How to cook pasta in a pan: basic rules and methods

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Pasta is a versatile dish that can be served for breakfast, lunch, afternoon snack and dinner. Depending on the type, the preparation may differ, but the cooking principle is the same everywhere. Of course, there are a number of features that experienced chefs have noticed. So, if you want to know how to cook pasta correctly , then you definitely need to read them.

What is the main advantage of pasta? The fact is that they cook quickly and taste quite pleasant. Especially if you season them with some sauce or ketchup. Men love this dish for its ease and speed of preparation, and women for the huge number of recipes and varieties. In addition, they are much healthier than ordinary semi-finished products, and are much cheaper, so you can safely refuse doshiraki and start learning how to cook pasta.

Features of cooking pasta

The main thing you need to know:

• pour a sufficient amount of water, at the rate of approximately 1 liter per 100 g of dry product;
• you need to put the pasta in boiling salted water, about 10 g of salt per 100 g;
• Stir the pasta occasionally so that it fits freely in the pan and does not stick together;
• Do not overcook pasta.

Unlike pasta made from regular soft wheat flour, pasta made from durum wheat or wholemeal flour can promote weight loss. This product takes a long time to be absorbed in the body, which prevents the rapid onset of hunger.

Fatty sauces, cheese and oils add high calorie content to the finished dish, so for those people who are watching their weight, you need to pay attention to dietary options for pasta with vegetables, seafood or lean meats with light sauces. Then even frequent consumption of pasta will not harm your figure and health.

What types of pasta are there and how to cook them correctly

Pasta, pasta, spaghetti are perhaps one of the favorite dishes of many people. They are prepared from dried wheat dough in water. Varying in appearance (shells, feathers, spirals, spaghetti, etc.), with the correct serving of the right seasonings, each pasta turns into a special dish.

Cooking time for pasta by type

Traditionally, the cooking procedure looks like this. Pasta is poured into boiling salted water. Boil them for 7-10 minutes. The finished dish is drained through a colander and served. Various sauces and cheese are common accompaniments.

The most important point in preparing a pasta side dish is the question: “How long should I cook the pasta?” After all, many have learned from their own deplorable experience that even a high-quality product can be ruined by improper preparation. But there is no definite answer, because... The cooking time will depend on their type and the type of flour from which they are made.

Even during the cooking process, you should check the information on the packaging. The manufacturer always indicates the cooking time for their product. Another factor influencing the time regime is the further use of pasta. With their subsequent heat treatment (baking or frying), the cooking time is reduced.

How many minutes to cook:

Tips for properly cooking pasta

A few general recommendations will help you navigate when preparing pasta. By adhering to them, the products will not stick together, will not be overcooked, but will have the desired shape and pleasant taste.

1. You should only buy quality products. Broken products will spoil the taste of the entire dish.
2. If the product contains egg powder, the products will turn out soft and boiled.
3. You should always remember that products increase in size by 3 times. Therefore, 100 g is enough for 2 large servings.
4. It is better to cook the pasta in oil water so that it does not stick together. Therefore, it is recommended to add 1 tbsp to the water. a spoonful of any vegetable oil.
5. The water ratio must be at least 1:3. For 100 grams of dry products you can take from 300 ml to 1 liter of water.
6. To avoid sticking after cooking, drain the water immediately after cooking.
7. When preparing dishes from non-durum wheat varieties, rinse them with hot water after cooking.
8. There is an opinion that pasta that is undercooked for 2-3 minutes will become less caloric.
9. Proper cooking should be done in a wide pan without a lid.
10. Slightly overcooked ones can be saved by rinsing them with cold water.
11. If boiled pasta is used to prepare complex dishes with further heat treatment, then they should not be cooked for as many minutes as they will be cooked later.

Recipe for navy pasta with minced meat or stew

This popular recipe has been known since the beginning of the 18th century, when naval pasta was considered a great delicacy. Today, preparing this very satisfying dish, beloved by almost all men, will not be difficult even for an inexperienced housewife.

What ingredients will be needed?

To prepare a complete lunch according to the classic recipe, you will need a simple set of products:

• 200 g minced meat or 1 can of beef stew;
• 50 g lard;
• 1 medium sized onion;
• 250 g of horns, but you can use any pasta;
• salt and freshly ground black pepper to taste.

Step-by-step cooking process

The whole cooking process takes very little time, so you can start right away:

1. Cook pasta in a saucepan as directed on package.
2. At this time, start preparing the sauce, for which you need to cut the peeled onions into cubes and fry in a deep frying pan along with chopped lard.
3. Add minced meat or stew to the fried onion, add salt and pepper to taste, fry, stirring constantly, until fully cooked.

   
   How to cook pasta in a saucepan

4. Place the boiled horns in a frying pan and pour in about 200 ml of boiling water or broth, mix all the ingredients thoroughly, reduce the heat and cover the dish with a lid. Simmer the dish for 10-15 minutes.

What can I add?

You can not pre-boil the pasta, but cook it immediately in a frying pan along with the minced meat, increasing the amount of liquid and simmering time to 30-40 minutes. There are options for preparing navy pasta with garlic, carrots or tomato paste, which gives a new look and completely different shades to a familiar dish.

