popular among the poor.
• XVI - XVII centuries. Tomatoes are imported from America to Europe. This vegetable made a real gastronomic sensation. Durum wheat varieties are beginning to be actively grown throughout southern Italy. Immediately, machines for the industrial production of pasta are invented. In this case, special powerful presses, machines for cutting and drying are used. The scale of production and consumption of pasta is increasing tenfold. At the same time, the cost of pasta is falling. They are becoming very affordable and popular.
• In the XVIII - XIX century. due to the fact that pasta production technologies have become perfect, this dish gains special popularity, which remains at the highest level even now. Then pasta begins to conquer Europe and America.

So, we told you how to cook pasta at home, revealed to you the secrets of the recipes for the five most popular types of pasta. The history of this truly international dish is as rich as its amazing taste. You should definitely please your loved ones with delicious and fragrant pasta.

Are you wondering how to cook delicious Italian pasta at home? This article will just help you find the answer to this problem. In general, let's start by answering the question "What is pasta?". Basically, when thinking about Italy and Italian recipes, the first thing that comes to mind is three main dishes - pizza, pasta and lasagna. And if everything is quite clear with pizza and lasagna, and anyone can cook them at home, then pasta raises many questions. This is a dish that needs to be prepared from various pasta. Initially, pasta is made only from wheat and water. Therefore, buckwheat, "glass" or egg noodles, in theory, cannot be called pasta.

The usual state of these pasta for us is dry. We buy spaghetti, shells or this or that type of pasta in a dry form. In order for the product to reach us exactly like this, there are special technologies for drying the paste. Conscientious manufacturing firms are trying to preserve the technology of classic Italian drying of the product. At home, it’s quite difficult to cook this, and it’s pointless, because store shelves are lined with a wide variety of varieties and forms of pasta. But at home you can cook fresh pasta. In theory, initially any pasta before drying was just like that. Sometimes ready-made dough is even sold, but there are few places to find it, and it will need to be prepared immediately on the day of purchase.

Of course, making pasta at home has its challenges. First, most likely, you will only be able to make flat noodles like fettuccine. And then it can turn out to be more voluminous and rounded. What can we say about some figures, branching, ribbing? After all, this is not just a part of the decor, but quite necessary details. What is their significance? The more intricate the shape, the better the sauce sticks to it. Agree, the sauce is a very important part of the whole dish. It binds the pasta together, makes it juicier, decorates the taste. After all, Italian pasta was loved not just because of pasta, but because of the sauces for them. Who among us fell in love with carbonara not for its creamy taste? Or who doesn't like Italian tomato sauce with basil? But no matter how tasty the sauce is, it is very important that it lingers on the pasta. What did the cunning Italians come up with for this?

What are the types of pasta?

Everything that we see in stores and even hypermarkets cannot even be compared with the huge number of all kinds of shapes and sizes of real Italian recipes. We will describe the most popular of them, which will absolutely help you in preparing a delicious dinner at home.

Spaghetti. Undoubtedly, this is the most common and popular type of pasta. Any person is used to cooking it at home. Most often, the entire recipe is boiled and sprinkled with cheese. But it's also very tasty!

Bucatini. This species has not gone far from spaghetti either. It's basically a larger version of spaghetti with a hole in it. Even in appearance, it resembles a straw through which drinks are drunk. It is also quite common in our stores.

Conchigli. In Russian we call it shells. Their shape is really very convenient for any liquid sauces.

Eblow macaroni. It sounds very interesting, but in fact, these are horns familiar to all of us. They are very good to use for making naval pasta. They are also perfect for topping with cheese.

Fettuccine. This paste looks like long flat strips. In appearance, it resembles ordinary homemade noodles. She has a lot of food recipes. Most of the sauces use tomato.

Lasagna. Well, all lovers of Italian cuisine know these dough plates. They are used only for one type of dish.

Cannelloni. Lovers of Italian cuisine are also closely familiar with this type of pasta. And it is also used for a single dish, which, of course, has many variations. It turns out like stuffed pancakes.

Color paste. Indeed, in many places you can find colored versions of all the listed and non-listed (rare) types of pasta. It is worth noting that even here chemistry is not used, and a bright color is achieved through natural additives such as spinach, carrots and tomatoes.

This is not all the pasta that only exists. Here are only the most common varieties that can be found in absolutely any store. Everyone is familiar with them and everyone has cooked it at least once. But have you always succeeded? Surely there are some special cooking secrets for pasta. So let's tell you a secret.

