How to cook Italian pasta at home

To cook Italian pasta you do not need to be a cook or a native of the country where the dish came from. Increasingly, tourists travel the world and learn the culture, customs, cuisine. There are many varieties of Italian pasta, you can prepare the dish on your own and please the household with it.

Carbonara Pasta

• bacon - 120 gr.
• egg yolk - 4 pcs.
• spaghetti - 300 gr.
• cream of maximum fat content - 110 ml.
• garlic - 4 prongs
• salt to taste
• grated parmesan - 65 gr.
• chopped pepper - to taste
• fresh parsley - 25 gr.
• olive oil - 40 gr.
• drinking water - 4 l.

1. To start, chop the bacon into small equal cubes, send to a hot pan with olive oil. Sauté the product over medium heat, do not dry. Wait for a light crust. In parallel, place an enameled pot of water on the stove.
2. Pour salt into a container of liquid, bring the composition to a boil. Next, put the spaghetti in the pan, pasta should be cooked until half ready. The heat treatment time is 7-8 minutes if the product is from durum wheat.
3. Combine egg yolks, cream, salt and pepper to taste in one bowl. Use a whisk, bring the mixture to homogeneity. Next, add grated parmesan, stir thoroughly. Put the fried bacon on a separate plate.
4. Chop the garlic and send to the pan. Get the product golden. Once the garlic is cooked, you need to add spaghetti to it and mix thoroughly. When the pasta is warm, remove the heat-resistant container from the heat, pour the egg mixture.
5. Spaghetti needs to be mixed quickly enough, otherwise the yolks will curl. Then pour in the pepper bacon. Distribute carbonara on portioned plates, sprinkle each dish with grated cheese and fresh green leaves.

Cherry Tomato Pasta

• canned cherry - 150 gr.
• garlic - 3 prongs
• spaghetti - 320 gr.
• ground red pepper - 4 gr.
• olive oil - 60 gr.
• basil - 20 gr.

1. Pour olive oil into a Teflon pan and heat, set the power of the burner to medium level.
2. After incandescent, add finely chopped garlic and ground red pepper. Mix thoroughly and bring the mixture to a bronze hue.
3. Next, reduce the heat to a minimum, add tomatoes, getting rid of the peel in advance. Meanwhile, boil the spaghetti until half cooked.
4. Add pasta to all available ingredients. Mix thoroughly, simmer the dish under the lid over minimal heat for 4-5 minutes.

Pasta with vegetables

• carrots - 3 pcs.
• broccoli - 340 gr.
• bell pepper (red) - 1 pc.
• spaghetti - 500 gr.
• Cherry - 200 gr.
• fresh peas - 180 gr.
• allspice - 7 gr.
• garlic - 1 head
• olive oil - for frying
• Parmesan - 100 gr.
• salt to taste

1. Peel and finely chop the garlic. Place in a pan with olive oil. Cook until golden brown, then add the halves of cherry and ground pepper, mix thoroughly. Stew on low heat for about 15 minutes.
2. Start cooking spaghetti until half cooked. 4 minutes before the end of the manipulations, add vegetables to the pasta, moreover, bell pepper and carrots should be chopped with straws.
3. At the end of time, put the spaghetti with vegetables on a flat dish, add the cooked sauce. Sprinkle pasta with grated parmesan.

Spaghetti with minced meat

• onion - 1 pc.
• ground beef - 120 gr.
• tomatoes - 3 pcs.
• garlic - 6 teeth
• tomato paste - 25 gr.
• granulated sugar - 12 g.
• basil - 17 gr.
• red wine - 60 ml.
• oregano - 3 gr.
• Parmesan - 75 gr.
• spaghetti - 100 gr.
• olive oil - 50 gr.

