As the legal raw material of spaghetti, Duran wheat is the hardest wheat variety, with high density, high protein, high gluten and other characteristics, and its made of spaghetti body is yellow, 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. Pesto Sauce is a tomato-based sauce, which is by far the most common; Cream Sauce is made with basil, pine nuts, olive oil, etc., and has a special and rich flavor; Cream Sauce is made with unsalted cream, and is mainly used for baked pasta, lasagna, and seafood pasta; and Squid-Ink Sauce is made with 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 can be cooked for a long time without getting mushy, 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 tsp of salt, about 1% of the water, if less than the action of the pasta to eat only the appearance of the 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.
The origin of spaghetti
On the origin of spaghetti, there are said to have originated from the ancient Romans, there are also said to have been spread by Marco Polo from China to the whole of Europe through Sicily.
The world of spaghetti is like a kaleidoscope of variations, the number of varieties is said to be at least 500, and with the combination of sauces, thousands of spaghetti dishes can be made!
The earliest pasta was formed in the 13th and 14th centuries, and is most similar to the pasta we eat today. After the Renaissance, pasta varieties and sauces were enriched with art.
When edible dough first appeared, it was made by pressing flour balls into paper-thin sheets, which were then covered with food and cooked in ovens. Later, people thought of cutting the dough into small pieces or sticks of long, thin noodles, and the Arabs came up with the idea of drying the noodles and storing them.
The advent of tomatoes and the subsequent refinement of the varieties, first used as a sauce with pasta in Naples, Italy, made pasta so popular that even royalty was attracted to it. Authentic spaghetti is pressed in copper molds, and because of its thick and uneven appearance, it is easier for the sauce to stick on the surface, resulting in a better taste and texture.
In addition to the plain pasta, there are other colorful pastas made with fruits and vegetables, such as saffron pasta, black squid pasta, and egg yolk pasta.
Pasta sauces are basically categorized into red sauce, which is a red sauce with a tomato base, and white sauce, which is a white sauce with a flour, milk, and cream base, as well as pasta flavored with olive oil and pesto, which is made with herbs.
Dried spaghetti is favored in the south of Italy, while fresh spaghetti is more popular in the north. Generally, spaghetti is served as a starter, seafood spaghetti is served with white wine, and those with strong sauces are served with red wine.
Categories of pasta
Spaghetti
Rigatoni
Lasagna
Tagliatelle
Thin threads of spaghetti vermicelli
Ravioli
Small squares of ravioli with a meat filling. ravioli
Simple pasta
Cuisine: Italian Breads and Desserts
Ingredients:
Three tomatoes, half an onion, 10 grams of butter, basil (you can leave it out), black pepper, salt, sugar, chicken broth, spaghetti, mushrooms, prosciutto, bell peppers
Methods:
1 Melt the butter over a moderate heat in a pan. Melt the butter over medium heat, then turn up the heat, add the chopped onion, sauté and stir-fry, then pour in the diced tomatoes and stir-fry.
2Add the basil, black pepper, salt, sugar and chicken broth, stirring constantly.
3Heat water in a pot, add a pinch of salt when the water boils, then cook the pasta according to the instructions on the pasta bag, run it under cold water, drain the water, and pour a little cooking oil into the pasta and stir to avoid sticking.
4Heat a pan, pour in a little oil, and when the oil is seven minutes hot, add the mushrooms, ham and peppers and sauté to taste, then pour in the tomato sauce and pasta, stirring well in the pan, and the pasta will be ready.
Penne pasta:
Materials: 100g penne, 3 penne, green beans, tomatoes, onion, garlic, white wine, salt and pepper.
Method:
1. Bring a deep pot of water to a boil, add 1 tsp of salt, add the pasta and cook until it's cooked through, then remove it from the pot and toss with a little olive oil.
2. Stir fry the onion and garlic in a hot pan, add the mussels, white wine and green beans, then add the pasta from recipe 1, season with salt and pepper and serve.
3. Sprinkle diced tomatoes on top of the dish.
Tips: add a little white wine when stir-frying mussels will be less fishy; the difference between mussels and abalone is that the former has two shells, while the latter has only one shell.
Tomato and cheese pasta
Materials: 80g of pasta, 7 to 8 small tomatoes, 50g of mozzarella cheese, a little garlic, a little onion, olive oil, a little Russian spices, a little salt, a little pepper.
How to make:
1. Dice the mozzarella cheese.
2. Bring a deep pot of water to a rolling boil, add 1 tsp of salt, add the pasta and cook until cooked through, then remove from the pot and toss with a little olive oil.
