Delicious Italian pasta at home: the best recipes and types of pasta. Cooking Italian pasta and sauces for them
Traditional Italian dish - pasta has long and firmly stuck on our tables. In any store you can find a huge assortment of pasta, but not every housewife knows how to make pasta for spaghetti on her own. But home-cooked spaghetti is distinguished by a softer, delicate flavor; having tried such pasta, you no longer want to buy it in the store, especially since it is quite simple to prepare it.
The main thing in the article
Interesting facts about cooking homemade pasta
The first pasta in history was nothing more than ordinary flour, which was mixed with water and dried in the sun.By its appearance, it only remotely resembled the one with which we are dealing today. Then for several centuries, pasta was made in the form of wide plates, exclusively from flour of solid varieties (this tradition is strictly preserved to this day). Arabic culture had a strong influence on Italian cuisine, which is probably why various and numerous spices are always added to a dish like pasta.
Already in the 15th century, pasta gained high popularity, as it became possible to keep them dry for a long time. Every decade, new ways of cooking pasta were invented: it was boiled, baked, fried, poured with oil, sprinkled with cheese, and generously seasoned with various original sauces.
When, in the 19th century, a pasta cooking machine was invented, which allowed it to quickly roll out the dough for it into the thinnest layers, its production was noticeably easier and became widespread and very convenient.
Until today, the major producers of Italian pasta adhere to a clear recipe for its preparation, using only flour from durum wheat and water.However, it is often possible to find dry pasta, which is made from soft wheat varieties and in which eggs are added. Paste can also differ in the method of extrusion and drying.
How to make pasta with your own hands?
Before you cook pasta or spaghetti, you need to decide on a clear recipe for making them. By adding certain ingredients to the dish, or by slightly changing the proportions, you can get a completely new type of pasta each time, which, however, will be much tastier than those purchased in the store.
The most common recipe for cooking pasta at home, for which you will need:
- 300 grams of flour from durum wheat;
- 2-3 chicken eggs;
- a pinch of salt;
- a little olive oil.
Restaurants for cooking pasta often use Semola flour, which is made from coarse wheat, it is a bit like semolina.
- Sift the flour and pour it on the table with a neat hill.
- In this slide we make a small depression in which we drive in 2 or 3 eggs (at first 2 are better, and if the dough is too loose and dry, then we will drive a third one).
- When the eggs are hammered in, add a pinch of salt and pour in a teaspoon of olive oil, then gently mix the eggs in the center of the meal with a fork.
- We start to knead the dough - it should be done from the edges to the center, gently mixing the flour with the egg mass.
If the dough sticks to the hands and it turns out not too elastic, you can add more flour to it, but do not overdo it so that it does not become too steep.
Ideally, you should get a smooth and even lump of dough, rather tight and elastic. When the dough is ready, it is wrapped in a towel or food film and left to rest for 10-15 minutes.
- Next, cut a small piece from the dough, level it, put it between two sheets of parchment paper for baking and roll it out with a rolling pin to the minimum thickness and maximum uniformity, making it in the direction “from itself”.
- Wrap the finished layer of dough loosely around a rolling pin sprinkled with flour and let it dry for 10-15 minutes.
- After this procedure, the dough will be glossy, dried and easily cut into the required thickness of the strip, depending on what type of pasta you want to get.
Types of Italian Pasta
The above method of cooking pasta is most easily applied at home. However, there are many types of pasta, which is a little problematic to prepare at home, but it is quite possible to get it even in our own,not Italian stores. Many of them are familiar to us firsthand, and some are to be learned for the first time.
Bucatini (Bucatini)- looks like spaghetti, but much wider in diameter and have a hole in the middle. Bukatini are cooked for 9-10 minutes, and then served with oil-based sauces, as well as vegetables, cheese or fish, with which they harmonize perfectly.
Tagliatelle- flat, rather wide noodles based on eggs. In our stores it can often be found "curled in the nest." This pasta is perfectly combined with bechamel and bolognese sauces and served with veal sausages or sausages.
The closest "relative" of tagliatelle is pastafettuccine (Fettuccine), with the difference that the latter is a bit wider. Usually we call such pasta "noodles" and serve it with tomato sauces and greens.
Ravioli (Ravioli)- this is also pasta, but few know about it. It looks like dumplings, but traditionally ravioli should be square, although we often find round ones in stores. By tradition, ravioli have meat stuffing, although in Italy they are stuffed with more spinach and nutmeg.
Alternatives to ravioli areCappelletti- classic dumplings, as we imagine them.
Rigatoni- paste in the form of small tubes with a hole in the middle. Such macaroni has a grooved surface, thanks to which it perfectly holds any, even watery sauces.