Rules for serving dishes, decoration

Navy pasta should be served hot. The finished dish can be decorated with chopped parsley or dill.

Do I need to rinse pasta?

Many housewives are accustomed to rinsing pasta after boiling it, but culinary experts insist that this step in preparing a dish should be skipped. The thing is that water washes away the starch, which means that the products will not be able to absorb the sauce and the dish will not turn out so rich. All you need to do is place the products in a colander to remove all excess liquid and add a piece of butter, which will prevent the paste from sticking together.

True, there are types of products that need to be washed, for example, lagman noodles, which are often used in Asian cuisine. Therefore, there is no exact answer to this question, and each housewife must decide for herself whether to rinse the pasta or not.

Long spaghetti with mushrooms and tomatoes

A delicious dietary Lenten dinner for the whole family can be prepared from products available throughout the year.

What ingredients will be needed?

You need to prepare the following ingredients:

• 250 g spaghetti;
• 150 g of fresh forest mushrooms or champignons;
• 150 g of fresh tomatoes or canned in their own juice;
• 1 large onion;
• 2 tbsp. l. vegetable oil;
• Salt, ground black pepper and any spices to taste.

Step-by-step cooking process

To prepare an easy, filling meal, follow these steps.

Since the sauce cooks quickly, the first step is to put in the spaghetti:

1. Cook pasta in a saucepan with plenty of water according to package instructions.
2. Fry the peeled and diced onion in a deep frying pan until transparent.
3. Add peeled and chopped mushrooms to the onions. Fry for 5-7 minutes.
4. Finely chop fresh tomatoes and add to the pan with the rest of the ingredients, salt, season with spices and black pepper. Simmer for about 10 minutes.
5. Drain the water from the pasta and add it to the sauce in the pan, mix thoroughly, cover the dish with a lid and leave for 2-3 minutes. simmer over very low heat.

What can I add?

You can use any frozen or dried mushrooms, but they must be removed from the freezer or soaked in advance.

Rules for serving dishes, decoration

The finished dish can be decorated with finely chopped parsley or dill. If desired, you can sprinkle with grated cheese.

Chickpea and pasta minestrone

You can find a classic soup with noodles for every day by following the link to the video

And we offer you a traditional Italian soup made from chickpeas, short pasta and chard leaves. This is a very thick, rich minestrone that is rich in fiber, protein, iron and vitamins.

Ingredients:

• Chickpeas – 240 gr
• Chard – 280 gr
• Potatoes – 200 gr
• Onion – 100 gr
• Short pasta – 100 g
• Parmesan – 20 gr
• Olive oil – 1 tbsp. spoon
• Salt, pepper - to taste

Cooking method

• Prepare ingredients for the recipe. Using a pressure cooker will help reduce cooking time from 45 to 15 minutes.
• Soak the chickpeas for 10-12 hours before preparing the soup.
• Peel the potatoes and onions. Leave the tubers whole and chop the onion into cubes. Cut the chard leaves into 3-4 pieces.
• Heat the oil in a deep bowl and sauté the onion in it for about 5 minutes.
• Then add the potatoes and chickpeas and fry in oil with the onion for 2-3 minutes.
• Pour vegetable broth or water into the pan. Salt and pepper the dish to taste.
• Bring to a boil and then simmer for 30 minutes over low heat until the chickpeas are completely softened.
• Then blend all the whole potatoes and half the soup in a blender until pureed. Return the mixture to the pan and stir everything.
• In a separate pan, blanch the chard leaves for 5-6 minutes. Add them to the soup.
• Add the short pasta to the soup and simmer for another 10 minutes, adding broth if necessary.
• Before serving, grate Parmesan into each serving bowl.

• Serve hot straight from the oven.

Lumaconi shells stuffed with meat, zucchini and tomatoes

An original and very impressive dish can be prepared at home from large shells, stuffing them with tasty and satisfying filling.

What ingredients will be needed?

To prepare an interesting dish you will need to buy the following products:

• 1 pack of Lumaconi shells;
• 1 large zucchini;
• 250 g of minced meat, it is better to take pork and beef in equal proportions;
• 200 g of fresh tomatoes or canned in their own juice;
• 2 medium-sized onions or leeks;
• 0.5 liters of heavy cream;
• 50 g hard cheese;
• 2 tbsp. l. vegetable oil;
• 1 bunch of greens;
• salt, pepper and any spices as desired.

Step-by-step cooking process

Cooking the dish begins with preparing the filling:

1. Fry the onion, cut into thin half rings, in vegetable oil until transparent.
2. Add the minced meat there, stirring, continue to fry the food until the meat is half cooked.
3. Zucchini should be peeled and seeded, cut into small cubes and added to the minced meat. Fry, stirring, over low heat for 15 minutes.
4. Fresh tomatoes must be cut into small cubes. Peel the canned tomatoes and mash with a fork along with the juice. Add to the frying pan with the rest of the ingredients, salt, season and simmer all together for 5-7 minutes.
5. Finely chop the greens and add to the hot filling, stir. Turn off the heat and cover the pan with a lid.
6. Fill large hollow shells with the cooled minced meat and place them in a heat-resistant bowl at some distance from each other, pour everything with cream, seasoned with spices and salt.

