Pasta is prepared in almost every home. Over the years, chefs have come up with many recipes. In the article, we will tell you what you can cook from pasta quickly and tasty.

According to one legend, in the 16th century, the owner of a tavern located in the vicinity of Naples prepared noodles for visitors. His daughter, playing with the dough, made many thin tubes and hung them on the street. Seeing these toys, the tavern owner decided to boil them and served them to the guests, pouring them with tomato sauce. The visitors liked the dish.

Neapolitans began to come to the establishment, thanks to which the owner made a fortune. he spent on building a factory that produced such unusual products for the time.

The entrepreneur's name was Marco Aroni. The dish itself, no matter how hard to guess, was named pasta in honor of the inventor.

Vegetable pasta recipe

To keep the pasta in shape when cooking, I fry them in a pan until golden brown. I pick vegetables to taste. True, I definitely use tomatoes and onions. Let's move on to the recipe.

Ingredients

Servings: 2

• pasta 200 g
• onion 1 PC
• Bulgarian pepper 1 PC
• a tomato 2 pcs
• cheese 50 g
• garlic 1 PC
• water 300 ml
• parsley 1 branch
• vegetable oil 1 tbsp. l.
• salt to taste

Per serving

Calories: 334 kcal

Proteins: 11.1 g

Fats: 5 g

Carbohydrates: 59.4 g

20 minutes. Video Recipe Print

I fry the boiled pasta in a pan until golden brown.

Cut onions, tomatoes and carrots into small cubes. I cut the bell pepper into cubes. Finely chop greens and garlic.

I let the fried pasta cool down, put it in a saucepan, fill it with water and send it to the stove.

I add onions, carrots and peppers, add oil, salt and pepper.

Stir well, cover the dishes with a lid and cook until the water boils away. At the very end I add chopped garlic and tomatoes.

Before serving, sprinkle the dish with chopped herbs and grated cheese. I use olives for decoration. Serve with.

How to make crumbly pasta

I confess that before, when I cooked pasta, they constantly clumped together. Since they looked ugly, it was unpleasant to eat them. Later I learned the recipe for making crumbly pasta. Now I will share it with you. Looking ahead, I will say that this dish is a great addition to or.

Ingredients:

• pasta
• vegetable oil

Preparation:

1. I collect water in a saucepan. There should be twice as much pasta. Bring to a boil, add pasta, stir and salt.
2. Stir occasionally during cooking. The most important thing is not to digest. For this reason, I never deal with extraneous matters during cooking.
3. When the pasta is cooked, drain the water using a colander. Some cooks wash them. I do not do this.
4. Then I pour a little vegetable or olive oil into the dish, stir and let stand for a few minutes.
5. After that I mix again.

Finally, I will add, if your pasta is still stuck together, you should not be upset. Perhaps you have overcooked them or the products themselves are made from durum wheat flour. With a little practice, you should be perfect.

Cooking pasta in a double boiler

Almost all housewives are used to cooking pasta on the stove. Not surprising, because their mothers and grandmothers did this. Since nowadays there are various appliances in the kitchen, now we will talk about how to cook pasta in a double boiler.

Ingredients:

• pasta - 300 grams
• salt - 1 tsp
• vegetable oil - a quarter teaspoon

Preparation:

1. Fill the bottom of the steamer with water. Pour pasta into the bowl, add water, salt and vegetable oil. I note that it is due to the oil that they will not stick together.
2. I put the lid on the bowl and turn on the kitchen appliance.
3. After a third of an hour, the dish is ready. I take them out of the steamer and rinse them well with heated water. This will get rid of the excess starch.

As you can see, there is nothing complicated in the recipe. I prepare a dish in those cases when there is no time to prepare more complex culinary masterpieces, such as.

Delicious navy-style pasta

Ingredients:

• pasta - 0.5 kg
• minced meat - 300 grams
• carrot
• salt pepper
• greens

Preparation:

1. First of all I clean vegetables. Chop the onion well, pass the carrots through a coarse grater.
2. I send the vegetables to the pan and fry. Then add the minced meat, mix well and fry until tender. Pepper, salt.
3. While the minced meat with vegetables is fried, I fry the pasta in another pan until they turn pink. After that, I move them into a frying pan with minced meat and vegetables, add water. Cover the pan with a lid and fry until tender.
4. Stir occasionally during frying. At the end I add chopped greens.

Video recipe

Perhaps you already know the recipe. Nevertheless, I got to know him recently. I tried it and I liked it. First, you can taste a plate of delicious, and then switch to "macaroshki".

