How to cook spaghetti correctly

Everyone knows spaghetti - one of the types of Italian pasta, familiar to everyone in the world, the most common and used everywhere. With Italian pasta you can cook a variety of delicious and delicious dishes. But in order for these dishes to always turn out to be truly spectacular and very tasty, you need to have some knowledge on how to cook spaghetti correctly.

It is very important in time to recognize a sufficient level of readiness of the paste, so that it is soft and not undercooked. Always remember and follow the main rule of cooking - observe the correct proportions of water, pasta and salt. For example, per liter of water you need to put one teaspoon of salt and 100 g of spaghetti. Now let's find out in more detail how to cook the paste correctly. Pour three liters of hot water into a deep pot, wait for the water to boil, and immediately pour salt. As soon as the water boils again, throw 300 g of spaghetti into the water, whole, unbroken. Dip them in the water with a little pressure so that they are completely immersed in the pan. Mix well and cook further according to the instructions on the packaging. Pour olive oil into prepared spaghetti or add a little cream so that they do not stick together. Stir again. Serve the pasta with your favorite sauce. I hope you no longer have a question about how to cook spaghetti.

And what is paste in general? Spaghetti are the basis of many Italian dishes. The variety strikes them - Neapolitan spaghetti, Bolognese, with butter and garlic, with pesto. And these are not all kinds of pasta.

Real Italian spaghetti look like this: in the section they are round and of a strict certain length - 30-40 cm. Spaghettini are thinner spaghetti, and spaghetti are thicker called spaghetti.

Spaghetti is prepared from water and wheat flour. They are dried and fresh. The dried ones are stored longer, and their cost is much cheaper. But any Italian prefers only fresh spaghetti.

I myself love spaghetti. I didn’t know how to cook spaghetti before . The recipe is really simple. First, cook the pasta (we learned how to cook spaghetti earlier). I especially liked the spaghetti with garlic and dill. This dish is very easy to prepare; spaghetti turns out to be aromatic and savory. So, here is the recipe: cook the spaghetti in the manner described above, and put them on a plate. Heat a little vegetable oil in a pan. Pour chopped greens of dill, parsley and grated garlic (a couple of cloves) into a hot skillet. Mix well and season with salt, ground pepper and two tablespoons of lemon juice. Quench the greens for a minute and remove from the stove. Add some aromatic sauce to the pasta, mix well and sprinkle with parmesan.

If you love seafood, I suggest you make pasta in a tuna wine sauce . Cooking spaghetti will not take you long. You will need: 500 g of spaghetti, 200 g of tuna fillet, 30 g of butter, 4 anchovies, various herbs, sage, 100 ml of white table wine, 2 tablespoons of lemon juice, salt and spices. Fry the anchovies and pieces of tuna in a hot pan, season with ground pepper and salt, add herbs, wine and sage. Sauté the seafood over low heat until cooked. Pour in the lemon juice a few minutes before cooking and add the butter. Cook the pasta. Season the prepared pasta with seafood sauce and mix well. Serve with chopped herbs.

So now you know how to cook spaghetti. Cook them at least every day: they never get boring, especially since there are so many sauces. Indeed, the whole thing is in the sauce: if you have a sauce with nuts or berries and fruits, then your pasta will be dessert, and it will serve as the main dish if you serve it with fish, meat or vegetable sauce.

Good appetite!


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