As the legal raw material for pasta, Duran wheat is the most durum wheat varieties, with high density, high protein, high gluten and other characteristics, which is made of pasta is yellow in color, resistant to cooking, good taste. Therefore, authentic ingredients are important for the good taste of pasta. Besides, the sauce for pasta is also important. Generally speaking, pasta sauces are categorized into Tomato Sauce, Pesto Sauce, Cream Sauce and Squid-Ink Sauce. Red sauce is mainly made of tomato, which is by far the most common; green sauce is made of basil, pine nuts, olive oil, etc., which has a special and rich flavor; white sauce is made of unsalted cream, which is mainly used for h pasta, lasagna, and seafood pasta; and black sauce is made of squid ink, which is used for seafood pasta, such as cuttlefish. The flour used for pasta is different from the flour we use in China, it is a kind of "hard durum wheat", so it will not be cooked for a long time, which is the biggest difference. Then it has different shapes, besides the normal straight flour, there are also screw type, curved pipe type, butterfly type, shell type and hundreds of others.
Genuine pasta is very al dente, that is, half-cooked and a bit hard to the bite, which is not something that most Chinese people used to eating are accustomed to. Focus on the pasta in the boiling blanching, must first add a small spoon of salt, about 1% of the water, if less than the action of the pasta to eat only the appearance of flavor, and bite into the inside will feel no flavor, and very bad taste yo! Of course, the addition of salt can also make the texture of the noodles more firm and elastic, and another tip is - blanch well, if you want to keep the noodles Q strength, do not use the method of cold water, but to mix a little olive oil Oh! At the same time, if the blanching of the pasta is not used up, you can also mix the olive oil and let it dry a little bit and then take it to the refrigerator.
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Question 2: What are the raw materials of pure pasta? Italians are good at making pasta, rice products, almost every meal must be done, and a variety of varieties, different flavors. Famous ones are spaghetti and pizza. Pasta comes in different shapes and colors. The slanted shape is to allow the sauce to enter the pasta tubes, while the striped powder makes the sauce stay on the surface of the pasta, and the colors represent the different nutrients that are added to the pasta. The red noodles are made by mixing red bell peppers or bell pepper root into the noodles during the noodle making process, the yellow noodles are made by mixing saffron pistils or pumpkin, the green noodles are made by mixing spinach, and the black noodles are the most visually striking, with cuttlefish ink used, and all of the colors come from natural ingredients, not from coloring. The pasta flavors are dominated by three basic sauces: a tomato-based sauce, a whipped cream-based sauce and an olive oil-based sauce. These sauces can also be varied with seafood, beef, vegetables, or simply with spices.
I hope to adopt
Question 3: What is the difference between Italian pasta and general pasta nutrition should be almost the same, just not the same taste
Question 4: Italian pasta ingredients Italian spaghetti has a lot of practices, in fact, the main sauce plays a decisive role, and China's halo noodle is almost the same, the Shanghainese people called the cover pouring noodle toppings in the north is called halo. The topping or marinade used for spaghetti is called sauce.
Ingredients: a handful of regular pasta (not macaroni, but long, thin noodles). A handful is to snap the tip of your index finger on the inside of the first joint of the thumb, while the middle finger, ring finger and little finger and index finger curled side by side into a barrel, in the hollow part filled with dry pasta, it is almost enough. Serves about one or two people.
12 cloves of peeled garlic, 3 dried red peppers, 2 sprigs of fresh parsley (with roots), salt to taste. A tablespoon of olive oil.
Directions:
1. In a deep, large pot, add about one-third of the water and bring to a boil. (Add a pinch of salt and oil to the water). Once boiling, add the noodles in a radial shape to the pot, cover and boil for about 12 to 15 minutes. Strain the water.
2. Mince the garlic, chili and cilantro and separate them into small pieces. When the oil has a small amount of smoke rising, add the dried chili peppers, followed by the minced garlic and reduce the heat to prevent the garlic from being fried. Add a tablespoon of warm water, parsley and salt to taste.
3. When the sauce has a viscosity, add the cooked pasta and stir well, no more soup can be eaten.
4. flavor, you taste it. I myself is also very like, because it is relatively simple to do, and the taste is more ***, appetizing.
Note:
The noodles should be lightly stirred once or twice at the right time while cooking to prevent the noodles from sticking to each other. To know if the noodles are cooked, you can take one and bite it off to see if there is a white bit in the cross-section, if there is, it indicates that it is not cooked and you need to continue cooking.
There is also the need for enough water.
Spaghetti Bolognese
Ingredients: 500 grams of beef stuffing, one chopped onion, 2 chopped carrots, 4 chopped celery, 5 peeled tomatoes pulped, 100 grams of olive oil, salt, chicken broth, cinnamon leaves, crushed black pepper in moderation, half a cup of white wine, and a large, deep pan with a long-handled spoon.
Directions:
Heat the oil in a pan until the smoke rises, then add the chopped onion and sauté until fragrant, then add the carrot and celery and sauté until soft, then add the beef mixture and sauté until browned, then add the white wine and black pepper, stirring to mix well, then add the tomato pulp and mix well, then add the salt, chicken broth and cinnamon leaves, then reduce the heat to medium to simmer and cook, stirring from time to time, and gently straining to remove the surface.
Note:
. The pasta will lose its springy character after being cooked in advance and left for a while, so it's better to eat it anytime and cook it anytime.
. Starting from the second time, before serving, take out the amount you want to serve and put it in a container to heat it up, put hot meat sauce on the cooked pasta, then tomato sauce and cheese powder, and add black pepper according to your taste.