1. You will need a deep non-stick pan. Pour olive oil into it, send the container to a medium heat. Add the minced meat and sauté until golden brown. If a large amount of fat is released during the preparation of a meat product, you need to get rid of it.
2. Peel the onion and garlic, chop finely, send to the minced meat. Mix well, fry for a couple of minutes.
3. After this, chop the greens, garlic and tomatoes, send in a common container. Add sugar, oregano, tomato paste and wine to the composition, mix, bring the mass to a boil.
4. Then turn down the heat to a minimum and cover the pan with a lid. Stew for about 35 minutes, do not forget to stir. Readiness is determined by the density of the composition.
5. In parallel, place a pan with water, after the appearance of the first bubbles, place the spaghetti in a container.
6. You need to cook the product until half ready. Put the pasta on the dishes, pour the sauce. Sprinkle grated parmesan over the pasta. Optionally, you can add sprigs of fresh herbs.

Spaghetti with cream and mushrooms

• mushrooms - 180 gr.
• onions - 1 pc.
• tomato paste - 55 gr.
• parsley - 20 gr.
• fresh tomatoes - 350 gr.
• minced beef - 450 gr.
• garlic - 6 teeth
• olive oil - 75 gr.
• red wine - 150 ml.
• lasagna (dry pastry plate) - 400 gr.
• Dutch cheese - 400 gr.
• milk - 400 ml.
• Parmesan cheese - 200 gr.
• butter - 150 gr.
• premium flour - 60 gr.
• Ricotta cheese - 130 gr.
• cream - 170 ml.
• quail eggs - 4 pcs.

1. Preheat the oven to 180 degrees. To prepare the paste you will need a deep heat-resistant dish of a rectangular shape. Lubricate it with a small amount of any fat.
2. At the same time, place a large Teflon pan with olive oil on the burner. When the container is hot, pour finely chopped onion and garlic into it. Sauté until golden brown over medium heat.
3. After this, add chopped mushrooms to the mixture. Wait 3-4 minutes, pour in tomato paste, chopped tomatoes and wine. The burner must be reduced to a minimum and bring the mass to a boil.
4. Excess liquid should evaporate. After that pour salt and pepper, add chopped parsley. Then start cooking white sauce. Place the stewpan on the stove, add the butter into it, melt to a liquid state.
5. Slowly start mixing flour, avoiding lumps. Simmer the mixture over low heat for 5 minutes. After that, remove the stewpan from the stove and pour in the milk. Stir the mixture thoroughly until smooth. It’s important that the milk is a little warm.
6. After mixing, return the components to the stove and allow to simmer over minimal heat. Tomite 4 minutes, the mass should become thick. Next, add pepper, salt and finely grated Ricotto cheese.
7. Proceed to the next step, take a baking dish and lay the lasagna dough on the bottom. It is recommended that you read the enclosed plate preparation instructions. Perhaps the composition will need to be dipped in boiling water for a couple of minutes before baking. After you deal with the lasagna, put it in a lap form.
8. Next, minced meat without lumps is laid out and poured with half a creamy sauce. Grate all the cheese that remains (Parmesan, Dutch). Sprinkle ¼ of the total volume of minced meat with sauce.
9. Spread layers until ingredients are finished. The last component should be lasagna sheets. Take a small bowl, combine the eggs and cream in it, the composition must be brought to uniformity.
10. Pour the lasagna with the resulting mixture, sprinkle with grated cheese. After that, place the mold in the oven for 35 minutes at a temperature of 180 degrees. Readiness is determined by eye, the dish should be covered with a golden crust. Before serving, let the dish brew for 10 minutes.

Practical tips

1. When cooking pasta, it is strictly forbidden to add natural oil to spaghetti during cooking.Such a move will serve to impair the ability of pasta to absorb sauce.
2. It is also not recommended to rinse prepared spaghetti under cold water. If the pasta sticks together, try to separate the balls with boiling water.
3. The components and the sauce itself are strongly recommended to be stored in ceramic or glass containers. The paste should be kept in such containers and stirred only with a wooden spatula.

Avoid storing and touching tomato ingredients with metal utensils. Similar products are prone to oxidation and spoilage of taste. Create your own unique pasta recipes by experimenting with cheeses and spices.

Video: pasta in tomato sauce