How to make spaghetti yourself. How to cook spaghetti - cooking secrets

At first glance, making pasta at home is a daunting task. Despite the fact that it takes a lot of effort and time, you will be richly rewarded for your efforts. They are not a substitute for the conventional factory-made pasta found in any supermarket. With their unique texture in combination with certain types of sauces, they will invariably appeal to the true connoisseur of pasta. Homemade pasta literally melts in your mouth, especially if you serve it with a sauce made from butter or cream. Those who limit themselves to only store-bought items are actually depriving themselves of the pleasure of tasting the true taste of pasta.

To prepare them, only two ingredients are required: flour and eggs. Some also add salt and / or olive oil, but this is not necessary and, according to some experts, is at odds with the traditional recipe. After kneading, the dough can be subjected to the following processing: either by hand rolling using a conventional trolley; or passing through rollers in a special manual pasta slicer. Now we will take a closer look at the process of preparing fresh pasta in the second way.

Flour and eggs: Pour flour into a large bowl and make a small indentation in the center. We break two eggs in the center, beat them lightly, gradually grabbing the flour from the edges, until smooth. Mix the dough thoroughly by hand.

We knead the dough: we transfer the dough to a table sprinkled with flour in advance and knead as follows: with the back of our hand we roll out the dough with one movement away from ourselves and fold it back towards us; We do the same with the second half, previously untouched: roll it out, roll it up. Continue for 8-10 minutes until the dough thickens and becomes smooth.

Roll out the dough: following the instructions, set the pasta machine on the table and place the rollers in the widest compartment. Next, we divide the dough into four parts, take one and roll it out 1-1.5 cm thick, pass it through the rollers, while turning the handle. We fold the dough three times and pass it through the rollers again, repeat this procedure two more times. We turn the disc to the next mark, thereby narrowing the space between the rollers and skip the dough again. We continue the same, each time decreasing the distance between the rollers until the arrow on the disk reaches the last mark. We put aside the rolled dough and do the same with the rest of the parts.

Cutting the dough: Most pasta machines have multiple blades for making noodles, fettuccine and tonnarelli pasta. In order to make fettuccine pasta at home, the dough should be passed through wide blades. Spread the resulting strips on a towel so that they do not touch. For tonnarelli we use narrow blades. It is also possible to make pappardelle pasta by hand: cut the prepared dough pieces in half; then machine cut to a thickness of 2.5 cm using a special wheel.

Valentina Bondar

Many people know how to cook spaghetti. Indeed, like any other pasta, they only need to be boiled and poured over with boiling water. However, the presented method will suit you only if you plan to serve some goulash or sausages with gravy with this side dish. If you do not plan to prepare such a dish, then the spaghetti should be processed a little differently.

How to cook spaghetti as a regular side dish?

To make such a dish as tasty as possible, pasta should be purchased only from durum wheat. Otherwise, during heat treatment, spaghetti can boil down and turn into an unpleasant mushy mass. Moreover, such products contain complex carbohydrates, the processing of which takes a lot of energy, which means that the cooked pasta dish will contribute the least to weight gain.

So, before you cook spaghetti as a regular side dish, you should purchase:

• durum wheat spaghetti (as an option, you can use the manufacturer "Makfa") - 2/3 of a standard pack;
• iodized salt - add to taste (1 dessert spoon);
• drinking water - 2 l;

Cooking process

Delicious spaghetti is good for lunch. Combined with meat goulash and cutlets, this dish will quickly fill your whole family.

To boil pasta, take a large saucepan, pour drinking water into it and bring to a boil. Further, in the bubbling liquid, it is required to lay out the spaghetti, having previously broken them, or as a whole. Also, a small amount of salt must be added to the water. To prevent spaghetti from sticking together, it is recommended to pour one large spoonful of sunflower oil into them.

Cook pasta over medium heat for about 8-11 minutes. If the spaghetti was not made from durum wheat, then it is advisable to shorten this time, since otherwise they can be boiled.

