How to properly cook Italian spaghetti pasta. How to make pasta at home

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Italian cuisine has firmly established itself on our table. The first thing that comes to mind when mentioning Italy is, of course, pasta. It is distinguished by its simplicity, ease of preparation and aromatic appeal.

website brings to your attention 10 delicious Italian pasta recipes that you won't spend much time on.

Spaghetti carbonara

Ingredients:

• 350 g raw smoked ham or bacon
• 400 g spaghetti
• 2 tbsp. l. olive oil
• 4 egg yolks
• 2 cloves garlic
• 225 ml cream or sour cream
• 75 g grated parmesan

Preparation:

1. Heat olive oil in a frying pan and fry chopped garlic. Add diced ham and fry for 3 minutes.
2. Whip the cream with the yolks, add Parmesan, salt and pepper to taste.
3. Cook spaghetti. Throw them into the pan with the ham. Pour in the sauce and cook over low heat for 7-8 minutes until thickened.

Baked pasta with fried vegetables

Ingredients:

• 2 red bell peppers
• 2 zucchini
• 2 zucchini
• mushrooms to taste
• 1 onion
• 1/4 cup olive oil
• 1 tsp. fine salt
• 1 tsp. ground black pepper
• 1 tbsp. l. dried Italian or Provençal herbs
• 450 g penne pasta
• 3 cups marinara sauce
• 1 cup grated cheese
• 1/2 cup shredded smoked mozzarella cheese
• 1/2 cup frozen peas
• 1/4 cup grated Parmesan and 1/3 tbsp. for sprinkling
• 2 tbsp. l. butter

Preparation:

1. Preheat the oven to 230 degrees. Place peppers, cut into strips, zucchini and zucchini, cut into cubes, mushrooms and onions on a baking sheet, mix with olive oil.
2. Add 1/2 tsp. salt, 1/2 tsp. pepper and dried herbs and bake the vegetables until soft, about 15 minutes.
3. Cook the pasta for about 6 minutes until it remains firm inside. When ready, drain the water.
4. In a large bowl, carefully toss pasta with roasted vegetables, marinara sauce, cheese, peas, 1/2 tsp. salt and 1/2 tsp. pepper
5. Transfer everything into a greased baking dish. Sprinkle the dish with Parmesan cheese and place pieces of butter on top. Bake until the crust is golden and the cheese is completely melted.

Pasta with creamy pesto sauce

Ingredients:

• 3/4 cup fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 3 tbsp. l. pine nuts
• 2 cloves garlic
• pepper
• 1/3 cup olive oil
• 1/3 cup heavy cream
• 2 tbsp. l. oils
• 340 g pasta
• 2 tomatoes

Preparation:

1. Place basil, garlic, pine nuts, and grated Parmesan into a blender bowl. Grind, add salt and pepper to taste. Then add olive oil in small portions. Mix well.
2. In a small saucepan over medium heat, heat heavy cream, add butter, and melt. Add pesto to the pan and stir.
3. Boil pasta in salted water. Drain the water, place the pasta in a deep dish, mix with creamy pesto sauce. Add diced tomatoes (optional) and mix thoroughly.

Penne rigate with pork tenderloin

Ingredients:

• 250 g penne rigate
• 250 g pork tenderloin
• 1 red onion
• 1 red chili pepper
• 500 ml tomato puree
• 3 tbsp. l. olive oil
• 6 cherry tomatoes
• 1 bunch green basil
• grated parmesan cheese
• ground black pepper
• green onion

Preparation:

1. Cut the pork tenderloin into thin pieces and fry in olive oil for 7 minutes.
2. Add red onion in half rings, finely chopped chili peppers, pre-seeded, basil, cherry halves to the meat. Fry for another 3 minutes. Add tomato puree or finely chopped tomatoes. Add salt and simmer for 10 minutes.
3. At this time, immerse the penne rigate in salted boiling water and cook until tender. Drain the water, pour them into the prepared sauce, leave for a minute.
4. Place the dish on a plate, sprinkle with grated Parmesan, and garnish with green onions.

