How to cook spaghetti in a saucepan? Spaghetti with sauce: recipe

A variety of pastas are included in the menu of any family. They are prepared quickly and effortlessly, can make a company anything - meat, vegetables, fish, poultry. Such products are quite satisfying, and the taste can be easily varied with seasonings and additional ingredients. It would seem that even a child knows how to cook spaghetti in a saucepan, and can easily cope with such a thing. However, quite often instead of an appetizing dish, something stolovskoe turns out, unattractive and capable only to satisfy the brutal famine, but in no way to give pleasure.

How to cook spaghetti in a saucepan: general principles

If you follow some mandatory rules, you will never fail. They are simple and quickly assimilated to automatism.

1. Most importantly: a saucepan for spaghetti should be high. Do not forget that these pastas are long, and it is undesirable to break them - the view will not be the same, and the dish will not be applied to the Italian pasta.
2. Water is poured a lot: for every hundred grams of spaghetti - not less than a liter.
3. Before cooking spaghetti in a saucepan, you must wait for the boiling water, otherwise they will surely stick together.
4. To fall asleep "noodles" it is necessary to stir gradually and constantly, while macaroni will not soften.

If the height of the pot is not enough to immerse the spaghetti immediately at full length, they are laid as far as they fit. Waiting until the submerged part becomes soft, spoon stuck out the protruding tips.

Little tricks

The opinion was held that the pasta should be washed after cooking. However, this action is valid mainly in relation to "soft" products. Make real spaghetti from durum wheat, and when properly cooked they will not stick together without rinsing. However, if you want to give them water, do not use cold water at all, otherwise the finished product will become friable. Flush the paste with boiling water.

Some chefs claim that cooking spaghetti, so as not to stick together, it is necessary with the addition of boiled spoons of lean oil. The opinion is controversial: the guarantee does not give such an additive, but it can affect the taste of the final dish, especially if you plan to submit some exquisite sauce to the pasta, in which the oil is not included. But if you want you can follow such advice.

When the products are completely immersed in boiling water, the fire should be somewhat reduced, since cooking spaghetti in a pan with boiling water is means to get the outside cooked and hard inside the paste. And the risk of adhesion increases.

Tagliolini

So in Italy called homemade spaghetti. And the real mistress always prepares them herself. The process is simple, but to get the right shape, you need a special machine to make the paste. Flour is taken in two types: coarse grinding and high grade - in a ratio of 1: 3. For every 200 grams of flour mixture one egg is taken. Flour is sifted by a hill, it makes a crater, where the necessary number of eggs is hammered in and a little salt is poured in. With a fork, the dough is kneaded in a circular motion. Little by little, half a pint, cold water poured in (you can not specify its exact volume, use should be as much as "take" the flour). The output should turn out to be very steep, actually solid, kneaded not to the full smoothness and not torn dough. It hides in a bag and is left for half an hour on the table to "rest." Then the dough is kneaded slightly and cut in three. The machine switches on at the maximum to make the layer thick. A piece of dough is passed through it, immediately turns into three layers and again passes through the typewriter. And so 5-6 times, until the dough turns smooth and smooth. Then put the middle number, and the dough is rolled again to the fineness. At the very end, the nozzle is put on and the desired cutting is made. The resulting spaghetti is poured with flour and dried - you can directly on the table, you can make it faster, in a barely heated oven. And you can start cooking a variety of Italian dishes.

Pasta with pesto sauce

Traditionally served with spaghetti and sauce. And their recipes invented an incredibly huge amount. You can buy ready-made, store, but it's boring and not too tasty. We suggest to try a little and build a gas station on our own. One of the most famous and popular sauces for spaghetti is pesto. Aromatic and incredibly tasty, it perfectly fits with pasta. It will require a large bunch of basil - only green, not purple, which is usually offered in the markets. With this spicy grass, the leaves are cut off, we do not need twigs. Two spoons of peeled pine nuts are fried a little - dry, without any oil, then they are added to a blender with basil and three garlic cloves and turn into a gruel. This paste is combined with olive oil (half a glass), salt and a small piece of grated Parmesan. Pesto for spaghetti is ready!

Pasta with marinara sauce

Just perfectly match spaghetti with tomatoes. In summer, fresh, in off-season - tomatoes in their own juice. They will need a half kilogram (or four cans of 400 grams). A large onion is cut as small as possible, a large carrot is rubbed. Of these, roasting is done on the basis of olive oil. When the vegetables reach half the preparedness, six pieces of chopped garlic cloves are added to them. In the sauce also participates basil. If it is available in dried form, then pour it together with garlic (a teaspoon). If there is fresh, chopped, postpone its addition to the very end (and then take two tablespoons). Minutes through two joint quenching put mashed tomatoes with a fork, poured out the juice that had emerged from them. The mass is greased, peppered and sweetened with a spoonful of sugar. When the sauce boils, it should be covered with a lid and leave to languish on low heat for about half an hour. The final step is to blend it with a blender and mix with the paste.

Spaghetti bolognese

This is another legendary dish. Spaghetti with bolognese sauce as served in the most expensive restaurants, and are prepared in a poor family. There are a lot of options on this topic. The most attractive to us seems the following. From equal parts of the pork and beef necks, mincemeat is made and fried until the water stops evaporating. Carrots, celery and onions are also minced, it should be four times less than meat. When the frying pan stops hovering, the vegetables are added to the meat, and everything is cooked together until the moisture comes out of them. A glass of red wine is poured in, and the process repeats. A glass of milk is poured into the almost ready sauce. When it absorbs, tomatoes are put in their own juice (two cans), the quenching lasts for another ten minutes. Salt and seasonings are poured in, and after five minutes the sauce is poured into a serving of spaghetti. The dish is sprinkled with grated cheese (preferably Parmesan) and served on the table.

Cheese sauce

This is an incredibly tasty addition to spaghetti, which is also prepared easily and quickly. Two hundred grams of cheese is rubbed, it turns out especially elegantly if you mix different soft grades and add a little "Dorblyu" or its analogues. Do not fit friable cheeses like Adyghe or feta: the first will not be able to melt, and the second curled up. A piece of oil is slowly drowned in a frying pan. Two spoons of flour are poured into it and mixed, and then cheese chips. Stirring lasts until all melts to the state of thick sour cream. Little by little, a glass of milk is pouring in. The next portion is poured only when the previous one is fully integrated with the sauce. Salt, pepper and preferred spices are poured. Fans of sharpened can add a spoonful of mustard or a couple of pressed garlic cloves. Those who like fragrant sauces, can cut into the sauce spicy fresh herbs. And you can take cream instead of milk, and instead of mustard with garlic - crushed nuts.

Mushroom sauce

For spaghetti with any meat, this option will be just perfect. A roast is made from two shredded onions. It is peppered with 300 grams of chopped mushrooms (fresh, frozen or sterilized). When the water stops evaporating, the sauce is peppered and salted. A glass of medium fat cream is poured in. As soon as the sauce boils, it should be removed from the fire, sprinkled with parsley. Spaghetti by now must be ready.