Even the most experienced housewives often have problems cooking pasta. Some do not know how much to cook pasta so that they do not crunch, others do not understand what needs to be done so that the elements do not stick together. Some seem to be fine with the texture, and the dish turns out to be bland and tasteless.

To boil a capricious product correctly, you need not just put it in water or milk and wait until it reaches readiness. There are many secrets that increase the chances of getting a quality dish. First of all, it is necessary not only to read the label, but also to correctly assess the state of the component by its appearance and consistency.

The secrets of cooking delicious pasta

It is clear that a single recipe for cooking pasta does not exist. Too much depends on the type of product, its features, time of heat treatment. True, there are a few rules, the observance of which will allow you to cook the highest quality and delicious dish:

1. Even when cooking in the water is added a little vegetable oil, then the elements do not stick together. Additionally, pasta is lubricated after the liquid has been drained, but this time it is better to take butter.
2. The volume of water is calculated based on the weight of the dry product. Per 100 g of pasta requires at least a liter of liquid. This indicator does not depend on the type of products and their shape.
3. Cheap pasta made from low-quality flour, and with the addition of auxiliary components, never get tasty, no matter how you choose the ideal parameters. Therefore, you should not save much on the basic component.
4. Immediately after the dry elements are lowered into the water, they need to be mixed, then they will not stick together.
5. If you want to diversify the side dish and make it healthier, then you should add a little beet juice to the water during the cooking process. It practically does not affect the taste of the product, but it will acquire an interesting color and be enriched with trace elements.
6. It is strictly not recommended to salt the pasta in the cooking process. Dry product should be dipped in salted water.

Tip: Do not focus on the information on the product packaging. This is only basic data that can help orient in the approach. Depending on whether the product is boiled in water, milk or a slow cooker, time may be noticeably increased or shortened.

Today, housewives are increasingly wondering how to cook pasta in a slow cooker. This process is very simple, despite the fact that with it very little depends on the chef himself:

1. The dry product is placed in the cooking tank, pour a small amount of dissolved, but not hot butter (you can replace the vegetable). 150 g of pasta accounts for no more than a tablespoon of potting.
2. Fill the mass with salted cold water, it should overlap the product a couple of centimeters. No need to interfere!
3. Set the mode "a couple" or "pilaf" and set the time indicated on the package.

If the product is a little damp, just hold it for a couple more minutes in hot water. If the pasta is slightly digested, then they should be rinsed under cold water, and then used for its intended purpose.

Rules for cooking pasta in water and milk?

Despite the fact that the process of cooking pasta in a saucepan is familiar to many, in practice its features take into account only a few. High-quality side dish or texture workpiece for casseroles can be obtained if you work according to this scheme:

• For 300 g of macaroni we take three liters of water, 2 tablespoons of fine salt and one and a half tablespoons of vegetable oil. You need to take a large pot so that the water fills it with a maximum of two-thirds, and even half better.
• Bring water to a boil, add salt and oil, stir. We lower the pasta and once again knead well, so that the elements do not stick together and do not stick to the walls.
• Next, cover the pan with a lid to boil the product as quickly as possible, then remove the lid and boil the mass until done.
• At the very end of the drain water. Now, either wash the pasta to continue to use in cooking, or add butter to get a side dish.

Cooking milk soup in a saucepan is another story. To get not a mash with films, but a tasty dish for breakfast or an afternoon snack, you need to act as follows:

1. Per liter of milk we take 200 g of any pasta (you can use noodles, but it is better to take shells or horns), a tablespoon of butter, 2 tablespoons of sugar, a pinch of salt.
2. Milk bring to a boil, add salt, sugar and butter, stir.
3. Add the pasta and stir it again. We bring to boiling (the foam should not rise) and reduce the fire to a minimum.
4. Cook, until the pasta is softened, they should not disintegrate, better let them preserve their texture.

It turns out that cooking pasta is not so difficult. The problem is that not all of them are served at once, but after a few minutes the dish begins to lose its mouth-watering appearance and is additionally boiled soft from its temperature.

How to cook pasta for frying?

Numerous polls show that even experienced housewives are not always able to tell how to cook the pasta, which will later be roasted. A positive result depends on how timely the product will be removed from the fire. Here you can use a simple trick. Boil the products until they start to slightly increase in size. Then try them, despite the density.

If pasta bites easily and chew, but it does not stick to the teeth, they can be removed. Otherwise, wait another minute and repeat the experiment. In the case when time was missed and the elements were boiled down, they can be used further. But it will have to cook a casserole or something else at the highest possible temperature, using the minimum amount of sauces and liquid dressings.