The final stage

The readiness of the spaghetti, the photo of which is presented in this article, can be determined as follows: it is enough to break the pasta with a spoon, pressing them against the side of the pan. After the product becomes soft, it must be discarded in a colander and rinsed thoroughly under cold water. If you plan to serve the garnish to the table immediately, then it is advisable to pour over the finished products with boiling water. This way you don't have to reheat them in the microwave or in a frying pan.

What is served with?

Now you know how to cook spaghetti as a regular side dish. You can serve boiled pasta to the table with beef goulash, sausages, sausages, small sausages, fried vegetables, chicken, cutlets, fish, etc. To give this dish a special taste and aroma, it is recommended to additionally serve it with some kind of sauce, ketchup or homemade marinades. Bon Appetit!

Cooking spaghetti in a slow cooker with mushrooms

You can cook spaghetti not only on a regular stove, but also using a device such as a multicooker. To do this, we need a similar set of ingredients:

• durum wheat spaghetti - ½ standard pack;
• iodized salt - add to taste (2/3 dessert spoon);
• drinking water - 1 l;
• odorless sunflower oil - a full large spoon.

This classic pasta recipe is based on Italian meringue, therefore, it is advisable to purchase a pastry thermometer for making this cake, since it is very important to correctly determine the temperature of the syrup being prepared. Italian meringue pasta is more stable. For French meringue, you do not need to cook syrup, the whites are simply whipped with sugar.

In the preparation of pasta, accuracy is important, every gram of product is worth its weight in gold, be meticulous in weighing the ingredients. Accurate kitchen scales are not a whim, but a strict necessity.

In this case, a fragrant ganache is used as a filling, it should be prepared the day before, so that the ganache has time to settle and acquire the desired consistency.

So, first you need to mix almond flour and powder. Sift, warm for 3 minutes at 120 degrees.

Then add dye and protein # 1. It is worth noting that to get a good result, you should not take fresh eggs, the protein must be "aged", let the proteins stand outside the refrigerator for at least a day, be sure to seal the container tightly so that a crust does not form. In his book Macaron, Pierre Hermé advises aging the proteins in the refrigerator for one week.

Now you need to cook the syrup. To do this, mix sugar and water, put the saucepan over medium heat.

Heat up to 110-114 degrees.

Beat whites # 2 separately until foam appears.
Pour in the syrup in a thin stream, without touching the walls of the bowl and the mixer beaters, so that the syrup does not splatter. Beat until the meringue cools down (7-10 minutes to a temperature of 30-35 degrees).

Stir in the almond flour and the entire contents of the bowl. Introduce the meringue in parts. Knead until a "heavy ribbon" state, clockwise, while twisting the bowl counterclockwise. The measure is important here, the main thing is not to mix, if the ingredients form a homogeneous mass, it flows down with a ribbon, immediately stop mixing.

Fill the pastry bag with a flat round nozzle with a diameter of 8-10 mm. Transfer the dough to a bag. Place the pasta in a checkerboard pattern (it will be better for air circulation and the pasta will bake evenly). To make the pasta the same size, you can draw circles on parchment paper and place the dough in them. Now there are special silicone mats for pasta, the boundaries of the cake are immediately outlined on them.

After jigging, be sure to hit each side of the baking sheet several times on the table so that the dough spreads evenly and the resulting tails and excess air are removed. Some masters advise leaving the deposited pasta at room temperature for about an hour so that a crust forms. In my experiments, this was not required, the cakes rose, the skirt formed, the surface was smooth.

Preheat the oven to 145-150 degrees, convection mode (if available). Of course, here you need to thoroughly know your oven, you need to bake several times in order to understand which mode is suitable for baking these French pastries. Bake the pasta for twelve to fourteen minutes: first 7 minutes, then turn the baking sheet 180 degrees and bake the remaining time.

Remove the sheets from the baking sheet after baking, wait for the pieces to cool, and only then remove from the paper (or silicone mat). As you bake, you can watch the halves rise to form a skirt. If it is not there, there may be a number of reasons for this: the ingredients were weighed incorrectly, the dough was not kneaded enough (too tight), the baking temperature is low.

