What to cook from ready-made pasta. Pasta with egg - a dish with a thousand variations

Pasta always helps out in difficult times, for example, if you need to prepare a quick lunch or dinner. And in general, pasta is not only quick, but also very tasty. We suggest taking note of 10 recipes for preparing such familiar pasta. Add a touch of new taste to familiar dishes!

“Russian-style pasta” - this is exactly what you can call everyone’s favorite naval-style pasta! The recipe is first in our top for a reason: preparing the dish takes very little time, and you will need a minimum of ingredients: besides the pasta itself, minced meat and onions with carrots.

Ingredients:

• pasta - 200 g;
• minced meat - 200 g;
• onion - 1 pc.;
• vegetable oil - 30 ml;
• salt, pepper, herbs.

Navy pasta: step-by-step recipe

1. Boil the pasta in salted water according to the instructions on the package.
2. Finely chop the onion and fry it until golden brown in vegetable oil (you can use sunflower and olive oil).
3. Fry the minced meat in a deep frying pan, constantly breaking it into small pieces, add salt and pepper to taste, place the pasta on top and simmer for about 5 minutes.
4. Ready-made navy-style pasta is served to your taste: with tomato paste, sprinkled with grated cheese and finely chopped herbs.

This pasta is a great quick meal. To make it cook even faster, we advise you to always keep a can of chopped tomatoes in their own juice in the refrigerator “in reserve” - a useful thing in the household! But in general, any tomatoes are suitable - fresh or canned in their own juice. If they are whole, then before adding them to the frying pan, you need to chop the tomatoes in a blender or grate them. Instead of salami, you can take raw smoked bacon, and to create contrasting textures and taste, sprinkle the finished pasta not with Parmesan, but with bread crumbs with a beautiful name - “pangrattata”.

Ingredients:

• sausage (salami) - 100-150 g;
• tomato (pieces, in its own juice) - 1 can;
• garlic - 1 clove;
• pasta - 5 handfuls;
• cayenne pepper - a pinch.

Pasta with salami in tomato sauce: step-by-step recipe

1. Boil water in a kettle and pour into a saucepan. Place on the stove. When it boils (it will happen very quickly), add the pasta and cook according to the instructions on the package.
2. Cut the salami into strips. Finely chop the garlic.
3. Pour olive oil into a hot frying pan, add salami and garlic, cook, stirring, for a couple of minutes.
4. Add tomatoes. Cook, stirring, until the sauce thickens. Add cayenne pepper and salt.
5. Drain the pasta in a colander and place in a frying pan. Mix.
6. Serve sprinkled with Parmesan cheese.

Bon appetit!

In Southern Italy, pasta is most often prepared with broccoli. It is important that the broccoli cooks with the pasta. Broccoli pasta is a very tasty and, most importantly, affordable dish. This dish is prepared from start to finish in one pot - and in just 15 minutes!

Ingredients:

• penne fusilli pasta - 20 g;
• sweet or slightly hot pepper - 1 pc.;
• tomato - 2 pcs.;
• garlic - 2-3 cloves;
• parsley - 5-6 sprigs;
• broccoli - 300-400 g;
• olive oil - 1 pc.;
• salt, pepper - to taste.

Broccoli pasta: step-by-step recipe

1. First, let's cook the broccoli. Cut the broccoli into florets and cook them in boiling salted water for 3 minutes. Not more. Otherwise, the broccoli will be overcooked. At the same time chop the pepper, tomato and parsley.
2. While the water is boiling, pour a little olive oil into a heated frying pan and simmer the chopped garlic in it. Approximately 1-2 min.
3. Next, add chopped pepper, tomato without seeds and parsley. Salt and pepper to taste. Simmer over low heat under the lid.
4. As soon as the broccoli is cooked, transfer it to a frying pan with vegetables and simmer under the lid over very low heat. After removing the broccoli, add the pasta to boiling water. Boiling water should be “steep”. Cook until done. The cooking time is always indicated on the package. We definitely try it by heart. It's better to undercook than to overcook.
5. Mix the pasta with the sauce and place on plates.

Pasta with salmon in creamy sauce is a typical restaurant dish that is actually easy to recreate at home in less than half an hour.

Ingredients:

• pasta (spaghetti) - 150 g;
• salmon fillet - 200 g;
• lemon juice - 2 tbsp. l.;
• salt, freshly ground pepper - to taste;
• onion - 1 small head;
• vegetable oil - 2 tbsp. l.;
• cream 10-20% - 200 ml;
• cheese (soft varieties) - 100 g;
• greens - a small bunch.

Pasta with salmon in creamy sauce: step-by-step recipe

1. Cut the salmon into small cubes, add salt and pepper, and sprinkle with lemon juice. Set aside and let it sit.
2. Pour the cream into a frying pan, heat it, add grated cheese. Heat (but do not boil) the sauce until the cheese has melted. Then turn off the heat and set aside.
3. In a separate pan, fry finely chopped onions until translucent. Add red fish, fry, stirring, until the salmon is cooked. In this case, you should remember that salmon cooks quickly and the main thing is not to dry it out! Even if it is slightly pink in the middle of the piece, the fish will cook through further cooking.
4. Boil the pasta according to the instructions on the package until “al dente” (the degree of readiness of the products when, being fully cooked, they retain internal elasticity that is noticeable when bitten). Place in a colander and let the water drain.
5. Place the spaghetti in the pan with the red fish and onions. Pour in a delicate creamy sauce. Season with freshly ground pepper and salt. To stir thoroughly.
6. Sprinkle with finely chopped fresh herbs and stir. You can serve it on the table!

Oriental cook Elchin Safarli advises eating this pasta, which is simple to prepare, when it’s “difficult inside” and the body needs to get its portion of happiness hormones. True, due to the high fat content of the dish, you should resort to it no more than once a week.

Ingredients:

• fresh mushrooms - champignons or shimiji 200 g (caps);
• vegetable oil;
• onions - 1 pc.;
• cream - 250 ml;
• penne pasta - 1/2 pack;
• mozzarella cheese (pieces) - 125 g;
• sea ​​salt;
• basil - dark 1/2 bunch;
• Parmesan cheese.

Pasta with mushroom sauce: step-by-step recipe

1. Fry the mushroom caps in vegetable oil until browned.
2. Finely chop the onion and add to the mushrooms, lightly fry. Slowly pour in the cream. Grate the mozzarella on a fine grater and add to the sauce, mix everything well.
3. Add salt to the sauce and remove from heat. Chop the basil well and add to the cooling sauce, stir.
4. Boil water and add pasta, cook until al dente (the degree of readiness of products when, being fully cooked, they retain internal elasticity that is noticeable when bitten).
5. Place the pasta in plates, pour over the sauce, sprinkle with grated Parmesan and serve.

Pasta with shrimp and cherry tomatoes is one of those dishes that is prepared almost faster than it is eaten. If you love seafood, then you shouldn’t limit yourself to shrimp alone; it’s better to buy a seafood cocktail and cook linguine with seafood.

Ingredients:

• pasta (homemade) - 80 g;
• shrimp (16/20, with head) - 1 pack;
• olive oil - 30 ml;
• garlic - 1 tooth;
• basil (green) - 4 g;
• cherry tomatoes - 50 g;
• parmesan - 20 g;
• salt (to taste);
• black pepper (ground, to taste).

Pasta with shrimp and cherry tomatoes: step-by-step recipe

1. We take ready-made, yes ready-made, homemade pasta. Boil the finished pasta for 1 minute. in boiling salted water.
2. Next, finely chop the garlic and fry in olive oil for 1 minute. Add shrimp, cherry tomatoes, basil, fry for 2-3 minutes, pour in white wine (I recommend using dry white wine) and evaporate it. Pour some fish broth or water, salt and pepper.
3. Place the pasta in a frying pan, stir and boil for 1 minute.
4. Serve it like this: spread the pasta beautifully on a plate, put thinly sliced ​​Parmesan around the edges, or grated one too. You can decorate with herbs, cherry tomatoes or whatever you want!