Sardine pasta recipe

I present to your attention a quick recipe for pasta and sardine. It prepares so simply that even bachelors can handle it.

Ingredients:

• pasta - 250 grams
• sardine in tomato - 1 can
• cheese - 150 grams
• bow - 1 head
• garlic - 2 cloves
• pepper, salt, olive oil

Preparation:

1. I boil the pasta until it is a little hard inside. I throw it back in a colander.
2. Pour some olive oil into the pan and fry the chopped onion well.
3. I take the sardine out of the jar and remove the bones. Add to chopped onions. I crush the fish with a fork, mix, pepper and salt.
4. After 2-3 minutes, add boiled pasta to the fish and onions. Stir and simmer over low heat for 5-10 minutes.
5. Sprinkle with grated cheese at the very end. Cover the pan with a lid and keep it on fire until the cheese is melted.

Agree, there is nothing difficult in cooking. If you're looking for something special, make this delicious and nutritious meal.

On this note, I conclude the article. In it, I talked about recipes for making pasta. Moreover, you have learned the history of pasta. If your family members want something new, use one of my recipes and treat them with a wonderful meal.

Fried pasta is a very tasty culinary item that is easy to prepare and requires no effort. Fried pasta is for pasta lovers who want to try something new!

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Vegetarian recipe for inspiration - macaroni with spinach and cheese. This appetizing and healthy dish, rich in useful properties, will easily satisfy hunger and bring aesthetic pleasure!

Personally, I just love to take simple, cheap and "folk" dishes, such as pasta and minced meat, and add something new to their recipe. The ingredients are the same, but the taste is much more interesting! Try :)

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Sometimes you want something simple, tasty, familiar ... Get a pack of pasta out of the cabinet, take out a can of canned meat and cook pasta like a navy! Yes, serve with pickled cucumbers. Delight!

Recipe for making pasta with minced meat in cheese sauce.

Pasta with minced meat is, as they say, "classics of the genre", their taste is familiar to everyone from childhood. But when cooked in the oven, this dish turns out to be completely new and even unexpected - try it!

Making pasta with chanterelles in a hurry is very simple. Pasta perfectly energizes the body, and chanterelles will delight the soul too. First of all, memories of a walk in the forest.

And again, the masters of Italian cuisine pleased us with a simple recipe for preparing a gorgeous dish from pasta and vegetables. Very tasty!

We used to order pasta with bell pepper in Italian cafes. Then we decided that this is our favorite dish and we must master it in our kitchen. I share with you the recipe, try it!

Bolognese pasta is a classic of Italian cuisine. The sauce is made with tomato puree, but my recipe contains only a little tomato paste. Sometimes it's good to improvise, go for it!

A simple recipe for delicious pasta at home. It is cheaper to make high-quality pasta at home than to buy it in a store.

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The recipe for making pasta with mushrooms. Those who fast and respect Italian cuisine will love this dish.

Recipe for making pasta stuffed with three types of cheese and Italian sausage, tomato and red wine sauce.

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In a salad of colored pasta with ham, cucumber and bell pepper. Children especially like the salad. It is bright and delicious. Suitable for both lunches and dinners as well as celebrations.

One of the most popular side dishes is pasta. Long thin spaghetti, curved horns, curly bows and spirals - they are served with beef, pork and chicken, cheese and seafood, vegetables and sausages, casseroles and pasta soup. And, of course, they prepare a variety of sauces and gravies for pasta. At the same time, pasta from a side dish turns into an independent dish, hearty and tasty.

You can prepare very different gravy for pasta: meat from chicken, beef or pork, vegetable, creamy milk or sour cream, cheese, assorted. Thanks to the sauce, your favorite dish will acquire a new original taste.

Simple pasta gravy recipes without meat

A light vegetable sauce can help make your meal healthy and healthy. And our simple recipe with a photo will tell you in detail how to cook pasta deliciously.

Products used:

1. onions - 100 g (2 medium heads);
2. carrots - 100 g (1 medium);
3. garlic - 2-3 cloves;
4. flour - 2 tablespoons;
5. water - 500 ml (2 glasses);
6. frying oil;
7. seasonings, salt, spices - to taste.

Preparation time for ingredients: 10-15 minutes.

Roasting time: 5-10 minutes.

Total time: 20-25 minutes.

Volume: 500 ml.

How to make gravy

• We clean the vegetables. Cut the onion into 1 x 1 cm cubes, the carrots can also be chopped or grated with large holes.