7. Cover the pan with a lid or foil and place in an oven preheated to 180 degrees for 30-40 minutes.
8. After this, you need to take out the pan, sprinkle the dish with grated cheese and return it to the oven until an appetizing golden brown crust forms.

What can I add?

The filling can be prepared in advance and stored in the refrigerator for several days.

Rules for serving dishes, decoration

Stuffed shells can be served hot as a main course, garnished with small cherry tomatoes and fresh herbs. This portioned dish is well suited as an appetizer for a buffet table.

How to check the degree of readiness

On each package of pasta you can find instructions that indicate the cooking time, but some housewives determine the readiness of the products by testing. You can also cook pasta in different ways, bringing it to a soft state or to al dente.

The concept of “al dente” is the degree of readiness of pasta when the products are slightly undercooked, but at the same time they are completely ready to eat. This method of boiling is often found in the preparation of Italian pasta.

If you don’t want to try the pasta during the boiling process, you can simply place several pieces on a dry plate; the product is considered ready if the pasta sticks to it.

Spaghetti with shrimps in creamy sauce

An exquisite Mediterranean dinner in the form of spaghetti with seafood in a delicate creamy sauce is quite affordable for every housewife to prepare today.

What ingredients will be needed?

The entire necessary set of products for preparing a dish can be easily found in every supermarket:

• 1 package of durum wheat spaghetti;
• 450 g peeled shrimp;
• 4 cloves of garlic;
• 300 ml cream, fat content 10%;
• 3 tbsp. l. creamy soft cheese, you can take the processed kind;
• 60 g grated hard cheese;
• 1-2 tbsp. l. olive oil;
• salt and freshly ground pepper.

Step-by-step cooking process

It doesn’t take much time to prepare a very tasty and healthy dish in the Italian style, so you need to start by putting the spaghetti on the boil.

1. Cook the pasta in a saucepan in plenty of salted boiling water until half cooked. You need to drain the water for about 2 minutes. earlier than indicated in the instructions on the package.
2. While the water is boiling and the spaghetti is cooking, you need to start preparing the sauce. To do this, fry large pieces of garlic in olive oil in a heated saucepan for flavor, then remove the garlic and throw it away.
3. Place thawed peeled shrimp in the same saucepan and fry them in oil, stirring constantly, for 2-3 minutes.
4. Next, pour the cream into the saucepan, in which the cream cheese is diluted, stirring constantly. Reduce the sauce over low heat, without letting it boil.

5. Add grated cheese to the slightly thickened sauce and mix thoroughly.
6. Then put the cooked spaghetti into the saucepan with the sauce, stir everything again, and after 1 minute. turn off the heat and cover the dish with a lid. Let the dish sit for another 5-7 minutes.

What can I add?

When frying shrimp, you can add about half a glass of dry white wine to the sauce for a more refined taste and aroma, evaporate it a little before pouring cream into the sauce.

Rules for serving dishes, decoration

Garnish the finished dish with basil leaves and cherry tomato halves. You can put a few shelled shrimp on top.

How to cook different types of pasta in a saucepan

Today, varieties of vermicelli vary in shape and size. Accordingly, the method of preparation and the cooking time period are somewhat different.

Nests

Nests are considered one of the most beautiful and elegant types of pasta. But how to cook them correctly so that they do not lose their shape and do not become ordinary noodles after cooking? Let's try to figure it out!

So, you will need the following kitchen utensils:

• Large saucepan with a lid, preferably wide;
• Boiling water;
• A slotted spoon for removing finished nests.

Ingredients:

• Several pieces of nests from the package (as many as will fit in the pan so that they fit freely in it, approximately 5-7 pieces);
• 1 tablespoon olive oil;
• Salt (to taste).

To prepare the nests, place them loosely in a wide-diameter pan. Gently pour boiling water over so that the edges of the pasta are completely covered.

Then you need to pour olive oil into the water and add salt. Then cover it all with a lid and cook over low heat until done.

Carefully remove the nests with a slotted spoon and place on plates.

Horns, shells, spirals and feathers

Feather-shaped pasta.

There are many different shapes of pasta available today! Some of the most famous are: shells, horns, spirals.

Their cooking time depends on what type of flour they are made from (on average it is about 7 minutes, but it is best to check the cooking time on the pasta packaging).

The recipe for cooking horns, shells and spirals is standard, but it is worth considering that depending on the type of pasta, their cooking time differs. So, how long should you cook pasta in a saucepan, you ask? We answer: horns should be cooked for 12-15 minutes, shells - up to 10 minutes, spirals - 10-12 minutes.

The pan should be enameled or made of stainless steel, since pasta tends to stick to the bottom and walls.