Let's make the ganache. Grate raspberries, punch in a blender, rub through a sieve, add sugar to taste. Boil the cream, pour it over the dark chocolate, stir. Mix gently with raspberry puree. Beat. Cover with cling film and leave for a day, then the ganache will become plastic and keep its shape well.

Choose the size of the pasta halves according to the classic recipe. Fill a pastry bag with ganache, squeeze out the ganache on one half, press down with the other half. It is tasty to put fresh berries in the center of the filling, this will give a bright taste and aroma.

The pasta machine as a business idea deserves due attention. This is one of the most economical ways to do a home business. Starting a pasta business with such a machine will require very little capital, which makes it available to everyone. You can start with as little as $ 300. The pasta machine itself and related equipment are relatively cheap. And if you calculate its benefits and profit from such a business, then in the first month you can reach profitability. The pasta machine comes with a variety of attachments. If you wish, you can also buy such goods to expand the range. Before dealing with pasta, you need to learn a simple recipe. Use good quality bread flour as it has a high level of gluten in its composition. This is very important for pasta, because they must have a special texture. It is mainly class 1 flour. This flour is very soft and very finely ground. If you want pasta that is not too hard, then get regular flour. As for the recipe and ingredients for making pasta using the machine, you can additionally use semolina flour, rice and egg yolk, according to the recipe. It is also very important to add natural food coloring to make the colored dough. This will help make your pasta more competitive and attractive. Check out the Natural Food Colors Chart. You can use those colors and dyes that are convenient for you and always at hand.

The budget line produces pasta for any kitchen

Making pasta is a great business idea for minimal investment. Food is a commodity that will be relevant at all times. Pasta is a very popular product with consumers. Finding customers who want to buy pasta at a reasonable price is quite simple. Pasta has a fairly long shelf life and does not require special conditions during transportation. Pasta is made mainly from flour and water. Accordingly, the costs are minimal. A homemade pasta business is accessible to even the poorest investor. The ease of creating such a business is within the power of housewives. To organize a minimum production line, at home you will need equipment:

1. Pasta machine with mixer function.
2. Sieve for sifting flour.
3. Oven for drying mascarons.

The principle of operation of the machine during the production of pasta

The pasta machine works during most of the production steps. The dough can be kneaded directly in the machine itself; a simple re-equipment of the equipment will help in this. If you have chosen the correct model, it can be retrofitted with special augers to support the mixer functions. After your dough is ready, put it in a cool place for a while. And then you swing the dough into a roller and feed it into the receiving tray of the machine, which is previously reconfigured for the production of pasta. And you make pasta of your own production of any shape and complexity. The shape depends on the attachment installed on the machine and your imagination. You can also adjust the length of the product (size) to taste. Semolina flour is used to sprinkle the receiving tray, auger and nozzles so that the dough does not stick to the walls of the machine. In order to get the thickest side dish pasta, you can use a special attachment. In the same way, you can cook noodles, spaghetti and exclusive products.

High performance pasta machine for small business

When you build a good base of regular customers, find your markets and ways to sell products, a problem may arise. This is the performance of the line. At this point, you should think about upgrading the production line. You can use a more expensive pasta machine with an excellent performance of 12 kg / h. The new, productive pasta machine will not only drive turnover, but also make your job easier without hiring workers. The Italian brand Marcato Ristorantica produces efficient machines for pasta, noodles and spaghetti that work in automatic mode. Dough kneading, rolling, slicing - all processes are carried out automatically, you just need to install the attachments, load flour with water and set the necessary parameters (length, thickness, speed, etc.). With such a machine (extruder), you can work in a continuous production mode. The cost of productive equipment is quite high - $ 4375. But on the other hand, there is something to pay for when you already have an established business. The attachments are made of bronze (very easy to clean). The length of the pasta is monitored by a special sensor with a photocell. The dough is rolled out and sliced ​​automatically in just 4 minutes. Well, in general, as already mentioned, the productivity is 12kg. in an hour, and this is already a home mini-plant. As a result, the business idea looks very attractive. Simple business concept, simple business plan. Simple steps for organizing production with very little investment. The manufactured products are also attractive, as they are food - energy and consumables for humans. But even if there are problems with implementation during certain seasons, then you can optimistically notice the fact that free pasta in the kitchen will not interfere with anyone.