No matter what anyone says, cooking pasta correctly is a real art. And often we simply do not own it. It would seem that there is difficult? Threw it into boiling water - and let it cook. But failures happen. Pasta sticks together so that no sauce will help. Or you overcook them so much that they become completely tasteless.

Always, for any dishes, the surest solution is the state of al dente. It allows you to keep a solid structure in the very middle of the paste, making it elastic, with its own taste. Usually on the packages they write how many minutes you need to cook until al dente. On average, it takes 6-12 minutes, depending on the size and thickness.

There is a moment that at least one of us mistakenly did. For some reason, when we start cooking, we add oil to the water. No one says that it is absolutely impossible to do this. But with butter, not a single sauce sticks to the dough. It will simply drip off the pasta, making it impossible to make truly authentic pasta. But what will help?

The best solution to the problem is plenty of water. It will prevent the pasta from sticking together and sticking to the bottom of the pan. When a large amount of water is said, it should be taken seriously. Based on 100 grams of dry pasta, you need to take 1 liter of water. Then the probability of spoiling the dish is almost zero. Most importantly, do not forget at the very beginning, before you start cooking, mix everything as thoroughly as possible.

After boiling, you need to drain the excess water, and mix the pasta with the sauce. It will prevent food from sticking together in the future, as well as become even tastier. But how then can you make a really high-quality sauce at home?

What types of sauces are there?

The most common, the lightest, the most authentic is tomato sauce. For its preparation, only tomatoes, basil and garlic are needed. By the way, this sauce is made for pizza in the original. As you can see, it works very well for pasta too. To prepare it, you need to stew the tomatoes until soft, and at the very end, season with basil and garlic. And the easiest and most delicious sauce is ready!

No less famous and no more complicated recipe - bechamel. Everyone tried to cook it at home at least once. To prepare it, you need cream, flour, butter and nutmeg. First, fry the flour until golden in oil, then pour in the cream, thicken to the desired state and add a pinch of nutmeg.

There are also meat variations in tomato sauce, the same bolognese for spaghetti or lasagna. Creamy bechamel is also universal here. It is used for spaghetti, carbonara, and cannelloni. And for the sake of variety, you can add mushrooms to it, then you get a creamy mushroom sauce, which is perfect for meat dishes.

All of the above, if desired, can be prepared at home. There are two dough recipes suitable for making pasta. The first is egg-based, the second is egg-free. Both versions of the dough require a lot of work on themselves, although with eggs it becomes more malleable. In Italy, the classic recipe without eggs is practically not used at home, because it is quite difficult to knead it with your hands. But if you have a food processor with special dough attachments, then making the original dough will not be difficult for you.

The first eggless dough recipe.

For him you need:

• wheat flour - 350 grams;
• water - 100 milliliters + 50 (optional).

The water should be warm, slightly warmer than human body temperature. Initially, we start kneading flour and 100 milliliters of water. Next, you need to look at the consistency, if the dough does not bind at all, then add another tablespoon of water. As soon as it binds into one lump, you need to start kneading it for about 15 minutes. Of course, in the combine it will pass faster. The consistency should be such that you can safely put your finger in the middle of the dough, but it does not crack and does not remain on the finger. After that, leave the ball of dough to lie down for about an hour.

The second recipe for dough with eggs.

For him you need:

• wheat flour - 360 grams;
• chicken egg - 2-3 pieces (depending on size);
• salt.

First you need to beat the eggs with salt. Then pour this egg mixture into flour and achieve the same dough condition as in the previous recipe. A distinctive feature will only be great elasticity and a pleasant yellow color. And so we also leave the dough to brew at the end.

From the finished dough, you can make pasta in any way that suits you. Maybe you have special machines that roll out and cut the dough. Or you can use the old method - a rolling pin.

In any case, now you have all the information about pasta, what it is, what sauces are needed for it, and most importantly, how to cook it at home. From now on, you can delight yourself and your loved ones with truly delicious pasta. Good luck and bon appetit!

2. Macaroni with vegetables and cheese

You can’t even imagine how ordinary pasta will be transformed by carrots, broccoli, potato slices, peas. Boil vegetables, cut into small cubes, mix with pasta, sprinkle with cheese and bake in the oven or microwave for a couple of minutes.