Carbonara with zucchini and meatballs

Ingredients:

• 500 g minced pork
• 1 onion
• 4 slices bacon
• 500 g spaghetti
• 4 egg yolks
• 2 zucchini
• 1 cup cream
• 1 lemon
• 120 g grated Parmesan cheese
• 1 bunch of parsley
• 2 tbsp. l. butter

Preparation:

1. Add chopped onion and spices to the minced meat to taste. Mix and roll into meatballs.
2. In a well-heated frying pan, melt the butter and fry the meatballs for 5-6 minutes. Add diced zucchini and bacon pieces. Cook, stirring, for another 3-4 minutes.
3. Boil the pasta in lightly salted water. In a separate bowl, mix egg yolks with the zest of one lemon, chopped herbs and Parmesan.
4. Mix the pasta with the resulting sauce and place it in the pan with the meatballs. Mix thoroughly. Season with spices to taste.

Pasta with shrimp and wine-tomato sauce

Ingredients:

• 4 tbsp. l. olive oil
• 3 cloves garlic
• 4 cups diced tomatoes
• 1 glass dry white wine
• 2 tbsp. l. butter
• salt, pepper to taste
• 400 g spaghetti or other pasta
• 400 g shrimp
• 1 tsp. seasonings for seafood

Preparation:

1. Heat 2 tbsp in a saucepan. l. olive oil, add garlic and fry for 2 minutes. Add wine, tomatoes and simmer, stirring, for about 30 minutes. At the end of cooking, add salt and pepper to taste.
2. Cook the pasta in salted water, drain the water, add butter and stir.
3. Heat the rest of the oil, add shrimp and lightly fry. Then mix the shrimp with tomato sauce.

Place the pasta on a plate, pour over the sauce and serve.

Pasta Bolognese

Ingredients:

• 300 g pasta
• 1 onion
• 1 stalk of celery
• 1 carrot
• 200 g minced beef
• 200 g minced pork
• 1 can of tomatoes in juice
• 3 cloves garlic

Preparation:

1. Chop the onion, celery and carrots and fry in olive oil until soft: first onion, after a minute celery, after another 2 - carrots.
2. Simmer the meat in its own juice until the water boils away and the meat is browned.
3. Cook spaghetti in salted water. While the pasta is cooking, mix the meat with vegetables, add the tomatoes and juice and simmer over low heat for 40 minutes. - 1 hour. At the very end, add garlic.

Ditalini with green pea sauce

Ingredients:

• 80 g ditalini paste
• 215 g peas
• 45 g olive oil
• 1 onion
• 50 g bacon
• 35 g crab meat
• 10 g parmesan cheese
• 80 g cherry tomatoes
• chilli

Preparation:

1. Heat 20 g of olive oil in a frying pan and fry the onion and bacon. When they brown, add 200 g of peas and, as soon as the peas begin to shrink, remove from heat. Place the peas in a blender and puree them.
2. Cook the pasta according to the instructions.

Heat 20 g of olive oil in a frying pan and heat the remaining peas for a minute, add the pasta and stir quickly.

Bring the water in which the broccoli was blanched to a boil and add the spaghetti. Cook, stirring, for 5 minutes and drain all the water.

Pour red wine into a saucepan, add sugar, boil for 2 minutes. Then add the undercooked spaghetti to the boiling wine and cook, stirring for about 6 minutes, until most of the liquid has evaporated. The pasta should be slightly undercooked.

Heat olive oil in a frying pan, add chopped garlic and red pepper flakes. Fry the garlic until pale golden brown. Add broccoli, salt, black pepper and cook, stirring, for 1 minute.

Place the spaghetti in the pan with the broccoli and cook until all the wine has evaporated. Remove from heat, mix with cheese and serve.

