To cook Italian pasta, you do not need to be a chef or a native of the country where the dish came from. Increasingly, tourists travel the world and learn the culture, customs, cuisine. Varieties Italian pasta there are many, you can cook a dish on your own and please your household with it.

Pasta "Carbonara"

• bacon - 120 gr.
• egg yolk - 4 pcs.
• spaghetti - 300 gr.
• cream of maximum fat content - 110 ml.
• garlic - 4 cloves
• salt - to taste
• grated parmesan - 65 gr.
• crushed pepper - to taste
• fresh parsley - 25 gr.
• olive oil - 40 gr.
• drinking water - 4 liters.

1. First, chop the bacon into small equal cubes, send to a hot frying pan with olive oil. Fry the product over medium heat, do not overdry. Wait for a light crust to appear. In parallel, put an enamel pot of water on the stove.
2. Pour salt into a container with liquid, bring the composition to a boil. Next, place the spaghetti in the pan, the pasta should be cooked until half cooked. The heat treatment time is 7-8 minutes if the product is from hard varieties wheat.
3. Combine egg yolks, cream, salt and pepper to taste in one bowl. Use a whisk to bring the mixture to a smooth consistency. Next add the grated Parmesan and mix well. Place the fried bacon on a separate plate.
4. Chop the garlic and send to the pan. Achieve a golden color from the product. Once the garlic is cooked, add spaghetti to it and mix thoroughly. When the pasta is warm, remove the heat-resistant container from the heat, pour in egg mixture.
5. Spaghetti must be stirred quickly enough, otherwise the yolks will curl. After that add the peppered bacon. Divide the carbonara on serving plates, sprinkle each dish with grated cheese and fresh herb leaves.

Pasta with cherry tomatoes

• canned cherry tomatoes - 150 gr.
• garlic - 3 cloves
• spaghetti - 320 gr.
• ground red pepper - 4 gr.
• olive oil - 60 gr.
• basil - 20 gr.

1. Pour the olive oil into a Teflon pan and heat it up, set the power of the burner to a medium level.
2. After heating the container, add finely chopped garlic and ground red pepper. Mix thoroughly and bring the mixture to a bronze hue.
3. Next, reduce the heat to a minimum, add the tomatoes, getting rid of the peel in advance. Meanwhile, boil the spaghetti until half cooked.
4. Add pasta to all available ingredients. Mix thoroughly, simmer the dish under the lid over low heat for 4-5 minutes.

• carrots - 3 pcs.
• broccoli - 340 gr.
• bell pepper(red) - 1 pc.
• spaghetti - 500 gr.
• cherry - 200 gr.
• fresh peas - 180 gr.
• allspice - 7 gr.
• garlic - 1 head
• olive oil - for frying
• parmesan - 100 gr.
• salt - to taste

1. Peel and finely chop the garlic. Send to a pan with olive oil. Cook until golden brown, then add the cherry halves and ground pepper, mix thoroughly. Simmer over low heat for about 15 minutes.
2. Start cooking spaghetti until half cooked. 4 minutes before the end of the manipulations, add vegetables to the pasta, and the bell peppers and carrots should be chopped into strips.
3. After the time has elapsed, put the spaghetti with vegetables on a flat dish, add the prepared sauce. Sprinkle pasta with grated parmesan.

Spaghetti with minced meat

• bulb - 1 pc.
• ground beef - 120 gr.
• tomatoes - 3 pcs.
• garlic - 6 teeth
• tomato paste - 25 gr.
• granulated sugar - 12 gr.
• basil - 17 gr.
• red wine - 60 ml.
• oregano - 3 gr.
• parmesan - 75 gr.
• spaghetti - 100 gr.
• olive oil - 50 gr.

1. You will need a deep non-stick frying pan. Pour olive oil into it, send the container to medium fire. Add minced meat and fry until golden brown. If during cooking meat product a large amount of fat has been released, you need to get rid of it.
2. Peel the onion and garlic, finely chop, send to the minced meat. Mix well, fry for a couple more minutes.
3. After that, chop the greens, garlic and tomatoes, send them to a common container. Add sugar, oregano, tomato paste and wine, mix, bring the mass to a boil.
4. Then reduce the heat to low and cover the pan with a lid. Simmer for about 35 minutes, do not forget to stir. Readiness is determined by the density of the composition.
5. In parallel, put a pot of water, after the first bubbles appear, place spaghetti in a container.
6. You need to cook the product until half cooked. Put the pasta on dishes, pour over the sauce. Sprinkle grated parmesan over pasta. You can add sprigs of fresh herbs if you like.