Orecchiette- we call them ears and love to serve with simple butter and tomato sauces, as well as add to soups.
Similar to Orekkietta pasta calledconchilioni (conchiglioni)However, the latter are quite large in size, so that each such “shell” can be stuffed, for example, with meat filling.
Elbow macaroni, called by us not only as "horns". Universal pasta, suitable for serving it with cheese and butter sauces, as well as for use in soups and casseroles.
Fusilli- this is a paste that imitates spirals. The closest "relatives" fusilli are pastarotini (Rotini), but the latter are slightly more curved and elongated. Served with tomato sauces, pesto, minced meat and vegetables.
Cannelloni- paste in the form of large tubes with a hole in the middle. Due to its size, such pasta is easily stuffed with minced meat, after which it is poured over bechamel sauce and baked under a cheese crust.
Lasagna (Lasagne)- pasta, which serves as the basis for the dish known to us.This broad pasta in the form of layers of dough is baked with minced meat, bechamel sauce and cheese and laid out all the ingredients in layers. This is one of the most popular types of pasta, not only in Italy, but also with us. Pasta lasagna can be easily prepared at home.
Actuallypasta (Maccheroni)- the most popular type of pasta in our country. The name of this pasta has become so nominal that now we call pasta any pasta.
Stellini (Stelline)- the smallest of all pastes in the form of an asterisk. This paste is especially popular with children, and is also actively used in soups and even salads.
Well, of course,spaghetti- the favorites of our tables. In our country, spaghetti is eaten for breakfast, lunch and dinner, served with tomato sauces, butter, cheese, sausages, canned fish, minced meat, in general, with all that your heart desires.
Recipes for delicious Italian pasta Carbonara
Let's learn how to cook ItalianCarbonara paste. Despite this elegant name, this is a fairly simple but very tasty dish. For its preparation will be needed:
- 2 eggs;
- 50 g Parmesan;
- some hot peppers;
- 100 grams of lean meat (chicken breast or pork tenderloin);
- some olive oil;
- salt and spices as desired.
- Put the water in the pan for the pasta, but for now it will boil - cut the meat into small cubes and fry it in olive oil for 4-5 minutes.
- To make the spicy meat you can add a little chopped hot pepper.
- Boil spaghetti or any other type of pasta in boiling salted water. Finished pasta can fold in a colander and how to rinse.
- In a separate vessel, you need to thoroughly mix 2 broken eggs and grated parmesan. In the same pan you need to lay out the pasta and roasted meat, mix well and serve.
Recipes for delicious Italian pasta Fettuccine with pesto and chicken breast
- a large package of fettuccine (wide noodles) or 500 g of noodles cooked at home;
- 20 g butter;
- 2 tablespoons vegetable oil;
- chicken fillet - 150-200 g;
- 1/2 kg of tomatoes;
- 200 ml pesto sauce;
- seasonings, salt, pepper.
- The paste should be boiled to the state that Italians callAl dentein which the noodles are almost ready, but its middle itself is slightly hard.
- For fettuccine "al dente" comes after 12 minutes of their cooking. Drain the water from the paste, but leave 1 cup of liquid: it will come in handy during cooking.
- While pasta is being cooked, chicken breast is cut into cubes, and tomatoes are also ground.
- In a pan, mix the olive oil with melted cream and fry the chicken to a beautiful blush, adding seasoning: dried basil, oregano, rosemary, salt and pepper.
- Put the finished chicken into the container, and in the remaining oil in the pan fry the chopped tomatoes, stirring often.
- We combine our dish: add chicken, tomato sauce and pesto sauce to the pan with pasta, mix everything well. We recall the glass of water we left in which the paste was boiled and gradually add it to the pan with the dish so that it would not be too dry.
This dish itself is tasty and beautiful, but when serving, you can add to it fresh herbs, cherry tomatoes and grated parmesan.
The recipe for delicious Italian pasta with seafood
To prepare the dishes you will need:
- 250 g spaghetti;
- 500 g of sea cocktail (you can take separately the types of seafood that you like, for example, squid, shrimp or mussels);
- 20 g butter;
- a glass of 20% cream;
- 150 grams of hard cheese;
- salt and any dried Italian herbs.
- We boil spaghetti in salted water for no more than 7 minutes, then we recline in a colander and let the water drain.If spaghetti is cooked properly, it will not be necessary to rinse them - they should not stick together.
- Seafood is pre-thawed and boiled for 3 minutes.
- In the pan melt the butter and add the sea cocktail in it.
- Then, having mixed the seafood well, we send cream to them and stew the dish for 5-7 minutes.
- At this time, rub the cheese on a coarse grater and add it to the pan to seafood.
- Melted cheese will give the sauce the necessary consistency: it will become viscous and appetizing.
