Many people know how to cook pasta. But not everyone knows what needs to be done so that they do not stick together, but turn out to be very tasty and satisfying. It should be noted that today there are many various ways how to quickly make dinner out of pasta. We will present only a few of them.
Classic boiled pasta
Pasta is a very satisfying and tasty side dish that no child or adult will refuse. Moreover, such flour products are a universal product. After all, they can be served as a second course with goulash, fried meat, sausages, sausage, meatballs, meatballs, gravy, sauce, as a first course in the form of milk or meat soup, as well as in the form of a delicious casserole with eggs.
But before you talk about how to cook pasta with meat, you should find out how they generally need to be boiled. So, we need the ingredients:
- drinking water - 2 liters;
- durum wheat pasta - 3 cups;
- coarse table salt - add at discretion (1.5 dessert spoons);
- sunflower oil - 2 large spoons;
- boiling water steep - 2 liters.
Cooking process
It is advisable to make delicious pasta for the second course only from durum wheat. After all, other products may fall apart during heat treatment, resulting in an unpleasant gruel. To prepare dinner, you need to take a large pot, pour 2 liters of drinking water into it, add salt and put on a strong fire. After the liquid begins to boil, it should be lowered into it. required amount pasta.
After waiting for the boil again, the products must be mixed with a large spoon. By the way, so that the pasta does not stick together, experts recommend adding a couple of large spoons of sunflower oil (can be butter) to them. However, it is recommended to do this only a few minutes before the stove is turned off directly.
Boil pasta until completely soft. As a rule, the cooking time of certain products can always be seen on outside packaging. If after boiling you also need to fry the pasta, then they should be removed from the heat a little earlier.
After the products are completely cooked, they must be discarded in a colander and rinsed under cold water, mixing thoroughly. At the end, the pasta needs to be scalded with boiling water and shaken vigorously. Everything, you can serve flour products to the table as a delicious side dish.
Cooking minced pasta
About that, in a naval way, almost everyone knows. After all, this is the most popular dish, which is not only very tasty, but also satisfying. So, we need:
- young fat beef - 200 grams;
- white onion - 2 heads;
- sunflower oil - 4 large spoons;
- sea salt, ground pepper - add to taste;
- small carrots - 1 piece;
- any pasta (it is better to take "feathers") - 3 cups;
- spicy tomato sauce - 2 large spoons.
Preparation of ingredients
Before you cook pasta in a naval way, you should process the meat product. To do this, you need to take young fatty beef, wash it thoroughly, cut it into pieces and chop in a meat grinder along with heads of white onion. The resulting minced meat must be thoroughly mixed, and then salt and pepper to taste. It is also necessary to pre-peel the carrots and grate it on a coarse grater.
Heat treatment
How to cook navy pasta? Boil flour products for such a dinner should be exactly the same as described above. While the pasta is cooking, you can start frying the minced meat. To do this, you need to take a deep saucepan, pour a little sunflower oil into it, and then put the meat product and grated carrots. After mixing all the ingredients together, they should be cooked until the moisture is completely evaporated. Next, add a few tablespoons of tomato sauce to the fried minced meat. After obtaining a homogeneous and crumbly mass, add boiled pasta to the finished meat and mix everything thoroughly. In conclusion, the dish needs to be slightly warmed up, put on plates and served to the table along with fresh vegetables and greenery. Bon appetit!
Milk pasta: cooking recipes
Most of you probably remember how kindergarten or school we were given milk soup with pasta or spaghetti. It should be noted that the preparation of such a first dish does not take much time and effort. In this regard, you can do it at least every day. For this we need:
- fresh fat milk - 1 liter;
- durum wheat pasta - 2 cups;
- fine salt - add to taste;
- granulated sugar - 2/3 of a large spoon;
- butter - dessert spoon;
- drinking water - 2 liters.
Boiling flour products
Before cooking milk pasta, you should boil them as described just above. However, adding sunflower oil and salt to boiling water is not required. Products should be boiled until half cooked, and then discarded in a colander and rinsed thoroughly under cold water.
Cooking milk soup
After the pasta is ready, you can immediately start cooking the soup. To do this, take a large saucepan and pour the required amount of milk into it. After waiting for the boil, put all the pasta into the liquid, add salt and sugar to them, and then mix thoroughly and cook until the products are completely soft (about 2-3 minutes). At the end, the milk soup should be removed from the heat and added to it. a large number of butter. Next, the pan must be tightly closed and kept in this state for about 2 minutes.