• mushrooms - 180 gr.
• onion - 1 pc.
• tomato paste - 55 gr.
• parsley - 20 gr.
• fresh tomatoes - 350 gr.
• minced beef - 450 gr.
• garlic - 6 teeth
• olive oil - 75 gr.
• red wine - 150 ml.
• lasagna (dry dough plates) - 400 gr.
• Dutch cheese - 400 gr.
• milk - 400 ml.
• cheese "Parmesan" -200 gr.
• butter - 150 gr.
• premium flour - 60 gr.
• ricotta cheese - 130 gr.
• cream - 170 ml.
• quail eggs - 4 pcs.

1. Preheat the oven to 180 degrees. To prepare pasta, you will need a deep, heat-resistant rectangular dish. Lubricate it with a small amount of any fat.
2. In parallel, send a large Teflon pan with olive oil to the burner. When the container is hot, pour finely chopped onion and garlic into it. Fry until golden brown over medium heat.
3. Then add chopped mushrooms to the mixture. Wait 3-4 minutes, pour in the tomato paste, chopped tomatoes and wine. The burner must be reduced to a minimum and bring the mass to a boil.
4. Excess liquid should evaporate. After that, add salt and pepper, add chopped parsley. Then start cooking white sauce. Place the saucepan on the stove, add butter to it, melt until liquid.
5. Slowly begin to stir in the flour, avoiding lumps. Simmer the mixture over low heat for 5 minutes. After that, remove the saucepan from the stove and pour in the milk. Thoroughly stir the composition until smooth. It is important that the milk is slightly warm.
6. After mixing, return the ingredients to the stove and let it boil over low heat. Simmer for 4 minutes, the mass should become thick. Then add pepper, salt and finely grated ricotto cheese.
7. Proceed to the next step, take a baking dish, put the lasagna dough on the bottom. It is recommended that you read the enclosed plate preparation instructions. You may need to dip the composition in boiling water for a couple of minutes before baking. Once you're done with the lasagna, lay it out in an overlapping pan.
8. Next, minced meat without lumps is laid out and poured with half of the creamy sauce. Grate all the cheese that is left (“Parmesan”, “Dutch”). Sprinkle ¼ of the total volume of minced meat with sauce.
9. Keep adding layers until you run out of ingredients. The last ingredient should be the lasagne sheets. Take a small bowl, combine eggs and cream in it, the composition must be brought to uniformity.
10. Pour the lasagna with the resulting composition, sprinkle with grated cheese. After that, place the mold in the oven for 35 minutes at a temperature of 180 degrees. Readiness is determined by eye, the dish should be covered with a golden crust. Allow the dish to rest for 10 minutes before serving.

1. When cooking pasta, it is strictly forbidden to add natural oil to spaghetti during cooking. Such a move will serve to worsen the pasta's ability to absorb the sauce.
2. It is also not recommended to rinse cooked spaghetti under cold water. If the pasta sticks together, try to separate the balls with boiling water.
3. The ingredients and the sauce itself are strongly recommended to be stored in ceramic or glass containers. The paste should be kept in similar containers and stirred only with a wooden spatula.

Avoid storage and contact of tomato ingredients with metal utensils. Such products are prone to oxidation and spoilage of taste. Create your own unique pasta recipes by experimenting with cheeses and spices.

Video: pasta in tomato sauce

Let's talk about pasta. Or about pasta - to whom it’s more familiar 🙂 Moreover, this is just a super product for busy people- it's easy to store it in reserve, easy to cook and just pick up a whole bunch of a wide variety of sauces to serve it 🙂

This post will focus on ready-made dry pasta, which is sold in packs and boxes. We will definitely get to fresh homemade pasta a little later.

Despite the apparent simplicity of pasta as a product, many people have a number of questions with it - from how much water to use when cooking to matching the type of pasta to the type of sauce chosen. Let's deal with everything in order.

Long or short?

Roughly speaking, the shape of the entire pasta can be divided into two large types - short and long. The most famous representatives of long pasta are the well-known spaghetti, as well as tagliatelle, pappardelle, linguini, fettuccine, capellini. There are a lot of types of short pasta, so we list only the most popular: fusilli (spirals), penne (feathers), farfalle (bows), rigatoni (tubes), orchiete (ears), conchiliette (shells).

How to choose sauces?

By and large, you are free to combine different types pasta with whatever sauces you like. However, there are certain guidelines that will guide you in preparing and eating pasta dishes with the greatest convenience and pleasure.

Short pasta is best paired with sauces containing chunks of meat, vegetables, and other ingredients. Why? It's simple: pieces of sauce fall into various cavities and pockets characteristic of the short pasta shape, and you do not need to make extra gestures in order for the sauce to get into your mouth. Accordingly, sauces with larger pieces are best combined with rigatoni or large tubes, and sauces with small pieces are better with fusilli or penne pasta.