3. In a saucepan, sauté the chopped onion and garlic in olive oil, add the baby tomatoes and reduce the heat to low and simmer for 4-5 minutes.
4. Add the pasta from recipe 2 and sauté. When the pasta has run out of liquid, season with salt and pepper, then add the diced cheese from recipe 1 and serve, sprinkling with Oregano spices.
Tip: When boiling tomatoes in recipe 3, you don't need to peel the tomatoes first, and you need to boil them until they are in a paste and open state, so that the sweetness comes out, and if they are too dry during the boiling process, you need to pour in a little bit of water as appropriate.
Spaghetti with wild mushrooms
Materials: 100g of spaghetti, 3 Italian wild mushrooms (morel), 1 handful of Hongxi mushrooms, half of a tomato, a little chopped onion, a little chopped garlic, olive oil, a little salt, a little pepper.
Method:
1. Bring a deep pot of water to a boil, add 1 tsp of salt, add the pasta and cook until it is cooked through, then remove it from the pot and mix with some olive oil.
2. Blanch the tomatoes in hot water, peel and dice.
3. In a pan, sauté the chopped onion and garlic in olive oil, add the Italian mushrooms and crimini mushrooms and sauté for about 3 minutes, then add the diced tomatoes from recipe 2 and the white wine and sauté for a while.
4. Add the pasta from recipe 1 and sauté for about 3 minutes, then season with salt and pepper to taste.
Tip: Morel mushrooms are very expensive and only available from importers, so substitute your favorite mushrooms, or even morels.
Lasagna with country meat sauce
Ingredients A: 5 sheets of lasagna pasta, 1 kilogram of fresh tomatoes, 30 grams of chopped onion, 30 grams of chopped garlic, 30 grams of chopped minced nine-layer pagoda, shredded mozzarella cheese, shredded parmesan cheese.
Ingredients B: half a kilogram of ground beef, half a carrot, half an onion, 1 stick of parsley, a pinch of rosemary, a pinch of thyme, a pinch of bay leaf, a pinch of cardamom powder, 1 cup of red wine.
Ingredients C: 1 liter of fresh milk, 200g of cream, 120g of flour, salt, a pinch of ground Basil spice, olive oil, water.
Methods:
1. Blanch tomatoes in hot water, peel them and cut them into small pieces; sauté chopped onion, chopped garlic and minced basil, then add diced tomatoes and simmer them for 30 minutes on low heat to make tomato sauce.
2. Peel and chop the carrots, shred the onion, and chop the celery; sauté the first three vegetables in a frying pan and set aside.
3. Pour olive oil into a medium-sized pot and sauté the minced beef for about 3 minutes, then add the vegetables from Method 2 and sauté for a while. Add 3 tablespoons of the tomato sauce from Method 1, the red wine, and water, and simmer for 1 hour.
4. In a deep pan, melt the cream in a hot pan, add flour, salt, cardamom powder and stir until it melts, then pour in the microwave-heated milk and stir until it becomes a paste, then make a white cream sauce (BeChAmel sAuCe).
5. 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.
6. Brush a baking dish with a thin layer of cream, put a layer of pasta, a layer of meat sauce of recipe 3, a layer of tomato sauce of recipe 1, a layer of white cream sauce of recipe 4, and sprinkle with a little shredded Parmesan cheese and shredded mozzarella cheese, and then repeat the previous procedure***5 times, and then bake it in an oven with the upper heat at 200 ℃ and the lower heat at 220 ℃ for about 20-25 minutes, and the surface is golden brown. The top is golden brown.
The secret is to pour in the right amount of water when making the meat sauce, which can be replaced by stock, and to increase or decrease the amount of water according to the actual heat. To determine if the lasagna is cooked, insert a bamboo skewer into the lasagna for 5 seconds and pull it out, then place the skewer on your wrist and feel the heat.
Tomato macaroni
Ingredients:
A. Sauce: 200 grams of fresh tomatoes, 3 tablespoons of olive oil, 100 grams of onions, 1 teaspoon of garlic.
B. Macaroni 100g, chicken breast 150g, a little whipping cream, a little paprika, a little pepper salt, a little cheese powder, a little rosemary, a little pizza cheese, pine nuts to taste.
C. A little bit of nine layer tower, a little bit of garlic, a little bit of olive oil.
Methods:
1. fresh tomatoes washed, blanch a little with hot water, peeled and chopped, and then into the juicer into a puree.