Do not change the brand of pasta each time. It is better to choose one and bring the process of its preparation to perfection. Otherwise, you can get confused in the features of processing workpieces and spoil even a quality product.

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Fasting for those who make macaroni cake, instead of spaghetti, for those who wash the "horns" with cold water and scrub the dough from the bottom of the pan.

I can tell banal and simple things, but I think someone will come in handy.

Much water.

Mix.

Do not rinse.

Add butter.

Mix.

Deployed:

Very often, when cooking pasta, many people commit same mistakes, not observing and ignoring the simple rules that must be observed so that the pasta does not stick together, would be tasty and appetizing in appearance.

Observing the following rules you with a probability of 99% correctly cook pasta that will not stick together.

1. Remember the most important thing

In fact, the main axiom of cooking pasta sounds like: 100/1000/10.

Does she mean that per 100 grams of pastahave to 1 liter of water and 10 gr. salt.

Salt is of course added to taste and varies from 0 to 15 grams, but it is better not to reduce the amount of water.

2. Only durum!

The second rule can be: cook and eat pasta only from durum wheat  or as it is called   durum! Before you buy, be sure to find this in the description on the packaging.

Such pasta has a low glycemic index, is not complete, and is only beneficial. In moderation, of course.

3. Large pot and plenty of water

Cook the pasta in a large pot.  (from 5 liters). The more space between the individual macaroni, the less chance of their sticking together during cooking.

Also, I repeat, a necessary condition is the presence of a large amount of pure water (preferably bottled), about 1 liter per 100 grams of paste.

4. Burn to the full

the fire  under the pan expose to maximum.

Cover the dishes with a lid and add salt. So you reduce the time of boiling water, before adding pasta.

5. Do not break

Long macaroni does not break! If it is not needed for a specific recipe or for other reasons (for example, cook spaghetti for a child).

Any long paste in boiling water in half a minute will go under water (and if you resist, you can always help it a little by pinching it into the pan with a fork).

6. Only boiling water

Pasta should be poured only in boiling water.. If this is not done, then the chance that they stick together during cooking increases.

After adding pasta  the water immediately stops boiling. Sure to stir and cover the pan  for 30-60 seconds until the water begins to boil again.

After that, remove the lid and cook the pasta until ready.by mixing them in the cooking process.

7. Read the packaging.

It is necessary to cook pasta for as long as it is written on the package.

Different types of pasta prepare different times: the thinner and smaller, the faster and vice versa.

Another way is to cook to the state of "al dente"that in translation means "on teeth". With this method, pasta cooks minus 1-3 minutes from the time indicated on the package.

In this condition, the finished paste should be soft on the surface, and a little harsh inside.

The easiest thing to check is readiness.  pasta having tried  one of the macaroni. It should remain firm, with a slightly firm core in the middle.

8. DO NOT WASH!

When the pasta is ready, then by no means DO NOT rinse them with cold water.. Most also use cold tap water. So do not need to! After that, the pasta will stick together in the near future and lose all your taste.

Instead, simply fold the pasta into a colander and return to the pan, adding a couple of tablespoons of olive, sunflower, or 50-60 grams of butter. And be sure to mix thoroughly after this.

If you are cooking pasta with a sauce, for example, carbonara or bolognese, it is better to leave some water in a saucepan or add it to the sauce. This will help the sauce to be distributed more evenly, and the pasta will absorb some of the moisture and the dish will become more saturated.

For myself, I found optimal and easy waywhich practically does not allow pasta to stick together even after a night in the refrigerator.

Of course, the best is to cook as much as you can eat at one time, but honestly, it is too lazy, and time does not always allow the next day, before going to work, put the 5 liter saucepan on the fire and spend 20-30 minutes for a couple of servings pasta.

therefore do not regret oil. 2-4 tablespoons of olive, sunflower or 50-70 grams of butter will not allow the pasta to stick together with each other and partially retain elasticity and freshness until the next day.

But the most important thing is that after the pasta from the colander is put into the pan, oil is added and they are thoroughly mixed, after 10-15 minutes, mix the pasta again, and after half an hour again.This is guaranteed not to allow them to stick together the next day, if they were watered with butter or not very thick sauce. This method did not let me down yet.

Modern housewives can not devote a lot of time to the kitchen. Therefore, one of the best side dishes are pasta. Their positive feature is that it takes no more than fifteen minutes to prepare them, they do not burn, you do not have to stand near the pan and stir its contents in a monotonous way. Pasta can be said to be cooked by yourself (all you have to do is to reduce the heat under the pan in time and stir the products once or twice), and you can start cooking the rest of your lunch or dinner items.