Spicy pasta with chicken

Ingredients:

• 2 chicken breasts
• 1/2 package fettuccine
• 2 sweet bell peppers
• 1/2 medium sized red onion
• 2 cloves garlic
• 4 small tomatoes
• 1 glass of milk
• olive oil for frying
• black pepper to taste
• red pepper to taste
• teriyaki sauce
• fresh herbs for garnish

Preparation:

1. Cut the chicken fillet into cubes and season with red pepper. Heat a frying pan, add oil and fry the chicken. Place the fried fillets on a plate.
2. In the same frying pan, fry finely chopped vegetables for 30-40 seconds and transfer to a plate with the chicken.
3. Cook the pasta according to the instructions. Don’t drain all the water, leave about a glass.
4. Pour the water left after the pasta into the frying pan and pour in the milk. Add a couple of tablespoons of teriyaki sauce and a little black pepper. Stir the sauce so as not to burn, bring to a boil and add vegetables there, stir.
5. Transfer the pasta to the pan and stir. Simmer for 5-7 minutes. Sprinkle herbs on top, place on plates and serve.

A product such as Italian pasta can be prepared at home if desired. Tagliotelli, farfalle, cannelloni, vermicelli, fettuccine, spaghetti are various types of pasta. As for external features, such a product can look different: stripes, stars, spirals, bows, shells, tubes, and so on.

How did pasta come about?

It is commonly believed that classic Italian pasta is very difficult to prepare, but this is not so. This dish first appeared in China. During excavations, a peculiar artifact was discovered, the age of which is about 4000 years. It looked like a bowl of millet flour. We found such a device on the banks of the Yellow River. Of course, in the culture of other nations there are dishes made from similar flour, but this was the only evidence that noodles were invented many centuries ago. As for taste, Italian noodles are still considered the most delicious.

The secret of Italian pasta

The recipe for making Italian pasta is quite simple, and it can be easily mastered if you know the main secret. At the moment, in any store you can buy noodles made from beans, rice, buckwheat, and so on. But all of them are far from Italian in taste. Its main feature is flour made from durum wheat. Thanks to this component, the finished products do not become overcooked during the cooking process and do not turn into an ugly mush. Even if the cooking time and temperature are exceeded, Italian pasta holds its shape well. The only thing that such noodles can lose is “al dente”: the famous degree of doneness.

How to choose flour

Italian pasta dough cannot be made from regular flour. Then the noodles will simply begin to boil. To prepare such a product, durum wheat flour is required. It contains significantly less starch, but more gluten, unlike soft varieties. Pasta made from such flour has a low glycemic index. It is thanks to this that such a dish does not make you fat.

How to cook Italian pasta? First of all, you should choose the right flour. The Semola product is ideal for such a dish. Its main difference from other types of flour is the degree of grain refinement, as well as a yellowish tint. Externally, the product looks like finely ground semolina.

How to cook Italian pasta

To make pasta at home, you need a few ingredients:

1. Durum wheat flour.
2. Egg yolks.

Usually, to prepare Italian pasta, only 1 yolk is used per 100 grams of flour. The result should be a fairly stiff dough. It is very difficult to knead it by hand. It is recommended to take only homemade eggs, as their yolks give the noodles a richer yellow tint. The recipe for Italian pasta at home is used by many, as it is quite simple.

Cooking process

So, let's look at a recipe for Italian pasta at home. First, sift the flour into a deep container. The yolks must be separated from the whites. You can use an empty plastic bottle for this. Add the yolks to the flour and knead the dough. The mass turns out to be very tight and it is not always possible to connect the components with your hands. Many people recommend using a special machine for kneading dough.

If the mass turns out dry, then you can add a little flour to it. After cooking, the dough should stand for 30 minutes. After this, you can begin to form the noodles. It is recommended to roll out the dough very thinly, but it is best to pass it through a machine designed for rolling out dough.