If you add bright vegetables to the elegant pasta, for example, multi-colored bell peppers and green beans, then even those who don’t like pasta will like the finished dish! After all, this is practically not pasta, but a warm pasta salad.

Ingredients:

• paste;
• chicken fillet - 2 pcs.;
• cream - 4 tbsp. l.;
• garlic - 2 cloves;
• 1/2 tbsp. chicken broth;
• a mixture of Italian herbs;
• salt;
• basil;
• olive oil;
• Parmesan.

Pasta with chicken fillet: step-by-step recipe

1. Let's start with chicken fillet. It needs to be washed, dried with a paper towel and cut into pieces.
2. Heat olive oil in a frying pan and lightly fry finely chopped garlic in it. The garlic should give off a smell. As soon as the aroma of garlic begins to spread, add pieces of fillet and salt. And fry on all sides.
3. Bring the chicken fillet until half cooked. Add chicken broth, cream, a mixture of Italian herbs. Simmer for about 5 minutes. Add finely chopped basil to taste.
4. Boil the penne. In order for any pasta to turn out al dante (the degree of readiness of products when, being fully cooked, they retain internal elasticity that is noticeable when bitten), boil them a couple of minutes less than indicated on the package. Drain the water. Mix penne with chicken fillet and cream.
5. Sprinkle with grated Parmesan. Pasta with chicken in creamy sauce is ready.

Italian chef Pietro Rongoni claims that classic carbonara pasta is prepared without cream, only with yolks. However, to be fair, it should be admitted that Italian coal miners ate pasta this way rather out of necessity (cream is a perishable product). But in the age of refrigerators, you can “cheat.” In addition, in our opinion, with cream the taste of pasta becomes more delicate and creamy.

Ingredients:

• spaghetti - 250 g;
• butter - 20 g;
• garlic - 2 cloves;
• red onion - 1 pc.;
• bacon - 50 g;
• cream (20%) - 200 ml;
• Parmesan cheese (grated) - 50 g;
• chicken egg - 1 pc.;
• salt and pepper to taste.

Spaghetti carbonara: step-by-step recipe

1. Boil water in a large saucepan and cook the pasta until al dente (the degree of doneness of food when, when fully cooked, it retains an internal elasticity that can be felt when bitten). Usually to do this you need to cook it for a minute less than indicated on the package.
2. While the pasta is cooking, melt the butter in a frying pan and fry the finely chopped onion, garlic and bacon. Until soft and with a distinct garlic and fried bacon smell. Remove the pan from the heat.
3. In a deep bowl, beat four egg yolks with cream and grated Parmesan. Season the mixture with salt and pepper and beat again.
4. Place bacon pieces fried with onions and garlic into the prepared spaghetti. Pour in the mixture of cream, yolks and Parmesan, stir. Serve immediately, sprinkled with freshly grated cheese and ground black pepper.

Cannelloni is a large pasta that is stuffed and baked in the oven. We suggest using tender minced chicken as the filling. If you want something more piquant, prepare cannelloni with spicy tomato sauce or with ham and mozzarella.

Ingredients:

• minced chicken - 700 g;
• onion (large) - 1 pc.;
• chicken egg - 1 pc.;
• hard cheese - 300 g;
• tomatoes - 3 pcs.;
• sour cream - 1 tbsp.;
• cannelloni - 1 package;
• garlic;
• salt;
• black pepper.

Cannelloni with minced chicken: step-by-step recipe

1. Chop the onion and garlic and mix with the minced meat. Add the egg, mix thoroughly. Add salt and pepper to taste.
2. Boil the cannelloni until half cooked, cool slightly.
3. Fill each cannelloni with minced meat and place them on a greased baking sheet. Place thin slices of chopped tomatoes on top. Add a little salt.
4. Pour sour cream on top and sprinkle with grated cheese.
5. Place in the oven and bake for about half an hour until a beautiful, appetizing golden crust forms.

Bolognese is a popular Italian meat sauce for pasta. In Italy, it is most often served with tagliatelle or pappardelle - wide and long noodles, but no one forbids serving the sauce with the familiar feathers or spaghetti.

Ingredients:

• minced meat - 500 g;
• pasta - 350 g;
• sweet red onion - 1 pc.;
• garlic - 2 cloves;
• tomato paste - 3 tbsp. l.;
• vegetable oil - 1 tbsp. l.;
• Parmesan cheese (grated) - 50 g;
• bacon - 3 pieces.

Bolognese pasta: step-by-step recipe

1. In a frying pan in vegetable oil, fry finely chopped onion and garlic until they smell characteristic. Add minced meat and chopped bacon to the pan. Constantly break the lumps with a spatula and stir until the minced meat is crumbly.
2. When the minced meat is ready, add tomato paste and grated Parmesan cheese to the pan, stir, reduce heat and leave to simmer.
3. At this time, boil the pasta.
4. When the pasta is ready, drain it in a colander, place it on plates, and top each serving with meat sauce and tomato paste.

Chapter:
Fast dishes
Quick meals - daily and guest meals
8th page

The "Quick Dishes" section contains recipes that won't take much time. In them you will find dishes for any occasion, be it a festive guest table or everyday breakfast, lunch or dinner.

Pasta dishes

To prepare delicious dishes, it is useful to familiarize yourself with:

PASTA WITH MUSHROOMS

Ingredients :
- 500 g pasta,
- 400 g mushrooms,
- 100 g butter,
- 2-3 onions,
- 100 g crackers,
- 100 g cheese,
- 2 eggs,
- 1/2 glass of milk,
- salt and ground black pepper.

Preparation

Cook the pasta; Wash fresh mushrooms, chop finely and fry in oil. Separately, fry the chopped onions, add the fried mushrooms, sprinkle with herbs and black pepper.
Place a layer of pasta in a frying pan greased and sprinkled with breadcrumbs, then a layer of mushrooms and cover with pasta, sprinkle with breadcrumbs and finely grated cheese on top, put a few pieces of butter, pour in a mixture of fresh milk and eggs and bake in a moderately hot oven.

PASTA WITH EGG

Ingredients :
- 250 g pasta (noodles),
- 1 egg,
- 1 glass of milk,
- 2 tbsp. spoons of sugar,
- 2 tbsp. spoons of ground crackers,
- 1/2 teaspoon salt,
- 1 tbsp. spoon of butter.

Preparation

Cook pasta or noodles and drain water. Pour cold milk into a separate pan, add raw eggs, sugar, and salt. Then, after stirring well, pour this milk into pasta or noodles placed in a greased frying pan, sprinkle with breadcrumbs, sprinkle with oil and bake in the oven for 15-20 minutes until a golden brown crust forms.
When serving, sprinkle the pasta with sugar or oil.

PASTA WITH EGGS AND MUSHROOMS

Ingredients :
- 250 g pasta,
- 2 tbsp. spoons of margarine,
- 100 g champignons,
- 1 onion,
- 4 eggs,
- salt,
- pepper,
- parsley.

Preparation

Boil pasta in plenty of salted water.
Fry finely chopped onion in margarine.
Peel the mushrooms, wash them, cut them into slices, and fry them with onions.
Break the eggs, mix with pepper and chopped parsley.
Strain the pasta, mix with the mushrooms, pour in the eggs, and put in the oven for a few minutes.

PASTA BAKED WITH SAUSAGES

Ingredients :
- 400 g pasta,
- 50 g loin,
- 300 g sausages,
- 2 tbsp. spoons of tomato paste,
- 2 bell peppers (different colors),
- 1 clove of garlic,
- ground pepper,
- 1 tbsp. spoon of fat,
- 1 tbsp. spoon of crackers,
- 50 g cheese.

