Italian food is extremely popular throughout the world: simple but at the same time useful, aromatic and amazingly delicious Italian cuisine is incredibly attractive. Fortunately, many Italian dishes is quite possible to play back home, unless, of course, know how to cook pasta in Italian, pizza or focaccia correctly.

What is a paste and how to treat it?

"Pasta" in Italian simply means "dough." This term referred to a variety of dough products. As a rule, Italian pasta Italian pasta: tasty, easy, fast   prepared exclusively from durum wheat flour, which makes it an excellent source of protein, carbohydrates, fiber and vitamins. Relatively rare in the dough for the pasta added wheat flour soft wheat and buckwheat flour. This gives the pasta special flavor. Finding your way in the sea species is not easy, but the main types of pastes should know, since for each Italian cuisine Italian Cuisine   best suited some specific kind of pasta.

So, with all of your favorite childhood Spaghetti (as well as more subtle and Spagettini Vermichelli and slightly thicker Spagettoni) perfectly combined with various sauces based on vegetables, meat, mushrooms and seafood. Long pasta, lenticular or rectangular in cross-section (Linguine, Trenette, Mafalda, Bavette, Tripoline, Redzhinette) good with fish sauce or with a classic sauce "pesto". Pasta in the nests (Fettuccine, Tagliatelle, Capelle D'Angelo, Pappardelle, etc.) is often served with a sauce that is poured into the center of boiled "nests". Flat and wide sheets of pasta used to prepare delicious casseroles Casseroles. The variety and economy   - Lasagna.

There are many types of hollow pasta with a hole inside. Thin Bucatini well with a sauce based on tomatoes and bacon. Cannelloni stuffed with meat of large diameter, ricotta cheese and spinach, dressed with butter or tomato sauce. Penne (feathers) and Penne Regatta (grooved feathers) as Kieffer (horns), as well as pasta, rigatoni Tortiloni and combined with a variety of sauces based on vegetables or cream. If the surface is smooth paste is preferable to use homogenized delicate sauces on the grooved surface of the hold out, and large pieces of meat or mushrooms.

Short pasta - this Farfalle (bows), orecchiette (ears), and Elika Fuzulli (spiral). All these varieties are combined beautifully with fish and vegetable sauces, spiral pasta is good also with peas and mushrooms.

Small pasta are usually used for filling soups of meat, poultry, mushrooms and vegetables. The most common types of fine paste - Stellini is in the form of asterisks and fine vermicelli Filin.

How to cook pasta

Despite the fact that the packaging of pasta always write, how it should be prepared, many still cook pasta properly. Meanwhile, in the cooking of pasta is no big deal, it is enough to observe a few simple rules:

• Do not exceed the specified cooking time on the package, even if it seems that the pasta does not Dowar. In Italy, cooking pasta made not to the end, "al dente" pasta to remain tight. Often, after cooking the pasta is heated for a few minutes in the sauce - during which time she can fully prepare;
• It is important to follow the correct ratio of pasta, leading and salt when cooking. Classical proportions: one hundred grams of pasta and ten grams of salt per liter of water. When this salt is necessary to add water to the Bookmarks paste;
• Perhaps it is no secret that the pasta does not lay in cold water, and hot water. It is desirable to lower the pasta in the center of the pan, which is especially rapid boil. Close the lid pot should not be;
• High-quality pasta does not stick together when cooked, but still it is desirable to periodically stir the contents of the pan. Experienced cooks use a spoon for stirring not, and fork;
• Spaghetti and other long pasta should not break: they are enough to put the water under a right angle and press lightly on. Gradually, all the spaghetti will be in the water;
• Rinse pasta with cold water after cooking in any case impossible. A sharp temperature drop spoils the taste and reduces the nutritional value of food. Ready spaghetti should immediately fill with oil or sauce.

Pasta alla Carbonara

This famous dish is surprisingly delicate flavor. Spaghetti carbonara can be found in Italian restaurants in every corner of the globe, and you can prepare yourself. You will need two hundred grams of pasta, extra virgin olive oil, two hundred and fifty grams of bacon, two hundred grams is not very heavy cream, half a glass of dry white wine, three cloves of garlic, three fresh egg yolks, one hundred grams of Parmigiano Reggiano or pecorino romano, salt and pepper.

Bacon cut is not the Greatest pieces and fry in a dry frying pan. When crispy bacon bits, excess fat can be drained, and add wine to the bacon. Cook for approximately six to eight minutes to the smell of alcohol was gone, and the wine has decreased slightly in volume, then add finely chopped garlic and remove the pan from the heat.

Mix thoroughly with the egg yolks and cream, stirring constantly warm over low heat, without boiling. Meanwhile, cook the pasta "al dente" (the paste was still a little firm) in two liters of water with a tablespoon of salt. Fold the pasta in a colander, let the paste dry for ten seconds.

Parmesan grater grind using. Mix in a saucepan the cream sauce, bacon and spaghetti and warm on the stove for a few minutes to pasta sauce is absorbed. Serve the pasta to the table, sprinkled with cheese and freshly ground black pepper.

Maria Bykov

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