Each layer should be sprinkled with flour, then rolled into a roll and cut into thin strips. The finished pasta remains to be unwrapped. To prevent it from sticking, it is recommended to sprinkle it with flour.

What to do next

Once you master the Italian pasta recipe, you can prepare many delicious dishes at home. After the dough is cut, it can be immediately boiled or dried. The latter option allows you to use the finished product as needed. To dry the pasta, you need to cover the back of a chair with a clean kitchen towel and then hang the noodles. Some people use regular clothes hangers for these purposes.

There is a simpler method. It is enough to spread the paste on a horizontal surface. A regular baking sheet will do for this. After a day, the pasta will be ready. In this case, the product turns out brittle and hard. It is recommended to store such noodles in a container with an airtight lid for no more than 30 days.

How to make colored noodles

Now you know the recipe for Italian pasta at home. It cooks quickly. It is worth considering that Italian pasta comes in a variety of shades: black, yellow, green, orange. To achieve these colors, you don't have to use synthetic dyes. Natural spices and products are suitable for this:

How to cook pasta correctly

So, how is Italian pasta cooked? At home, you can prepare a wide variety of dishes from ready-made noodles with various ingredients, sauces and additives. However, in any case, the pasta must be boiled. Pour water into the container and bring it to a strong boil. After this, add a little salt to it and lay out the noodles. To prevent the paste from sticking, you need to add a few tablespoons of olive or sunflower oil to the water.

The finished noodles are simply thrown into a colander. There is no need to rinse it. After this, all that remains is to combine it with sauce and other products, add it to broth or soup. This pasta is very tasty with regular butter.

If you want to cook broth with Italian noodles, you should shake off the flour before adding them. Otherwise, the dish will turn out cloudy. It is worth considering that during the cooking process the pasta increases several times.

Meat, vegetables, spices, which are cooked and eaten immediately, since standing pasta is no longer as tasty as fresh one. There is a wide variety of pasta: spaghetti, lasagna, fettuccine, ziti, cannelloni, cavatappi and many others. They all differ in color, shape, length, they can be letters, vermicelli, thin sheets, bows, shells.

How to cook spaghetti pasta

Carbonara

What is necessary :

• a pack of spaghetti;
• 90 g bacon;
• 70 g durum;
• a pair of chicken eggs;
• yolk;
• a tablespoon of salt and olive oil;
• black pepper ;
• clove of garlic.

How to cook :

1. Pour a lot of water into a deep saucepan, add salt and bring to a boil. Add pasta and cook according to package instructions.
2. While the spaghetti is boiling, you can prepare the sauce. Cut the bacon into small pieces and fry with olive oil and garlic for no more than 6 minutes.
3. In a bowl, beat the yolk, eggs, grated cheese and pepper.
4. Drain the finished spaghetti into a colander, but reserve half a glass of liquid after cooking the pasta.
5. Mix the spaghetti in a frying pan with the bacon, then pour the cheese sauce over it. Stir quickly until the mixture covers the pasta entirely. If the sauce is too thick, then you can add a couple of spoons of “pasta broth”.

Creamy mushroom pasta

Ingredients :

• 300 g champignons;
• bulb;
• 200 ml each of water and cream;
• 20 g butter;
• pepper, salt, a couple of tablespoons of flour.

How to cook :

1. Grate the mushrooms or finely chop them with a knife.
2. Heat butter in a saucepan and fry finely chopped onion. When the onion becomes almost transparent, add the mushrooms and cook until the liquid disappears.
3. Salt the mushrooms and onions, add flour, stir thoroughly.
4. Pour a glass of boiling water into a saucepan, stir, then pour in warm cream and pepper. There is no need to bring to a boil.
5. Boil the spaghetti and mix it with the prepared mushroom sauce.

How to cook tomato pasta

Creamy tomato paste

What you will need:

• two tomatoes;
• two onions;
• half a spoon of adjika;
• 110 ml;
• basil;
• salt, black pepper;
• any pasta pasta products.