How to properly serve
Ready milk soup should be poured into deep plates and served hot along with sandwiches made from white bread, butter and cheese slices. Bon appetit!
Delicious pasta casserole
Baked pasta is a traditional children's dish most often served in school canteens or preschool institutions. Few people know how to cook it. However, it should be noted that there is nothing complicated in this. To prepare delicious pasta in the oven, you will need:
- durum wheat pasta - 300 grams;
- drinking water - 2 liters (for boiling pasta);
- large chicken eggs - 2 pieces;
- cream 20 percent (you can use ordinary village milk) - 100 milliliters;
- hard cheese - 120 grams;
- sea salt, pepper - add to taste;
- butter - 30 grams (for greasing the mold).
Food preparation
Before you make a delicious and satisfying pasta casserole, it is recommended to prepare everything necessary ingredients. To do this, it is required not to fully boil flour products in slightly salted water. Then they should be discarded in a colander and rinsed thoroughly. After that, you need to start preparing the filling. It is required to beat chicken eggs with a mixer and add 20 percent cream to them. You should also separately grate hard cheese on a fine or coarse grater.
Dish shaping
Baked pasta, the recipes of which do not include expensive and outlandish products, are very tasty and satisfying. In order to form such a dish, you should take a shallow form (you can use an ordinary frying pan), generously grease its surface with butter, and then spread the semi-finished pasta in an even layer. Next, they need to be poured with a mixture of whipped chicken eggs and cream, sprinkle with salt and black pepper to taste, and then completely cover with grated cheese.
Heat treatment
After the dish is formed, it must be sent to the oven, preheated to 220 degrees. Bake pasta under cheese should not be very long: until a delicious golden crust forms on their surface.
Proper serving for dinner
Ready macaroni and cheese casserole must be removed from oven and cool slightly in the form. If you try to take out the dish while hot, then most likely it will fall apart. A slightly cooled casserole should be cut into portioned pieces, and then laid out on flat plates using a special spatula. It is desirable to serve such a dish to the table along with hot sweet tea. Bon appetit!
We make a delicious second course of pasta in a slow cooker
Every day it becomes easier and easier for housewives to prepare various dinners. After all, today there is a huge amount of all kinds of technology that always helps out if you need to quickly create any tasty dish. Not everyone knows how to cook pasta in a slow cooker. That is why we decided to devote this section of the article to this topic.
So, for boiling pasta in a modern kitchen device, we need:
- drinking water - about 1 liter;
- fine sea salt - add to taste;
- creamy or vegetable oil- a large spoon;
- durum wheat pasta - 250 grams.
The decoction process
To boil pasta in a slow cooker, you can use the Rice or Buckwheat program. Into the bowl kitchen appliance required to pour drinking water, and then bring it to a boil in the frying mode. After the liquid begins to boil, add durum wheat pasta, sea salt, and add a large spoonful of butter or sunflower oil (so that they do not stick together). Next, the lid of the multicooker must be tightly covered and set to the "Rice" program. In this case, it is advisable to set the timer yourself for 10-14 minutes (depending on the type of product). After the pasta is boiled, they should be discarded in a colander, rinsed well and shaken vigorously.
How to cook goulash for pasta
It should be especially noted that in a slow cooker you can cook not only pasta, but also make delicious and satisfying goulash for them. For this we need:
- chicken breasts (fresh or frozen) - 400 grams;
- white onion - 3 heads;
- spicy tomato sauce (you can use tomato paste or adjika) - 3 large spoons;
- large carrots - 1 piece;
- fresh greens - a large bunch;
- small garlic - 1 clove;
- refined sunflower oil - 4 large spoons;
- wheat flour - ½ dessert spoon;
- drinking water - a full glass;
- salt, pepper and other spices - add to taste.
Food preparation
To make a delicious goulash for pasta, you need:
- Wash the chicken breasts, separate them from the bones and skin, and then cut into small pieces.
- Peel the onions and chop them into half rings.
- Peel the carrot and cut it into strips.
- Chop fresh herbs and grate the garlic on a fine grater.
Heat treatment
After all the products have been processed, it is necessary to pour sunflower oil into the bowl of the device, put the chicken breasts and fry them in the baking mode for 15 minutes. Next, onions and carrots should be added to the white poultry meat and left in the same mode for another 10 minutes (constantly stirring). After the breasts with vegetables are a little fried, put spicy tomato sauce, salt, pepper and other spices on them, and pour a glass of water in which you need to dissolve half a spoonful of wheat flour in advance. After mixing all the components together, they must be left under a closed lid for 30 minutes in the extinguishing mode. At the end, you need to add chopped fresh herbs and a small grated head of garlic to the goulash. In this composition, it is advisable to keep the dish on heating for about 3 more minutes.