Long pasta works best with smooth sauces (eg alfredo) or sauces with very small pieces (bolognese). Wide pasta - fettuccine or pappardelle - can be combined with sauces containing larger pieces.

But again, I repeat that these are just recommendations 😉

How to cook?

Many chefs do not focus on how to cook pasta correctly. And in vain. After all, the final taste of a dish very often depends on the little things that seem insignificant at first glance.

Let's start with the amount of water. In no case should you save on it, even if you are in a hurry and are guided by the fact that a smaller volume will boil faster. The lack of water relative to the volume of pasta threatens with two problems:

1. Water foams and flows out of the pan through the top, simultaneously dirtying the pan itself and the stove.
2. Pasta sticks together.

Let's see why this happens.

Any pasta for the most part consists of flour. Flour, in turn, contains starch, which swells when cooked and gives softness, and protein, which ensures the elasticity of ready-made pasta and prevents them from being boiled into porridge. In order for the dry paste to reach the correct condition, the starch granules must absorb enough water. To illustrate: 400 g dry pasta can absorb up to 1 liter of cooking liquid during the cooking process (the amount of water may depend on the shape). In addition, during cooking, part of the starch goes into the water, and if this water itself is not enough, under the influence of starch particles it turns into a kind of paste that sticks pasta together and remarkably turns into uncontrollable foam when boiled.

To avoid the above problems, remember the proportions: when cooking short pasta, the ratio of the volume of dry pasta and water should be 1 to 3, when cooking long pasta - 1 to 4.

How to avoid sticky pasta?

There is already a partial answer to this question above - cook pasta in enough water 😉 And do not forget about stirring - be sure (!) Immediately after loading the pasta into boiling water, and then several times during the cooking process.

A fairly common opinion is that if you pour a certain amount of oil into the cooking liquid, the pasta will not stick together. Alas, this is a delusion. Other things being equal, oil does not affect the ability of pasta to stick together during the cooking process.

As for gluing pasta after cooking, it all depends on how the sauce is added. It is best to immediately mix the pasta with the sauce, and then arrange on plates, and not put the sauce in the plates on top of the pasta 😉

To salt or not to salt?

Some cooks prefer not to salt the water for cooking pasta (and not just pasta) at the beginning, justifying this by the fact that salt water boils more slowly. The salt content in water really increases the boiling point, but given the ratio of water and salt that we usually deal with in cooking, this difference will be negligible and will not play any role at all 😉 For example: for the boiling point of 1 liter of water to increase by 1 degree Celsius, in it (water) you need to add 60 grams of table salt.

Conclusion: boldly salt the water at the beginning, especially since this improves the taste of the pasta.

As for the amount of salt, 1 tbsp will be acceptable on average. (30 g) salt per 3.5 liters of water.

Cooking time

When we are dealing with ready-made dry pasta, we can almost always find information about the cooking time recommended by the manufacturer on the packaging. You should not blindly follow the instructions and just cook the pasta on a timer, since the indicated time may differ from what is really needed. To catch the right moment, it is better to start checking the pasta for readiness 2 minutes before the time indicated on the package.

How to understand that the pasta is ready?

Properly cooked pasta should be al dente (it. al dente - on the tooth). If you cut the pasta across, a very thin light dot should be visible on the cut (barely noticeable), but the paste as a whole should be soft and chewy well

When you're ready to take the pasta off the heat, keep in mind that it's still cooking as you drain the water and season the pasta with the sauce. Therefore, you need to start straining the paste about 30 seconds before the expected moment of readiness.

To wash or not to wash?

Remember once and for all: the pasta is only washed if you are going to cook pasta salad. Or if it asian noodles. In all other cases, boiled pasta should NOT be washed. Washing pasta entails 2 problems:

1. You are washing off the starch from the pasta, which is vital for the sauce to soak the pasta. After washing, the sauce slides off the pasta and flows to the bottom of the plate.

2. By washing the pasta, you cool it.

How to take out?

There are two options. The first is to throw the pasta into a colander. At the same time, when all the pasta is out of the pan, you should not shake the colander to remove all the water altogether - the remaining cooking liquid with starch particles will help the sauce to be better distributed over the pasta. Moreover, when mixing pasta with sauce, it is often even recommended to add up to a third of a glass of cooking liquid to make the sauce not so thick.

The second option is to transfer the finished pasta to the sauce using a slotted spoon or culinary tongs - in this case, the remaining cooking liquid already falls into the sauce by itself. I prefer this option.

The final

Once you have mixed the pasta with the sauce, serve it immediately, and it is better in hot bowls. You can heat the plates either by placing them briefly in a warm oven, or by pouring (and then pouring out) the cooking liquid.