- We shift the pasta to the ready sauce, mix well and serve it to the table.
Recipe dough for pasta in Italian: what you need?
The main components of any pasta are:
- olive or sunflower oil;
- eggs (sometimes).
Methods of cooking pasta can vary according to the ingredients of the dough and their quantity, and also depending on whether there is a machine for rolling dough on the farm. If that is available, then the process of cooking pasta is greatly simplified. Moreover, the output is real Italian pasta - no worse than the one served in restaurants in Rome.
After the dough is ready, the machine for its rolling is sprinkled with flour in order to avoid fresh pasta sticking to it.A small piece is cut from the dough and leveled a little with hands (up to the size and thickness of a flat cake). On a typewriter there is a special wheel with numbers, which means the thickness of the dough layer that is obtained as a result. This indicator must first be set to 6 or 5, and with each scrolling test, reduce it. At the same time, on each division, the dough should be let through the machine at least 3-4 times, after which it should be folded in half and again passed. This is necessary to achieve the greatest uniformity and smoothness of the dough. Typically, the spaghetti dough scrolling is stopped at 2.
With the help of a typewriter, the dough is also easily cut (you can choose the mode in which you get spaghetti or wider tagliatelle).
The resulting paste is laid out on the table, sprinkled with flour a little to avoid sticking and left for a while to dry. After that, the paste can be cooked, or left to be stored in the refrigerator, but not more than 3-4 days.
How to cook pasta with minced meat in Italian: a recipe
We all know how to cook pasta in a naval manner, that is, pasta with minced meat. In the language of Italy, this dish is called Bolognese pasta and is prepared a little differently.Why not experiment and make an ordinary dish original and festive? To prepare the dish you will need:
- spices and herbs (salt, pepper, basil, oregano);
- fresh dill or parsley;
- hard cheese, preferably parmesan - 100 g;
- minced meat - 500-600 g;
- 1 meaty bell pepper;
- several ripe tomatoes;
- 3 spoons of vegetable oil;
- spaghetti packaging or 250 g of homemade pasta;
- medium bulb
- a couple of garlic cloves.
- Chop the onion with garlic and fry in butter until golden brown (not more than 5 minutes), then add the minced meat to the pan.
- Cut the pepper into cubes, remove the core and seeds. We send the pepper to the fried meat and mix well.
- Grind the tomatoes by hand or in a blender, add to the minced meat, salt, pepper and sprinkle generously with your favorite spices, then simmer the Bolognese sauce for another 15 minutes.
- 7 minutes before the sauce is ready, boil the paste.
- Put spaghetti on a plate, thickly pour it over the bolognese sauce, then add chopped greens and sprinkle with grated parmesan.
What sauce to apply to Italian pasta?
With Italian pasta perfectly harmonize many sauces:
- classic tomato sauce, which can be cooked at home from ripe tomatoes. Cherry tomatoes are ideal for cooking: they are sweeter and more fleshy. Chop the tomatoes and place them in a heated olive oil in a frying pan. While the tomatoes are stewing, add to them the seasonings that we like, and before the end of cooking - chopped greens and garlic.
- bechamel sauce- not only harmonizes perfectly with any pasta, but also serves as a link for the ingredients of some dishes, such as cannelloni. It is made from butter, milk and flour; A little nutmeg is added to the ready-made sauce for spicy flavor.
pesto- Green Italian sauce, which can be purchased at the store ready or cooked at home. For this you will need:
half a cup of olive oil.
All products are crushed as much as possible, after which we add olive oil and mix well.
- fromwhethercheesy sauce- will make any pasta masterpiece. In the pan melt the butter, pour in a glass of cream and bring them to a boil, then add the grated cheese. The more cheese - the thicker the sauce, so adjust the texture as needed.
Italian pasta at home: how to choose flour
Now we are constantly buying pasta in stores, but several centuries ago neither the Russian nor the Italian housewives had such an opportunity: they had to make pasta at home. As we have already found out, there is nothing difficult in this, but having prepared the pasta at home, we will know exactly what it is made of. Visibly facilitates the process of cooking pasta machine for rolling dough.
The key to a delicious homemade pasta is to buy the right flour: in Italy they use typo 00 flour, which is made from durum wheat. It is a flour of very fine grinding, and from it more dense macaroni which do not boil soft is obtained. If there is no such flour in the supermarket, ordinary wheat flour of the highest grade will do.
It is also important to cook the cooked pasta correctly: when cooking spaghetti or noodles, for every 100 g of pasta you need a liter of water, and the cooking itself lasts 7 minutes.
Another advantage of homemade pasta is that it can be made of different thickness and shape, each time getting almost a new dish. In Italy, homemade pasta is valued much higher than those produced by machine production.