So, if you don't have a lot of time and want to try spaghetti for a while, make a pot of this sauce.
Spaghetti Carbonara
Spaghetti Carbonara is very famous and he also has another name for it - Bacon Pasta with Egg Sauce.
Ingredients:
1). Drain the cooked white spaghetti and set aside.
2). Supermarket bought raw bacon (Hormel is quite good) two slices cut into two centimeters wide strips a number of. And half of the onion shredded, half a head of garlic sliced, two slices of cheese.
3). 200 grams of milk, a spoon of light cream. A tablespoon of olive oil.
4). A quarter of coarse black pepper granules and salt and chicken essence and cheese powder and one raw egg yolk.
5). A pan as long as it is large.
Now that the ingredients are basically there, it's time to get started.
1. Heat the pan over low heat and add the olive oil and garlic, then add the bacon and sauté for a few minutes when you smell the aroma. In the middle of the attention with low heat, otherwise, the garlic is easy to fry paste become bitter.
2. When the color of the bacon becomes slightly white, put light cream and milk and a little salt and black pepper and chicken essence and cheese, and then gently stir in order to make the material fully mixed and dissolved.
3. When the milk comes to a boil, add ingredient 1 to the sauce, but keep stirring. This will coat the noodles evenly and prevent the cheese from sticking to the bottom of the pan.
4. When the sauce is reduced and thickened, it is ready to be served. Turn off the heat and mix in the raw egg yolks before serving on a plate. Then it's time to eat. But before you eat it, put a little more black pepper and cheese powder.
Homemade easy pasta,
Ingredients: 500g pasta, 250ml olive oil, 1 onion, 1 broccoli, 300g beef roast sausage from Doubletree, 10g tomato salsa * 16 packets
Method:
1. Back home ...... >>
Question 5: How many grams of pasta in a serving? What about alphabetized pasta? Including calories I think it's all written on the top of the outer packaging as I recall. Ingredients per 100 grams or something like that.
Question 6: What kind of pasta is spaghetti? Pasta, also known as spaghetti, is the most accessible of the Western varieties of Chinese food.
As the legal raw material for pasta, Duran wheat is the most hard wheat varieties, with high density, high protein, high gluten and other characteristics, which is made of pasta is yellow in color, resistant to cooking, good taste. Therefore, authentic ingredients are important for the good taste of pasta. Besides, the sauce for pasta is also important. Generally speaking, pasta sauces are categorized into Tomato Sauce, Pesto Sauce, Cream Sauce and Squid-Ink Sauce. Red sauce is mainly made of tomato, which is by far the most common; green sauce is made of basil, pine nuts, olive oil, etc., which has a special and rich flavor; white sauce is made of unsalted cream, which is mainly used for h pasta, lasagna, and seafood pasta; and black sauce is made of squid ink, which is used for seafood pasta, such as cuttlefish. The flour used for pasta is different from the flour we use in China, it is a kind of "hard durum wheat", so it will not be cooked for a long time, which is the biggest difference. Then its shape is also different, in addition to the ordinary straight flour, there are screw type, curved tube type, butterfly type, shell type hundreds of kinds.
Question 7: Is pasta starch? Pasta has starch in it.
Pasta is traditionally made from wheat and egg yolks, so it is starch inside.
Question 8: What is the difference between spaghetti and Chinese noodles? Pasta, also known as spaghetti, is the most accessible of the Western varieties of Chinese food. As the legal raw material for pasta, Duran wheat is the most durum wheat varieties, with high density, high protein, high gluten and other characteristics, and its made of spaghetti is yellow in color, resistant to cooking, good taste. Therefore, authentic ingredients are important for the good taste of pasta. Besides, the sauce for pasta is also important. Generally speaking, pasta sauces are categorized into Tomato Sauce, Pesto Sauce, Cream Sauce and Squid-Ink Sauce. Red sauce is mainly made of tomato, which is by far the most common; green sauce is made of basil, pine nuts, olive oil, etc., which has a special and rich flavor; white sauce is made of unsalted cream, which is mainly used for h pasta, lasagna, and seafood pasta; and black sauce is made of squid ink, which is used for seafood pasta, such as cuttlefish. The flour used for pasta is different from the flour we use in China, it is a kind of "hard durum wheat", so it will not be cooked for a long time, which is the biggest difference. Then its shape is also different, in addition to the ordinary straight flour, there are screw type, curved tube type, butterfly type, shell type hundreds of kinds.
The authentic Italian pasta are very bite-sized, that is, cooked half-cooked, bite the feeling of a little hard state, for the Chinese who are used to the Yangchun noodles, most of them are not used to eat it ~ ~ focus on the pasta in the blanching of the boiling hot, be sure to add a small spoon of salt, about 1% of the water within the portion, if less than the action of this pasta tastes like the appearance of the flavors only, and biting into the inside will feel no flavor! Inside will feel no flavor, and very unpalatable yo! Of course, the addition of salt can also make the texture of the noodles more firm and elastic, and another tip - blanch well, if you want to keep the noodles Q strength, do not use the method of cold water, but to mix a little olive oil Oh! At the same time, if the blanching of the pasta is not used up, you can also mix the olive oil and let it dry a little bit and then take it to the refrigerator.
Chinese noodles depends on which
hand-rolled noodles
or hanging noodles
There is a big difference in texture and taste
The taste of pasta is unique
The texture of the tougher!
Question 9: Is there any egg in the ingredients of pasta? Yes, a mixture of flour and egg