Spaghetti is a national Italian dish, which, however, has taken root in Russian cuisine and has many admirers. Even a child can cope with the preparation of simple pasta. But a dish with a complex sauce may well become a signature dish in a chic restaurant. Traditionally, pasta itself is called pasta, but in our country it is customary to refer to the sauce for them as well. The recipe for making spaghetti pasta has many of the most different options, from simple to complex. The article will talk about only some of them. But remember, with just a little imagination and knowledge in the kitchen, you may well become the inventor of your branded original recipes spaghetti and sauces for them.

A bit of history

Before learning how to cook pasta for spaghetti, we suggest taking a brief digression into the history of the pasta itself. Although the mention of this cereal product is found in the recipes of the ancient cuisines of China, Egypt and Persia, the first country that comes to mind in connection with it is Italy. Already in the 12th century, such a dish as pasta with sauce is mentioned at one of the banquets. And 4 centuries later, the production of pasta in this country becomes massive. In our country, spaghetti appeared only 200 years ago, when an Italian shipbuilder told one of the entrepreneurs the secret of their preparation. Later, the first factory for the production of pasta, including spaghetti, was opened in Odessa. At the beginning of the last century, more than 35 pasta factories were already in full operation in Russia. Pasta, spaghetti, simple pasta quickly gained popularity among all segments of the population. Now it's time to learn some spaghetti pasta recipes.

Cooking with vegetables

The article offers to learn how to cook spaghetti pasta at home. Having mastered these simple recipes, you will always have a quick, and maybe even a signature dish on hand. Let's start with the simplest and finish with something more difficult. So, for example, spaghetti tomato pasta is a dish for those who care about their figure, but do not want to deny themselves delicious food. The recipe involves the use of canned tomatoes in own juice without peel. Enough jars weighing 200 grams. It is better to cook in thick-walled dishes: a frying pan or a saucepan. Initially, fry finely chopped garlic in olive oil, remove it. Then prepare the mashed tomato sauce in the same pan. Then add finely chopped basil, salt, sugar to taste, you can use coriander and red pepper for spiciness. Crown ingredients - 50 grams of vodka and 2 tablespoons of heavy cream. Boil the sauce until thick, after which the spaghetti tomato paste is served with boiled pasta.

If there are no tomatoes

Fresh vegetables are not always available. In addition, in winter and spring, they have a "plastic" taste in the store. In this case, the tomatoes can be replaced with sauce from a jar. It will turn out no less tasty spaghetti with tomato paste. One of quick options prepared as follows: heat 20 grams in a frying pan butter, add 30-50 grams of tomato paste or ketchup, salt, pepper and sauté for about five minutes. Then put the boiled pasta into the pan with the sauce, mix and hold on the stove for another three minutes. Put the finished spaghetti with tomato paste on a plate, sprinkle with grated cheese, serve. You can add your favorite spices and fragrant herbs to this sauce: basil, oregano, coriander, fennel and parsley. The main thing is that it tastes good.

pasta bolognese

There are many recipes for this wonderful dish. It is always based on meat ingredients: minced meat, smoked meats. We offer you a couple of not the most difficult cooking options to practice and hone your skills. So, the first option. Fry the smoked bacon cut into pieces in olive oil, add grated carrots and sauté for another five minutes. Then cut the onion and celery into cubes, place in a pan with bacon and carrots, simmer until tender. At the end, add chopped tomatoes, simmering everything for a few minutes. Mix the fried minced meat with the rest of the ingredients, stirring, simmer for 15 minutes. Pour in red wine (100-150 grams) and cover. The main thing is to bring the minced meat to readiness and at the same time not to overdry the sauce. Add spices to taste. Pour the resulting sauce over the spaghetti on a serving plate and serve.

Second version of pasta bolognese

For this recipe, you will need a large amount of peeled tomatoes (about 400 grams) for the tomato sauce. First, fry the same smoked bacon with minced meat in a saucepan with olive oil. It is better to start with minced meat, as it will take more time to fully cook. Add chopped garlic and tomatoes processed by a blender into a homogeneous mass, pour in red dry wine, mix. Do not forget about spices: salt, pepper, herbs to taste. Put in the oven, preheated to 180 degrees, for about an hour. Stir occasionally. The lid does not need to be covered. While the sauce is cooking, boil the spaghetti, put on a serving plate. When the bolognese is fully cooked, pour pasta over it and serve hot to the table. Sprinkle with your favorite grated cheese, if desired.