• Fry vegetables until a pleasant brownish shade appears.

• Stirring, add flour. Fry for 2-3 minutes.

• Peel the garlic and finely chop or squeeze through a garlic press. Add to the pan.
• Add seasonings there, salt.
• Add water and, stirring constantly, bring to a boil.

• Finely chop fresh dill and add to the sauce. It will add flavor and color to our pasta gravy. The resulting gravy can be used with pasta and potatoes.

Advice. Using broth instead of water, we get a brighter and richer taste.

The famous Bechamel sauce for pasta

Delicious pasta sauce - the famous Bechamel sauce. It can be used for both pasta and a light dressing soup. There are many types of sauce: with mushrooms, cheese, onions, herbs. We offer recipes for a simple, but at the same time delicious, Bechamel sauce.

If not all, then many of us periodically encounter the fact that after lunch or dinner there is a certain amount of boiled pasta. It is a pity to throw out the product, but it is not subject to long-term storage. What to do in such cases? There are no particular difficulties here, because a considerable number of other delicious dishes can be prepared from yesterday's pasta.

Step-by-step recipes from yesterday's pasta

One of the most successful, in my opinion, decisions about what to do with yesterday's pasta is making a casserole. You can find dozens of variations on the culinary pages, but I prefer the casserole with meat or minced meat.

Pasta casserole with meatballs

A hearty casserole can be made from pasta with minced meat, pieces of ready-made meat or poultry, stew, sausages. One of these options is right in front of you.

Ingredients:

• 300 g meatballs;
• 500 g ready-made pasta;
• 100 g of hard cheese;
• 3-4 st. l. sour cream;
• 1-2 tbsp. l. tomato paste;
• 1 tbsp. water;
• salt and spices to taste;
• oil for lubricating the mold.

Preparation:

1. Prepare food.
   

   Place the ingredients you want on the table

2. Preheat the oven to 200 degrees.
3. Grease a baking dish with vegetable or butter.
4. Place in a meatball dish.
   

   To prevent the dish from burning and the pieces of the finished casserole can be easily removed from the mold, be sure to grease it

5. Place the pasta on top of the meatballs.
   

   Spread the finished pasta evenly on top of the meatballs

6. In a separate container, mix water, tomato paste and sour cream, add salt and spices to taste.
   

   Prepare a filling of water, sour cream and tomato paste

7. Pour the filling into the meatballs and pasta mold.
   

   Pour the tomato and sour cream mixture into a mold

8. Sprinkle the piece with hard cheese grated on a coarse grater.
   

   Grate the cheese on a coarse grater and add to the rest of the casserole ingredients

9. Place the dish in the oven and cook for 35-40 minutes until a delicious crust appears.
   

   When the food is well browned, remove the dish from the oven.

The meatballs can be replaced with roasted meat pieces. You will see one of such examples below.

Video: Chicken Pasta Casserole

Vermicelli casserole with cottage cheese

Ingredients:

• 250 g of cottage cheese;
• 100 g of boiled vermicelli;
• 3 tbsp. l. flour;
• 3 tbsp. l. milk;
• 3 eggs;
• sugar and vanilla sugar to taste.

Preparation:

1. Transfer the curd to a bowl and rub with granulated sugar and vanilla sugar.
2. Pour in milk.
   

   Mix cottage cheese with sugar and milk

3. Stir in wheat flour and beat in 2 eggs.
4. Add noodles, mix everything well.
   

   Add boiled noodles

5. Transfer the mixture to a buttered mold. Beat the remaining egg and brush over the surface of the workpiece using a cooking brush.
   

   To coat the casserole with a golden crust, brush it with a beaten egg

6. Place the dish in an oven preheated to 150 degrees and cook the casserole for 20 minutes.
7. When the food is golden, remove the form, cover with a lid, and leave for 15 minutes. Serve with condensed milk or jam.
   

   Serve the finished dish with additives of your choice

Video: cottage cheese casserole with noodles

Vegetable salad with pasta

An excellent option that can be used both as an independent dish and as an addition to meat, fish and poultry.

Ingredients:

• 200 g ready-made pasta;
• 1-2 tomatoes;
• 2-3 bell peppers;
• 1 stalk of celery
• 1 clove of garlic;
• 2 tbsp. l. vegetable oil;
• 3 sprigs of fresh parsley;
• salt and black pepper to taste.

Preparation:

1. Cut the bell pepper into 1-1.5 cm squares.
   

   For a brighter salad, use different colored bell peppers.