Traditional pasta gravies are ketchup or mayonnaise with mustard, but all this quickly becomes boring and begins to seem boring. To diversify the recipe, you should replenish your knowledge of various pasta dressings. Then the most ordinary horns will become an exquisite Italian-style dish, and you can serve them as an independent dish.

Spaghetti sauce

Craft delicious assortedhomemade pasta saucessimple, if you know the optimal combinations. Italians serve pasta as a standalone lunch dish, a different one every time. Knowing how to make spaghetti sauce can make them hearty, savory, and delicious. You can choose between options based on cream, tomatoes or herbs with nuts, add meat or seafood.

Creamy

The most satisfying is consideredcreamy pasta sauce, which is made on the basis of cream or fatty sour cream, grated cheese and a lot of dry seasonings. The option with the addition of smoked ham, meat or minced meat - carbonara or meat, with the addition of chicken will turn out to be Alfredo's pasta more high-calorie. It is good to diversify the dish with fresh mushrooms, peas, celery.

Tomato

Russians will become more familiar withspaghetti with tomato saucewhich can be made from fresh or canned tomatoes or juice. Bolognese sauce is a great example. To prepare it, you need red wine, balsamic vinegar and basil, a large amount of minced meat. Another classic option is tomato paste with mushrooms, garlic cloves, minced meat or smoked meats (as in the photo).

Spaghetti Sauce Recipes

The easiest option for lunch or a quick snack is a recipe forhow to cook spaghetti with sauce... You need to boil pasta, make a filling based on sour cream, broth or tomato juice. Before preparing pasta for spaghetti, you need to evaluate what products are left in your refrigerator: you can make a delicious dish without even going to the store once again.

• Servings Per Container: 20 Persons.
• Calorie content of the dish: 153 kcal.
• Purpose: for the second.
• Cuisine: Italian.

Every chef should knowhow to make spaghetti bolognese sauce, because this is a classic recipe. It is based on the best spices: dried oregano, basil and garlic. A bright saturated color is provided by tomato juice, carrots, red wine with tomatoes, and satiety is provided by ground beef. Try making a meal for dinner.

Ingredients:

• olive oil - 50 ml;
• carrots - 1 pc.;
• red onion - 1 pc.;
• ground beef - 1 kg;
• dried oregano - 40 g;
• dried basil - 40 g;
• tomato juice - a glass;
• garlic - 5 cloves;
• red wine - 250 ml;
• Worcestershire sauce - 40 ml;
• canned tomatoes - 0.8 kg;
• milk - 250 ml

Cooking method:

1. Fry grated carrots, chopped onion, crushed garlic cloves.
2. After 5 minutes add minced meat, spices, wine, Worcestershire and tomato sauce.
3. Simmer until excess liquid boils away.
4. Add mashed tomatoes and milk. After boiling, turn off the heat, serve hot in a special saucepan.

Cheese

• Cooking time: 10 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 237 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Complexity of preparation: medium.

The original simple version of how to cookcheese spaghetti sauce, will be an addition to the main components of mustard - Dijon, whole grain or ordinary dining room will do. The delicate aroma of soft gravy will appeal to many for its satiety and piquancy, especially since almost everyone loves cheese additives.

Ingredients:

• mustard - 10 ml;
• flour - 120 g;
• hard cheese - 170 g;
• milk - a glass;
• butter - 20 g.

Cooking method:

1. Mix grated cheese, soft butter, flour and mustard. Heat over low heat, stirring constantly, pour in milk, boil.
2. Serve after 3 minutes.

Creamy

• Cooking time: half an hour.
• Servings Per Container: 5 Persons.
• Calorie content: 224 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Complexity of preparation: medium.