Pasta with minced meat for spaghetti: options

It becomes clear that one of the most common options for pasta sauce in our area is the one in which minced meat is present. As we have already said, its Italian name is bolognese. Despite the apparent simplicity, with this ingredient you can create truly unique dishes. In addition to the fact that minced meat can be chicken, beef, pork or mixed, the dish is prepared in a variety of ways. Spaghetti with minced chicken is considered dietary, which for this dish will need 300 grams. Cut medium-sized carrots into cubes and fry in vegetable oil for about 6-8 minutes. Add a couple of crushed garlic cloves and minced chicken. Fry for 5 minutes, then add curry, a couple of tablespoons of flour, spices, soy sauce and 300 grams of milk, simmer for 10 minutes. Meanwhile, boil 300 grams of spaghetti in salted water. Mix cooked pasta with sauce and serve on serving plates.

Alla panna and others

It is known that many people call pasta with minced meat “in a naval way”. Indeed, what could be easier than mixing everything together. Simple and delicious? Probably yes, but not very interesting. However, in addition to meat ingredients, there are many others. By using different food groups, you will get new tastes and be able to surprise your family and friends over and over again. How to cook spaghetti pasta with the most different ingredients, suggest recipes following dishes. They are able not only to satisfy, but also to surprise. For example, did you know that alla panna is a cream-based sauce? It is prepared like this: fry 600 grams of champignons, cut into slices, in olive oil. Add a glass of low-fat cream, a couple of spoons soy sauce. Simmer, stirring, for a few minutes, pour over boiled spaghetti and serve in portions. Naturally, a variety of grated cheeses are added to the dish at will.

Ai cuatro formaggi

The original name sounds like ai quattro formaggi. It's a cheese-based spaghetti sauce. It will require several types of product. In a heated saucepan with a thick bottom, melt a couple of tablespoons of butter, add one hundred grams of cheese different varieties. Such as ricotta, gorgonzola (or another with mold), fontina. Pour 100 grams of cream into the melted cheeses, add a third of a glass of grated parmesan, beat the mixture until smooth and turn off the stove. Salt, pepper, pour over the prepared spaghetti sauce and serve immediately for dinner or lunch. An extremely tasty and spicy dish will appeal to connoisseurs Italian cuisine. Cheeses are fertile ground for experiments. Using different varieties and proportions, you can achieve amazing results and be considered a real master, who will be asked the question all the time: “How to cook spaghetti pasta so tasty?”

A few more secrets

Finally, we offer a couple of simple recipes that can slightly diversify the pasta diet.

1. Alle verdure - pasta with vegetables. Finely chop a couple of cucumbers, add peeled tomatoes, pre-chopped. Salt and leave for a couple of hours so that the juice stands out. Then season with oregano, garlic, red pepper and olive oil. Serve cold with spaghetti. The dish is perfect for lunch on a hot day.

2. Carbonara. For this pasta you will need eggs, garlic and bacon. Fry the garlic in oil, add diced bacon (350 grams) and keep on fire until the meat is browned. Whip fresh cream (225 grams) with four eggs, add to bacon. Pour half a glass of grated parmesan and diced gorgonzola into a slightly warmed mixture, mix. When the cheese is melted, pour over the spaghetti sauce.

Without the slightest doubt, pasta (pasta) can be called one of the most popular dishes of world cuisine. A long history, an endless variety of flavors and recipes, and, most importantly, ease of preparation, have allowed pasta to gain incredible fame and love among gourmets around the world. Even the most inexperienced housewife can cook this tasty and satisfying dish, and even a culinary specialist with sufficient experience and imagination can turn this simple dish into a real masterpiece.

Our contemporaries associate pasta with Italian cuisine. However, the glory of the inventors pasta does not belong to the Italians. The Chinese invented and first cooked pasta. And only thanks to the efforts of Marco Polo, the pasta recipe came from China to Italy, where this dish not only took root, but became one of the most popular dishes. national cuisine. The endless variety of pasta is literally amazing. Spaghetti and cannelloni, fettuccine and lasagna, all these Italian words that caress the ear not only denote different types of pasta, but also indicate their size, encrypted at the end of the word: -oni - large, -ette (etti) - medium, -ini - small.

But it's not just about the variety of shapes and sizes of pasta. true infinity flavors various kinds pasta lies primarily in the variety of sauces and methods of its preparation. Spaghetti with countless sauces, stuffed conciglioni, incredible delicious casseroles- lasagna, delicate salads with pasta, the list of dishes is endless. Sauces with meat, poultry, fish and seafood, vegetable and fruit supplements, milk and cheeses, spices and spices, all this and much more allows you to cook pasta dishes that meet any, even the most demanding and refined taste. There are no restrictions. Like any real folk dish, pasta appreciates the imagination of its creator. So how do you cook pasta?

At first glance, there is nothing complicated in cooking pasta, and there can be nothing complicated. However, this is not entirely true. In order to cook a truly delicious pasta dish, you need to know some subtleties and culinary tricks. Today "Culinary Eden" tried to find and collect for you the most important secrets and tips that will tell you how to cook real, fragrant and incredibly tasty pasta.