Preparation

Boil pasta and drain.
Lightly fry the loin cut into thin strips, add chopped garlic, 1 bell pepper cut into strips, tomato paste and 2 tbsp. spoons of water, boil. Season the sauce with black pepper. Add chopped sausages and pasta to the sauce and mix everything with half the grated cheese.
Carefully place everything in a greased pan, level the surface, sprinkle with the remaining cheese and bake in the oven.

PASTA CASSERLE WITH APPLES

Ingredients :
- 500 g pasta,
- 4 eggs,
- 800 g apples,
- 1.5 glasses of milk,
- 2 cups sugar,
- 1 tbsp. spoon of ghee,
- 100 g sour cream, salt.

Preparation

Boil the pasta, strain, mix with sugar and finely chopped apples, put in a saucepan with melted butter. Pour the mixture of milk and eggs over the pasta and bake in the oven over medium heat.
Place the finished casserole on a flat plate and cut into portions.
Serve sour cream or hot milk separately.

SPAGHETTI “MOON”

Ingredients :
- 400 g spaghetti,
- 40 g butter or margarine,
- 1 egg,
- 2 processed cheeses,
- 50 g tomatoes (peeled),
- a little grated cheese,
- parsley,
- salt.

Preparation

Boil spaghetti in salted water, strain and rinse.
Melt butter or margarine in a frying pan without letting it turn golden brown, pour into a bowl, mix with finely chopped tomatoes, parsley, yolk (hard-boiled), chopped processed cheese, grated cheese.
Add spaghetti, stir quickly and serve.

SPAGHETTI WITH BECHAMEL SAUCE

Ingredients :
- 300 g spaghetti,
- 50 g cheese,

- salt.
For the bechamel sauce:
- 1 glass of milk,
- 100 g butter,
- 1 tbsp. spoon of flour,
- salt.

Preparation

Boil spaghetti in salted water, strain, rinse, season with grated cheese, butter, mix thoroughly.
Pour over the prepared sauce bechamel .
Making the simplified sauce: Dissolve the butter in a saucepan, add flour, stirring quickly continuously, heat until golden brown and gradually pour in milk. Add salt to the sauce and cook for 6-7 minutes at low boil.

SPAGHETTI WITH COGNAC

Ingredients :
- 400 g spaghetti,
- 100 g ham,
- I apple,
- 200 g sour cream,
- 1 onion,
- 1 tbsp. spoon of flour,
- 50 g cognac,
- pepper,
- 100 g butter,
- salt.

Preparation

Melt a piece of butter in a saucepan, add flour, chopped onion, finely chopped apple, reduce heat and cook for 15 minutes.
Add cognac, let it evaporate, then add sour cream, stir and remove from heat.
Cook the spaghetti, drain the water and season with sauce, sprinkle with chopped ham on top.

PASTA WITH CHEEK CHEESE

Ingredients :
- 250 g pasta,
- 200 g cottage cheese (preferably full-fat),

- 150 g smoked loin (or brisket),
- 1 glass of sour cream,
- salt,
- pepper.

Preparation

Boil pasta in salted water, adding vegetable oil.
Cut the smoked loin into cubes and fry in a frying pan, drain the pasta, place on a dish, sprinkle with cottage cheese, pour over the melted fat from the loin with cracklings and sour cream, pepper, and put in the oven for a few minutes.

SPAGHETTI WITH TOMATO AND ANCHOVIE SAUCE

Ingredients :
- 400 g spaghetti,
- 2 tbsp. spoons of butter,
- 2 cloves of garlic,
- 400 g peeled canned tomatoes (or 5 fresh tomatoes),
- 1 tbsp. spoons of capers,
- 3 pcs. anchovy fillet (or 5-6 sparrows),
- 1/2 cup olives,
- 1 small pod of hot red pepper,
- salt,
- pepper to taste.

Preparation

Spaghetti sauce. Chop the garlic and pepper, fry them in oil, add anchovies to them, then tomatoes, rinse the capers and olives well. Cook the resulting sauce for 8-10 minutes.
Pour this sauce over spaghetti cooked in 4 liters of salted water. Stir and serve immediately.

SPAGHETTI A LA CARBONARA

Ingredients :
- 400 g spaghetti,
- 100 g bacon,
- 100 g ham,
- 100 g butter,
- 1/2 cup grated cheese,
- 3-4 tomatoes,
- 2-3 eggs,
- 2 tbsp. spoons of cream,
- 150 g champignons.

Preparation

Fry finely chopped bacon and ham in fat, add thinly sliced ​​tomatoes and champignons and simmer until soft.
Mix the eggs with cream, pepper, salt and shortly before the spaghetti is ready, pour them into the tomato sauce, stir quickly and immediately remove from the heat. Do not boil the sauce.
Mix spaghetti with butter and grated cheese and pour over the sauce.

SPAGHETTI GENOESAN STYLE

Ingredients :
- 1 bunch of fresh basil,
- 3-4 tbsp. spoons of chopped parsley,
- 5 cloves of garlic,
- 1 teaspoon salt,
- 50 g grated Parmesan cheese,
- 70 g sheep cheese,
- 10 tbsp. spoons of olive oil,
- 400 g spaghetti.

Preparation

For the sauce: chop the basil, parsley, garlic and salt in a mortar, add Parmesan and sheep cheese. Mix everything well.
Pour in olive oil a tablespoon at a time and stir until a homogeneous mass is formed (or pour the oil into a mixer cup, add the rest of the ingredients, beat until the mass becomes smooth).
Cook the spaghetti and transfer to a preheated bowl. Mix with sauce and serve.

SPAGHETTI FROM BOLOGNA

Ingredients :
- 400 g spaghetti,
- 4 tbsp. spoons of vegetable oil,
- 3 tbsp. spoons of tomato paste,
- 1/2 teaspoon red pepper,
- lemon juice and salt.
For the gnocchi (dumplings):
- 250 g minced meat,
- 250 g of finely chopped meat with a knife,
- 2 eggs,
- 3 tbsp. spoons of breadcrumbs,
- 1 small grated onion,
- grated lemon zest on the tip of a knife,
- 1-2 tbsp. tablespoons finely chopped parsley,
- 2 tbsp. spoons of grated cheese,
- salt and pepper.

Preparation

From these ingredients, form dumplings the size of a nut and cook in salted water for 10 minutes.
Place the spaghetti in a colander and let the water drain.
Heat vegetable oil in a frying pan, add tomato paste, remove from heat, season with red pepper, salt and lemon juice.
Mix everything with spaghetti. Serve with dumplings.

SPAGHETTI WITH TUNA

Ingredients :
- 125 ml olive oil,
- 500 g tomatoes,
- salt,
- pepper,
- about 300 g of tuna,
- 400 g spaghetti,
- 2 tbsp. spoons of herring (caviar, anchovy) oil,
- 1-2 tbsp. spoons of chopped parsley.

Preparation

Heat olive oil (reserving 2 tablespoons) in a frying pan. Peel the tomatoes, chop finely and sauté for about 15 minutes; salt and pepper. Heat the remaining olive oil in a saucepan. Add chopped tuna pulp and simmer for 5 minutes.
Boil the spaghetti.
Place tuna pulp, herring oil and parsley into tomato sauce.
Mix spaghetti with sauce. Serve immediately.

SPAGHETTI WITH GREEN PEAS

Option one

Ingredients :
- 400 g spaghetti,
- 300 g green peas,
- 50 g butter,
- minced meat from 30 g of brisket, 1 onion, celery roots and parsley;
- meat broth,
- grated cheese;
- salt, ground black pepper.

Preparation

Fry the minced meat in butter, add green peas, meat broth, salt and pepper, and simmer.
Boil the spaghetti in salted water, strain and rinse.
Season with prepared sauce and grated cheese.

