In Italy, the local pasta is explicitly required to use 100% DurumSemolina quality wheat flour and boiled water, and both handmade and machine-made pasta can never be added coloring and preservatives, and in addition to the original pasta, other colorful pasta are mixed with fruits and vegetables, such as green spinach pasta, saffron pasta and other pasta dishes. Spinach pasta, saffron pasta, black squid pasta, cocoa pasta, egg yolk pasta and so on.
The most common types of pasta are:
Spaghetti
Penne pasta, also known as penne
Conghiglie pasta
Fussili pasta
Rigatoni pasta
Fettuccine pasta
Fettuccine pasta
Fettuccine pasta
Fettuccine pasta
Fettuccine pasta
Fettuccine pasta
Fettuccine pasta
Fettuccine lasagnaTagliarellebicolore small lasagna
Lasagna spaghetti
Linguini butter lasagna
Farfalle butterfly semolina
There are many other kinds of lasagna, which are not described here. All calls are in Italian.
There are many kinds of sauces to go with spaghetti, and some common ones are Tomato, Puttanaseca, Bolognaise, Carbonara, Arrabbiata, and so on. Pasta originally meant "kneaded dough", and the earliest pasta was formed in the 13th and 14th centuries A.D. It was the most similar to the pasta we eat nowadays. After the Renaissance, the types of pasta and sauces were enriched with art. It seems that PASTA is the perfect blend of Italian life and art.
The varieties of pasta are also quite rich, the shape is strange, thin round type long noodles have the most civilian Spaghetti, thin as pasta line AngelHair; flat type such as: Italian wide noodles, Italian flat thin noodles, wave wide flat noodles, and so on. Macaroni type: onion pipe and diagonal pipe like water pipe; ear-shaped pasta like kitten's ears, spiral pasta like screws; and bow-shaped pasta of various sizes. Ravioli are square, ravioli-like capellacci, saucer-like shells, and open-ended lasagna. It's not easy to get to know the pasta family.
Eating noodles with chopsticks
When Mr. Wen Yiduo, a poet, was studying in the United States in the early 1900s, he stayed with an old American woman. At every meal, the old lady always asked him, "I heard that you Chinese eat with two sticks, right?" Mr. Wen answered politely every time, "Yes, with two sticks." Once when we were eating spaghetti, the old lady asked again, "Do you eat noodles with two sticks?" Mr. Wen suddenly realized: the old lady thought the Chinese people were holding a stick in each hand to scoop up the noodles and bring them to their mouths, so she found it unbelievable.
Etiquette tips
To eat spaghetti, slowly roll up the noodles with a fork, four or five at a time is most convenient.
You can also eat with a spoon and a fork; the spoon helps the fork control the slippery pasta.
You can't suck directly through your mouth, or you'll tend to splash juice everywhere.
Here are some ingredients and preparation methods for some common types of spaghetti.
How to make Carbonara
Main ingredient: onion, bacon and boxed white mushrooms
Ingredients: cream, milk, white wine, a little flour and raw eggs
1Sauté the shredded onion, bacon and sliced mushrooms, and then spray them with a little white wine when they are fragrant.