How to:

1. Prepare pasta.
2. While the pasta is boiling, chop the onion, peel and chop the tomatoes.
3. Pour a little oil into a saucepan, fry the onions and add tomatoes.
4. Pour cream, salt, pepper, sprinkle with basil.
5. Add adjika and simmer for 5-7 minutes, then mix with paste.

Light tomato paste

What do you need :

• a couple of tomatoes;
• bell pepper;
• salt, granulated sugar, black pepper;
• two cloves of garlic;
• dill, oregano, basil;
• pack of pasta for pasta.

How to cook :

1. Scald the tomatoes with boiling water and remove the skins from them., divide into four parts and remove seeds.
2. Also remove the skin from the pepper. Grind the vegetables into a paste using a blender.
3. Pour the liquid into a saucepan, add salt, pepper, garlic, spices and herbs.
4. After boiling, reduce heat and cook for a quarter of an hour.
5. Mix the sauce with the cooked pasta.

Bolognese with minced meat

What is necessary :

• half a kilo of minced meat;
• three onions;
• 210 g tomato paste;
• oregano, paprika, black pepper, salt, chili pepper;
• 4 -5 tomatoes;
• two garlic cloves;
• a spoonful of honey;
• 130 ml red;
• two packs of spaghetti;
• basil;
• 110 g hard cheese;
• two spoons.

How to cook :

1. Heat oil in a saucepan and prepare chopped onion.
2. Add minced meat, cook until almost done.
3. Pour in wine and simmer until it evaporates.
4. Add seasonings, tomatoes, chili, tomato paste, garlic and honey to the meat. Crush the tomatoes with a spoon, after boiling, cook for 2-2.5 hours until thick.
5. Prepare spaghetti. Transfer to a plate, pour over the sauce, cover with grated cheese and basil.

How to cook Italian pasta

Roman buccatini

What is necessary :

• 600 g spaghetti;
• 200 g mozzarella;
• two red onions;
• olives ;
• hard cheese;
• 700 g tomatoes;
• olive oil, salt, pepper;
• parsley, oregano, garlic.

How to cook :

1. Peel the tomato from skin and seeds, grind in a blender with oregano.
2. In a bowl, mix the tomato mixture, chopped garlic, chopped mozzarella, onion, olive oil.
3. Prepare the pasta. Combine with dressing and sprinkle with grated cheese.

Classic lasagna

What do you need :

• 10 sheets of lasagna pasta;
• half a kilo of minced meat;
• 400 g hard cheese;
• 50 g butter;
• two spoons of flour;
• 650 ml milk;
• 500 ml Bolognese sauce.

How to cook :

1. Melt butter in a deep frying pan. Add flour, stirring thoroughly.
2. Pour in milk and simmer until slightly thick. This will be bechamel sauce.
3. In another frying pan, heat the olive oil and fry the minced meat until almost done, pour in the Bolognese sauce, adding pepper and salt.
4. Preheat the oven to 180 degrees.
5. Grease a special form with butter. Cover the bottom with a small amount cooked bechamel sauce.
6. Line the mold with dry lasagne slices, place minced meat, grated cheese and bechamel on top. There is no need to skimp on the sauce and minced meat; the more sauce, the juicier the future lasagna.
7. Repeat layers. The very last layer is dry sheets, bechamel sauce and a lot of grated cheese.
8. Leave for 10 minutes, then cook in the oven for half an hour.

Pappardelle Bolognese

Ingredients: spoons of tomato paste;

salt, pepper, hard cheese.

How to cook :

1. Fry chopped vegetables, herbs and garlic in oil.
2. Mix the minced meat with pepper and salt and add to the vegetables. Cook for 10 minutes.
3. Pour in wine and simmer until the alcohol disappears.
4. Add tomato paste and juice with half a liter of clean water.
5. Bring everything to a boil and simmer for a couple of hours until thick.
6. Cook the pasta, mix with the dressing and lightly fry for no more than a minute.
7. Sprinkle with grated cheese and serve.