1. When choosing a paste, pay close attention to its color, consistency and, if possible, smell. The paste should be an even yellowish, golden or cream color. The only exceptions are types of pasta with various additives (black - with cuttlefish ink, green - with herbs or spinach, red - with pepper, etc.). Irregularities, lumps, a pronounced gray color of the paste will tell you about its low quality. The consistency of a quality paste should be dense, hard, brittle. If pasta in a pack sticks together or easily bends without breaking, it is better to refuse to buy such a pasta. In addition, properly made pasta has a slight nutty flavor. Any extraneous odors, an overly floury aroma, and even more so the smell of rancidity, will tell you about the poor quality of the pasta or the wrong way to store it. delicious food You can't cook with this kind of pasta.

2. It is very important to properly store pasta purchased in advance. The main enemies of the paste are excessive moisture and insects. Store your pasta in linen bags or paper bags in a dry, dark, well-ventilated area away from pungent-smelling foods. For short-term storage, tin or glass jars with lids that do not close too tightly are also suitable. In no case do not put pasta in hermetically sealed containers - this can hopelessly spoil their taste! Properly made and well-dried pasta can be stored for up to six months without losing its taste and nutritional properties.

3. Italian chefs claim that pasta is very easy to cook, much more difficult to cook. them correctly. It is most reasonable for us to listen to the advice of Italian chefs, because they have been developing the rules for cooking pasta for centuries. Italians prefer slightly undercooked pasta, al dente, which is already quite soft, but retains a slight crunch. But you can always choose the degree of doneness of the pasta to your taste, just slightly changing the cooking time. The basic rule for making pasta is the ratio of water, pasta and salt. For 100 gr. pasta should take at least 1 liter of water and 10 gr. salt. Salt should be added to the water before the paste is set. Pasta doubles in size as it cooks, keep this in mind when choosing the size of the pot. Dip the pasta only in vigorously boiling water, pouring them into the very center of the pan, where the water boils most rapidly. Do not cover the pot while cooking and remember to stir the pasta occasionally with a spoon. Coordinate the cooking time with the information indicated on the package, two minutes before cooking, taste your pasta and adjust the cooking time according to your wishes for the degree of pasta hardness. Do not rinse the finished pasta with cold water! A sharp temperature drop can spoil its taste and reduce the content of nutrients and vitamins.

4. Let's try to boil spaghetti! Take a tall saucepan, pour 2 liters of water into it (water should take up no more than 2/3 of the volume of the saucepan), add 2 teaspoons of salt and put on high heat. When the water begins to boil rapidly, place 200 gr. spaghetti. Do not break the spaghetti, lower them entirely into the pan at a right angle and lightly press with your hand - when the part of the spaghetti immersed in water softens, the ends protruding above the water will calmly plunge into boiling water. Boil spaghetti for as long as indicated on the package, a couple of minutes before the end of cooking, try a small piece. Don't forget to stir your pasta and make sure it doesn't stick to the bottom of the pot! Drain cooked spaghetti in a colander and drain. Drizzle your pasta with sauce or melted butter immediately.

5. Sauces for pasta should be prepared in advance, so that ready-made pasta can be immediately seasoned with sauce and served. The variety of sauces for pasta is unusually large. White and red, creamy and tomato, with pieces of meat, poultry, seafood, vegetables, flavored with spices and wine, sauces make the pasta incredibly tasty, fragrant and attractive. Sauce recipes are countless, but there are some sauces that go best with pasta and have already become classics in world cooking. These are sauces Bolognese, Alfrede, Carbonara and others. Let's make Pasta Carbonara. It's not difficult at all, but incredibly delicious. Heat up in a saucepan 1 tbsp. tablespoon of olive oil, add 2 finely chopped cloves of garlic and fry for 1 minute. Then add 350 gr. diced bacon and fry for four minutes. In a separate bowl, whisk 220 ml. heavy cream with four yolks. Carefully add the resulting mixture to the bacon, mix thoroughly and heat for 1 minute on the lowest heat, making sure that the yolks do not curdle. Boil spaghetti, sprinkle them with black ground pepper, grated parmesan and pour over the prepared sauce. Garnish your pasta with a sprig of parsley and serve immediately.

6. Extremely easy to prepare, but at the same time incredibly tasty and fragrant pasta with garlic and herbs. Boil and drain your favorite pasta in a colander. In a saucepan, heat 2 tbsp. tablespoons of olive oil, add 2 tbsp. tablespoons finely chopped basil and parsley, 1 tbsp. a spoonful of finely chopped garlic, 2 tbsp. spoons lemon juice, salt, ground black or Green pepper taste. Mix thoroughly and remove from heat. Mix the sauce and pasta in a deep bowl, arrange on plates and sprinkle with grated parmesan.