Option two

Ingredients :
- 500 g spaghetti,
- 500 g of green peas,
- 70 g corned beef,
- 1 onion,
- 1 clove of garlic,
- celery roots, parsley,
- vegetable oil,
- 1 sprig of dill,
- grated cheese,
- salt,
- ground black pepper.

Preparation

Prepare the minced meat by passing the corned beef through a meat grinder; Fry onion, garlic, celery, parsley in vegetable oil until golden brown, add green peas with finely chopped dill, season with salt and pepper.
Break the spaghetti to a size of 4 cm, boil in salted water, strain, rinse and mix thoroughly with the prepared sauce.
Serve grated cheese separately.

SPAGHETTI WITH ANCHOVIES

Ingredients :
- 350 g spaghetti,
- 5 anchovies,
- vegetable oil,
- 50 g butter,
- tomato sauce,
- salt,
- ground black pepper.

Preparation

Remove the bones from the anchovies, cut into pieces, heat in vegetable oil, pepper, add butter and a little tomato sauce.
Season spaghetti with anchovy mixture, boiled in salted water, strained and washed.

SPAGHETTI "HEALTH"

Ingredients :
- 400 g spaghetti,
- 2 eggs,
- 2 tbsp. spoons of grated cheese,
- 1 tbsp. spoon of olive oil,
- salt.

Preparation

Beat fresh eggs with grated cheese and olive oil.
Boil the spaghetti in salted water, quickly strain, place (without letting it cool) in a tureen and immediately mix thoroughly with the egg-cheese dressing.

SPAGHETTI ON FRIDAYS

Ingredients :
- 400 g spaghetti,
- 150 g tuna in vegetable oil,
- 4 anchovies, boned,
- 2 tbsp. spoons of olive oil,
- parsley,
- basil,
- capers,
- salt,
- ground black pepper.

Preparation

Boil the spaghetti in salted water, strain and rinse.
In a frying pan with heated olive oil, put tuna, cut into pieces, pieces of anchovies, add finely chopped parsley, basil, salt and pepper.
Pour the resulting mixture over the spaghetti, mix thoroughly, garnish with basil leaves and capers.

SPAGHETTI IN GREEN SAUCE

Ingredients :
- 500 g spaghetti,
- 1 bunch of parsley,
- 5 tbsp. spoons of olive oil,
- 50 g grated cheese,
- salt.

Preparation

Finely chop the parsley, mix with olive oil and salt.
Boil spaghetti in salted water, strain and rinse.
Season with the prepared mixture and grated cheese.

NEAPOLITAN PASTA

Ingredients :
- 300 g pasta,
- 2 large slices of onion,
- 80 g butter,
- 1 tbsp. spoon of vegetable oil,
- 500 g tomatoes,
- grated cheese,
- basil,
- salt,
- ground black pepper.

Preparation

Boil pasta in salted water, strain and rinse.
Place the onion in a saucepan with 30 g of butter and vegetable oil. When the onion turns golden, crush it with a pestle and remove. Add tomatoes, peeled and cut into slices, finely chopped basil, salt and pepper.
Season the pasta with the resulting sauce, 50 grams of butter and grated cheese.

MACARONI WITH CHEESE SAUCE

Ingredients :
- 400 g pasta,
- 1 teaspoon of vegetable oil,
- salt,
- 1 red, yellow and green pepper,
- ground black and red pepper,
- 100 g pitted olives,
- 1 tbsp. spoon of butter,
- 250 g tomato paste,
- 100 ml cream,
- 100 g grated cheese.

Preparation

Boil the pasta in salted water with the addition of vegetable oil.
Cut the sweet pepper pods in half, remove the seeds and white membranes, rinse with cold water and chop. Together with the olives, simmer for 3 minutes in heated butter.
Add tomato paste and simmer for another 1-2 minutes. Stirring constantly, add cream and grated cheese, hold briefly over low heat and season with ground pepper to taste.
Drain the pasta and serve with vegetables and tomato cheese sauce.

PASTA WITH SARDINES

Ingredients :
- 350 g pasta,
- 300 g sardines,
- canned tomatoes or finely chopped fresh tomatoes,
- vegetable oil,
- garlic,
- parsley,
- salt,
- pepper.

Preparation

Cook pasta in boiling salted water.
Fry two cloves of garlic in vegetable oil. Remove them from the oil, adding sardine pieces (without heads and tails). Keep on fire for 5 minutes, then add tomato grounds, sprinkle with finely chopped parsley, salt and pepper and continue boiling for another 5 minutes.
Once you drain the pasta, serve it with the sardines and gravy.

SPICY NOODLES

Ingredients :
- 800 g noodles,
- 200 g brisket,

- 50 g butter,
- 1 onion,
- 500 g tomatoes,
- capers,
- grated cheese,
- salt.

Preparation

Cut the brisket into pieces, fry in a frying pan in olive oil with sliced ​​onion until golden brown, remove the onion with a wooden spoon, add peeled and finely chopped tomatoes, after a few minutes add chopped capers.
Boil the noodles in salted water, strain, rinse, place in a tureen, season with butter, grated cheese and prepared sauce.

NOODLES WITH ZUCCHINI AND ZUCCHINI

Ingredients :
- 2 zucchini (300 g each),
- 1 yellow zucchini (400 g),
- 1 onion,
- 500 g noodles,
- salt,
- 1/4 cup olive oil,
- 500 g broth (preferably vegetable),
- 1/3 cup grated Parmesan cheese,
- salt,
- black pepper,
- greens for decoration.

Preparation

Cut the zucchini and zucchini into thin long pieces. Chop the onion. Fry the onion in olive oil until golden brown. Add zucchini, yellow squash, herbs, pepper, salt and fry again until soft.
Boil the noodles until almost done. Drain the water.
Pour boiling broth into the pan with noodles, stir and heat. Add the roasted vegetables, sprinkle with half the Parmesan cheese, and stir lightly.
Place the remaining grated cheese on top and garnish with herbs.

CARBONARE SAUCE

Ingredients :
- 500 g noodles,
- 4 yolks,
- 100 g whipped cream,
- 50 g Permesan cheese,
- salt,
- pepper,
- 100 g bacon or brisket,
- 1 tbsp. spoon of olive oil.

Preparation

Mix raw yolk and cream, gradually add half of the Parmesan, salt and pepper.
Cut the lard into strips, fry in oil for 3-4 minutes, put pre-boiled noodles in it and quickly heat it up.
Turn off the burner, pour the mixture of yolk, cream and cheese over the noodles, quickly mix well, sprinkle the remaining Parmesan on top and serve immediately.

NOODLES WITH SPINACH SAUCE

Ingredients :
- 400 g thin noodles,
- 700 g fresh spinach,
- 50 g butter,
- 2 tbsp. spoons of flour,
- 500 ml milk,
- salt,
- nutmeg.

Preparation

Finely chop 200 g of peeled and washed spinach and leave it raw, and cook the rest of the spinach in a covered pan over high heat for about 5 minutes.
Prepare the sauce bechamel , add a little spinach broth and a little nutmeg to it. Add both types of spinach to this sauce, which should be quite liquid.
Boil the noodles, drain the water, pour the sauce on top and, without stirring, serve immediately.

NOODLES. A common flour dish made from regular flour and unleavened dough (as opposed to noodles, pasta, spaghetti, which are similar in composition and use, and are made from durum wheat flour). Noodles are included in the national dishes of all peoples inhabiting lands from the Balkans to Japan. Quickness, ease of preparation, good preservation in a dry state, and the ability to be used in a wide variety of dishes and food combinations have ensured noodles have a strong and long-lasting existence for thousands of years.
The main technological difference between noodles is that they are prepared from rolled, flattened dough. Stretched noodles are very rare, and they are fundamentally close to flattened ones. Hence the main advantage of noodles is the thinness of rolling or stretching. Only this property and quality is reflected in the consistency and taste of the dish. On the contrary, the fineness of the cutting is unimportant, especially with very rough rolling.