Store shelves are filled with an abundance of various flavoring additives for lunch dishes. However, we all know very well that their composition is not beneficial for the body. Therefore, the best solution would be to prepare the addition to the side dish yourself. For example, pasta sauce.

Cheese sauce for pasta is usually a traditional option for preparing a side dish. Few people haven't tried it. Try the following step-by-step recipe.

What you will need:

• flour – 2 tbsp. spoons;
• milk – 1 glass;
• rast. oil - 1 tbsp. spoon;
• hard cheese – 200 g;
• drain butter – 50 g;
• spices;
• pepper;
• salt.

Heat a frying pan well by pouring in vegetable oil. Give preference to a device with a deep bottom: this will make cooking easier and the result better. Add flour to the butter, mix gently and fry until the mixture turns slightly golden in color.

Pour milk into the future sauce in a thin stream. Stir again and bring to a boil. After this, add cheese, grated on a medium grater, spices and soft butter. It is better to take it out of the refrigerator in advance, since a frozen piece will not be the best ingredient. The pasta is poured with hot sauce immediately after it is ready.

Tomato paste recipe

Tomato paste sauce is a simple, but at the same time very tasty recipe for preparing an additive for even the most mediocre side dish.

What you will need:

• volume. pasta – 2 tbsp. spoons;
• onion – 1 pc.;
• tomatoes – 3 pcs.;
• olive oil – 4 tbsp. spoons;
• sugar – 1 pinch;
• salt;
• pepper;
• spices.

The onion is finely chopped and sautéed in a frying pan with oil until it becomes transparent. The tomatoes are doused with boiling water, peeled, chopped and added to the onions. Simmer the mixture and stir, bringing it to a thick state. After this, add tomato paste, salt, spices and sugar. Continue cooking over low heat for 15 minutes or until it reaches a certain richness or thickness, whichever you prefer.

How to make sour cream sauce?

Want to try something with a more subtle flavor? Then prepare sour cream sauce for the pasta.

What you will need:

• sour cream – ½ cup;
• lim. juice – 1 teaspoon;
• salt – ½ teaspoon;
• sugar – ½ teaspoon;
• pepper.

Place the sour cream in a small bowl, where the sauce will subsequently be prepared. Add salt, sugar and pepper there. Mix thoroughly. After this, you definitely need to taste it. If you feel that the supplement does not have enough “sourness,” you can add a teaspoon of lemon juice. Sour cream sauce can also be diluted with other ingredients. For example, herbs or garlic. You can only be limited by your own imagination and taste preferences.

Option with mushrooms

Making mushroom pasta sauce is very easy. In addition, this supplement can brighten up even the most meager dinner.

What you will need:

• mushrooms – 400 g;
• onions – 2 pcs.;
• dried basil – 2 teaspoons;
• salt – 1 teaspoon;
• medium fat cream – ½ cup;
• pepper.

The onion is peeled, finely chopped and sauteed in a frying pan until it becomes transparent. Chop the mushrooms as finely as possible and fry them along with the onions. You need to wait until all the moisture has completely evaporated from them. After that, we pour cream into the pan, salt and pepper to taste, and add basil. You can also add your favorite seasonings. The sauce is cooked until it reaches the required thickness. It can be served immediately with pasta without waiting for it to cool.

Cream sauce

Creamy pasta sauce is also a classic recipe for sprucing up a simple side dish.

What you will need:

• heavy cream – 1 cup;
• drain butter – 50 g;
• flour – 1 tbsp. spoon;
• garlic – 1 clove;
• parsley;
• salt;
• pepper;
• spices.

Turn on low heat on the stove and place a bowl of butter there until it melts completely. Add cream, a tablespoon of flour and cook the sauce for no more than 5 minutes. Finely chop the parsley and crush the garlic clove in a garlic press. Immediately add them to the creamy sauce. Don't forget to stir constantly. At the very end, all the necessary seasonings and spices are added. As soon as the mixture begins to boil, remove the bowl from the stove and serve hot with the pasta.