   Cut bell peppers into squares

2. Cut the tomatoes into large cubes.
   

   Cut the tomatoes

3. Chop the celery stalk into slices.
   

   Add chopped celery to vegetables

4. Finely chop the clove of garlic with a knife and lightly fry in a pan with hot vegetable (sunflower or olive) oil.
   

   Fry the garlic in olive or sunflower oil

5. Mix vegetables with boiled pasta.
   

   Put ready-made pasta with vegetables

6. Pour the garlic oil into the salad, add chopped parsley, salt and black pepper to taste.
   

   Season the salad with salt and black pepper

7. Stir the food and serve.
   

   Stir all salad ingredients thoroughly before serving

Below is an alternative pasta salad.

Video: Italian pasta salad

Scrambled eggs with pasta in a slow cooker

The simplest dish, for the preparation of which you do not need special culinary knowledge and unusual products.

Ingredients:

• 150-200 g of boiled pasta;
• 6 eggs;
• 1-2 tomatoes;
• 1 head of onion;
• 50 g of hard cheese;
• 1 tbsp. l. vegetable oil;
• salt.

Preparation:

1. Cut the tomatoes into large cubes, the onions into small ones.
2. Place vegetables in a multicooker bowl with heated vegetable oil and fry in Baking mode until the tomatoes are soft and the onions are translucent.
   

   Fry vegetables until half cooked

3. Pour boiled pasta with vegetables, mix everything and cook for another 5 minutes.
   

   Add cooked pasta to tomatoes and onions

4. Beat eggs with the required amount of salt until smooth.
5. Pour the egg filling into a multicooker, close the lid of the appliance and cook the dish for 10 minutes.
   

   Mix pasta and vegetables with beaten eggs

6. When the eggs "grab", sprinkle the eggs with grated cheese and bake until a crust appears.
7. Turn off the multicooker and let the eggs brew under the lid for 1-2 minutes. Ready!
   

   Let the eggs brew and serve.

To make the task of making yesterday's pasta as easy as possible, you can do the same as the author of the following video.

Video: pasta fried with egg

Pasta with meat in a frying pan

Sometimes after dinner, not only pasta remains, but also some ready-made meat (boiled or baked). In such cases, it becomes even easier to cope with the task of preparing a quick and tasty meal. I offer you a recipe that can be attributed to one of the many variations of naval pasta. This particular time, the dish was made from yesterday's spaghetti and boiled veal. You can change the list of ingredients by adding to the dish what is at your fingertips.

Ingredients:

• 400 g boiled spaghetti;
• 300 g of boiled meat;
• 1 head of onion;
• 30 g butter;
• 2 tbsp. l. vegetable oil;
• 100 ml of meat broth;
• salt and black pepper.

Preparation:

1. Pass the boiled meat through a meat grinder or chop with a blender.
   

   

In the ancient Roman cookbook, the age of which was determined by experts as the first century BC, there are already recipes for making pasta. Probably since then, Italy has become a leader in pasta cuisine and a Mecca for its lovers. Let's discuss how to cook delicious pasta, or rather, pasta, as the Italians called it, in order to get pleasure and benefit, not spoil the 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 them, but many flour products, among them we widely know two types with filling:

• Ravioli- similar to Russians or dumplings, but apart from 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.

Large, large products are also referred to pasta:

• Lausania- a multi-layered dish of dough and meat, vegetable and cheese fillings, which is poured with sauce, most often béchamel.
• Cannelloni- thick tubes with a filling, 2-3 cm in diameter and 10 cm long. Often these tubes must be made by yourself just before cooking, by 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 the paste is made. This is a complex hot dish, the main thing in which is not so much the pasta itself as the sauce under which they are served. Pasta and pasta are divided according to their origin and the method of their preparation into general dishes and narrowly national ones belonging to a specific area. And the appearance and recipe are the pride of Italians. Pasta is made from water and flour, most often durum wheat, sometimes with the addition of eggs, plain or tinted with vegetables, herbs and cuttlefish ink. In recent years, culinary experimenters for a change began to make flour products also from coarse wheat flour, buckwheat or rye, as well as with bran, chickpea, spelled and other additives.

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

Long pasta

• Spaghetti- thin products with a length of 15 cm and a diameter of 2 mm. Thicker ones are called spaghettoni, and thinner ones are called spaghettini.
• Bucatini- spaghetti with holes, usually used for carbonara paste, 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 different sauces.
• Tagliatelle(sometimes pronounced tagliatelle) - noodles 6.5-10 mm wide, they are usually served with meat bolognese sauce.
• Linguinia- thinner long smooth noodles, served with cheese bolognese sauce.
• Reginette- wavy noodles.

