First of all, making pasta is best done on a gas stove with a double burner, as you need to cook the dish that goes with the pasta while it's cooking. The process really couldn't be simpler, but there are some little tricks in there that I don't dare to skimp on, so I'm offering them all for your consideration.
Cooking the pasta, use a pan to hold a proper amount of water on the fire, when the water boils, put the pasta in, remember to hold the top of the pasta standing in the center of the pot, and then let go, so that the pasta radial spread (if it is not a long noodle, but all kinds of macaroni, do not have to be placed in the center of the pot, like spreading the fish food poured into the water on the line), and then add the right amount of salt, began to cook. Be careful during the cooking process, the pasta can easily boil the pot, stand by and watch. When is the right time to cook the pasta? I stole a trick from a Taiwanese gourmet: take a piece of pasta out of the pot and throw it up to the ceiling. If it just sticks and doesn't fall, it's just right. If it just sticks and doesn't fall, it's just right. The noodle will fall down later, so don't worry about the risk of hitting your head. Of course, it's okay to pinch it with your fingernails or taste the softness with your mouth.
It's a good idea to keep a colander handy, so you can pour the noodles directly from the pot into the colander, and don't pour out the broth for now, as you may need it for the side dishes. Shaking off the excess water with a colander is the most enjoyable part of cooking pasta. I feel like a fisherman pulling in a net full of bouncing fish and shrimp, and it's a great feeling of accomplishment! If you don't have a strainer, it's easy to use chopsticks to pick the noodles onto a plate.
There are many variations of side dishes, just a few key points: use olive oil, add white wine when cooking seafood pasta, sauté vegetables when making vegetable pasta, add a little bit of pasta cooking water to simmer a little bit, and then add black pepper to finish the job.
1 Spaghetti with green sauce
~~
Ingredients A: 100g basil, 1 garlic, 2 anchovies in marinade, 100-120cc olive oil, a pinch of salt, a pinch of pepper.
Material B: 100g pasta, tomato dices, 50g pine nuts (roasted), 50g Parmesan cheese powder.
How to make:
1. Peel the skin off the garlic.
2. Put 30g of pine nuts and ingredient A in a juicer and beat until fine and thick, pour into a bowl and add 40g of Parmesan cheese powder and mix well to make a green sauce.
3. Bring a deep pot of water to a boil, add 1 tsp of salt, add the pasta and cook until done, then add the sauce from recipe 1 (amount to taste) and mix well with the pasta.
4. Sprinkle tomatoes, 20g of pine nuts and grated parmesan cheese on top.
Tips: Cheese powder should be added after the green sauce is ready, otherwise, if poured into the juicer together, it will result in the separation of sediment; green sauce can be put into the refrigerator if there is excess, it can be stored for about 1 month.
---
Materials: 500g of beef stuffing, one chopped onion, 2 chopped carrots, 4 chopped celery, peeled, 5 tomatoes pulped, 100g of olive oil, salt, chicken essence, cinnamon leaves, black pepper to taste, half a cup of white wine.
Practice:
1.
Boil water in a pot. (A pinch of salt and cooking oil should be added to the water). Once boiling, add the noodles in a radial shape into the pot, cover and boil for about 12 to 15 minutes. Strain the water.
Pasta is sold in supermarkets with detailed instructions, so even if it's your first time to make pasta, you can make it look like the one in the restaurant. I'll be a chef for a while, first boil the water and add the spaghetti. Remember to hold the top of the pasta standing in the center of the pot, and then let go, so that the pasta radial spread (if it is not long pasta, but a variety of macaroni, you do not have to put it in the center of the pot, like spreading fish food into the water on the line), and then add the right amount of salt, and begin to cook. During the cooking process, note that the pasta can easily boil over, so stand by and watch. When is the right time to cook the pasta? I stole a trick from a Taiwanese gourmet: take a piece of pasta out of the pot and throw it up to the ceiling, if it just sticks and doesn't fall, it's just right. If it sticks and doesn't fall, it's just right. The noodle that's thrown up to the ceiling will fall down later, so you don't have to worry about the whole roof being full of spaghetti hidden weapons and the risk of getting hit in the head. Of course, it's not impossible to pinch it with your fingernails or taste the softness with your mouth.
Note: Be sure to stir as you cook so it doesn't stick together. To find out if the noodles are cooked, take a bite out of one and look for a white spot on the cross-section; if there is one, it's not cooked and you'll need to keep cooking.
How do you know how much to measure? A handful of regular pasta (not macaroni but long, thin noodles). A handful is almost enough by clasping the tip of your index finger to the inside of the first knuckle of your thumb while your middle finger, ring finger and little finger are curled into a barrel shape side by side with your index finger, filling the hollow portion with dried spaghetti. Serves about one or two people.
So-called dry pasta, according to Italian law, must be made from 100 percent durum wheat; it can only be colored with natural ingredients, not artificial colors or preservatives. To make pasta with eggs, more than 5 eggs must be added to 100 grams of flour. Durum wheat is a kind of durum wheat with high gluten content, which is first milled into a golden-colored coarse-grained flour to remove the texture, and then kneaded with water. In order for the pasta to keep for a long time, it is usually made without eggs, so the texture is dry and hard, and it needs to be cooked for a longer period of time. The unique chewy texture is the specialty of pasta. As for dried pasta with egg, the texture is thinner, but it does not appear translucent in the light and has a shorter shelf life.