Bechamel for spaghetti

Few people have not heard of the Italian Bechamel sauce, which is traditionally served along with real spaghetti or any other type of pasta. Be sure to try making it yourself!

What you will need:

• milk – 3 glasses;
• flour – 2 tbsp. spoons;
• rast. oil – 2 tbsp. spoons;
• drain butter – 50 g;
• salt;
• spices.

Mix both types of butter (the butter component must first be melted), adding flour to them. Place the bowl on the stove, turning on medium heat, and gradually pour in the milk in a thin stream. At the same time, the sauce is constantly stirred. Add salt, place on low heat and cook “Béchamel” for 10 minutes.

If you want a sauce that is not too thick, you can add a little more milk if necessary. If on the contrary, then you should cook until the mixture reaches the consistency you want in terms of thickness. After cooking, Bechamel is served hot with pasta immediately. You can store it in the refrigerator or even in the freezer. However, it should be defrosted exclusively in a water bath, or it will turn sour.

Italian Bolognese sauce

We can say that “Bolognese” is the Italian version of our traditional Russian “navy-style” pasta, but with its own special twist. Treat your household to a delicious lunch or dinner using the following step-by-step recipe.

What you will need:

• minced meat – 400 g;
• tomato – 1 pc.;
• carrots – 1 pc.;
• onion – 1 pc.;
• garlic – 3 cloves;
• volume. pasta – 3 tbsp. spoons;
• salt;
• spices.

The carrots are grated on a medium grater, and the onion is finely chopped. The vegetable mixture is fried in a frying pan with oil until softened. After this, fry the minced meat, first laying out the vegetables. The best option would be to use another clean frying pan. This is done so that the minced meat retains its meaty flavor. Salt and pepper it based on your taste preferences. As for readiness, it is better to maintain a middle ground: the minced meat should not be too raw, but it should not be dry either.

The meat is mixed with sauteed onions and carrots, chopped tomatoes, tomato paste and spices. Place the mixture in a frying pan and simmer over low heat for at least an hour. Bolognese is served hot immediately after cooking with spaghetti or any other pasta.

Delicious addition with bacon

Pasta with sauce with added bacon will be a very satisfying lunch or dinner. Prepare it right now!

What you will need:

• smoked bacon – 300 g;
• onions – 2 pcs.;
• flour – 2 tbsp. spoons;
• low-fat cream – 100 ml;
• salt.

Onions and bacon are cut into small cubes. First, fry the bacon until lightly translucent, then add the onion. If you like mushrooms, you can add them to the sauce by finely chopping them first. Fry the mixture thoroughly, add flour to it. Stir and carefully pour in the cream.

What you will need:

• tomatoes in their own juice – 1.5 kg;
• minced meat – 0.5 kg;
• onions – 2 pcs.;
• Bulgarian pepper – 2 pcs.;
• garlic – 5 cloves;
• sugar – 2 tbsp. spoons;
• basil – 2 tbsp. spoons;
• spices;
• salt;
• pepper.

You can use ready-made canned tomatoes in their own juice, or you can take fresh ones, cut them into pieces and grind them in a blender, but not until smooth. There should be a few lumps. Peppers and onions are finely chopped, garlic is crushed in a garlic press.

Fry the minced meat in a saucepan over medium heat, where the sauce will be prepared. Add vegetables and spices there. After this, the fire is reduced to the very minimum and chopped tomatoes are added at the very end. Salt and pepper to taste. When the sauce is ready, it is served still hot with fresh pasta.

Basic pasta recipe

Ingredients:

Flour - 400 g

Eggs - 3 pcs.

Water - 2 tbsp.