7. Pasta is able to decorate not only everyday, but also festive table. Boil 500 gr. cannelloni in plenty of salted water with the addition of vegetable oil. In a deep frying pan, heat 2 tbsp. tablespoons of olive oil, fry 1 finely chopped onion until golden brown, add 500 gr. minced meat and fry, stirring, until brown. Add 400 gr. to the finished minced meat. tomato paste and 200 gr. canned champignons. Stir and heat for 5 minutes. Then add 200 gr. shredded soft cheese, salt and black pepper to taste. Fry everything together for another 10 minutes. Fill the cannelloni tubes with the minced meat and place them in a greased baking dish. Prepare the sauce by mixing 200 gr. sour cream, 2 yolks, 200 ml. low-fat cream, 100 gr. grated Emmental cheese, ground nutmeg, black pepper and salt to taste. Pour the prepared sauce over your cannelloni, sprinkle grated Parmesan on top and bake in the oven for 20 - 25 minutes at 200 degrees.

8. Vegetarians will definitely like fettuccine with vegetables. Cut one carrot and one small zucchini into long thin strips. 50 gr. pour spinach with boiling water, drain in a colander, drain and chop finely. Peel one large tomato and cut into small cubes. Prepare the sauce. In a blender cup, put tomato cubes, 2 cloves of garlic, 50 gr. pitted olives, 2 teaspoons of grated Parmesan, salt and black pepper to taste. Grind it all up homogeneous mass. Pour 2 liters of water into a deep saucepan, add 1 tbsp. a spoonful of olive oil and 1 bay leaf. Let the water boil and add 200 gr. fettuccine. Boil according to package instructions. Drain the finished fettuccine in a colander. Remove seeds from half of a small hot pepper, rinse under cold water and cut into thin circles. In a skillet, heat 2 tbsp. spoons of olive oil, add carrots and zucchini and fry for 5 minutes. Add hot pepper, simmer for another 2 minutes, then add 1 finely chopped garlic clove, stir and remove from heat. Mix fried vegetables and fettuccine, season tomato sauce, mix thoroughly and serve.

9. Salads prepared with pasta are hearty, fresh and tasty. Shall we try the spinach tortellini salad? Boil and cool 250 gr. tortellini (best tortellini with cheese). 300 gr. spinach pour boiling water, drain in a colander and cut into strips. 2 tomatoes cut into cubes (or 2 cups cherry tomatoes - halves). 100 gr. cut black olives into slices. In a deep bowl, mix tortellini with vegetables and add 100 gr. grated parmesan. In a cup, mix thoroughly 3 tbsp. spoons of olive oil, 2 tbsp. spoons of lemon juice, 1 tbsp. a spoonful of finely chopped walnuts, 1 tbsp. a spoonful of your favorite greens, salt and black pepper to taste. Pour the dressing over your salad and mix thoroughly.

10. With pasta, you can cook and delicious dessert. Delight your children with a Greek dessert with pasta and berries. Boil 150 gr. any small (shells, tubules, ears) pasta. Add some melted butter to prevent sticking and set aside. 200 gr. Whip cream until stiff with 1 tbsp. a spoonful of powdered sugar and a pinch of vanilla. 500 gr. chop any berries in a blender, adding sugar to taste. Put boiled pasta in layers in portioned salad bowls, alternating it with layers of chopped berries. Place a cap of whipped cream on top. Decorate chocolate chips and a mint leaf.

You can always find even more of the most incredible, but invariably delicious, proven recipes on how to cook pasta and sauces for it on the pages of Culinary Eden.

Zhalnin Dmitry

There are countless recipes for this classic Italian dish - pasta can rightfully be called the most popular food that unites generations and continents. ELLE has selected five of the most classic pasta recipes for those who want to master the art of Italian cooking to perfection.

If you conduct a survey among children and adults, they will certainly name Bolognese pasta as their favorite. Classic recipe pasta with tomato-meat sauce, saving in any situation, loved by everyone - from young to old. Most often, spaghetti is used for the recipe, but the fragrant and nutritious sauce is good with other types of pasta.