2Boil for a while, add milk and flour (thin the flour a bit with milk so there are no lumps)
3Season to taste - salt. Add the cream and simmer for a while
Long Pasta (PastaLunga):
The most commonly used type of pasta, such as Spaqhetti, comes in 15, 16, and 18 centimeter thicknesses, and is often served with tomato-flavored pasta sauces. Time: 8 to 10 minutes
AnclleHair:
AnclleHair is a pasta-like strand of pasta that goes well with lighter or thinner sauces, so it's less likely to absorb the richness of pasta sauces that can make it taste greasy. Time: 5 to 7 minutes
Conchiglie:
The almost two-sided conchiglie goes well with finely chopped meat or tuna sauces, or a simple cream sauce. Time: 10 to 12 minutes
Shells:
The smaller, more delicate shells can be used in noodle soups or in salads with balsamic vinaigrette. Time: 8 to 10 minutes
FusilJi: The spiral shape of the pasta makes it easy to coat with pasta sauces, and it pairs well with rich sauces such as cream cheese sauce or meat sauce. Time: 8 to 10 minutes
Farfalle:
Farfalle is a pasta that is more tender on the sides and thicker in the center. The shape of the pasta makes it easy to hold the sauce, so it goes well with a variety of different pasta sauces. Time: 10 to 12 minutes
Macaroni:
Because of its hollow shape and the stripes on the surface, macaroni can be coated with a thick sauce, and is often used in baked flavors with cheese. Time: 8 to 10 minutes
Fagiolini:
Because of its small size and smooth surface, fagiolini does not easily take away from the flavor of the other ingredients, making it ideal for pairing with other ingredients, and also for serving cold, often in salads with mayonnaise. Time: 6 to 8 minutes
Penne:
Penne's beveled mouth resembles the tip of a quill pen, and its hollow and lightly scored surface attracts watery sauces, making it ideal for use with pasta sauces or spaghetti sauces. Time: 6 to 8 minutes
PastaRiPlena:
There are many types of pasta ravioli, such as square ravioli, small ravioli, and half-moon ravioli, and they are often filled with ground meat or cheese. They are often used in soups or with creamy sauces and tomato pasta sauces. Time: 6 to 8 minutes
Lasagna:
Usually made of fresh pasta, layered with ground meat, cheese, or chestnuts in the center, most of them are square in shape and are usually baked. Time: 5 to 7 minutes
Spaghetti with Beef Meatballs
Spaghetti with beef meatballs is a favorite among children. It's a bit of a pain to make, as there are a lot of ingredients to prepare.
250g minced beef, half an onion chopped, two sprigs of rosemary finely chopped, two tablespoons of cheese finely grated, one whole egg and four tablespoons of breadcrumbs
Mix the above ingredients together, form into small balls, and put in the fridge for 30 minutes in the freezer
Make the soup
Melt the butter in olive oil, then sauté the garlic, rosemary, and the garlic
Make the soup. p>Sauté diced onions, add tomato salsa and tomatoes, add water, salt and pepper and cook for 10 minutes
Cook spaghetti in water for 15 minutes or until tender
Put milk in the soup and cook meatballs
Pour meatball soup over spaghetti and garnish with mint
Shred a tablespoon of shredded cheese for extra flavor and meatball spaghetti is ready to eat
The meatball spaghetti is ready to serve.
Skewered Spaghetti
Ingredients: 1 steak, 1/2 onion, 1 tomato, 2 fresh shiitake mushrooms
Garlic, 1 clove, 1/2 lb spaghetti (cooked), 3 tbsp butter
Seasoning: tomato sauce, 1 tbsp salt, 1 tsp ground black pepper, 1/4 tsp
Preparation:
1: Brown the shiitake mushrooms in 1 tbsp butter. 1 tbsp butter and brown, sprinkle with a pinch of salt.
2. Wash and chop the onion and tomato, and mince the garlic.
3. Stir fry all ingredients of Ingredient (2) in 1 tbsp Chu oil, add 1/2 tsp salt, tomato paste, 1/8 tsp black pepper, then add pasta and mix well.
4: Cut steak into small pieces, sprinkle with 1/2 tsp salt and 1/8 tsp black pepper.
5: Sauté steak in 1 tbsp butter until cooked through (or bake in oven), remove from oven and skewer.
6: Serve the pasta, skewers and mushrooms in order.
Crafty Q Spaghetti
First, let's take a look at what you need: (2 servings)
Italian 5# spaghetti 200 grams of other #'s of course you can, depending on preference. All major supermarkets can be bought.
Small ham 1/2 I chose just the most commonly eaten small ham sausage, the flavor is also good.
Onion 1 this is essential, pasta of course, onion. Buy a small one can be.
Tomatoes 1/2 tomatoes, put some tomatoes that is fresh and delicious.
Persimmon pepper 1
Cucumber 1/4
Applications: tomato sauce, ginger, garlic, white wine, salt.