Stages of proper cooking of cones, shells, spirals:

1. Pour water into a deep saucepan and bring it to a boil;
2. Pour a measured amount of pasta into the center of maximum boiling water and bring to a boil;
3. After the water boils, turn the heat to low and cook, gradually stirring (check the package for cooking time);
4. After making sure that the pasta is ready to eat, carefully drain the water from it and add oil or sauce;
5. Then arrange on plates and eat hot with the rest of the meal.

Let's see what the process of cooking spirals looks like in the video:

Spaghetti

The process of cooking spaghetti is quite unique and has a number of features. The main secret of tasty and crumbly long pasta is that it does not need to be fully cooked over the fire. They tend to cook after draining the water and leaving them covered in the pan for a few minutes.

Stages of cooking spaghetti in a pan:

1. This type of pasta likes to use a lot of water to cook it. Spaghetti is cooked according to the principle of all other types, with the peculiarity that you should not break it, just put it in a pan like a fan and, as it soaks in the water, slowly lower the ends remaining on the outside with a spoon;
2. To prevent the spaghetti from sticking, you need to stir it periodically. You should not cover spaghetti with a lid while cooking. To ensure that they are well separated from each other, it is useful to pour 1 tablespoon of oil (olive) into the water. If they are almost ready, but not quite, you should not be afraid to turn them off, drain the water and put them in a colander. Then throw the spaghetti back into the pan and let it cook on its own for 2-3 minutes until fully cooked;
3. You should never wash spaghetti, especially with cold running water! They are seasoned with sauce or butter and served only hot in deep plates, preferably with their bottoms heated.

We advise you to watch the video, which will talk about how to cook pasta in a pan, or rather spaghetti:

Horns with chicken eggs, onions and cheese in a frying pan

An unpretentious and very simple hearty dish of cones can be quickly prepared for any family meal. The cooking recipe does not require any culinary delights, but thanks to well-chosen ingredients, it turns out harmonious and tasty.

What ingredients will be needed?

For a complete dinner or hearty breakfast you will need the following products:

• 100-150 g of horns;
• 2 chicken eggs;
• 1 large onion;
• 25 g butter;
• 1 tbsp. l. vegetable oil;
• 50 g hard cheese;
• some green onions or any greens;
• salt and freshly ground pepper.

Step-by-step cooking process

To prepare a simple dish you need to follow these steps:

1. Boil the pasta in a large saucepan until half cooked and drain in a colander.
2. Fry finely diced onion in a deep frying pan or saucepan in vegetable oil until golden brown.
3. Break the chicken eggs into a deep bowl, shake them with salt and pepper, add grated cheese and mix everything.
4. Add cooked horns to the fried onions, add butter and stir.

5. Pour the egg-cheese mixture evenly over the pasta, cover the dish with a lid and leave for 2-3 minutes, reducing the heat.

What can I add?

For this dish, you can successfully use leftover pasta from yesterday.

Rules for serving dishes, decoration

The finished dish should be placed on plates and decorated with any greens.

Methods for preparing curly pasta

To ensure that the result of your favorite side dish is always successful, you should remember several rules for preparing pasta in different ways: in a saucepan, microwave, steamer or multicooker, and even in an electric kettle.

The traditional method using horns as an example

The classic cooking method always guarantees an excellent final result. Let's look at it using the example of a specific type of product to understand how to cook pasta horns in a saucepan.

Required ingredients:

• horns - 200 gr;
• water - 1 l;
• vegetable oil - 1 tbsp. spoon;
• salt - 1 teaspoon.

How to cook correctly:

Pour water into a wide bowl. Add butter to prevent the horns from sticking together. Salt the water. When the liquid boils, add the cones. Mix them well with a spoon so that the products do not stick together and stick to the bottom of the dish. Boil the horns for 7-10 minutes until tender. Drain the water and place the pasta in a colander. If necessary, rinse the finished products with cold water. Serve with sauces and gravy or sprinkle with grated cheese.

Cooking shells in a slow cooker

A quick and tasty dish if you cook pasta in a slow cooker. Curly types of products are better suited for this type of household appliances: horns, bows, spirals. The multicooker will allow you to cook from the simplest to the most sophisticated and original pasta dishes.

Required ingredients:

• shells - 200 gr;
• water - 400 g;
• salt - to taste;
• vegetable oil/butter.

Simple cooking option:

Pour the shells into the bowl and fill them with water so that the water covers them by 2 cm. Add 1 spoon of butter. How long to cook pasta will depend on the selected mode. It is better to cook them in the “Steam” or “Pilaf” mode for about 12 minutes.

Roasted option:

Pour vegetable oil into the multicooker bowl until it covers the bottom. Add dry shells and mix them well so that the oil coats each product. Using the “Baking” or “Frying” mode, fry the shells for 10-15 minutes until they take on a pale brown color. During the frying process, you should stir everything 2-3 times.

As soon as the pasta has changed color, pour in hot boiled water so that it rises 2 fingers above the shells. Salt the liquid and season with spices to taste. You can add black pepper or suneli hops. Further cooking takes place in the “Pilaf” mode until the liquid has completely evaporated.

In this recipe, you can add chopped onions and carrots to the shells. They should be fried and boiled together.