• Difficulty Medium
• Type Main course
• Time 1 hour 50 minutes
• Person 6

Ingredients

• 1 tablespoon olive oil
• 2 medium onions
• 2 medium carrots
• 2 celery stalks
• 2 heads of garlic
• 2-3 sprigs of rosemary
• 500 gr ground beef
• 2 cans of tomatoes
• bunch of basil
• 1 teaspoon oregano
• 2 tablespoons tomato paste
• 1 beef bouillon cube
• 1 red chili pepper
• 125 ml red wine
• 6 cherry tomatoes
• 75 gr Parmesan cheese
• 400 gr spaghetti

Cooking

1. Pour oil into a deep saucepan and place over high heat. Add finely chopped onions, carrots, celery, garlic and rosemary leaves and stir over the heat for 2-3 minutes, then reduce the heat to medium and continue to stir for about 5-7 minutes.
2. Increase the heat again, add the minced meat and cook for 3-4 minutes, stirring constantly, until the meat darkens. Add canned tomatoes, finely chopped basil, oregano, tomato paste, bouillon cube, finely chopped chili peppers, wine, and cherry tomatoes. Mix everything over medium heat with a wooden spoon. Bring to a boil, then reduce the heat to low, cover the sauce with a lid and cook for about 1 hour, stirring occasionally.
3. When the sauce is almost done cooking, cook the pasta according to the instructions. Drain the pasta and stir into the sauce, add the grated Parmesan and mix well again.
4. Sprinkle grated Parmesan on top when serving.

A seemingly simple recipe originally from Rome is fraught with several secrets. In the preparation of fettuccine Alfredo - classic pasta co cream sauce with Parmesan cheese and spices - it is very important to time them so that they are neither too soft nor too hard.

• Difficulty Easy
• Type Main course
• Time 30 minutes
• Person 6

Ingredients

• Packet of egg-based fettuccine
• 200 gr butter
• 200 ml heavy cream
• a pinch of garlic salt
• pepper to taste
• 125 gr grated Parmesan cheese
• 200 gr grated Romano cheese

Cooking

1. Let the fettuccine al dente cook (about 8-10 minutes).
2. During this time, prepare the sauce by melting the butter in the cream over high heat. Add salt and pepper, stir in the grated Romano and grated Parmesan cheese, stir the sauce until it thickens and stir in the finished pasta.
3. Serve with grated Parmesan for beauty.

Another classic Roman recipe that is impossible to pass by without licking your lips. The main ingredients in Carbonara pasta are egg yolk and bacon - it is thanks to them that it gets its unforgettable salty aftertaste.

• Difficulty Easy
• Type Main course
• Time 15 minutes
• Person 4

Ingredients

• 400 gr spaghetti
• 5 egg yolks
• 80 gr grated Parmesan cheese + 20 gr for decoration
• 250g bacon or pancetta
• 1 head of garlic
• a pinch of salt and pepper to taste
• olive oil

Cooking

1. Put the yolks in a bowl, add the grated Parmesan, salt and pepper, then beat well with a fork.
2. Trim the fat from the bacon or pancetta and chop the meat finely.
3. Cook the spaghetti in salted water "al dente".
4. Meanwhile, in a deep frying pan with olive oil, fry the bacon (or pancetta) with garlic cloves for 4 minutes.
5. Drain cooked spaghetti, reserving some water. Remove and discard the garlic cloves, add the cooked spaghetti, mix in the oil with the bacon, add the egg mixture and the spaghetti water, mixing well. The paste should slide.
6. Serve with grated Parmesan.

• Difficulty Easy
• Type Main course
• Time 30 minutes
• Person 4

Ingredients

• A pack of spiral-shaped fusilli-type pasta
• 100 gr green peas
• 100 gr heads of broccoli
• 2 medium carrots
• 1 yellow pepper
• 60 ml olive oil
• 4 heads of garlic
• 100 gr cherry tomatoes
• 125 gr grated Parmesan

Cooking

1. Put the pasta to cook according to the instructions.
2. In a separate saucepan, boil vegetables in plenty of water: peas, broccoli and grated carrots, cook earlier, add finely chopped pepper in the last 2 minutes.
3. Drain pasta and drain vegetables, reserving some water.
4. In a deep frying pan in olive oil, fry finely chopped garlic, cherry tomatoes cut into halves, salt. Pour the remaining water from the vegetables, mix. Add pasta and vegetables, sprinkle with grated Parmesan.
5. Drizzle with olive oil when serving.

• Difficulty Easy
• Type Main course
• Time 20 minutes
• Person 4

Ingredients

• Pack of spaghetti
• 60 ml olive oil
• 4 heads of garlic
• 100 g black olives or Kalamata olives
• 4 large tomatoes
• sprig of basil
• 1.5 tablespoons capers
• a pinch of oregano
• salt and pepper to taste
• 2 tablespoons fresh parsley
• grated parmesan for garnish

Cooking

1. Put the pasta to boil.
2. In a deep frying pan, put on fire finely chopped tomatoes with finely chopped garlic and basil, mix with olive oil and simmer over medium heat for 10 minutes. Add the capers, finely chopped olives, oregano, salt and pepper and stir over the heat for another 5 minutes.
3. Pour the sauce into the finished spaghetti, mix, sprinkle with parsley and Parmesan cheese on top.