The above looks complicated but the recipe is simple. It takes only 10 minutes from preparation to serving the flavorful Q pasta.
How to make:
1. Boil the water in a pot and wash the vegetables at the same time.
2. Once the water is boiling, cook the pasta in salted boiling water for about 7 minutes, until it is springy and springy to the bite. Meanwhile, cut all the main vegetables and the ham into one-centimeter cubes.
3. When the pasta is done cooking, drain it into cold water. (If you like it hot, just put it on a plate)
4. Turn the heat on and add the oil to a frying pan (slightly less than you would normally use for stir-frying)
5. When the oil is about 50 percent hot, add the ginger and onion and stir-fry over medium heat. Until the onions are transparent and slightly fragrant.
6. Put in the debugged tomato sauce (tomato sauce to a teaspoon is appropriate, add water debugging),
7. Then put in the chopped tomatoes, cucumbers, persimmon peppers, ham. Then into the salt, mix and stir fry two or three times.
8. Drizzle a trace of white wine.
9. Before leaving the pan, put half a garlic clove amount of garlic droplets.
10. Turn off the heat. Toss the fragrant Q ingredients with the pasta and serve on a platter.
PS: Italian 5# spaghetti supermarkets buy 500 grams of $ 8.3, we recommend buying spiral or butterfly type.
Spicy Chicken Tenderloin Spaghetti
[Ingredients/Seasoning] 200g pasta, 1 chicken breast, 2 cloves of garlic, 1/4 onion, 1~2 red chili peppers, 10g of basil, 200g of broth, 80g of creamy white sauce, 60g of whipped cream, 50g of cream, salt and pepper.
[Procedure]
1. Wash and cut chicken breasts into strips, shred onions, slice red peppers, and mince Basil.
2. Marinate the chicken breast strips in rice wine, sesame oil, mirin, cornstarch, salt and pepper for about 30 minutes.
3. Bring a pot of boiling water to a boil and add 1 tsp salt, then add the pasta and cook for 8 to 10 minutes, stirring constantly to avoid staining the pot.
4. Heat the salad oil in a pan and add the chicken strips.
5. In a saucepan, heat the cream until it melts, then sauté the minced garlic and red pepper. Add the onion until it softens, then add the broth, cream sauce, and whipping cream and bring to a boil. Add the chicken strips, salt, and pepper, then reduce the heat to low and simmer.
6. Remove the pasta from the pot and cook for 1 to 2 minutes in the sauce of recipe 5, then add the minced basil and stir-fry for a while.
DIY Shrimp and Herb Pasta
Ingredients: spaghetti, shrimp, onion, herb sauce
Seasoning: ginger, olive oil, white wine, salt
Procedure:
1. Remove shrimp from intestine and rinse and drain well.
2. Cut the onion into slices.
3. Cook the pasta and set aside.
4. In a sauté pan, add olive oil, ginger, onion, shrimp sautéed, sautéed, add white wine to make a sauce, put the pasta, then add the herb sauce, braised can be.
Seafood Stir-Fry Spaghetti
1: Cook the pasta, shrimp boiling water blanched
2: Shrimp, crab stick and cabbage stir-fried. Too bad there were no octopus or oysters, otherwise it would have been even better. Vegetables at will, do not skewer on the good, such as broccoli, corn shoots can be.
3: Stir-fry the noodles and vegetables together, add some soy sauce and Sriracha, and serve.
The unique flavor of Italian fried pasta
Raw materials: Italian pasta (according to the instructions to cook and reserve), shredded peppers, a tomato sliced, shredded carrots, shredded onions.
Practice: pot of oil to heat, put the spices, tomato salsa slightly fried (if you like the color of heavy put some soy sauce), and then into the green pepper wire, carrot wire, onion wire fried, and then under the macaroni and put chicken essence, the right amount of salt and then start the pot, will be placed on the top of the tomato slices, you can eat.
If you don't have Italian macaroni, you can get yourself some knife-shaved noodles to fry is also very delicious.