Delicate and mild taste differspasta cream sauce... If you want to lower the calorie content a little, mix equal parts milk and heavy cream. Parmesan is recommended over soft cheese. When combined with eggs, it will provide tenderness and astringency, and the spices will provide flavor. Such a fill is ideal for bows, tubes. A couple of spoons are enough for one serving.

Ingredients:

• hard cheese - 150 g;
• eggs - 1 pc.;
• cream - 125 ml;
• milk - 125 ml;
• butter - 100 g;
• flour - 30 g.

Cooking method:

1. Fry flour, pour in milk, salt and pepper.
2. After 10 minutes, pour in the egg yolk whipped with cream, rub the cheese.
3. Stir in pasta immediately. Sprinkle with chopped herbs if desired.

Mushroom

• Cooking time: half an hour.
• Calorie content: 71 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Complexity of preparation: medium.

They have a bright aromaspaghetti with mushroom sauce, for the manufacture of which fresh, salted, pickled or dried champignons, white, chanterelles, honey mushrooms are suitable. The result is a hearty meal rich in protein. It is recommended to season the dish with black pepper and a little fried onions.

Ingredients:

• pickled mushrooms - 0.2 kg;
• onion - 1 pc.;
• butter - 50 g;
• sour cream - 2 tablespoons;
• flour - 30 g;
• broth - half a liter.

Cooking method:

1. Fry the sliced ​​slices with mushrooms until the liquid evaporates.
2. Add chopped onion, flour, mix quickly.
3. Pour with broth, cook for 5 minutes, add sour cream. Salt and pepper.

From tomato

• Cooking time: 20 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 67 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Complexity of preparation: medium.

A more familiar option for every housewife will betomato pasta sauce... It will sparkle with new notes if you enrich it with onions, and add basil, thyme, thyme and garlic cloves for spice. Fragrant vegetable frying will make spaghetti more attractive, especially since even a novice cook can cook it.

Ingredients:

• onions - 3 pcs.;
• canned tomatoes - 0.8 kg;
• olive oil - 40 ml;
• garlic - 2 cloves;
• basil, thyme, thyme - 10 g.

Cooking method:

1. Finely chop the onion, fry, add crushed garlic cloves. Simmer until soft.
2. Add mashed, peeled tomatoes, pour out the juice from the jar.
3. Season with spices, salt and pepper. Boil, simmer for 10 minutes.

Creamy cheese

• Cooking time: half an hour.
• Servings Per Container: 3 Persons.
• Calorie content: 374 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Complexity of preparation: medium.

Will be extremely satisfyingpasta in creamy sauce with cheesewhich Italians prefer to eat for lunch to provide the body with energy. Even a novice cook can learn how to make spaghetti sauce with creamy cheese flavors for a quick and tasty meal. Optionally, you can add seafood or vegetables to this base.

Ingredients:

• butter - 40 g;
• flour - 30 g;
• cream - a glass;
• parmesan - 100 g.

Cooking method:

1. Fry the flour until brown evenly.
2. Pour in the cream, boil, salt and pepper. Grate the cheese, let it melt.

Tomato and garlic

• Cooking time: 1 hour.
• Servings Per Container: 6 Persons.
• Calorie content: 29 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Complexity of preparation: medium.

Simple pasta with tomatoes and garlicsuitable for those who are losing weight or vegetarians, especially if made on the basis of durum wheat pasta. The recipe for how to make garlic spaghetti sauce involves the use of fresh tomatoes, bell peppers. It is good to season it with dry spices - Provencal herbs, basil are suitable.

Ingredients:

• bell pepper - 2 pcs.;
• onion - 1 pc.;
• tomatoes - 2 pcs.;
• garlic - 3 cloves;
• Provencal herbs - 5 g.

Cooking method:

1. Bake the peppers in the oven, cool, peel, chop the pulp.
2. Fry the diced onion, mix with the pulp of the peppers, add the peeled and chopped tomatoes. Season with crushed garlic cloves.
3. Simmer for 35 minutes under the lid, grind with a blender until puree, salt, pepper, season with spices.

From tomato paste

• Cooking time: 15 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 211 kcal.
• Purpose: for the second.
• Cuisine: author's.
• Complexity of preparation: easy.

