Linguini: what is it and what does it eat? Recipes

As a rule, every housewife practically every day thinks about the menu for her family. Sometimes fantasy is not enough, and I want to please my family with a delicious, original and beautiful dish. We suggest you prepare a linguini. What is it and what does it eat? This will be discussed in our article.

What is linguini

Linguit - it's Italian pasta, which in translation means tongues. However, they are not thick, but very thin, like spaghetti, only longer and more flattened.

When preparing linguines, they do not break, but cook whole. Unlike other pasta, served with fish, seafood and pesto sauce. Culinary experts say that a thick sauce for a linguine does not fit.

In Italy, both spaghetti and linguine are called pasta. It is always prepared al dente. This means the desired degree of readiness. Pasta can not be digested, as it turns out instead of a delicious and original dish a piece of dough, which is very harmful to the gastrointestinal tract.

Now you are a little acquainted with the pasta linguini. What is it already know, but with what it should be used and how to cook - read further in the article. First, let's talk about how to make pasta at home.

Linguini: recipe

To make pasta, you need a few simple ingredients. That's why the recipe is available for every hostess. Sprinkle 300 g of flour on a firm and level surface. Only it should be exclusively of solid wheat varieties.

In flour, make a hole deeper and drive in there 3 eggs. Add one teaspoon of olive oil and a pinch of salt.

Eggs gently whisk with a fork. Start kneading the dough. Did you notice that water is not added to the linguine dough? It is very important to get the right consistency.

If the dough is sticky, add a little flour. And dryness can be removed with the help of one egg. The dough should be soft, even and elastic, but not steep. We wrap it in a clean towel and leave it for 15 minutes, no more.

In the meantime, prepare a machine for pasta. Sprinkle flour on top to prevent the dough from sticking. Cut a small piece, lightly align with your hands and scroll on the thickness that you need for the linguine. Dough is best scrolled until it becomes smooth, beautiful and smooth.

If you do not have a typewriter, then roll it out with a rolling pin. However, you should be prepared for the fact that it will be very difficult to bring the dough to the desired thickness. Smooth and smooth dough should be cut along, sprinkling them with flour, so that the paste does not stick together. Then it turns out a wonderful pasta linguini. What is it, you figured out, the recipe you know, it remains only to understand how to cook and with what to serve a dish.

How and how much to cook pasta

Linguini, like other pastas, you can not put in cold water. After all, they will stick together, and you will get a tasteless dish. Therefore, put in a pan of cold water and put to boil. Cover the container. For 1 kg of linguine you need at least 5 liters of water. After boiling on such a large container put about 1 tbsp. L. Salt.

When the water is boiling, gently lay the linguine in a saucepan and fork with a fork to completely lower it to the bottom. Cook on medium heat for about 9 minutes, without closing the lid.

When the linguine paste has reached the desired readiness, pour it into a colander and leave for two minutes to allow the water to completely glass. That's all the subtleties of cooking.

Sauce for pasta linguine

Usually pesto is served in this dish. This Italian sauce is green, which is made only from useful products and is not subjected to heat treatment. For its preparation, take a small bunch of basil, finely chop. In the mortar, cover 30 g of nuts (preferably cedar), 2 cloves of garlic and a little sea salt. Stir the food in a circular motion. In the stupa, add the basil and rastolkite with garlic, nuts and salt.

Now grate on a large grater two kinds of cheese: 60 g of parmesan and pecorino. They also add to the mortar and pestolkite pestle. Add 30-50 g of olive oil. Stir, and get a bright green sauce with an unforgettable aroma. It should not be too thick.

What is the linguine for?

If the meat is ideal for pasta and spaghetti, then seafood is best combined with this pasta. These are squid, shrimp, lobster, octopus, etc. You can serve olives with fried seabass. However, such a dish is for an amateur. Not everyone likes fried fish, let alone olives.

Another very tasty sauce for pasta is obtained from bacon with shellfish. The main thing is to properly prepare them. To do this, you can fry the bacon, and then go to the shellfish. Cook them for about 10 minutes. If there are such mollusks that have opened, they can not be eaten. On the linguine, put all the ingredients and pour the pesto sauce. This dish leaves an unforgettable aftertaste.

If you want to prepare a classic Italian dish with the help of linguine, then only seafood is prepared for it. To do this, cut the shrimps along, and the octopus and squid - rings. The scallops can be cut in half.

First put the shrimp and squid in a frying pan, and cook until half cooked. The octopus and scallops should be placed in a frying pan shortly before shutdown. They quickly prepare. If the octopus is overexposed, it will become rubbery and not tasty. Add white wine, sugar and a little pepper. Evaporate the acid and turn off the frying pan. Linguine with seafood can be served without sauce.

We serve to the table

Do not forget that every dish should be decorated. After all, its appearance depends on the appetite of your household or guests. When there is a fantasy, you can decorate any dish with edible products. Of these, you can create animals, flowers or just abstract patterns.

Even if you do not have any products to decorate, you can sprinkle pesto with a sauce around the plate. And if the ingredients are left, place pieces of olives, parsley greens, basil, hard cheese, etc. on top.

Look at the linguini. The photo shows the most simple and original composition.

Here there is pasta, shrimp, some greens and hard cheese. If you add more and sauce, the linguini will get very tasty and juicy.

Cooking tips

To make pasta linguine not stuck, initially add to boiling water sunflower or olive oil. Do not forget to stir occasionally. After cooking, do not rinse the paste. However, sometimes it does not work al dente. Then you should wash it.

To make the linguine not stick together after cooking, pour the container with the paste into the cold water to cool faster. You can add a little creamy, olive or sunflower oil. It turns out an excellent aroma and taste.

Conclusion

In the article we told about linguines: what is it, what it is used for and what kind of sauce is served. Now you can please not only your family, but also friends. Do not forget to show imagination as often as possible. Remember that every dish should be beautiful. Even the simplest soup looks more appetizing, if you decorate it a little.