Cooking feathers in the microwave

A microwave gives you an easy way to cook. Having such household appliances will allow you to cook dinner away from home without hassle. In addition, this cooking method ensures that the pasta will not “run away.”

Required ingredients:

• feathers - 200 gr;
• boiling water - 400 ml;
• vegetable oil - 1 tbsp. spoon;
• salt - to taste.

How to cook correctly:

1. To save time on cooking, the prepared water should already be hot. It can be boiled with a kettle. Pour boiling water into a deep bowl and add feathers. The liquid should cover the products by 2-3 cm. After boiling, add salt and a spoonful of oil.
2. Stir, close the container with a lid and cook the feathers for 20 minutes at 300 W. If the power is increased to 550 W, then the cooking time should be reduced to 10-15 minutes. In general, how long to cook pasta in the microwave depends on the thickness of the product. The indicated parameters are typical for pasta with thick walls (feathers, horns), but for thin noodles the cooking time is significantly reduced.
3. Remove the finished feathers from the microwave, place in a colander and rinse them under running cold water.

Cooking spirals in an electric kettle

The method is suitable for students and those who are “impatient” to eat pasta here and now. The method is rather humorous, but it makes it clear that cooking pasta under any conditions is not so difficult. Naturally, it is necessary to take into account that an electric kettle is only suitable for a certain type of product; spaghetti, cannelloni and nests cannot be cooked in it.

Required ingredients:

• spirals - 100 g;
• water 1 l;
• sauce, salt, cheese - to taste.

How to cook correctly:

1. Pour liquid into a clean kettle. Bring it to a boil. Add pasta to boiling water. It is difficult to say how long you need to cook pasta using this method.
2. With the kettle on, bring the water to a boil and turn it off. Perform this operation every 30 seconds, turning the kettle on and off for 7-9 minutes. At the end of cooking, drain the water and place the spirals on a plate.
3. Sprinkle them with salt to taste, add sauce and cheese if desired. It is recommended to wash the kettle immediately after use.

Bows with seafood

Another option for preparing Mediterranean pasta with seafood and aromatic sauce will delight all family members.

What ingredients will be needed?

The choice of products for this dish needs to be approached quite thoroughly:

• 600 g of seafood cocktail, you can take a ready-made set or make a mixture yourself;
• 250 g paste, farfalle bows are best;
• 4 tbsp. l. sour cream;
• 3-4 cloves of garlic;
• 1 tbsp. l. butter;
• 30 g vegetable oil;
• 0.5 tsp. dry oregano;
• salt and freshly ground pepper to taste.

Step-by-step cooking process

The sauce from defrosted and cleaned seafood is prepared quickly, so you can immediately add water for the pasta.

1. Cook the pasta in a saucepan until al dente.
2. At this time, you need to heat the vegetable oil in a deep frying pan. Fry garlic and finely diced onion in it until slightly golden brown. Remove the garlic and throw it away. Add dry oregano, salt and pepper.
3. Place the seafood mixture in the frying pan with the onions and fry everything, stirring constantly over high heat for 5-6 minutes.

4. Add butter and sour cream to seafood delicacies, reduce heat, cover and simmer for about 10 minutes.
5. Place the boiled pasta in the sauce in a frying pan, stir and turn off the heat after 1 minute.

What can I add?

It is advisable to serve the dish on heated plates, for which they can be briefly placed in a hot oven. An option made from colored bows will look more elegant.

Rules for serving dishes, decoration

To decorate the dish, you can take fresh tender leaves of mint or basil.

“Tools” for cooking: saucepan, microwave, multicooker

When cooking in a saucepan, it is important to ensure that the paste does not stick to the walls and bottom. To do this, you need to stir the pasta during cooking or add a small amount (20-30 g) of butter (or olive).

To cook in the microwave, you need to pour the pasta into a deep plate, add boiling water, with a margin of 1-2 cm above the top level of the pasta. Then 1 tbsp. l oil, pinch of salt. The container is covered with a plate. Power - 800 W, time - 5 minutes. After the expiration date, the paste is placed in a colander.

To boil in a multicooker, you will need the “Pilaf” or “Steam” mode. Place pasta in a bowl, add a spoonful of butter and add water. The liquid should be 1-2 cm higher. The cooking time in this case is 12-13 minutes.

Cannelloni with turkey and porcini mushrooms

A very unusual hearty and tasty dish of tender stuffed cannelloni tubes with diet turkey and aromatic porcini mushrooms can be prepared for a family dinner or for lunch.

What ingredients will be needed?

To prepare this interesting dish, you need to prepare the following products:

• 250-300 g dry cannelloni;
• 500 g turkey meat;
• 300 g of fresh or thawed porcini mushrooms;
• 150 g onions;
• 1 liter of milk;
• 100 g hard cheese;
• 50 g butter;
• 30 g vegetable oil;
• 3 tbsp. l. flour;
• salt, pepper and herbs to taste.