A pinch of salt

Preparation: Lightly beat the eggs with a fork. Sift the flour into a bowl, make a well in the center and pour the eggs into it. Add water and salt. Knead into a smooth elastic dough. Cover with film and let stand for 30 minutes. Divide the dough into 3 parts, wrap 2 parts in film and set aside. On a floured surface, roll out the remaining dough into a very thin layer and sprinkle with flour.

Fold the dough several times. Cut the folded dough into strips 0.6-0.8 cm wide. Unfold the strips along the entire length and let them dry a little. Make a paste using the rest of the dough as well.

For lasagna, thin layers of dough must be cut into rectangles, the size of which corresponds to the size of your baking dish.

For farfalle, the rolled out dough is cut into squares with a side of 3-4 cm, and then each square is collected in the center into a bow.

Homemade pasta can be wrapped in cling film and stored in the refrigerator for up to 1 week, and pasta can be stored in the freezer for 1-2 months.

Colored paste

Ingredients:

For the test:

Flour - 400 g

Eggs - 2 pcs.

Beets - half a root vegetable

Carrots - 2 pcs.

Spinach - 75 g

Preparation: Wash the beets and carrots thoroughly and boil in separate pans until tender. Grate individually on a fine grater or grind in a blender. Squeeze the beets if necessary. Wash the spinach, place in a sieve and place in boiling water. Grind in a blender to puree. The consistency of the vegetable puree should resemble thick sour cream.

Sift the flour, add salt and eggs. Mix. Divide into 3 parts. Add 1 tbsp to one. l. beet puree, in the second - 1 tbsp. l. carrot, in the third - 1 tbsp. l. - spinach.

Knead and roll out the dough as described in the basic recipe. Cut into ribbons or squares.

The color intensity of the dough can be changed by increasing or decreasing the amount of vegetable puree.

Pasta with wild garlic

Ingredients:

Ingredients for pasta:

6 eggs - 6 pcs.

Ramson (spinach) - 45 g

Flour - 450 g

Semolina - 200 g

Cold pressed olive oil - 2 tbsp.

Ingredients for the sauce:

Finely chopped chicken breast (or minced chicken) - 200 g

Olive oil - 1 tbsp.

Onion - 1 pc.

Zucchini - 300 g

Cream 25% fat - 300 ml

Preparation: Wash the wild garlic leaves and grind in a blender to a puree consistency. Mix flour and semolina in a bowl. Make a hole in the form of a hole and break the eggs into it, add salt. Stir slowly with a fork, gently folding the bulk products into the eggs. Then add olive oil and wild garlic paste. Gently stir all this into the remaining dry ingredients and transfer the mixture from the cup to the cutting board for the dough. Knead the dough (we recommend dividing it into 4 parts, since rolling out this dough is very difficult, so it is better to do it in parts).

Roll out the dough thinly and cut into large squares. Place the squares on top of each other and cut the pasta with a sharp knife. Do the same with all four pieces of pasta dough. Sprinkle well with flour to prevent the finished pasta from sticking together.

Preparing the sauce: Fry minced chicken with onions in a frying pan with olive oil. Cut the zucchini into thin circles. Add the cream to the pan with the minced chicken, immediately add the zucchini and simmer for 3 minutes. Season with salt and pepper and serve with freshly cooked pasta.

Pasta with spicy sauce

Ingredients:

Fresh pasta - 100 g

Garlic - 4 cloves

Onions - 1 pc.

Carrots - 3 pcs.

Tomatoes - 3 pcs.

Bell pepper - 3 pcs.

Chili pepper - 1/3 pod (you can use hot adjika 0.5 tsp)

Salt and spices to taste

Vegetable oil for frying

Preparation: Finely chop the garlic and place it in a frying pan preheated with oil. Cut the onion into small cubes and place in a frying pan with garlic and oil.

Peel the carrots, cut into strips and add to the onion, which has already been simmered until transparent. Cut the tomatoes crosswise at the stem, place them in a tall bowl and pour boiling water to the top. Let stand for three minutes.