Egg noodle dough - All homemade Italian pasta is made from this basic dough and its modifications.
Test composition:
- 400 g semolina flour,
- 4 eggs,
- salt twice on the tip of a knife.
Preparing the dough
Sift the flour onto a board and make a hole in the middle. Beat the eggs into the hole and sprinkle with salt. From the middle point, mix the eggs with the flour with a fork. Using your hands, knead the dough vigorously for 10-15 minutes until it is smooth and shiny and no longer sticks to the board. If it starts to bubble, it means it has reached the desired condition. Roll the dough into a ball, wrap it in a floured towel and, covering with an inverted bowl, let it lie at room temperature for 20 minutes.
Wipe the board and rolling pin with flour. Divide the dough into 3-4 parts and gradually, from the middle to the edges, roll it out so that the dough is no thicker than a knife blade.
Let the rolled out dough sheets dry for 5 minutes, but do not let it go stale.
Cut the dough plates into long strips 5-8 mm wide.
Boil it like regular pasta.

VERMICHELLE WITH CURD SAUCE

Ingredients :
- 400 g vermicelli,
- 50 g soft cheese,
- 100 g butter,
- 200 g curd mass,
- milk,
- 1 tbsp. spoon of flour,
- 50 g grated cheese,
- crushed cinnamon.

Preparation

For 2 minutes, thoroughly mix the soft cheese, butter, curd mass and flour in a saucepan, gradually adding hot milk until everything is dispersed.
Season the mixture with vermicelli, boiled in salted water, strained and washed. Add grated cheese and cinnamon on the tip of a knife.

VERMICHELLE WITH TUNA

Ingredients :
- 400 g vermicelli,
- 100 g tuna in vegetable oil,
- butter,
- tomato sauce,
- grated cheese,
- salt,
- ground black pepper.

Preparation

Finely chop the tuna, place on moderate heat with butter, add tomato sauce, and leave on the heat for a few minutes.
Boil the vermicelli in salted water, strain, rinse, season with the prepared sauce, grated cheese and ground black pepper.

PENNE VENETIAN STYLE
Penne, translated as “writing pens,” is a short pasta with sharply cut edges.

Ingredients :
- 400 g pasta,
- 200 g beef liver,
- 2 onions,
- 3 tbsp. spoons of olive oil,
- 25 g butter,
- parsley,
- salt,
- vinegar.

Preparation

Fry finely chopped onion in vegetable oil and butter, add half a glass of hot water and keep on fire for several minutes, covering with a lid. Place the liver cut into thin slices and sprinkle with vinegar. Season with salt, add parsley and finish preparing the sauce.
Boil pasta in plenty of salted water. Place the pasta on a plate, pour the sauce on top and serve immediately.

"ANGRY PENNE"

Ingredients :
- 400 g pasta,
- 1 can of canned peeled tomatoes,
- 100 g brisket,
- 1 cm, spoon of pork fat,
- 1 onion,
- 2 cloves of garlic,
- pepper,
- salt,
- 10 g hard cheese,
- red hot pepper.

Preparation

Heat lard with chopped onion and garlic in a large frying pan, add chopped brisket and brown. Add tomatoes, pepper, salt. Keep it on high heat for a few minutes so that the sauce evaporates and reaches the required thickness.
Boil the penne in salted water, drain them, then pour over the prepared sauce and cover with grated cheese.
Serve immediately.

PENNE WITH SALMON

Ingredients :
- 400 g pasta,
- 50 g smoked salmon,
- 3 tbsp. spoons of vegetable oil,
- 25 g cream,
- 100 g peeled tomatoes,
- nutmeg,
- salt.

Preparation

Heat oil in a saucepan, add peeled tomatoes and salmon pieces. Simmer for 10 minutes, then add cream, nutmeg, salt, bring to a boil and remove from heat.
Boil the penne in plenty of salted water, drain, then stir everything together and sprinkle with grated cheese.

PENNE WITH BUTTER AND CLOVES

Ingredients :
- 400 g pasta,
- 80 g butter,
- 1 clove,
- 1/2 glass of milk,
- sage leaves,
- grated hard cheese.

Ingredients :
- 400 g noodles,
- 80 g butter,
- 50 g boiled ham,
- 250 g green peas,
- 250 g cream,
- 1/2 teaspoon sugar,
- 50 g grated hard cheese,
- salt,
- pepper.

Preparation

Boil peas in water (2-5 minutes of cooking, depending on the size of the peas).
Drain the water, put the peas in a frying pan, adding 50 g of butter, salt, pepper and a little sugar, then add cream, some grated cheese and, putting on fire, stir until the mass thickens.
Add the ham, cut into oblong slices and leave on the fire for another 5 minutes.
Boil the noodles in plenty of salted water, drain the water, add the peas, remaining oil and sauce. Stir and serve.

PASTA IN SLOVAK

Ingredients :
- 400 g pasta or cones,
- 250 g of fresh mushrooms,
- 100 g fresh lard,
- 2-3 onions,
- 1/3 glass of white wine,
- 1/3 cup grated cheese,
- herbs, salt and spices to taste.

Preparation

Break the pasta into pieces and boil in salted water until tender, drain in a colander and rinse with boiling water.
Cut onions, mushrooms and fresh unsalted lard into small cubes, lightly fry, pour in wine and simmer for about half an hour.
Place the cooled pasta in a frying pan with heated vegetable oil, add hot mushroom sauce, chopped herbs, salt and spices to taste. Mix carefully, place on a plate and cover with grated cheese.

SPAGHETTI IN GARLIC-TOMATO SAUCE

Ingredients :
- 300 g spaghetti,
- 4-5 tbsp. tablespoons olive or vegetable oil,
- 1 medium onion,
- 4-5 cloves of garlic,
- 100 g tomatoes,
- 50 g grated salted cheese.

Preparation

Prepare boiled spaghetti, drain and dry. Saute finely chopped onion and garlic in oil, add chopped tomatoes and fry everything well.
Mix the resulting sauce with the boiled spaghetti and stir gently with a fork.
Serve hot, sprinkled with grated melted cheese.

SPAGHETTI WITH STEWED BEEF

Ingredients :
- 300 g spaghetti,
- 300 g beef,
- 50 g butter or margarine,
- 1-2 glasses of broth,
- 100 g tomatoes,
- 1 medium onion,
- 1/2 cup grated cheese,
- 1 teaspoon ground pepper,
- 1 bunch of fragrant greens ( bouquet garni).

Preparation

Prepare boiled spaghetti, season with oil and ground hot pepper to taste.
Cut the beef fillet into small strips, simmer in the remaining oil, add finely chopped onion and simmer with the meat until soft. Finely chop the tomatoes, mix with meat and onions, add salt and pepper to taste, add a bunch of aromatic herbs, tying it with a sprig of celery or parsley.
Pour in the broth and simmer over low heat until the meat is cooked.
Then remove the bunch of greens, place the meat with part of the sauce obtained during stewing in the middle of the dish. Place the prepared hot spaghetti around the circumference of the dish and pour the remaining sauce over it.
Serve hot, sprinkle with grated cheese or serve it separately as an appetizer.

RIGATONI WITH EGGPLANT
Rigatoni is a thick pasta 5-6 cm long.

Ingredients :
- 400 g pasta,
- 4 eggplants,
- oil,
- 1 onion,
- 1 carrot,
- 1 small celery root,
- 400 g tomatoes,
- salt,
- spices to taste,
- cheese.