Step-by-step cooking process

The preparation process is quite labor-intensive, so it is advisable to have enough time in reserve:

1. The onion needs to be peeled and chopped into cubes.
2. Grind the poultry meat in a meat grinder.
3. Cut the mushrooms into small thin slices of equal size.
4. Heat vegetable oil in a deep frying pan or large saucepan and fry the onion until golden.
5. After this, send the chopped mushrooms there, mix and simmer for about 5-7 minutes so that the excess liquid evaporates. Add salt and pepper, continue to fry, stirring occasionally, for 10 minutes.
6. Add the minced meat to the mushrooms, stirring thoroughly, fry until tender for about 20 minutes, then let cool completely.
7. Fill the cannelloni space with the prepared filling and place in a heat-resistant dish with high sides.
8. Prepare the sauce by melting 50 g of butter in a saucepan. Fry the flour in it, stirring constantly, pour in the milk, add salt, pepper and spices. Cook over low heat, not allowing the sauce to boil, stirring constantly, evaporate some of the liquid to a creamy consistency.

9. Pour the prepared sauce into the mold with the stuffed tubes and place in an oven preheated to 180 degrees for half an hour.
10. Grate the cheese and sprinkle it on the dish, put it back in the oven for 15 minutes. until a delicious crust forms.

What can I add?

Instead of fresh or thawed porcini mushrooms, you can take dry ones, but they must first be filled with milk for 3-4 hours. Turkey meat can be replaced with chicken fillet without losing taste.

Rules for serving dishes, decoration

When serving the dish, you should try not to damage the delicate tube of cannelloni, carefully placing them on plates. You can decorate the serving with parsley leaves or green onion feathers.

Correct ways to cook pasta

• Take a suitable pan, pour in water, and put it on the fire. It is not recommended to take the next step until the water boils.
• You need to salt the water only after boiling. Otherwise, the diffusion reaction will not take place to its full extent, which may lead to the pasta sticking together.
• Add pasta to boiling salted water. It is recommended to reduce the heat, but the water should boil throughout the entire cooking process.
• Cooking times are recommended depending on the shape and type of pasta.
• To check the readiness of the product, it is enough to catch one or two elements and check for softness.
• After this, take a colander and drain the pasta onto it.
• It is recommended to rinse the product under running cold water. This will wash away any remaining starch.

Quick cooking method in 4 minutes

Unlike the usual method, this one differs not only in capacity, but also in time. For cooking you will need a deep frying pan and only 4 minutes.

The paste is poured into the selected container and fried over the fire until browned. Next, add 30-40 g of butter, other ingredients as desired (for example, tomato paste, tomatoes, chicken fillet, etc.).

Boiling water is added to the pasta until the liquid covers the pasta. Spices and salt are added. Set the fire to low, cover the pan with a lid and simmer until the liquid evaporates.

The advantage of this method is that you can immediately add chicken fillet, vegetables and other ingredients along with the pasta.

Cooking method with milk and water

Pasta with milk is one of children's favorite dishes. This dish is easy to prepare:

• Pour water into a saucepan (at least 2.2-2.5 liter capacity) and bring to a boil.
• After this, the liquid is salted and the paste is added.
• Cook for 7-15 minutes, depending on the shape.
• The water is drained and the pasta is placed in a colander.
• Add milk to the saucepan and heat it up.
• After that. boiled pasta is added to the milk.
• Add sugar and bring the liquid to a boil.
• After boiling, turn off the heat and add a small amount of butter (25-35 g).

For recommendations on cooking pasta to prevent it from sticking, watch the video.

Feathers with vegetable gravy

A very light dietary dish can be prepared from pasta feathers if served with a delicious vegetable sauce. This dinner can be fed to a family during the fasting period.

What ingredients will be needed?

To prepare this elegant and simple dish you will need an approximate set of products and vegetables:

• 200 g paste, feathers are best;
• 1 large onion;
• 2-3 cloves of garlic;
• 2-3 pcs. sweet bell pepper, preferably in different colors;
• 250 g of fresh tomatoes or 50 g of paste and 150 g of tomato juice;
• 10-12 marinated olives;
• 1 bunch of fresh parsley;
• basil leaves;
• 1-2 tbsp. l. vegetable oil;
• salt and freshly ground black pepper to taste.

Step-by-step cooking process

Start cooking by preparing vegetables that need to be washed, peeled and chopped.

1. Let the pasta cook until half cooked, then drain in a colander.
2. Meanwhile, fry the onions in a deep, large frying pan until golden brown.
3. Add chopped bell pepper to the onion, mix and fry for 3-4 minutes.
4. Cut fresh tomatoes into cubes and add them to the pan. If you use tomato paste, you must first fry it and then add tomato juice. Add salt and pepper to the sauce, reduce heat and simmer covered for 10-15 minutes. until thickened.
5. Cut the olives into half rings and add to the sauce.

6. Place the feathers in a saucepan, stir and heat the dish for another 1-2 minutes. Add finely chopped parsley, stir again, cover with a lid and turn off the heat.

What can I add?

You can add sautéed carrots, zucchini and eggplants to the vegetable gravy. To add spice to the dish, it is quite possible to add chili pepper after removing the seeds. All types of mushrooms go well with vegetables.

