I like pasta because it is simple and easy to make. Once it is done, it can be both a staple food and a side dish. The taste is rich enough and the color combination is beautiful. In addition, I am a glutton for high-calorie Western food, so pasta

Do it, do it, make it fun.

I share it with you here, hoping to enjoy delicious food under the guidance of the banner of eating.

First of all, it is best to cook pasta on a two-burner gas stove, because you need to cook the dishes with the noodles at the same time.

The process couldn't be simpler, but there are some small tips in it. I don't dare to skimp on it, so I'll give it all for your reference.

To cook noodles, fill a pan with an appropriate amount of water and heat it over the fire. When the water boils, add the noodles. Remember to hold the top of the noodles and stand it in the center of the pot, then let go and let the noodles spread out in a radial pattern (if it is not a long noodle,

But for all kinds of macaroni, you don’t need to put it in the center of the pot, just pour it into the water like fish food), then add an appropriate amount of salt and start cooking.

Be careful during the cooking process, as the pasta can easily boil, so stand aside and watch.

When is the right time to cook noodles?

I stole a trick from a Taiwanese gourmet: take a piece of noodles out of the pot and throw it to the ceiling. If it just sticks without falling off, the softness and hardness are just right.

The one thrown to the ceiling will fall down later, so there is no need to worry about the risk of hitting your head.

Of course, you can also pinch it with your fingernails or taste the softness and hardness with your mouth.

It is best to prepare a strainer and pour the noodles directly from the pot into the strainer. Do not pour out the soup for the time being, because it may be used in the process of making side dishes.

Using a strainer to shake off excess water is the most enjoyable part of cooking pasta. Shaking the plump and rich noodles feels like a fisherman pulling up a net full of lively fish and shrimp. It gives me a great sense of accomplishment!

If there is no strainer, it is also very convenient to use chopsticks to pick the noodles into the plate.

There are many variations of side dishes, as long as you master a few key points: use olive oil, add white wine when cooking seafood pasta, stir-fry the vegetables briefly and then add a little cooking water to simmer them.

Then add black pepper and you’re done.

1 Pesto Pasta ~~ Ingredients A: 100g basil, 1 garlic, 2 pickled anchovies, 100~120CC olive oil, a little salt and a little pepper.

Ingredients B: 100g pasta, appropriate amount of diced tomatoes, 50g pine nuts (roasted), 50g Parmesan cheese powder.

Method: 1. Peel off the skin of garlic and set aside.

2. Take a juicer, add 30g of pine nuts and ingredient A and beat until fine and thick. Pour into a bowl, then add 40g of Parmesan cheese powder and mix well to make a pesto. Set aside.

3. Bring a deep pot of water to a rolling boil, add 1 tablespoon of salt, add the pasta until cooked, remove and place on a plate. Immediately add the green sauce from Step 1 (the amount depends on personal preference) and mix well with the noodles.

4. Finally, sprinkle diced tomatoes, 20g pine nuts, and Parmesan cheese powder on top.

Tip: The cheese powder should be added after the green sauce is beaten and mixed well. Otherwise, if it is poured into the juice machine and beaten together, sediment will separate. If there is excess green sauce, it can be refrigerated and can be stored for about 1 month.

moon.

---Ingredients: 500g beef stuffing, chopped onion, 2 carrots chopped, 4 celery chopped, peeled, 5 tomatoes beaten, 100g olive oil, salt, chicken essence, cinnamon leaves, black

Appropriate amount of cracked pepper and half a cup of white wine.

Method: 1. Add water to the pot and bring to a boil.

(Add a little salt and cooking oil to the water).

After boiling the pot, put the noodles into the pot in a radial shape, cover and boil for about 12 to 15 minutes.

Remove from filtered water.

Spaghetti is sold in supermarkets and comes with detailed instructions. Even if you are making spaghetti for the first time, you can make it just like the ones in restaurants.

I also acted as a cook, boiling the water and adding the pasta.

Remember to hold the top of the noodles and stand it in the center of the pot, then let go and let the noodles spread out in a radial pattern (if it is not a long noodle, but a variety of macaroni, there is no need to put it in the center of the pot. Pour it into the water like fish food.

That’s it), then add an appropriate amount of salt and start cooking.

Pay attention during the cooking process, as the pasta can easily boil, so stand aside and watch.

When is the right time to cook noodles?

I stole a trick from a Taiwanese gourmet: take a piece of noodles out of the pot and throw it to the ceiling. If it just sticks without falling off, the softness and hardness are just right.

The noodles that are thrown to the ceiling will fall down later, so you don't have to worry about the whole roof being filled with hidden pasta weapons and the risk of hitting your head.

Of course, it is also necessary to pinch it with your nails or taste the softness and hardness with your mouth.

Note, be sure to stir as it cooks so it doesn't stick to a lump.

If you want to know whether the noodles are cooked, you can take one and bite it off to see if there is a white spot on the cross section. If there is, it means it is not yet cooked and needs to continue cooking.

How to control the quantity?

A handful of regular pasta (not macaroni, just long, thin noodles).

One is to clasp the tip of your index finger on the inside of the first joint of your thumb, and at the same time curl your middle finger, ring finger and little finger parallel to the index finger into a barrel shape, and fill the hollow part with dry pasta. That's almost enough.

Serves about one or two people.