3. Vegetarian shells

4. Pasta with Cauliflower Mousse

5. Shells with cheese and green chili

6. Pasta with avocado and cream

7. Vegetarian lasagna

8. Pasta with tomato dressing

Tomatoes are the perfect accompaniment to pasta. In a blender, blend a few tomatoes (or a few tablespoons of tomato paste) with basil, olive oil, and cashews that have been soaked overnight in water. The mixture should be of medium density, homogeneous. Add it to the pasta and fry the dish for a couple of minutes. Rub the pasta with the pepper mixture before eating.

9. Pasta in walnut sauce with broccoli

Boil one head of broccoli. And grind it in a blender to a mushy state. Throw in ½ cup of nuts, a couple of garlic cloves, and a few basil leaves, and the dressing is ready. A couple of chopped walnut kernels can be used for decoration.

10. Pasta in pumpkin sauce with sage

11. Shells with tomato mousse

This dish is prepared in the same way as described in paragraph 8, only 1 glass of broth and red pepper or chili are added to the dressing. It would seem that these two recipes are not different. But it's not. To see otherwise, just try them!

12. Macaroni with cheese and peas

This is an unusual macaroni and cheese. Pre-cooked pasta should be seasoned with a mixture of garlic, olive oil, Dijon mustard, lemon juice, tomato paste, water whipped in a blender. Add green peas, pine nuts and a jar of cream to it. Put in the oven for 20 minutes. 10 minutes before the end of cooking, pour the dish with cheese. Before serving, you can decorate it with herbs.

13. Pasta with ginger and cream

This pasta is prepared in the same way - with the addition of dressing. To prepare the latter, you need to fry 3 chopped cloves of garlic and 2.5 tbsp on low heat. l. grated ginger. Stew the mixture for 5 minutes. In parallel, cook the spinach in cream. Remove when greens wither. Transfer all ingredients to a blender bowl, add red pepper flakes and basil. Grind to a state of slurry and season pasta with it.

14. Pasta in garlic-bean mousse with pesto sauce

It sounds rather pompous, but it's easy to prepare. To prepare the mousse, mix a jar of white beans, a couple of cloves of garlic, ¼ pack of melted margarine and a glass of broth in a blender. Season the boiled pasta with this homogeneous mass and add seasonings to taste.

• 1 head of broccoli;
• ¼ cup walnuts;
• 2 minced garlic cloves;
• 1 glass of olive oil.

All ingredients are mixed in a blender and served in a separate container. The result is divine - pasta has never tasted so good!

15. Pasta with Cashew Sweet Potato Dressing

Pasta and sweet potatoes are an odd combination. But it's perfect. Sweet potato dressing with garlic, herbs, cashews, olive oil and vinegar turns out to be quite delicate in taste and harmonizes perfectly with pasta. Yes, and it is prepared simply: bake one sweet potato and a couple of shallots in the oven until soft. When the vegetables have cooled down a bit, mix them in a blender with a couple of cloves of garlic, a glass of cashews, rosemary, salt and pepper, to taste. Season the cooked pasta with the finished mass and fry for 2 to 3 minutes in a skillet. Before serving, you can decorate with pine nuts, green onions, red pepper flakes.

Large shells can be stuffed with anything. Basically, they put cheese stuffing inside. In this recipe, baked eggplant is added to the cheese. The ingredients are mixed in a blender and seasoned. Each shell (pre-cooked) is filled with stuffing, laid out in a pan and coated with tomato sauce. The dish is cooked on medium heat for 10-15 minutes.

17. Quick Basil Pasta

It's very simple - boil the pasta and prepare the dressing. To do this, mix in a blender one jar of cream with a couple of finely chopped cloves of garlic, 1 - 2 tsp. Dijon mustard and seasonings. Pour the dressing over the pasta and put on a slow fire. Add a spice to the dish with a couple of drops of lemon juice, paprika and ground pepper. At the very end, add chopped basil and any other greens to taste to the plate.

18. Macaroni baked with cheese and cauliflower

The recipe is simple: boil the pasta, season it with butter (or a little cream), add pieces of pre-boiled cauliflower and seasoning, and fill the dish with cheese. Remove from oven when cheese is melted.

It will be great if you find yellow cauliflower. If it doesn’t work out, it’s not scary - decorate the dish with red pepper and herbs.

19. Thai style pasta with cheese

The Thai dish is made with red curry paste dressing. You can cook it yourself, but it is much easier and tastier to use a purchased product. Mix it in a blender with pre-soaked cashew nuts in water (1/2 cup will be enough). Fill the boiled pasta with the resulting mass. Stir, sprinkle with grated cheese and mix again, and then send for 10 minutes in the oven. Before serving, it is recommended to decorate the dish with basil or spinach.