How much to cook pasta depends, naturally, on what flour they are made of. Manufacturers offer a huge selection of pasta: spaghetti, horns, noodles, curlicues, shells and many others. Pasta, which are made of durum wheat, are of the highest quality, but they are much more expensive than regular ones. If there is an inscription “pasta di semola di grano duro” on the box, it means that you have chosen really good pasta that will allow you to enjoy the true taste of the Italian dish. The package also indicates how much time to cook the pasta in accordance with their species and the quality of flour used in their manufacture.

When cooking pasta should use large pans. Macaroni need a large amount of water so that they do not stick together and boil well. It follows from the ratio of 1:10, that is, at least one liter of water is required for a hundred grams of product. When cooking the product is boiled soft, i.e. it swells in water and, consequently, increases its volume. You need to remember how much to cook pasta to prevent contamination of the stove and the gulf of the fire itself (and this, in turn, can lead to gas poisoning). Because the water in which the pasta is prepared can “run away” from the pan, if you do not reduce the heat.

When the water in the pan boils, salt it, pour the product and set the timer, how much should be cooked pasta. If you want to cook spaghetti, then they should be put into the pan with one end, without breaking, and slowly press the other. In boiling water, pasta will quickly become soft and gently put in a saucepan. How much to cook also depends on the quality of the product itself, but not more than thirteen minutes.

The best way to determine the readiness of pasta is just to try them. Do not linger with this procedure and you can remove the first sample after eight minutes. Then you should get a colander and rinse it with boiling water. How much time to cook pasta, they know almost everything, but not everyone is aware that pasta is served in a warm dish and never laid out in cold kitchen utensils. It is also necessary to rinse the product with hot water, but good and high-quality pasta should only be rinsed or simply not completely drained into the pan. Warm up the plates and only after that lay the prepared dish on them. Pasta is usually served with various sauces, meats and vegetables.

In addition, from the pasta can be cooked various kinds of casseroles, which deliciously diversify the familiar kitchen. To prepare a casserole, you only need to bring the product to half-cooked. How much do you need to cook pasta at the same time? Just a couple of minutes, just throw them in boiling water and no later than five minutes to get and put in a colander. In this case, the pasta should be rinsed with cold water. Then we lay them out in the form, add the meat, pre-fried with onions until half cooked and sliced, or minced, fill it with delicious sauce (can be from the bag) and put it in the oven. How to cook About half an hour. Serve the casserole with a salad and decorate it with greens.

As the Italians say: “Buon appetito!”

Pasta is the most popular product in the world. And if you count the dishes in the preparation of which use pasta, you get a pretty impressive figure. We can say that nothing is easier. However, even in this simple matter, there are subtleties that allow ordinary pasta to be made even more appetizing.

Pasta appeared in the menu of people a few centuries ago. In Russia, this product was introduced by the Italians, who in our country built ships in the time of Peter I. The benefits of the production of pasta turned out to be tangible, and therefore their production was established everywhere.

The biggest connoisseurs of this product - the Italians - say that it is not difficult to cook pasta, but not just cook them tasty. How to cook delicious pasta know the true chefs, who adhere to some rules in their preparation.

One of the tips on how to cook pasta is to take the necessary proportion of pasta and water. For every hundred grams of product, take one liter of liquid. Only in this case, the pasta will cook quickly and will not stick together.

Cookware also plays an important role. Better if you take a large pot with thick walls. Do not pour water to the very edges of the container. Even with pasta it should not be complete.

Water in the pan should be salted at the time of boiling. It is very important to do this before pasta is dropped into it. They should be boiled in salted water. For every liter of liquid, take about 10 grams of salt. But after salt water, it is better to taste it.

There is another major rule. Do not dip the pasta in the water until it boils. Otherwise, they may stick together, and then the dish will be spoiled.

Famous chefs recommend not to leave the kitchen during cooking. Pasta should be stirred from time to time, preferably with a wooden spoon. The water in the pan should boil for as long as the pasta is cooked. To do this, after they have been lowered into the water, it is necessary to cover the pan with a lid to restore the boil. Then the cover should be removed.

To find out how many minutes to cook the pasta, you need to read this information on the package. To call a certain time is impossible. It depends on the quality of the pasta and on the cooking process itself. Therefore, following the manufacturer's recommendations on how to cook the pasta correctly, it is necessary to remove the sample two or three minutes before the end. If the pasta is soft and during the tasting does not leave a taste of flour, then boldly turn off the heat and close the pan with a lid. After three minutes, you can drain the liquid using a colander. If you plan to make a sauce, then leave a glass or less of a glass of broth in which the pasta was brewed.

Good quality pasta does not require additional rinsing with water. But most importantly, never use cold water to rinse the pasta. This is detrimental to their nutritional value and structure.

