Pasta for spaghetti: the secret of cooking

Paste. You can argue a lot on the topic: "So who was the first in the invention of cooking flour mixture in salt water?". Leave this question. Such pasta, as we are accustomed to seeing them, originate in Italy. It was the Italians who first began to cut the dough and mix it with cheese and tomatoes. Thus, the first recipe for pasta was born .

Pasta is not only an excellent side dish, but also a wonderful and versatile ingredient. Created in this way, pasta has a unique taste and aroma, significantly different from the store pasta.

Pasta is good in that they quickly prepare, without requiring any outstanding abilities from housewives. In addition, they contain many fibers and practically do not have fat in their composition. Dry pasta for spaghetti fits well with various sauces that have a thick, non-uniform consistency, while fresh, on the contrary, harmonizes with simple seasonings based on butter or cream.

A little later you will see that the paste is easy to make and cooking does not take a lot of time. The dough can be dyed and created from it bizarre pasta. Such cooking can please children and will be another opportunity to spend more time with their children.

You can treat and surprise the household with fresh toliatelle, seasoned with butter and sprinkled with grated cheese. In addition, fresh pasta can be frozen and stored in the freezer for about six months.

Preparation of pasta for spaghetti.

Sift the flour (450g) and salt in a large bowl, make a small hole in the middle. In it, pour out four beaten eggs, add a tablespoon of vegetable oil and about three tablespoons of water. Thoroughly and gently rub and mix to make a dough.

Then place on a working surface, processed with flour. Stir for fifteen minutes until the dough is smooth and elastic. Leave the dough for an hour in the room (or all night in the fridge), putting it in a plastic bag.

Divide the dough into four parts. Working with one serving, the rest should remain in the package. Try to roll out the dough as thinly as you can. Leave to dry for ten minutes and then start to cut. Prepare the other parts of the test in a similar way.

How to make pasta for spaghetti, you already know, let's see how to cook it and serve it to the table.

For one person you need to calculate fifty-seventy grams of dry or about two hundred and twenty grams of fresh.

Pasta for spaghetti requires a lot of water, as well as all pasta. 450 g of fresh pasta requires about three and a half liters of water. When boiling, add two spoons of salt and dip the pasta. Try to do it slowly, which will prevent a sharp drop in the temperature of the water. A long dry pasta for spaghetti requires special care. Mix the product with a fork in the water, straightening the products. Do not cover the lid, otherwise the water will flood the slab.

With intense boiling, cook pasta for ten to twelve minutes - for dry pasta and three to eight minutes - for fresh pasta. Try pasta when the lower limit of the specified time has expired. When biting the product should be somewhat firm. It is not necessary to rinse the paste, just throw it back in the colander and immediately submit it to the table. Pasta for spaghetti can have different colors. It depends on the filler used to make it. For example, green color gives spinach, and red - paprika. In addition, in the base dough you can add mushrooms, various spices and herbs. This will give the pasta products a unique taste and aroma.