Preparation

Peel and cut the eggplants into slices, sprinkle with salt and place in a colander for about an hour. Then fry them in boiling vegetable oil.
Brown the thinly sliced ​​onion, then add the chopped carrots and celery. Leave for a few minutes, then add the mashed tomatoes, salt and pepper and bring to a boil. Shortly before the end of cooking, add eggplant and parsley.
Cook the rigatoni, drain the water and add the sauce.
Serve with grated cheese.

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Can be turned into something sophisticated and special. Italians say that it is easy to cook pasta, but it is much more difficult to cook it well. How to cook pasta deliciously? To do this you need to know some little secrets.

How to cook delicious pasta

First, we choose the “right” pasta in the store. If they are made from durum wheat, are smooth, and have glassy edges, then your choice is correct. Now let’s get acquainted with the golden rule: “10-100-1000”, which probably every Italian housewife knows. It means: to cook 100 g of pasta, you need to use 1 liter of water and 10 g of salt. These proportions are considered ideal.

Salt is added to already boiling water, and in no case to pasta that is boiled or boiled. Different types of pasta have their own filling method. The short noodles are poured in gradually to prevent them from sticking together. Products twisted into a ball must be untangled with a large wooden fork. There is no need to break the spaghetti in half; we place them whole in the water, spreading them out like a fan, and when they have softened, we gently press them until they are completely immersed.

It is better to cook pasta at a low simmer and without covering with a lid. It is not recommended to rinse them with water after cooking: changing the temperature will reduce the content of beneficial vitamins in the product. Don't stir the pasta too much as you will damage it and break it, and don't overcook it or you'll end up with a sticky mess. After draining the pasta in a colander, simply shake it a little and transfer it to a warm dish.

We already know how to cook delicious pasta, now you can make it even better by adding sauces or other ingredients. You should know that the sauce (the “soul” of pasta) is absorbed into the products, enriching their taste. You need to reheat the dish along with the sauce prepared in advance.

Delicious pasta, recipe for lovers

There are many variations on the theme: how to cook delicious pasta by adding other ingredients. By mixing the pasta with vegetables, we will saturate the dish with vitamins, iron and calcium. By pouring meat sauce over the boiled horns, we will enhance the benefits of essential amino acids and proteins, vitamins B6 and B12. fruits - we will fulfill the plan for consuming dietary fiber. Mix with low-fat cottage cheese and we get a low-calorie but satisfying dish with a high calcium content. Here are some tips for making delicious pasta with mushrooms, cheese or onion sauce.

French-style pasta

This dish is quick and easy to prepare. First, chop a medium-sized onion and place it in a frying pan on heated vegetable oil. After frying the onions, add bacon (300 g), cut into cubes or strips, add champignons (400 g). Pour the cream into the pan, add salt and pepper to taste. After boiling the pasta, place it on plates and pour over the prepared French sauce.

Pasta in onion sauce

The delicious onion sauce adds originality to this dish. Fry onions (700 g) in vegetable oil (6 tablespoons), add sour cream (2 tablespoons). After the sauce has been seasoned with spices and salt, add 200-250 g of grated on a coarse grater. When the cheese has completely dissolved, pour the prepared sauce over the pasta.

Pasta with cheese

If you are a big fan of cheese, this dish is for you. To make the cheese sauce, melt the butter in a saucepan. Then add flour in small portions and salt. Mix thoroughly and add milk. After removing the resulting mixture from the heat, add grated cheese and stir until it turns into a homogeneous mass. Place the boiled pasta in a mold, pour over the sauce, sprinkle with spices, and grate cheese on top. Bake in a preheated oven for about 30 minutes. The dish will require: 400 g of pasta, 150 g of butter, 50 g of hard cheese, 0.5 cups of flour, 1 cup of milk, spices.

Among the many different recipes for preparing delicious pasta dishes, anyone will find a favorite. Cook while having fun and enjoying the delicious fruits of your labor! Bon appetit!

Many people know how to cook pasta. But not everyone knows what needs to be done so that they do not stick together, but turn out very tasty and satisfying. It should be noted that today there are many different ways to quickly make a pasta dinner. We will present only a few of them.

Classic boiled pasta

Pasta is a very satisfying and tasty side dish that no child or adult will refuse. Moreover, such flour products are a universal product. After all, they can be served as a second course along with goulash, fried meat, sausages, cutlets, meatballs, gravy, sauce, as a first course in the form of milk or meat soup, and also in the form of a delicious casserole with eggs.

But before we talk about how to cook pasta with meat, you should find out how to boil it in general. So, we need the ingredients:

• drinking water - 2 liters;
• durum wheat pasta - 3 cups;
• coarse table salt - add at discretion (1.5 dessert spoons);
• sunflower oil - 2 large spoons;
• boiling water - 2 liters.

Cooking process

It is advisable to make delicious pasta for the second course only from durum wheat. After all, other products may fall apart during heat treatment, leaving you with an unpleasant mess. To prepare lunch, you need to take a large saucepan, pour 2 liters of drinking water into it, add salt and put on high heat. After the liquid begins to boil, the required amount of pasta should be lowered into it.

After waiting for it to boil again, you need to stir the products with a large spoon. By the way, to prevent the pasta from sticking together, experts recommend adding a couple of large spoons of sunflower oil (butter is fine). However, it is recommended to do this only a few minutes before turning off the stove.

Boil the pasta until completely soft. As a rule, the cooking time of certain products can always be seen on the outside of the package. If after boiling you also need to fry the pasta, then you should remove it from the heat a little earlier.

After the products are completely cooked, they must be discarded in a colander and rinsed under cold water, stirring thoroughly. Finally, scald the pasta with boiling water and shake vigorously. That's it, you can serve flour products to the table as a delicious side dish.

Cooking pasta with minced meat

Almost everyone knows about this, in naval terms. After all, this is the most popular dish, which is not only very tasty, but also filling. So, we need:

• young fatty beef - 200 grams;
• white onion - 2 heads;
• sunflower oil - 4 large spoons;
• sea ​​salt, ground pepper - add to taste;
• small carrots - 1 piece;
• any pasta (it’s better to use “feathers”) - 3 cups;
• spicy tomato sauce - 2 large spoons.

Preparing Ingredients

Before preparing naval pasta, you should process the meat product. To do this, you need to take young fatty beef, wash it thoroughly, cut it into pieces and grind it in a meat grinder along with white onions. The resulting minced meat must be thoroughly mixed and then salt and pepper to taste. It is also necessary to peel the carrots in advance and grate them on a coarse grater.

Heat treatment

How to cook navy pasta? Boil flour products for such a lunch in exactly the same way as described above. While the pasta is cooking, you can start frying the minced meat. To do this, you need to take a deep saucepan, pour a little sunflower oil into it, and then put in the meat product and grated carrots. After mixing all the ingredients together, they should be cooked until the moisture has completely evaporated. Next, you need to add a few tablespoons of tomato sauce to the fried minced meat. After obtaining a homogeneous and crumbly mass, add boiled pasta to the finished meat and mix everything thoroughly. At the end, the dish needs to be warmed up a little, placed on plates and served along with fresh vegetables and herbs. Bon appetit!

Milk pasta: recipes

Surely many people remember how in kindergarten or school we were given milk soup with the addition of pasta or spaghetti. It should be noted that preparing such a first course does not take much time and effort. In this regard, you can do it at least every day. For this we need:

• fresh fat milk - 1 liter;
• durum wheat pasta - 2 cups;
• fine salt - add to taste;
• granulated sugar - 2/3 of a large spoon;
• butter - dessert spoon;
• drinking water - 2 liters.

Boiling flour products

Before preparing milk pasta, you should boil it as described just above. However, it is not necessary to add sunflower oil and salt to boiling water. The products should be cooked until half cooked, then discarded in a colander and rinsed thoroughly under cold water.