Short and curly pasta

• Penne- thick, short-cut, perforated products, often with a grooved surface, on which the sauce lingers well, resemble our "feathers".
• Rigatoni- short and straight, length 4 cm, diameter 6-7 mm, made of thinner dough (they resemble our "horns", only straight).
• Fusilli- noodles in the form of spirals 6.5-10 mm wide and up to 7 cm long.
• Farfale- they look like butterflies (in our country they are often called "bows" in stores), combined with meat, fish, cheese, nuts and vegetables.
• Kivatelli- they look like seashells, they catch a large amount of accompanying sauce, for which they are especially loved by Italians.
• Elike- curls, a favorite dish of students. Any sauce adheres well to them.

What can be made 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 naturally reach the highest quality, have not been treated with preservatives or stabilizers for long-term storage.
• The second postulate is denoted by the term " al dante"And translates to" by the mouth". In other words, the readiness of the dish is determined "to taste." This term is of great importance in the preparation of pasta, as it determines the consistency of the paste, which at the end of cooking should be a little hard when bitten, i.e. not taste like flour, but have a thin white layer in the middle. The pasta will "reach" when it is seasoned with sauce.
• Special heat and time modes of cooking. Compared to traditional European cuisine, the process is lightning fast. From the moment when a pan with cold water for cooking (1 liter per 100 g of dry product) is placed on the stove until the finished dish is obtained, it usually takes no more than 20 minutes.

Pasta or pasta dishes 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 competent combination with vegetables can fully provide the body with all the necessary substances.

Pasta with meat recipe

INGREDIENTS for 4 small servings:

• 250 g curly pasta
• 2 cans of 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
• a pinch of chili

Preparation:

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

After cooling, transfer excess sauce to 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 chili
• 2 tomatoes
• 1 clove of garlic
• a handful of parsley
• 4 st. l. dry white wine and olive oil
• 400 g fresh frozen peeled mussels
• 100 g frozen shrimp

Preparation:

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

Bring 3.5-4 liters of water to a boil, season with salt and boil the pasta until it is "by the mouth". Transfer to a deep preheated bowl (scald), pour over the sauce and serve immediately.

Video recipe

Vegetarian Zucchini Pasta

INGREDIENTS for 4 servings:

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

Preparation:

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

NOTE! for a non-strict vegetarian menu that allows dairy products (lacto-vegetarianism), cream is poured into the sauce instead of water from boiling pasta, 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 zucchini
• 200 g gouda cheese
• 50 g pine nuts
• 200 ml milk
• ¼ h. L. corn flour
• salt pepper

Preparation:

Fry the nuts in a dry non-stick frying pan. It is allowed to replace pine nuts with almonds or walnuts, which must be peeled from a thin film. Combine 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 occasionally thoroughly. Remove from heat, pour nuts into the sauce, season with salt and pepper, stir.

Peel the peas, divide the broccoli into small inflorescences, cut the peeled zucchini into cubes according to the size of the cabbage inflorescences. Put all vegetables in a saucepan and bring to a boil, season with salt, drain. Put the pasta to boil - put all the vegetables in a saucepan a few minutes before being ready for them. Put the finished pasta in a hot bowl. Pour over the sauce and serve immediately.

Video recipe

Pasta in a creamy sauce

INGREDIENTS for 4-5 servings:

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

Preparation:

Boil pasta, drain, leave one third of a glass of cooking liquid. Mash the curd cheese with a fork, quickly heat it in the microwave, add crumbled blue cheese, a pinch of pepper to it, mix and dilute the mixture with hot cooking liquid. Mix thoroughly with a hand blender if desired. Pour the sauce over the pasta and serve.

Pasta is very simple in terms of the composition of the starting products, while being easy to digest, satisfying hunger well and nourishing the body with useful substances. It must be understood that cooking does not require special culinary skills. It is enough to have a large saucepan with a thick bottom. Its volume will provide freedom and pasta, regardless of size and shape, will not stick together during cooking, and the thick bottom guarantees uniform heating of water and all products, long or short, curly or simple, will be cooked in such a pan at the same time. For fans of pasta and lovers of variety, they came up with a pan with two mesh inserts. They allow you to simultaneously cook pasta of different sizes for salad and side dish or hot dish. This saves not only time, but also space.

What kind of pasta do you like?