Rules for serving dishes, decoration

The finished dish is decorated in a plate with basil leaves. For added satiety, you can sprinkle with grated cheese or crushed nuts if desired.

Horns with eggplant and tomatoes

A simple vegetarian option to add to the collection of Italian recipes. Pasta with juicy tomatoes and eggplants for those who prefer vegetables to meat. As always, simple, fast and very tasty.

Ingredients:

• Horns – 250 gr
• Eggplants – 200 gr
• Tomatoes – 150 gr
• Parmesan – 30 gr
• Vegetable oil – 2 tbsp. spoons
• Basil – 2 sprigs
• Garlic – 1 clove
• Italian herb mixture – ½ teaspoon
• Salt, pepper - to taste

Cooking method

• Wash the vegetables and cut them into equal small pieces. Finely chop the garlic.
• In a hot frying pan, saute the eggplants until lightly browned.
• Then add garlic, tomatoes, salt and pepper and Italian herbs.
• Mix everything and sauté for 3-4 minutes.
• Boil pasta horns in salted water.
• Then drain the water and place the horns in a frying pan with vegetables.
• Crush everything with grated Parmesan and add torn basil leaves.
• Mix everything, fry for 1 minute and place on plates.

Tips and tricks

It is necessary to learn how to choose the right pasta so that it brings maximum benefits to the body and gives the dish a balanced taste. Pasta made from durum wheat contains many useful nutrients, B vitamins and microelements, folic and pantothenic acid, proteins, thiamine, tryptophan, complex saccharides and dietary fiber. In small quantities there is phosphorus, iron, calcium, zinc, magnesium, manganese, potassium and other important compounds.

It must be taken into account that pasta cooked al dente has the greatest benefits, since prolonged cooking increases the glycemic index and destroys some of the beneficial microelements. It is one of the most popular foods all over the world. Pasta is especially loved in Italy, where it is called pasta and there are more than 350 varieties that differ not only in shape, but also in size, and even colors.

Pasta is served with various types of sauces, depending on which the type of product is selected:

• Long, thin spaghetti or linguine are suitable for a light cream sauce or olive oil.
• Wide, long tagliatelle, fettuccine or pappardelle go well with a thick meat sauce.
• Conchiglie in the shape of shells are suitable for thick, creamy mushroom or meat sauce; large products are served with fillings.
• Thin round capellini are eaten with hot olive oil and various vegetables.
• Short, hollow tubes of penne, paccheri or rigatoni are combined with vegetable, meat and cheese sauces and are well suited for making casseroles.
• Spiral-shaped fusilli, casarecce or trophy are served with a light sauce with a silky texture.
• Small risoni or stelline are used in salads, soups and various stews.
• Lasagna in the form of wide thin plates with wavy edges is used to prepare the dish of the same name with various fillings.

At the end of boiling the pasta, you need to leave 1-2 ladles of water, which may be needed to dilute the sauce if it turns out to be too thick. Due to the starch contained in the water, the sauce will have a richer, velvety consistency.

You should not wash finished pasta in cold water, as it worsens the taste of the dish and leads to the loss of valuable minerals and vitamins. When mixing prepared pasta with sauce, it is better to add the pasta to the sauce, not the other way around.

Simply boiling pasta in a pan as a side dish for sausage is very boring, so you need to urgently start experimenting in the kitchen and actively use this easy-to-prepare product to create interesting, varied and healthy dishes.

Ciao Italia! Ciao pasta! Only Italian recipes from different types of pasta

It is impossible to list the variety of types of pasta. They go perfectly with any product and are suitable for both children's and vegetarian menus. Most often, pasta is served hot and combined with sauces, herbs, vegetables, mushrooms, and meat. And believe me, it is impossible to cook pasta tastelessly! Especially if you choose the right pasta from durum wheat and select an additive for it to suit your taste. And such pasta will not harm your body or your figure.

Soft pasta - how to cook it correctly

If it is not possible to buy high-quality flour products, then cheaper soft varieties can also be cooked without gluing.

1. Place a deep frying pan on the stove, don’t add any oil, just add the pasta and dry it for a minute. During the frying process, the starch present in the products crystallizes and prevents the pasta from sticking to each other.
2. Pour boiling water so that the liquid completely covers them, cook for no more than 5 minutes.
3. After the time has passed, place in a colander and season with butter.

How to deliciously cook pasta with sausages

If you are wondering what delicious and quick pasta to cook with, then this recipe is especially for you. Let's cook sausages in cream, which will be an excellent addition to our side dish. Instead of sausages, you can use any boiled sausage. Choose quality products so that your dish will please you and everyone present.

Cooking time:

10 minutes.
Number of servings:
for 4 people.
Calorie content:
237 kcal per 100 g of product.
Kitchen appliances and utensils:
frying pan, hob, cutting board, knife.

Ingredients

Step by step recipe

Video recipe for making pasta with sausages

Now let's watch this video, which describes in great detail the entire process of preparing delicious sausages and cream. You will see to what degree of readiness they need to be brought and what the resulting food will be like.