Serve dinner properly
After the pasta is boiled and the goulash is fully cooked, they should be laid out on a flat plate and served immediately. In addition to such a dinner, it is advisable to present a fresh vegetable salad with the addition of olive oil or sour cream or homemade marinades (cucumbers, tomatoes, carrot caviar, etc.).
Summing up
As you can see, it’s not difficult to boil pasta yourself, make milk soup or a delicious casserole out of them. However, those people who carefully monitor their figure should be warned: pasta, especially in combination with butter or fatty meat, is a rather high-calorie dish. In this regard, they are not recommended to use every day. Otherwise, you run the risk of gaining excess weight very quickly.
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Useful tips on how to cook pasta,
spaghetti and other pasta
- There is nothing easier than cooking regular pasta, but even this unpretentious dish has its own little cooking secrets.
- Firstly, when cooking pasta dishes, you need to correctly calculate the required weight of pasta, depending on the number of servings. One portion goes from 60 to 100 gr. dry pasta.
- To cook pasta, you first need to boil water.
- For 500 gr. pour about 3 liters of pasta. water.
- When the water boils, add salt to taste. We try, the water should be salty enough, but not too much. Remember that during cooking, some of the water evaporates, and the pasta may turn out to be over-salted due to the increased salt concentration.
- Place pasta in boiling salted water. Be sure to gently stir so that spaghetti, vermicelli or pasta do not stick together.
- To prevent the pasta from sticking together, add two tablespoons of vegetable oil to the water.
- When the water boils, reduce the heat and cook until tender.
- Cooking time depends not only on the type of pasta, but also on the type of flour from which they were made. The best pasta is made from durum wheat.
- We carefully read the inscription on the package. Cooking time can vary from 1-2 to 15-20 minutes.
- Cook the pasta for the specified time, test the pasta for readiness. They should be "al diente" - ready, but still elastic when biting through.
- Don't leave pasta in hot water, they sag and become tasteless.
- Drain cooked pasta into a colander.
- Pasta intended for salads, after cooking, rinse with cold water.
- Rinse pasta and spaghetti intended for hot dishes with hot water.
- Adding butter, onion dressing, tomato sauce, mushroom sauce or pesto sauce.
- Hot dishes and pasta are immediately served to the table.
- If you first melt the butter over a fire and then pour it into the hot pasta, the dish will turn out much tastier than if you just add a piece of butter.
- Pasta, vermicelli or spaghetti will be much tastier if boiled in meat broth.
- Recently, it has become popular to add chicken cubes to pasta or spaghetti. This is convenient, but we should not forget that any cubes contain fats, food coloring and flavor enhancers, which are not very healthy.
Cooking pasta in almost every home. Over the years, culinary experts have come up with many recipes. In the article we will tell you what you can cook from pasta quickly and tasty.
According to one legend, in the 16th century, the owner of a tavern located in the vicinity of Naples prepared noodles for visitors. His daughter, playing with the dough, made a lot of thin tubes and hung them on the street. Seeing these toys, the owner of the tavern decided to boil them, and served them to the guests, watering tomato sauce. The guests liked the dish.
Neapolitans began to come to the institution, thanks to which the owner made a fortune. He spent the money he earned on the construction of a factory that produced such unusual products for that time.
The entrepreneur's name was Marco Aroni. The dish itself, no matter how difficult it is to guess, was named pasta in honor of the inventor.
How to cook crumbly pasta
I confess that before, when I cooked pasta, they constantly stuck together with me. Since they looked ugly, it was unpleasant to eat them. Later I learned the recipe for making crumbly pasta. Now I will share it with you. Looking ahead, I will say that this dish is an excellent addition to pork or rabbit.
Ingredients:
- pasta
- vegetable oil
Cooking:
- I collect water in a saucepan. It should be twice as much pasta. Bring to a boil, add pasta, mix and salt.
- Stir occasionally during cooking. The most important thing is not to overcook. For this reason, I never do extraneous matters during cooking.
- When the pasta is cooked, drain the water using a colander. Some cooks wash them. I do not do this.
- Then I pour a little vegetable or olive oil into the dish, mix and let stand for several minutes.
- After that I mix again.
Finally, I’ll add, if your pasta is still stuck together, you should not be upset. Perhaps you overcooked them, or the products themselves are made from durum wheat flour. With a little practice, you'll be perfect.