Making milk soup

Once the pasta is ready, you can immediately start preparing the soup. To do this, take a large saucepan and pour the required amount of milk into it. After waiting for it to boil, you need to put all the pasta into the liquid, add salt and sugar to it, and then mix thoroughly and cook until the products are completely soft (about 2-3 minutes). Finally, remove the milk soup from the heat and add a small amount of butter to it. Next, the pan must be tightly closed and kept in this state for about 2 minutes.

How to serve correctly

The finished milk soup should be poured into deep plates and served hot along with sandwiches made from white bread, butter and slices of cheese. Bon appetit!

Delicious pasta casserole

Baked pasta is a traditional children's dish, most often served in school canteens or preschools. Few people know how to cook it. However, it should be noted that there is nothing complicated about this. To cook delicious pasta in the oven, you will need:

• durum wheat pasta - 300 grams;
• drinking water - 2 liters (for boiling pasta);
• large chicken eggs - 2 pieces;
• 20 percent cream (ordinary village milk can be used) - 100 milliliters;
• hard cheese - 120 grams;
• sea ​​salt, pepper - add to taste;
• butter - 30 grams (for greasing the mold).

Food preparation

Before you make a delicious and satisfying pasta casserole, it is recommended to prepare all the necessary ingredients. To do this, you need to partially boil the flour products in slightly salted water. Next, they should be thrown into a colander and rinsed thoroughly. After this, you need to start preparing the filling. You need to beat chicken eggs with a mixer and add 20 percent cream to them. You should also grate hard cheese separately on a fine or coarse grater.

Shaping the dish

Baked pasta, the recipes of which do not include expensive and outlandish products, turn out very tasty and satisfying. In order to form such a dish, you should take a shallow mold (you can use a regular frying pan), generously grease its surface with butter, and then lay out the semi-finished pasta in an even layer. Next, they need to be filled with a mixture of beaten chicken eggs and cream, sprinkled with salt and black pepper to taste, and then completely covered with grated cheese.

Heat treatment

After the dish is formed, it must be sent to the oven, preheated to 220 degrees. Macaroni and cheese should not be baked for very long: until an appetizing golden brown crust forms on its surface.

Proper serving for lunch

The finished macaroni and cheese casserole needs to be removed from the oven and cooled slightly directly in the pan. If you try to remove the dish while it is hot, it will most likely fall apart. The slightly cooled casserole should be cut into portions and then placed on flat plates using a special spatula. It is advisable to serve this dish along with hot sweet tea. Bon appetit!

Making a delicious second course of pasta in a slow cooker

Every day it becomes easier and easier for housewives to prepare various dinners. After all, today there is a huge amount of all kinds of technology, which always helps out if you need to quickly create any tasty dish. Not everyone knows how to cook pasta in a slow cooker. That is why we decided to devote this section of the article to this topic.

So, to boil pasta in a modern kitchen device we will need:

• drinking water - approximately 1 liter;
• fine sea salt - add to taste;
• butter or vegetable oil - a large spoon;
• durum wheat pasta - 250 grams.

Boiling process

To boil pasta in a multicooker, you can use the “Rice” or “Buckwheat” program. You need to pour drinking water into the bowl of the kitchen device, and then bring it to a boil in frying mode. After the liquid begins to boil, add durum wheat pasta, sea salt, and also add a large spoonful of butter or sunflower oil (so that they do not stick together). Next, you need to close the multicooker lid tightly and set the “Rice” program. In this case, it is advisable to set the timer yourself for 10-14 minutes (depending on the type of product). After the pasta is boiled, place it in a colander, rinse well and shake vigorously.

How to cook goulash for pasta

It should be especially noted that in a slow cooker you can cook not only pasta, but also make a tasty and satisfying goulash for it. For this we need:

• chicken breasts (fresh or frozen) - 400 grams;
• white onion - 3 heads;
• spicy tomato sauce (you can use tomato paste or adjika) - 3 large spoons;
• large carrots - 1 piece;
• fresh greens - a large bunch;
• small garlic - 1 clove;
• refined sunflower oil - 4 large spoons;
• wheat flour - ½ dessert spoon;
• drinking water - a full glass;
• salt, pepper and other spices - add to taste.

Food preparation

To make a delicious goulash for pasta, you need:

1. Wash the chicken breasts, remove the bones and skin, and then cut into small pieces.
2. Peel the onions and chop them into half rings.
3. Peel the carrots and cut them into strips.
4. Chop fresh herbs and grate garlic on a fine grater.

Heat treatment

After all the products have been processed, you need to pour sunflower oil into the bowl of the device, lay out the chicken breasts and fry them in baking mode for 15 minutes. Next, add onions and carrots to the white poultry meat and leave in the same mode for another 10 minutes (stirring constantly). After the breasts with vegetables are slightly fried, add hot tomato sauce, salt, pepper and other spices to them, and also pour in a glass of water, in which you need to dissolve half a spoon of wheat flour in advance. After mixing all the components together, they must be left under the closed lid for 30 minutes in the stewing mode. At the end, you need to add chopped fresh herbs and a small grated head of garlic to the goulash. In this composition, it is advisable to keep the dish heated for about 3 minutes.

Serving lunch correctly

After the pasta is boiled and the goulash is completely cooked, they should be placed on a flat plate and served immediately. In addition to such a lunch, it is advisable to present a fresh vegetable salad with the addition of olive oil or sour cream, or homemade marinades (cucumbers, tomatoes, carrot caviar, etc.).

Let's sum it up

As you can see, there is nothing difficult about boiling pasta yourself, making milk soup or a delicious casserole from it. However, those people who carefully monitor their figure should be warned: pasta, especially in combination with butter or fatty meat, is a rather high-calorie dish. In this regard, they are not recommended to be consumed every day. Otherwise, you risk gaining excess weight very quickly.

An ancient Roman cookbook, whose age was determined by experts to be the first century BC, already contains recipes for making pasta. Probably, since then, Italy has become the leader of pasta cuisine and a Mecca for its lovers. Let's discuss how to deliciously cook pasta, or more precisely, pasta, as the Italians called it, in order to get pleasure and benefit, not spoil your figure and create a varied menu.

Italian pasta and its types

In recent years, in Italy pasta is called not only pasta (a dry product for cooking) and dishes made from it, but also many flour products, among which two types with filling are widely known in our country:

• Ravioli- similar to Russian or vareniki, but in addition to the hot dish, in Italy there are dessert ravioli with berries and fruits.
• Tortellini– small dumplings made from unleavened dough with meat, cheese and vegetables.

Pasta also includes large, large products:

• losagna- a multi-layer dish of dough and meat, vegetable and cheese fillings, which is filled with sauce, most often bechamel.
• Cannelloni- thick tubes with filling, 2-3 cm in diameter and 10 cm long. Often these tubes must be made yourself immediately before cooking, wrapping the filling in a layer of ready-made dough.

Classic types of Italian pasta

In Italy, under the word " pasta» understand the dry product from which paste is made. This is a complex hot dish, the main thing in which is not so much the pasta itself, but the sauce with which it is served. Pasta and pasta are divided according to their origin and method of preparation into general dishes and narrow national dishes belonging to a specific region. And the appearance and cooking recipe are a source of pride for Italians. Pasta is made from water and flour, most often durum wheat, sometimes with the addition of eggs, plain or colored with vegetables, herbs and cuttlefish ink. In recent years, culinary experimenters, for a change, have begun to make flour products from wholemeal wheat flour, buckwheat or rye, as well as with bran, chickpeas, spelt and other additives.

The classic types of all pasta, which are widely represented in our stores, are traditionally divided into short and long; the term “ large format pasta" or " small format pasta».