When cooking spaghetti, the technology does not change. This one does not have to be broken. Put them in a pot of boiling water and after a while they will sink into it completely. Next, do not forget to constantly interfere with pasta, so that they do not stick together.

Serve with piping hot. Therefore, sauces for them to prepare in advance. When water is added to the pasta, add the butter and some broth in which they are boiled.

Knowing how to cook the pasta, you can create a lot of delicious and original dishes. Pasta perfectly combined with vegetables, cheese, meat. They may well become a separate dish if you prepare a sauce for them.

Sergey, what do you advise to pay attention when buying a paste?

Mainly on the brand - it should be famous, popular. Now in Russia there are several pasta manufacturers with the best price-performance ratio. It is also necessary to pay attention to the composition of the product: the paste should be made from durum wheat -urum. When drying, these pasta does not become brittle and brittle, and when cooked - slimy, do not boil softly into porridge and preserve the structure. Also in the production of pasta using eggs.

Pasta spoil?

Homemade pasta spoils. And at factory paste an expiration date very big. The fact is that according to the production technology the paste is dried, there is practically no moisture left in it. This means that when interacting with oxygen, the paste does not oxidize and does not deteriorate.

Imagine: a family of 3 people sit down to dinner, how much to take pasta and how much water?

Water should cover two-thirds so that they feel free in the pan. Water for three servings need about three liters. In restaurants, the standard portion of dry pasta from 60 to 80 g. In our cafes "De Marco" - 75 g per serving. Since the pasta is boiled soft exactly twice, respectively, the finished pasta is 150 g. Plus the sauce. The ratio of pasta and sauce in the dish should be one to one. Exception - seafood sauces. As a result, you get 300 grams per person - quite enough.

To interfere or not to interfere - that is the question?

A couple of times, no more. Otherwise, pasta can give mucus when cooking or even begin to fall apart.

Salt or not salt?

In restaurants, in the professional kitchen there is such a special unit - called a pastaboller: a large bath in which water constantly boils with several baskets of different pasta. At the same time, up to 10 grids with pasta can be cooked in a pastable. We do not add salt to the water beforehand, since each paste will have its own sauce. At home, everything also depends on the sauce or its absence.

There is such a simple Italian dish with pasta - Alio olio peperoncino, there is no sauce in it, the pasta is seasoned with olive oil, parsley, garlic and chili pepper. If you make such a paste, without sauce, then it is better to salt the water in advance. If you assume a rich sauce, then the pasta is better not to salt. In this case, the sauce itself is salted, as they say, brought to taste. Immediately before serving, the pasta is boiled for a minute in the sauce, so that the dish is saturated with flavors and flavors, including salt.

Cover when cooking cover, sorry for the banality?

Not. If two thirds of the pasta is covered with water, then overheating will happen under the lid and foam will go, but this paste is not necessary.

How much do the pasta cook? It happens that the packaging time is not specified.

Depends on the structure of pasta. There are pasta that cooked 1 minute, there is - 7 minutes. But on average, such popular pasta types as spaghetti, penne, fuzzily, fetuchchini boil for 2-3 minutes. Other types of pasta need to try, if the package does not indicate the time.

Water to drain, wash the paste?

Yes, water needs to be drained. But do not wash the pasta, in any case!

By the time the pasta is made, should the sauce be ready?

Yes, the sauce should be hot. And pasta is put in the sauce, and not vice versa. The ratio of one to one. If the sauce is not creamy, but vegetable, then it is necessary to add olive oil: for a portion of pasta - a spoonful of butter. Then mix - 3-4 times to form a matte foam on the surface of the sauce. Then put the pasta in the sauce and mix again.

And parmesan? In any pasta it must be added and how much?

Parmesan is added only to those pastes that do not contain a tomato base. These are sauces cooked on white wine, or on broth - fish or mushroom, or creamy. In tomatoes, in an acidic environment, the cheese does not dissolve as it should. In addition, Parmesan is very calories. It is added quite a bit and exclusively for piquancy, and not for the effect of macaroni and cheese.

Sergey, which pasta sauce is now leading in Moscow in popularity?

Definitely not say. But fundamentally the situation does not change: we still lead creamy sauces. Despite the fact that they are not the most useful. In Italy, tastes are completely different and pasta is prepared differently. There are mainly used vegetable sauces, light, fresh, not high-calorie, pasta - a balanced dish. And in Russia, pasta is adapted to our taste - creamy. Our climate is cold, so we love fatty sauces. The amount of sauce in the pasta is a matter of taste for everyone. But as the Italians teach, the sauce in the pasta should be so much so that it lightly covers the pasta, but at the same time that the plate remains dry when you eat the pasta.