Video recipe
vegetable pasta recipe
So that when cooking pasta retains its shape, I fry them in a pan until golden hue. I choose vegetables according to my taste. True, I definitely use tomatoes and onions. Let's move on to the recipe.
Ingredients:
- pasta
- onion - 1 head
- bell pepper - 1 pc.
- tomatoes - 2 pcs.
- cheese - 50 grams
- garlic - 1 clove
- water - 300 ml.
- parsley, olives, salt, vegetable oil
Cooking:
- Fry pasta in a pan until golden.
- Onions, tomatoes and carrots cut into small cubes. bell pepper I cut into sticks. Finely chop greens and garlic.
- I let the fried pasta cool, put them in a saucepan, fill with water and send them to the stove.
- I add onions, carrots and peppers, pour in oil, salt and pepper.
- Mix well, cover the pot with a lid and cook until the water boils away. At the very end, I add chopped garlic and tomatoes.
Before serving, sprinkle the dish with chopped herbs and grated cheese. I use olives for garnish. I serve it on the table along with meatballs.
Cooking pasta in a steamer
Almost all housewives are used to cooking pasta on the stove. Not surprising, because their mothers and grandmothers did this. Since in our time there are various appliances in the kitchen, now we will talk about how to cook pasta in a double boiler.
Ingredients:
- pasta - 300 grams
- salt - 1 teaspoon
- vegetable oil - a quarter of a teaspoon
Cooking:
- Fill the bottom of the steamer with water. Pour pasta into a bowl, add water, salt and vegetable oil. I note that it is due to the oil that they do not stick together.
- I cover the bowl with a lid and turn on the kitchen appliance.
- After a third of an hour, the dish is ready. I take them out of the steamer and rinse well with warm water. This will get rid of excess starch.
As you can see, there is nothing complicated in the recipe. I cook the dish in those cases when there is no time to prepare more complex culinary masterpieces, such as baked salmon.
Delicious navy pasta
Ingredients:
- pasta - 0.5 kg
- chopped meat- 300 grams
- carrot
- salt pepper
- greenery
Cooking:
- I clean my vegetables first. I chop the onion well, pass the carrots through a coarse grater.
- I send the vegetables to the pan and fry. Then add minced meat, mix well and fry until tender. Pepper, salt.
- While the minced meat with vegetables is fried, I fry the pasta in another pan until they get pink color. After that, I move them to a pan with minced meat and vegetables, add water. Cover the pan with a lid and cook until done.
- Stir occasionally while frying. At the end I add chopped greens.
Video recipe
You may already know the recipe. However, I only recently got to know him. I tried it and I liked it. First you can taste a plate of delicious borscht, and then switch to pasta.
sardine pasta recipe
I present to your attention a quick recipe for pasta with sardines. It is prepared so simply that even bachelors can handle it.
Ingredients:
- pasta - 250 grams
- sardine in tomato - 1 can
- cheese - 150 grams
- onion - 1 head
- garlic - 2 cloves
- pepper, salt, olive oil
Cooking:
- Boil the pasta until it's a bit firm on the inside. I throw it away in a colander.
- Pour a little olive oil into the pan and fry the chopped onion well.
- I take the sardine out of the jar and remove the bones. Add to chopped onion. I crush the fish with a fork, mix, pepper and salt.
- After 2-3 minutes, add boiled pasta to the fish with onions. Stir and simmer over low heat for 5-10 minutes.
- At the very end I sprinkle with grated cheese. I cover the pan with a lid and keep it on fire until the cheese is melted.
Agree, there is nothing complicated in cooking. If you want something special, cook this delicious and nutritious dish.
In the ancient Roman cookbook, the age of which was determined by experts as the first century BC, there are already recipes for making pasta. Probably since then, Italy has become a leader in pasta cuisine and a Mecca for pasta lovers. Let's discuss how to cook delicious pasta, or rather, pasta, as the Italians called it, in order to enjoy and benefit, not to spoil the figure and create a varied menu.
Italian pasta and its types
AT last years in Italy, pasta is called not only pasta (a dry product for cooking) and dishes from them, but many flour products, among them two types with filling are widely known:
- Ravioli- similar to Russian or vareniki, but, in addition to the hot dish, in Italy there are dessert ravioli with berries and fruits.
- Tortellini- small dumplings unleavened dough with meat, cheese and vegetables.
Pasta also includes large, large products:
- Lausagna- a multi-layered dish of dough and meat, vegetable and cheese fillings, which is poured with sauce, most often bechamel.