Butterfly pasta with tuna and vegetables
Ingredients: 100g butterfly pasta, 1 thick asparagus, 1/3 tomato, 50g yellow squash, 80g tuna, chopped onion, chopped garlic, olive oil, white wine, salt and pepper.
How to make:
1. Wash asparagus, cut into julienne strips; peel yellow squash, wash and cut into julienne strips; cut tuna into small cubes and set aside.
2. Bring a deep pot of water to a boil, add 1 tsp of salt, and cook the pasta until it's cooked through, then remove from the pot and toss with a little olive oil.
3. Heat a pan, add some olive oil and sauté the chopped onion and garlic, add the ingredients from method 1, add a little white wine, then add the pasta from method 2 and sauté together, season with salt and pepper.
Tip: If you don't add 1 tsp of salt to the pasta when cooking, it will taste good on the outside, but will lose its flavor when you chew it on the inside.
Coconut shrimp spiral noodles
Materials: spiral noodles (Fusilli) 100g, 3 fresh shrimp, 5-6 cauliflower, a little chopped onion, a little chopped garlic, a little white wine, a little diced tomato, a little salt, a little pepper.
How to do it:
1. Wash cauliflower; shell fresh shrimp, remove the intestines and wash and set aside.
2. Take a small pot of water to a rolling boil, put the cauliflower blanch method 1 for about 2 minutes and then pick up, soak a little ice water that is removed and set aside.
3. Take a deep pot of water to a rolling boil, add 1 tsp salt, then add the noodles and cook until cooked through, then remove, mix with a moderate amount of olive oil and set aside.
4. Take a pan, add some olive oil, sauté the chopped onion and garlic, add the shrimp from method 1, add white wine and sauté for a while, then add the cauliflower and diced tomatoes from method 2, and then finally add the pasta from method 3, add salt and pepper to taste and serve.
Tip: When blanching cauliflower, the water must be boiling, the temperature will be enough, the color will be bright green, and over ice water is to make its texture more crispy!
Mixed Mushroom Cream Pasta
[Ingredients/Seasoning]: 200g pasta, 150g needle mushrooms, 150g mushrooms, 100g abalone mushrooms, 1/4 onion, black olives, 200g broth, 80g cream sauce, 60g whipping cream, 50g butter, a pinch of salt and pepper each
[Preparation Procedure]
1. Bring a pot of boiling water to a boil and add 1 tsp salt, then add the pasta and cook for 8 to 10 minutes, stirring constantly to avoid staining the pot.
2. Wash and slice all mushrooms and blanch, then drain and set aside.
3. pan in the cream heating until the cream melted, then add the onion diced sautéed until the onion softened, then add the method 3 of the mushrooms and stir fry for a while, and then add the stock, cream of white sauce, whipping cream, salt and pepper, and bring to a boil and then turn down to a simmer.
4. Stir in the pasta from recipe 1 and cook for 1 to 2 minutes in recipe 3, then stir in the black olives.
Pasta with fresh tomatoes and seafood
(For 4 persons) 320g of linguine, 250g of fresh clams, 8 scallops, 8 oysters, 1 clove of garlic, 1 tablespoon of olive oil, 5g of parsley, a pinch of dried chili pepper, 2 tablespoons of fish stock, 60g of tomatoes, diced. Shrimp 50g, fish fillet 50g, brandy 1/2 tablespoon, canned tomatoes 100g, fish stock 1 tablespoon, olive oil 25g butter sauce
1 Cook the butter in olive oil, add the fish fillet and sauté, pour in the brandy and fish stock and cook until half of the sauce is left.
2Add the tomatoes and braise for 20 minutes on a slow fire, then remove from the heat and set aside.
Main dish:
1Heat the oil and fry the garlic until golden brown, remove the garlic and add the dried chili.
2Add all the seafood, stir fry until half cooked then add the sauce, fish stock and diced tomatoes and cook slowly.