Cooking options

• I recommend always serving. It is very simple to prepare, but will make any pasta incredibly tasty and satisfying.
• They will be an excellent dinner. You can make minced meat for them yourself or purchase ready-made ones from any type of meat. This dish is prepared quite quickly and simply; even the most inexperienced housewife can prepare it for herself and her family.
• If possible, prepare. With the help of technology, cooking has become much easier and takes up a minimum of our time. Also, thanks to this miracle machine, we get a completely different taste of dishes that are already familiar to us.
• And I will leave you here a simple recipe. You can offer them to your guests, complemented with a delicious sauce and a light salad. Take this recipe to your treasure chest and cook with pleasure.

Dear cooks, I hope that today I was useful to you and that pasta with a delicious sauce is already ready in your kitchen. If you have any questions or suggestions, write in the comments, I will not ignore them. And now I wish you success and bon appetit!

Let's cook some delicious pasta.

1. NAVY PASTA

Ingredients:

• minced meat 500 g
• pasta 400 g
• onions 1 pc.
• vegetable oil to taste
• salt, pepper to taste

Preparation:

Boil the pasta in salted water until tender. Finely chop the onion. Heat a frying pan with vegetable oil, add minced meat.

If the beef is tough, you can add a little boiling water. When the meat begins to brown, add the chopped onion. Salt and pepper.

Simmer until the onion is soft. Add pasta, mix well. A minute before cooking, add chopped parsley. Navy pasta is ready!

PASTA WITH SALAM IN TOMATO SAUCE

Ingredients:

• sausage
• 100-150 g
• tomatoes
• 1 jar
• garlic
• 1 clove
• pasta 5 handfuls

Preparation:

Boil water in a kettle and pour into a saucepan. Place on the stove. When it boils (this will happen very quickly), add the pasta and cook according to the instructions on the package. Cut the salami into strips.

Finely chop the garlic. Pour olive oil into a hot frying pan, add salami and garlic, cook, stirring, for a couple of minutes. Add tomatoes.

Cook, stirring, until the sauce thickens. Add cayenne pepper and salt. Drain the pasta in a colander and place in a frying pan. Mix. Serve sprinkled with Parmesan cheese.

PASTA WITH BROCCOLI

Ingredients:

• paste 175 g
• broccoli 250 g
• olive oil 3 tbsp.
• olives 100 g
• parmesan 50 g
• garlic 1 clove
• salt to taste

Preparation:

1. Fry a clove of garlic in oil, remove it, add olives and blanched top broccoli florets. Fry for a few minutes over medium heat.

2. Boil the pasta, add to the pan with broccoli and olives, and heat through. Place on a plate and add sliced ​​grated cheese.

PASTA WITH MUSHROOM SAUCE

Ingredients:

• champignons 200 g
• garlic 1 clove
• olive oil 2 tbsp.
• butter 50 g
• grated parmesan 50 g
• dry white wine 100 g
• salt, pepper to taste
• parsley to taste
• fettuccine pasta 250 g

Preparation:

Cut the mushrooms into pieces. Heat vegetable oil in a frying pan, add garlic and let it brown. Add mushrooms and fry them. Reduce heat, pour in wine, let it evaporate.

Add finely chopped parsley and cook for another 5 minutes. Boil the pasta in plenty of salted water, drain. Add the prepared mushroom sauce, butter and grated cheese to the pasta.

PASTA WITH CHICKEN FILLET

Ingredients:

• pasta 500 g
• chicken fillet 500 g
• tomatoes 3 pcs.
• sweet pepper 3 pcs.
• parsley, a few sprigs of basil
• garlic 2-3 cloves
• olive oil to taste
• salt, pepper to taste
• sour cream or cream 200 ml

Preparation:

1. Cut the chicken breast into small pieces, add salt and pepper and leave for 15 minutes.

2. Pour boiling water over the tomatoes for a minute and remove the skins. Cut tomatoes and sweet peppers into small cubes. Finely chop the parsley and basil.

3. In a large frying pan, fry the crushed garlic in olive oil until golden brown, then discard the garlic.

4. Add chicken breast and fry over high heat for 5-7 minutes. Then add chopped tomatoes and bell peppers and simmer for a few more minutes. Add sour cream, heat and remove from heat.

5. Meanwhile, cook the pasta until al dente, drain the water, add the pasta to the cooked chicken breast and stir gently. Serve garnished with greens.

BAKED PIZZA-SPAGETTI

Ingredients:

• Spaghetti – 340 g
• Salt – 1 teaspoon
• Pork sausage – 480 g
• Pepperoni – 60 g
• Tomato paste – 740 g
• Grated Parmesan – 60 g
• Mix of grated cheeses – 230 g

Preparation:

Boil the spaghetti, drain and place in a greased dish. Fry the sausage in a frying pan (until brown).

Transfer to a plate and fry the pepperoni in a frying pan until crispy (about 4 minutes). Place the fried sausage on the spaghetti and pour in the tomato paste. Place half the pepperoni - cheese - the rest pepperoni.

Bake at 175 degrees for about 30 minutes. The cheese should melt and begin to brown. If it turns brown too early, cover the dish with foil.