2. Onion washed, chopped, and garlic together in a frying pan, sautéed in olive oil until the onion is golden brown, then pour the tomato puree method 1, cook for about 10 minutes that is the sauce.
3. Wash the chicken breasts, marinate them with pepper, salt and rosemary, fry them in a frying pan until they are golden brown, then remove them from the pan, pour on a little of the sauce from recipe 2, add a little pizza cheese and bake them in the oven until the cheese melts, then remove them from the pan.
4. Put all ingredients of Ingredient C into a juicer and make a green sauce.
5. Take a deep pot, boil the water first, put the macaroni to cook until seven minutes to remove, add a little olive oil every 2 to 5 minutes to mix the way to mix until the noodles are cool, and then blanch a little bit with hot water.
6. Add the sauce of method 2 to the noodles of method 5, and then add whipping cream, paprika, pepper, salt, cheese powder and mix well to plate, put the chicken breast of method 3, and finally drizzle a little of the green sauce of method 4 and a few pine nuts.
Kai Yang Shrimp and Spinach Noodles
Ingredients:
A. Sauce: 200g of fresh tomatoes, 3 tablespoons of olive oil, 100g of onion, 1 teaspoon of minced garlic.
B. 50g shrimp, 3-4 leaves of spinach, 100g pasta, 1 cup water, 1/3 cup white wine, 3 tablespoons olive oil, 1 teaspoon garlic paste, 1 tablespoon bean paste, a pinch of cheese powder, a pinch of pepper and salt.
Methods:
1. Fresh tomatoes washed, blanch slightly in hot water, peeled and chopped, and then put into the juicer until pureed.
2. Onion washed, chopped, and garlic together in a sauté pan, sautéed in olive oil until the onion is golden brown, the tomato puree will be 1 pour, cook for 10 minutes that is, into the sauce and spare.
3. Wash spinach and drain; wash shrimp, soak in cold water for 5 minutes until soft, then remove and drain, and then cook with water and white wine until shrimp turn completely white, then remove and drain.
4. Blanch the noodles in hot water, then drain.
5. In a skillet, sauté the olive oil, garlic, bean paste, and shrimp from recipe 3 over medium heat for about 1 minute until the shrimp are completely dried out. Add the white wine (in moderation), the sauce from recipe 2, the spinach from recipe 3, and the pasta from recipe 4, and sauté for 2 minutes.
Creamy Bacon Pasta
Ingredients:
A. 100-120g of pasta, 40g of bacon, 40g of mushrooms, 10g of onion, a little green peas, a little black pepper, 20g of cream, a pinch of salt and a little chicken stock.
B. 30g of Parmesan cheese powder, 1 egg, 30g of whipped cream.
Methods:
1. Cut the bacon into small dices and sauté in a frying pan until browned; wash and slice the mushrooms; wash and chop the onion; wash the green peas and set aside.
2. Beat the eggs in Ingredient B, and mix with all ingredients in Ingredient B to blend well.
3. Boil the water in a deep pot, add a pinch of salt and the noodles, and cook until the noodles are soft and tender (about 6 to 7 minutes after boiling).
4. Start the pan, put the cream, onions, mushrooms, bacon and green peas into the pan in order, then put the noodles and chicken broth into the pan, and finally add method 2 and turn off the heat immediately.
Tomato pasta
Ingredients:
A. 700g fresh tomato, 1/2 onion, 3 tbsp olive oil, a little dried Oregon spice.
B. 100g of colored pasta, 60g of cauliflower, 20g of mushroom, 20g of mushroom, 20g of mushroom, 20g of fresh shiitake mushroom, 20g of string bean, 20g of bamboo shoot, 20g of onion, a little olive oil, a pinch of salt, a few mint leaves.
Methods:
1. Fresh tomatoes washed, blanch slightly in hot water, peeled, deseeded and cut into small pieces; onion washed, chopped and spare.
2. Start a frying pan, sauté the onions in olive oil, add the tomato pieces of method 1 and dry Oregon spices and boil, and then simmer for 1 hour until the soup dries up to a thick tomato sauce and spare.
3. Material B of all the vegetables washed, string beans cut into small pieces, chopped onions, the rest are sliced and blanch well.
4. Take a deep pot, bring the water to a boil, put the colored noodles in the tube, cook for 10 to 12 minutes to remove and set aside.
5. Start a frying pan, first onion popping incense, then add all the vegetables in method 3, pour the tomato sauce in method 2 (appropriate amount), then add the noodles in method 4, slow fire sauce, and finally add a pinch of salt to taste can be served with a mint leaf decoration.