3 Boil the pasta in salted water on high heat for about 7 minutes, drain and stir fry in wok.
4Add the sauce and mix well, cook for a while and serve on a plate, sprinkle with chopped coriander to finish. Cooking time: 25 minutes
Pasta with tomato and seafood
Ingredients: 6 shelled shrimp, 4 shelled crab legs, 6 clams, 2 garlic cloves, 1/4 cup white wine, 2 cups tomato and seafood pasta sauce, 1/4 cup water, shredded pita bread, 200 grams of pasta
How to make it:
1. Marinade 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 them to taste good.
Beef Spaghetti
Ingredients: Spaghetti, Beef Tenderloin, 4 Red Tomatoes, Bolognese, Onion, Celery, Carrots, Garlic, Bay Leaf, Cardamom Powder, Seasoning, Red Wine
Cooking Steps:
1. Peel the tomatoes and place in the hot water so that the skin separates from the outside.
2. Sauté the beef in a frying pan and set aside; peel the tomatoes and cut them into cubes.
3. In a frying pan, sauté the onion, add the garlic, add the carrots and celery, mix well, add the tomatoes, mix well, and then add the fried beef.
4. Add the Italian meat sauce and rosemary, bay leaf and red wine and simmer over low heat until the soup dries out.
5. Pour the cooked sauce over the cooked pasta and serve.
Pasta
Ingredients: pasta 75g - salt - 1 onion - 1 garlic clove - 3 tomatoes - beef-pork mixture 75g - pepper - sweet paprika - 1 tablespoon oil - 1 tablespoon tomato paste - 75ml water - 3 tablespoons finely chopped basil
Precipes:
1. Boil the pasta in the salted water until it is cooked through and retains its bite. . Peel and dice the onion and garlic. Wash the tomatoes, remove the stem and cut into small pieces. Add salt, pepper and bell pepper to the strudel and stir with a fork.
2. Heat a non-stick frying pan, pour in the oil, sauté the onion, garlic and ground meat, then add the tomatoes, tomato paste and water, mix thoroughly, cover and simmer over low heat for 10 minutes, stirring occasionally. Season with salt, pepper and sweet paprika and finish with the nixtamal.
3. Drain the pasta through a sieve and place in a deep dish. Finish by pouring on the stringy sauce.
Skewered Spaghetti
Ingredients: 1 steak, 1/2 onion, 1 tomato, 2 fresh shiitake mushrooms, 1 clove of garlic, 1/2 pound of spaghetti (already cooked), 3 tbsp of butter
Seasoning: 1 tbsp of tomato sauce, 1 tsp of salt, 1/4 tsp of black pepper
How to make it:
1. Score the fresh shiitake mushrooms in a pattern with a knife and then
2. Wash and chop onion and tomato, and mince garlic.
3. Saute (2) ingredients in 1 tbsp vermicelli oil, add 1/2 tsp salt, tomato paste, 1/8 tsp black pepper, then add pasta and mix well.
4: Cut steak into small pieces, sprinkle with 1/2 tsp salt and 1/8 tsp black pepper.
5: Sauté steak in 1 tbsp butter until cooked through (or bake in oven), remove from oven and skewer.
6: Serve the pasta, skewers and mushrooms in order.
Salmon Pasta with Dill Cream
Ingredients: 50g salmon, 20g dill weed, 120ml whipping cream, 1/4 spring onion, 3 cloves garlic, 30ml white wine, 50g pasta.
How to do: 1. Use olive oil to sauté shallots and garlic in low heat, cook pasta and set aside; 2. Add salmon and sauté with white wine; 3. Add dill weed and sauté, then pour in whipped cream and heat to thicken the broth; 4. Add cooked pasta to complete the dish.
Choosing specific combinations of ingredients and spice plants is a learning process. For example, dill weed is used to cook salmon, and rosemary is used to cook lamb, which is a perfect match to remove fishy smells and enhance flavors.
Weird spaghetti
[Ingredients/seasoning]
200 grams of pasta
3 cloves of garlic
cilantro
2 strips of red chili pepper
70 grams of sesame seed sauce
20 grams of cold water
40 grams of soy sauce paste
white wine vinegar 20 grams
Fructose 30 grams
Spicy oil 10 grams
Pepper powder 5 grams
Basil 10 grams
[Procedure]