Long pasta

• Spaghetti– thin products with a length of 15 cm and a diameter of 2 mm. The thicker ones are called spaghettoni, and the thinner ones are called spaghettini.
• Bucatini- spaghetti with holes, usually used for carbonara pasta, which is considered the national dish of coal miners, and ground black pepper sprinkled on this dish is a hint of coal dust.
• Fettuccine– thick egg noodles, served with various sauces.
• Tagliatelle(sometimes pronounced tagliatelle) - noodles 6.5-10 mm wide, they are usually served with Bolognese meat sauce.
• Linguinia– thinner, long, smooth noodles, served with Bolognese cheese sauce.
• Reginette– wavy noodles.

Short and curly pasta

• Penne– thick, short-cut products with holes, often with a grooved surface on which the sauce lingers well, reminiscent of our “feathers”.
• Rigatoni– short and straight, length 4 cm, diameter 6-7 mm, made of thinner dough (reminiscent of our “horns”, only straight).
• Fusilli– noodles in the form of spirals 6.5-10 mm wide and up to 7 cm long.
• Farfalle– have the appearance of butterflies (in our country they are often called “bows” in stores), and are combined with meat, fish, cheese, nuts and vegetables.
• Chivatelli– have the appearance of shells, they hold a large amount of accompanying sauce, for which they are especially loved by Italians.
• Elike– curls, a favorite dish of students. Any sauce sticks well to them.

What can you make from pasta?

Italian cuisine is complex and simple at the same time; it does not shy away from borrowing, but also does not neglect its individuality, which reflects the Italian character.

• Italian chefs strive to use seasonal products that have reached their highest quality naturally and have not been treated with preservatives or stabilizers for long-term storage.
• The second postulate is denoted by the term “ al dante" and is translated " by the tooth" In other words, the readiness of a dish is determined “by taste.” This term is of great importance in the matter of preparing pasta, as it determines the consistency of the paste, which at the end of cooking should be a little hard when bitten, i.e. have no flour taste, but have a thin white layer in the middle. The pasta will “get ready” when it is seasoned with sauce.
• Special heat and time cooking modes. Compared to traditional European cuisine, the process is lightning fast. From the moment when a pan of cold water for cooking (1 liter per 100 g of dry product) is placed on the stove until the finished dish is obtained, usually no more than 20 minutes pass.

Pasta dishes or pasta are versatile. Italian cuisine offers recipes for meat eaters, seafood lovers and vegetarians. The latter is especially important, especially since one serving of ordinary pasta contains up to 15% of a person’s daily protein requirement, and a proper combination with vegetables can completely provide the body with all the necessary substances.

Recipe for pasta with meat

INGREDIENTS for 4 small servings:

• 250 g shaped pasta
• 2 cans canned chickpeas or white beans
• 150 g brisket
• 2 carrots
• 1 stalk of celery
• 1 onion
• 100 g spinach
• 700 g canned chopped tomatoes
• parmesan cheese
• olive oil
• 450 ml vegetable broth
• pinch of chili pepper

Preparation:

Boil the pasta in 2.5 liters of water, cook in boiling salted water for 5-7 minutes without a lid. Grate the carrots, chop the onion, celery, spinach and brisket. Drain the brine from the peas and rinse. In a deep frying pan in hot oil, fry onions, carrots, celery and. When a golden crust appears on the brisket, add chili, 1 minute after chili, add chickpeas and tomatoes, simmer for about a quarter of an hour. Then pour in the broth, add the spinach and simmer for another 4-5 minutes. Place the pasta on plates (preferably preheated), pour over the sauce and sprinkle with coarsely grated cheese on top.

After cooling, transfer the excess sauce into a plastic container and place in the freezer. It can be stored for 1 month.

Video recipe

Pasta with seafood

INGREDIENTS for 4 large servings:

• 400 g pasta
• 1 onion
• half a chili pepper
• 2 tomatoes
• 1 clove of garlic
• handful of parsley
• 4 tbsp. l. dry white wine and olive oil
• 400 g fresh frozen peeled mussels
• 100 g fresh frozen shrimp

Preparation:

Finely chop the garlic, onion, chili pepper. Fry for a couple of minutes in a deep frying pan in half the hot oil. Peel the tomatoes, chop them, mix with chopped parsley, add to the pan. Bring the vegetables quickly to a boil and simmer the sauce, covered, for 15 minutes. Wash seafood. In a heavy-bottomed saucepan, heat the remaining 2 tbsp. l. oil and fry mussels and shrimp over high heat, add wine, reduce heat and cook for 5-7 minutes, preferably covered. Drain and filter the broth, add it to the sauce in the frying pan, and add the seafood there.

Bring 3.5-4 liters of water to a boil, add salt and boil the pasta until it’s bite-sized. Transfer to a deep heated bowl (you can scald), pour over the sauce and serve immediately.

Video recipe

Pasta with zucchini for a vegetarian menu

INGREDIENTS for 4 servings:

• 400 g pasta
• 500 g young zucchini
• 2 – 3 onions
• 80 g olive oil
• bunch of basil
• salt, ground black pepper

Preparation:

Cook the pasta until tender, drain and reserve 1 cup of the pasta water for the sauce. Transfer to a hot bowl. Peel the zucchini, cut into half rings, finely chop the onion and basil. Fry everything together in oil, season with salt and pepper, add 1 cup of pasta water, and bring to a boil. Pour the sauce over the dish and garnish with basil sprigs.

NOTE! for a non-strict vegetarian menu that allows dairy products (lacto-vegetarianism), instead of water from cooking pasta, cream is poured into the sauce, and the finished dish is sprinkled with grated Parmesan or granopadano cheese.

Video recipe

How to make macaroni and cheese

INGREDIENTS for 4 servings:

• 300 g pasta
• small head of broccoli
• fresh green peas
• half a zucchini
• 200 g Gouda cheese
• 50 g pine nuts
• 200 ml milk
• ¼ tsp. corn flour
• salt pepper

Preparation:

Fry the nuts in a dry non-stick frying pan. It is possible to replace pine nuts with almonds or walnuts, which must be peeled from a thin film. Mix milk with cornmeal and bring to a boil. Cook, stirring with a wooden or polymer spoon, until the mixture thickens, add finely grated cheese to it and cook for another half hour, stirring thoroughly from time to time. Remove from heat, add nuts to the sauce, season with salt and pepper, and stir.

Peel the peas, divide the broccoli into small florets, cut the peeled zucchini into cubes the size of the cabbage florets. Place all the vegetables in a saucepan and bring to a boil, add salt and drain. Let the pasta cook - a few minutes before it is ready, transfer all the vegetables into the pan. Place the finished pasta in a hot bowl. Pour over the sauce and serve immediately.

Video recipe

Pasta in creamy sauce

INGREDIENTS for 4-5 servings:

• 1 package (400-450 g) shaped pasta
• 230 – 240 g curd cheese
• 170 g blue cheese
• pinch of black pepper

Preparation:

Boil the pasta, drain, and reserve one-third cup of cooking liquid. Mash the curd cheese with a fork, quickly heat it in the microwave, add crumbled blue cheese, a pinch of pepper, stir and dilute the mixture with hot cooking liquid. Mix thoroughly, if desired, with an immersion blender. Pour the sauce over the pasta and serve.

Pasta is very simple in the composition of the starting products, but it is easily digestible, satisfies hunger well and nourishes the body with useful substances. You must understand that cooking does not require special culinary skills. It is enough to have a large saucepan with a thick bottom. Its volume will ensure freedom and the pasta, regardless of size and shape, will not stick together during cooking, and the thick bottom guarantees uniform heating of the water and all products, long or short, curly or simple, will be cooked in such a pan at the same time. For pasta fans and lovers of variety, we came up with a pan with two mesh inserts. They allow you to simultaneously cook pasta of different formats for a salad and a side dish or a main dish. This saves not only time, but also space.

What pasta do you like?