Supermarket shelves crammed with packages of various pasta, of which you can prepare delicious meals, but sometimes you want something special. Home Italian pasta Italian pasta: tasty, easy, fast Prepared with love and care - an original and tasty dish that will not leave anyone indifferent. And the time to prepare a paste out quite a bit.

Taste of Italy

Usually sold in stores of dried pasta with a long shelf life. Much less common on the shelves of so-called "pasta fresco" - freshly made pasta. This fresh pasta is usually not cheap, it is considered the best, but kept very long. Fresco Pasta traditionally made from soft wheat with eggs. On the one hand, this makes it somewhat less useful than traditional pasta from durum wheat, on the other hand - gives it an unforgettable "home" taste.

Italian rightfully occupies one of the first places in popularity worldwide. This Italian dishes are easy to prepare. It is not "Haute Cuisine" but hearty and tasty homemade food. Therefore, it is Italian cuisine is so easy to cook at home, unless, of course, to use the right products for this.

By choosing products for the preparation of particular Italian dishes should be treated very carefully. Of course, an exquisite sauce decorate and cheapest pasta, but to the dish has become as tasty as in the Italian restaurant, use authentic Italian products - extra virgin olive oil, pasta flour durum, fresh vegetables, high-quality cheeses, fragrant seasonings. And then home-cooked dishes are sure to impress guests and household.

Pasta: simple secrets

It is believed that the Italian woman would marry only when mastered at least fifteen ways of preparing homemade noodles. However, in order to hit households tasty and original dishes, enough to know only one or two recipes.

For two servings of fresh egg noodles enough to take one egg, one hundred grams of flour, two tablespoons of vegetable oil and a little salt. All ingredients should be mixed in a bowl or directly on board. The dough should vigorously press down until it is no longer stick to hands and turns into an elastic mass. Thereafter, the dough roll to be a thin cake was no more than one to two millimeters thick. Sprinkle cake with flour and let it be subject to a couple of minutes, then tightly roll up into a tube. This tube is cut into pieces of about a centimeter thick. Each piece immediately turns around and slightly dried.

Homemade pasta cooked in boiling water very quickly - a minute or two. Cooked noodles should immediately fill butter or sauce and serve.

A big fan of tagliatelle advisable to buy a special car-lapsherezku that rolls the dough by passing it between two rollers. The dough is passed through a machine several times, the distance between the rollers is reduced each time. The result should be a thin and smooth layer of dough to be cut into strips or figures. As a rule, lapsherezki are equipped with several blades of different diameters to provide a broad, narrow or curly pasta. Thus it is possible to prepare both long and short noodles. Cooked pasta can be stored in the refrigerator for one or two days.

The dough for homemade pasta, you can add a variety of ingredients: herbs, spices, garlic, tomato paste, buckwheat, rice or corn flour. To prepare the paste used green spinach juice, carrot juice and saffron give an orange tint, and tomato paste - red.

Exquisite homemade pasta sauce

Homemade pasta is delicious in itself, seasoned with butter or olive oil Olive oil: useful properties But a variety of sauces will help to make it even tastier. For example, it is ideal for the classic Italian sauce "pesto". This sauce can be green (on the basis of herbs, most often - basil) and red (with the addition of dried tomatoes).

To prepare the green sauce "pesto" should take two medium-sized cloves of garlic, a bunch of (thirty grams) of green basil tablespoon pine nuts or seeds of pine, four tablespoons of extra virgin olive oil, Parmesan and fifty grams. It should be noted that in the finished sauce "pesto" expensive ingredients are often replaced by cheaper: instead of olive oil refined sunflower is used instead of pine nuts - cashews or peanuts instead of Parmesan cheese - grade easier. Of course, this affects the taste, but such dips, however, turn out quite tasty and fragrant. So if you want you can cook green sauce more accessible and familiar products.

Traditionally, the ingredients for the sauce "pesto" crushed in a special mortar. You can, however, also use a blender. To obtain a homogeneous sauce, you must first grind the nuts, and then add the finely chopped herbs, garlic, olive oil and grated on a fine cheese grater. Ready sauce homogeneous sauce with a strong flavor perfectly harmonizes with your home purchase or pasta, especially spaghetti or long and flat noodles.

Maria Bykov

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