- Cannelloni- thick tubes with filling, 2-3 cm in diameter and 10 cm long. Often these tubes must be made by yourself immediately before cooking, wrapping the filling in a layer of ready-made dough.
Classic Italian Pasta
In Italy, under the word " pasta» understand a dry product from which a paste is made. This is a complex hot dish, the main thing in which is not so much the pasta itself, but the sauce under which they are served. Macaroni and pasta are divided according to their origin and the method of their preparation into common dishes and narrow national dishes belonging to specific area. BUT appearance and the cooking recipe are the pride of the Italians. Pasta is made from water and flour, most often durum wheat, sometimes with the addition of eggs, plain or tinted with vegetables, herbs and cuttlefish ink. In recent years, culinary experimenters, for a change, began to make flour products also from wholemeal wheat flour, buckwheat or rye, as well as with bran, chickpeas, spelled and other additives.
The classic types of all pasta, which are widely represented in our stores, are traditionally divided into short and long ones, they also use the term " large format pasta" or " small format pasta».
long pasta
- Spaghetti- thin products with a length of 15 cm and a diameter of 2 mm. Thicker ones are called spaghettoni, and thinner ones are called spaghettini.
- Bucatini- spaghetti with holes, usually used for carbonara pasta, which is considered national dish coal miners, and ground black pepper sprinkled on this dish is a hint of coal dust.
- Fettuccine- thick egg noodles served with different sauces.
- Tagliatelle(sometimes pronounced tagliatelle) - 6.5-10 mm wide noodles, it is usually served with meat bolognese sauce.
- linguine- thinner long even noodles, served with bolognese cheese sauce.
- Reginette- wavy noodles.
Short and curly pasta
- Penne- thick, short-cut, products with holes, often with a corrugated surface on which the sauce lingers well, reminiscent of our "feathers".
- Rigatoni- short and straight, length 4 cm, diameter 6-7 mm, from thinner dough (reminiscent of our "horns", only straight).
- Fusilli- noodles in the form of spirals 6.5-10 mm wide and up to 7 cm long.
- Farfalle- they look like butterflies (in our country they are often called “bows” in stores), they are combined with meat, fish, cheese, nuts and vegetables.
- Kivatelli- have the appearance of shells, hook a large amount of accompanying sauce, for which they are especially loved by Italians.
- Elika- curls, a favorite dish of students. Any sauce sticks well to them.
What can be cooked from pasta
Italian cuisine is complex and simple at the same time, it does not shy away from borrowing, but does not neglect its individuality, which reflects the Italian character.
- Italian chefs strive to use seasonal products that have reached top quality naturally, have not been processed with preservatives and stabilizers for long-term storage.
- The second postulate is denoted by the term " al dante"and translates" by the teeth". In other words, the readiness of the dish is determined by "taste". Great importance this term is used in the matter of cooking pasta, as it defines the consistency of the pasta, which at the end of cooking should be a little bit hard when biting, i.e. not taste like flour, but have a thin white layer in the middle. Pasta will “reach” when they are seasoned with sauce.
- Special thermal and temporary cooking modes. Compared to traditional European cuisine, the process is lightning fast. From the moment when the pot with cold water for cooking (1 liter per 100 g of dry product) is put on the stove until the finished dish is obtained, usually no more than 20 minutes pass.
Pasta dishes or pasta dishes are versatile. Italian cuisine offers recipes for meat eaters, seafood lovers and vegetarians. The latter is especially important, especially since one serving of ordinary pasta contains up to 15% of a person's daily protein requirement, and a competent combination with vegetables can fully provide the body with all the necessary substances.
meat pasta recipe
INGREDIENTS for 4 small servings:
- 250 g curly pasta
- 2 cans of canned chickpeas or white beans
- 150 g brisket
- 2 carrots
- 1 celery stalk
- 1 bulb
- 100 g spinach
- 700 g canned chopped tomatoes
- parmesan cheese
- olive oil
- 450 ml vegetable broth
- a pinch of chili pepper
Cooking:
Boil pasta in 2.5 liters of water, cook in boiling salted water for 5-7 minutes without a lid. Grate the carrots, chop the onion, celery, spinach and brisket. Drain the brine from the peas and rinse. In a deep frying pan in hot oil, fry the onions, carrots, celery and. When a golden crust appears on the brisket, add chili, 1 minute after chili, put chickpeas and tomatoes, simmer for about a quarter of an hour. Then pour the broth, put the spinach and simmer for another 4-5 minutes. Arrange the pasta on plates (preferably preheated), pour over the sauce and sprinkle with coarsely grated cheese on top.