If you can't find time for a serious dinner, try the usual for all Russians will becometomato paste sauce for pasta... A mixture of French herbs will add exquisite notes to the additive, and garlic and onion will add spices. Study the recipe from the photo carefully to achieve the perfect gravy consistency. If desired, you can add hot spices, chili pepper, adjika, tabasco to it.

Ingredients:

• tomato paste - 75 ml;
• garlic - 1 slice;
• onion - 1 pc.;
• butter - 30 g;
• olive oil - 30 ml;
• French herbs - 5 g.

Cooking method:

1. Fry the chopped onion in the oil mixture until golden brown.
2. Squeeze out the garlic, add tomato paste and herbs after 4 minutes.
3. After 3 minutes, season with salt and black pepper.

Meat

• Cooking time: half an hour.
• Servings Per Container: 3 Persons.
• Calorie content: 188 kcal.
• Purpose: for the second.
• Cuisine: author's.
• Complexity of preparation: medium.

For a complete lunch or dinner, use the recipe wheremeat sauce for spaghetti... To cook it, any meat is suitable - chicken, turkey, pork fillets. You can take the pieces whole or roll them into the minced meat. Choose a base according to your tastes: for example, a spicy combination of green onions with sour cream.

Ingredients:

• meat - 0.3 kg;
• onion - 1 pc.;
• butter - 30 g;
• flour - 30 g;
• broth - a glass;
• parsley - a bunch;
• green onions - a bunch;
• sour cream - 50 ml.

Cooking method:

1. Chop the onion, fry until golden, sprinkle with flour, warm up.
2. Pour in broth, add chopped meat.
3. Cook for 8 minutes, add sour cream, chopped herbs, salt.

From sour cream

• Cooking time: half an hour.
• Servings Per Container: 8 Persons.
• Calorie content: 135 kcal.
• Purpose: for the second.
• Cuisine: author's.
• Complexity of preparation: medium.

Has a pleasant mushroom aroma and onion flavorsour cream pasta sauce, which was mixed with these ingredients for greater satiety. The recipe for how to make spaghetti sauce involves using French or Italian herbs, but they are easy to replace with any others. If you don't like mushrooms, replace them with green peas, beans, or a mixture of vegetables.

Ingredients:

• onion - 1 pc.;
• champignons - 0.3 kg;
• sour cream - 75 ml;
• vegetable oil - 40 ml;
• broth - a glass;
• flour - 30 g;
• French herbs - 3 g.

Cooking method:

1. Chop the onion with mushrooms, fry, salt, season with spices.
2. Add flour, warm up, pour in broth with sour cream.
3. Remove from the stove after 5 minutes.

With shrimps

• Cooking time: half an hour.
• Servings Per Container: 4 Persons.
• Calorie content: 236 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Complexity of preparation: medium.

An effective festive option will bepasta with shrimps and mushrooms in a creamy sauce... To obtain the desired taste, you should take heavy cream - at least 33%. If there are none at hand, then any mixed with fat sour cream will do. You can take any shrimp, but it is better to give preference to large, royal ones, which will look beautiful on a plate along with spaghetti, herbs and cherry tomatoes (as in the photo).

Ingredients:

• shrimp (peeled) - 100 g;
• cherry tomatoes - 6 pcs.;
• garlic - 3 cloves;
• cream - ¾ glass;
• olive oil - 40 ml;
• parmesan - 20 g;
• processed cheese - 40 g;
• basil is a twig.

Cooking method:

1. Fry the garlic cloves quickly, remove, add the shrimps. Pour cream over, add cream cheese, pepper.
2. Simmer for 10 minutes, add cherry halves.
3. Sprinkle with grated Parmesan, garnish with basil.

To cook deliciouslypasta sauces, follow the advice of the chefs:

• it is better to bring the preparation of pasta for spaghetti to the al dente state so that the gravy does not completely soak them;
• tomatoes with minced meat, mushrooms with cream, parmesan with bacon go well;
• you need to salt the additives at the end so as not to spoil their taste.

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