Turn ordinary into an unforgettable pasta dish is a snap: just use Italian pasta sauces, which will give the usual gourmet flavors. And as delicious sauces there are so many, you can at least every day to cook pasta with a new sauce and the dish will not be boring. It should be noted that the Italians often do just that.

The correct choice of pasta

For the preparation of authentic Italian pasta are not suitable for all kinds of pasta, but only made from durum wheat. These pastas are rich in protein and is very useful for health but because durum wheat is difficult to grow and process, are not cheap. Not surprisingly, Italian pasta is often counterfeited, offering a substitute, made from ordinary bread flour. Of course, such pasta products it is possible to eat, and they are really delicious, but very few people want to pay.

How to distinguish quality pasta? By solid, smooth surface, and a pleasant golden color. However, the color is easily spoofed by using food coloring, so it's best to focus on the structure. Qualitative paste should be glassy, ​​possibly with a small dark dots, but no white starchy inclusions. As a rule, in a package with a paste no small fragments and powdery dust.

Of course, the pasta mixture of flour or meal of the soft varieties are not as tasty and useful as durum wheat, but they are more accessible. And out of this paste can also make a tasty dish, unless properly cook pasta and pick them appropriate sauce.

Secrets of proper cooking pasta

Cook pasta in boiling water only, and pan for cooking should be large enough - we should remember that when cooking pasta increased twice. One hundred grams of dry pasta should take a liter of water and ten grams of salt, and the salt is put before the paste is incorporated.

Cooking time of pasta, usually indicated on the package. Pasta is always better to slightly Dowar to keep it a little bit hardish. As a rule, high-quality pasta does not stick together and fall apart, but exceed the cooking time still not worth it, and when cooked should stir the contents of the pan.

The finished paste need to recline in a colander and immediately fill with oil or sauce. Pasta doused with cold water is not necessary - the procedure is only worsens the taste of the product. Sometimes cooked pasta is placed in a dish with the sauce and warm up for a short time to the sauce soaked into the paste, and sometimes pour sauce directly on the plate.

Tasty sauce - three-quarters of the success of dishes

The easiest way, of course, fill the pasta with butter and grated cheese, but it's too corny. But if you prepare the cheese sauce, you get the original dish. To prepare this sauce will need a processed cheese (can be with additives - mushrooms, ham and greens) and a bit of hot water. It gently mix the cheese with water to obtain a creamy consistency. If desired, this can be supplemented by any sauce spices. You can use the processed cheese instead of blue cheese, stir in hot cream. This sauce with a very soft texture and vivid, unforgettable taste.

Very hearty sauces derived from meat with vegetables, cream or wine. You can also cook the sauce and fish. For the sauce with red smoked fish should fry in two tablespoons of olive oil a couple of cloves of garlic and a finely chopped onion until transparent. Then add the vegetables small-ounce packet of cream and simmer over low heat for ten minutes. One hundred and fifty grams of smoked salmon cut into small pieces and add to the cream. A few minutes later the sauce is ready. He is especially good with a green paste, which is added spinach: a long flat noodles, spaghetti or "bows."

Vegetarians will enjoy pasta with vegetable sauce. For the preparation of the sauce should be fried in olive oil, chopped onion and a little crushed garlic and then add all the vegetables, which have at home: tomatoes, peppers, zucchini, eggplant, carrots, celery Celery: vegetable with obvious advantages Even broccoli or cauliflower Cauliflower: Queen vegetable table . Extinguish the sauce and season it with salt, pepper and your favorite herbs. Taste of Italy will give the dish a spicy herbs: thyme, rosemary, basil, tarragon, and others. You may want to add to the vegetable sauce drop of balsamic vinegar, and if the sauce will be too runny, thicken it with flour.

It is decorated with pasta and mushroom sauce. Best of all, of course, use porcini or chanterelles, but in extreme cases it is possible to do mushrooms. Two hundred grams of mushrooms should be cut into thin slices or small pieces and fry in olive oil with chopped leek rings (just one hundred grams of onions). Then add the mushrooms, two hundred grams of cream or sour cream Smetana: untold riches of Russian cuisine In which stir a teaspoon of flour. Stir the sauce and stew for five minutes, add salt to taste, pepper and herbs.

Maria Bykov

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