After cooling, transfer the excess sauce to a plastic container and place in the freezer. It can be stored for 1 month.
Video recipe
Pasta with seafood
INGREDIENTS for 4 large servings:
- 400 g pasta
- 1 bulb
- half a chili pepper
- 2 tomatoes
- 1 garlic clove
- a handful of parsley
- by 4 tbsp. l. dry white wine and olive oil
- 400 g freshly frozen peeled mussels
- 100 g freshly frozen shrimp
Cooking:
Finely chop garlic, onion, chili pepper. Fry for a couple of minutes in a deep frying pan in half the hot oil. Peel the tomatoes, chop, mix with chopped parsley, add to the pan. Bring the vegetables to a boil quickly and simmer the sauce, covered, for 15 minutes. Wash seafood. In a heavy bottomed saucepan, heat the remaining 2 tbsp. l. oil and fry mussels and shrimp over high heat, add wine, reduce heat and cook them for 5-7 minutes, preferably under a lid. Drain and filter the broth, add it to the sauce in the pan, put the seafood there.
Bring 3.5-4 liters of water to a boil, salt and boil the pasta to the “to the tooth” state. Transfer to a deep warmed bowl (can be scalded), pour over the sauce and serve immediately.
Video recipe
Pasta with zucchini for a vegetarian menu
INGREDIENTS for 4 servings:
- 400 g pasta
- 500 g young zucchini
- 2 - 3 bulbs
- 80 g olive oil
- bunch of basil
- salt, black ground pepper
Cooking:
Boil the pasta until tender, drain and reserve 1 cup of water from them for the sauce. Transfer to a hot bowl. Peel the zucchini, cut into half rings, finely chop the onion and basil. Fry everything together in oil, season with salt and pepper, add 1 cup pasta water, bring to a boil. Pour the sauce over the dish and garnish with basil sprigs.
NOTE! for a non-strict vegetarian menu that allows dairy products (lacto-vegetarianism), cream is poured into the sauce instead of pasta water, and the finished dish is sprinkled with grated parmesan or granopadano cheese.
Video recipe
How to cook macaroni and cheese
INGREDIENTS for 4 servings:
- 300 g pasta
- small head of broccoli
- fresh green peas
- half a zucchini
- 200 g gouda cheese
- 50 g pine nuts
- 200 ml milk
- ¼ tsp cornmeal
- salt pepper
Cooking:
Roast the nuts in a dry non-stick frying pan. It is allowed to replace pine nuts with almonds or walnuts, which must be cleaned from a thin film. Mix milk with cornmeal and bring to a boil. Cook, stirring with a wooden or polymer spoon, until the mixture thickens, add finely grated cheese to it and cook for another half an hour, stirring occasionally. Remove from heat, pour nuts into the sauce, season with salt, pepper, mix.
Peel the peas, divide the broccoli into small inflorescences, cut the peeled zucchini into cubes according to the size of the cabbage inflorescences. Put all the vegetables in a saucepan and bring to a boil, salt, drain. Put the pasta to boil - a few minutes before it is ready for them, transfer all the vegetables to the pan. Place cooked pasta in a hot bowl. Pour over the sauce and serve immediately.
Video recipe
Pasta in creamy sauce
INGREDIENTS for 4-5 servings:
- 1 package (400-450 g) curly pasta
- 230 - 240 g curd cheese
- 170 g blue cheese
- a pinch of black pepper
Cooking:
Boil pasta, drain, leaving one third of a glass of liquid from cooking. Mash the curd cheese with a fork, heat it quickly in the microwave, add crumbled blue cheese, a pinch of pepper, mix and dilute the mixture with hot cooking liquid. Mix thoroughly, if desired, with an immersion blender. Pour sauce over pasta and serve.
Pasta is very simple in terms of the composition of the original products, while being easily digested, it satisfies hunger well and nourishes the body. beneficial substances. It must be understood that cooking does not require special culinary skills. It is enough to have a large saucepan with a thick bottom. Its volume will provide freedom and pasta, regardless of size and shape, will not stick together during cooking, and a thick bottom guarantees uniform heating of water and all products, long or short, curly or simple, will be cooked in such a pan at the same time. For fans of pasta and lovers of variety, they came up with a pan with two mesh inserts. They allow you to cook pasta at the same time. different format for salad and side dish or hot dish. This saves not only time, but also space.
What kind of pasta do you like?