There are many ways to make spaghetti, but it's the sauce that makes the difference. It's similar to Chinese noodles with marinade, which the Shanghainese call "gai dong mian" (covered noodles), and the toppings are called "marinara" in the north. The topping or marinade used in spaghetti is called sauce. Pasta is all about the mellow, fresh flavor of the pasta, and the real learning is in the ingredients of the sauce. Three basic sauces dominate the pasta's flavor: a tomato-based sauce, a cream-based sauce, and an olive oil-based sauce. These sauces can also be paired with seafood, beef, vegetables, or simply with spices to transform the flavors. If you're new to this, and you've only bought the pasta and not the ingredients for the sauce, and you haven't had a lot of time to whip up a sauce yet, let's start with what you can find in your fridge and make it the easiest it can be.
2, the pot of oil, heating until there is smoke rising into the chopped onion fried until fragrant into the grated carrots and chopped celery fried until thin and soft into the beef stuffing and then fried until browned when the white wine, black pepper crushed and stirred well to add the tomato pulp mix well and then put salt, chicken broth, cinnamon leaves, turn to medium heat simmering and stirring from time to time, gently strained to remove the surface. Once the sauce has a consistency add the cooked pasta and stir well, no more soup is ready to eat.
The amount of sauce and pasta, in general, fresh pasta because it is easy to absorb the sauce, so it is more suitable for thick sauce; meat sauce, if too much, may eat a few mouthfuls of boredom, and the flavor of the sauce is too strong, completely covered off the taste of the pasta, it is not very good. Therefore, the only constant in choosing a sauce is that it is important to the pasta, but it is still a supporting role, so don't be tempted to add a lot of sauce and overshadow the aroma of the pasta itself. The optimal amount of sauce is one that gets on every noodle without leaving a pile of sauce on your plate when you're done. So, if you don't have a lot of time on your hands and you want to try Western-style noodles sometime, it's a good idea to have a pot of meat sauce like this on standby. My experience has proven that it can be stored for a week and a half as long as it's refrigerated.
Starting from the second time, just before serving, take out the amount you want to serve and put it in a container to heat it up. Put the hot meat sauce on top of the cooked pasta and serve with tomato salsa and grated cheese, and black pepper if you like.
I. Creamy Bacon Pasta
Ingredients: 2 cups of creamy mushroom sauce, 1 clove of minced garlic, 4 strips of bacon finely chopped, 1 cup of diced broccoli, and 200 grams of pasta.
How to make:
1, first boil broccoli in salted water and then dice it.
2. Stir in the garlic and bacon, pour the cream sauce into the pot and bring to a boil over low heat, then stir the pasta into the sauce and sprinkle the broccoli on top to finish
Complete.
※If you don't like bacon, you can also replace it with salted salmon. There is also an egg and cream bacon pasta that is made by pouring a whisked egg over the pasta after it has been put into the sauce, making it a dry pasta.
Two: Spaghetti with Tomato Bolognese Sauce
Ingredients: 100 grams of ground pork, 2 cloves of minced garlic, 5 sliced mushrooms, 2 cups of tomato and vegetable pasta sauce, a few chopped green onions, 1/4 cup of water, 200 grams of spaghetti
How to do it:
1. Marinate the ground pork in rice wine and soy sauce for a little while.
2, with a little olive oil will be minced garlic burst incense, and then stranded meat into a quick stir-fry.
3. Finally, add the sliced mushrooms and sauté together, add the tomato pasta sauce and water.
4. When the sauce is hot, add the pre-cooked pasta and allow the pasta to brown. Sprinkle with cheese powder or chopped green onion for seasoning.
Three, mushroom matsutake spaghetti
Ingredients: 8 sliced mushrooms, chopped green onion, 1 cup of mushroom sauce, 200 grams of spaghetti, a little butter
How to do it: 1. Saute the mushrooms in butter, sprinkle with salt. 2.
2. When the mushrooms are cooked, add the mushroom matsutake sauce and bring to a boil, add the pre-cooked pasta and sprinkle with chopped green onion after it tastes good.
Four, tomato seafood spaghetti
Ingredients: 6 shelled shrimp, 4 shelled crab legs, 6 clams, 2 pieces of minced garlic, 1/4 cup white wine, 2 cups of tomato seafood spaghetti sauce, 1/4 cup of water, shredded nine layers of tartar, 200 grams of spaghetti
Methods:
1, marinate the seafood in wine and salt.
2. Stir fry the seafood with the shredded nine layers of tartar.
3. When cooked, add water and tomato pasta sauce.
4. When the sauce comes to a boil, add the noodles and wait for the noodles to taste good.
V. Classic spaghetti
Ingredients:
Spaghetti 480g, sausage 65g, eggplant 80g, tomato 65g, persimmon pepper 30g, bean curd 30g, scallion 65g, salad oil, garlic 65g, Chubby's Thousand Island Sauce 80g
Preparation:
1. Boil the spaghetti, tomato cut into chunks, blanched bean curd Cut the eggplant and bell pepper into slices, slice the scallions, mince the garlic, and cut the sausage into diagonal pieces. 3. Heat the oil in a wok, and stir-fry 2 in the wok. 4. Mix 1 and 3 together with Chubby's Thousand Island Sauce.