Western pasta is an authentic recipe

Pasta, also known as macaroni, is a variety of pasta that is made from starch and has a delicious and unique flavor. Pasta is also often seen in Western food, in fact, you can make pasta at home, today I will teach you how to make these pasta, the taste is authentic, and it is guaranteed not to be the same. First, prepare 100 grams of pasta, 250 grams of cherry tomatoes, half an onion, squid, shrimp, broccoli, salt, basil, black pepper, and olive oil.

Wash the broccoli and cut it into small florets. Put it in a pot of boiling water, blanch it and put it on a plate for medium use, clean and process the shrimp, wash and cut the squid into shreds.

Slice the onion and cherry tomatoes and puree. Boil water in a pot, add some salt to the pasta and cook, remove it, control the moisture, add some olive oil and stir well. Put oil in the pot, add the shrimp and squid and stir-fry and put it out, then put the freshly beaten onion puree into the pot, boil and add salt, basil, pepper and stir-fry it, then add the pasta seafood, stir-fry evenly and put it on a plate, and the seafood pasta is ready.

Second, prepare a chicken thigh, an appropriate amount of tomato, half an onion, a green onion, a head of garlic, pasta, olive oil, salt, black pepper, a little basil, and a bay leaf.

Clean the drumsticks, wipe off the moisture on the surface and make some holes on the surface of the drumsticks. Put the chicken thighs in a bowl, add shredded onion and bay leaves, small tomatoes, garlic and green onions, add a little olive oil to the chicken thighs, sprinkle with black pepper, salt and basil, and then put them in the middle of the oven and bake them at 175 degrees for about 50 minutes. Put the water in the pot and boil the pasta for a while, remove it, control the water, add some olive oil, stir well, put it in a bowl and mix it with the chicken thighs, and the tomato chicken thigh pasta is ready.

When edible dough first appeared, it was made by pressing the dough into a thin sheet of paper, covering it over food and cooking it in an oven. Later, people thought of cutting the dough into small pieces or sticks of elongated noodles, and the Arabs thought of drying the noodles for storage.

A total of 12 sheets. Finished pasta.

In addition to the original noodles, other colorful noodles are made with a mixture of fruits and vegetables, such as saffron noodles, black cuttlefish noodles and egg yolk noodles.

People in southern Italy love to eat dried spaghetti, while fresh pasta is more popular in the north. In general, spaghetti is mostly used as a starter, seafood spaghetti is served with white wine, and red wine is served with a thick sauce.

Sauces. Authentic ingredients are essential for pasta to taste good. In addition, the sauce used to mix the pasta is also important.

Pasta sauces can be basically divided into red sauce and white sauce, red sauce is a red sauce with a tomato base, white sauce is a white sauce made with flour, milk and cream, and noodles flavored with olive oil and vanilla sauce, pesto sauce and dark sauce (squid-ink sauce).

Red sauce is a sauce made mainly from tomatoes, and it is the most common.

Pesto is a sauce made from basil, pine nuts, olive oil, etc., and its flavor is special and rich.

White sauce is a sauce made mainly from unsalted cream, and is mainly used for baked noodles, lasagna and seafood pasta.

Dark sauce is a sauce made from cuttlefish juice, which is mainly served with seafood pasta such as cuttlefish.

The flour used in pasta is different from the flour we use to make noodles in China, it uses a kind of "hard durin wheat", so it is not mushy after cooking for a long time, which is the biggest difference. [1]

Characteristics of the cuisine. The authentic pasta is very chewy, but it is not half-cooked, and the bite feels a little the taste, which may not be used to some Chinese who are used to Yangchun noodles (mainly in the Jiangnan area). The point is that when the pasta is boiling and blanched, be sure to add a teaspoon of salt first, the amount of water accounts for about 1% of the water, if you don't have this action, the noodles will only taste on the outside, and when you bite into the inside, you will feel that there is no taste!

Of course, adding salt can also make the texture of the noodles firmer and more elastic, and another caveat: if you want the noodles to keep their Q elasticity, you must not use cold water, but mix a little olive oil or cooked corn oil. At the same time, if the scalded noodles are not used up, you can also mix the olive oil and let it dry slightly before refrigerating.

The more authentic is the cream pasta, first cook the noodles and then cut the onion bacon into strips, fry the onion bacon in oil, stir-fry until fragrant, add cream and boil to season with salt and pepper, finally add pasta, stew to taste, and finally add a raw egg yolk when out of the pot and stir evenly, and finally put it on a plate.

Pasta carbonara is a dish that will leave you in awe, when you discover that it is made from only four main ingredients: pasta, bacon, eggs, and cheese. It's creamy and comforting, and all the things you'd expect from a pasta evening.

But there's no reason we can't bring a little flavor to the table with this recipe – especially if it just means adding an easier ingredient. Can we?

A good carbonara has perfect al dente noodles coated in a rich egg and cheese sauce and topped with salty bacon. But what it could use is some extra textures. Tightly scaling some spice hunter's everything-bagels into the mix means things get a lot more interesting with the toasty flavor and crunch of sesame seeds, poppy seeds, and onions.

Plus, it's salt-free – which is great because you're already getting a good salty taste from the cheese and carbonara bacon.

Keep cooking liquid!

The key to any sweet pasta sauce is to keep some pasta water to throw in at the end – starchy water helps the sauce stick to the pasta. In this carbonara, it is also used to prevent cooked noodles from sticking to each other and loosen egg and cheese sauce. Place a ladle or heat-resistant cup next to the stove as a reminder to save some starchy cooking water so it doesn't run down the drain!

The pantry's list of key ingredients makes the carbonara a great pasta recipe that you can keep in the back pocket when you don't want to go to the grocery store, and there's some The Spice Hunter in the spice drawer'S Everything Bagel Crunch, you can take your Carbonara to the next level.

Bagel spaghetti carbonara

3 4 teaspoons kosher salt.

12 ounces of dry pasta.

4 ounces slice bacon, cut crosswise into 1 2-inch slices.

Bring a large pot of salted water to a boil. Meanwhile, combine the eggs, cheese, spice hunters, all the bagel tights and salt in a medium bowl and stir well; Shelve.

Add the spaghetti to the water and cook until firm, about 10 minutes or according to the package instructions. Meanwhile, heat the bacon in a large fondue or Dutch oven and cook until crispy, add the fat, about 8 minutes. Remove from heat.

Use a slotted spoon to transfer the bacon to a paper towel-lined plate; Shelve. Do not wash the pot.

When the pasta is ready, reserve 2 cups of pasta water. Drain the pasta and add the bacon grease to the pan. Add 1 2 cups of pasta water, toss thoroughly and coat with pasta.

While stirring the egg mixture, slowly pour in 1 2 cups of pasta water to allow the eggs to heat up. While the pasta is constantly tossed, slowly pour in the egg mixture. The sauce should be shiny and spread on the spaghetti.

If the sauce is too thick, you can add one tablespoon of pasta water at a time to achieve the desired consistency – you may not use all of the pasta water.

Pasta is relatively simple to make, and it is also a relatively acceptable Western food, add a spoonful of salt to the boiling water, put the pasta in a low heat and cook for eight to ten minutes, be careful not to stick to the bottom of the pot, and then prepare the side dishes, and wait for the noodles to be mixed with the side dishes.

Let's talk about the spaghetti with the meat sauce, you also need to prepare garlic onions, carrots and celery cut into pieces, heat the garlic in a pan, then pour in the onions, carrots and stir-fry together, and then boil the water and add a little salt to the first generation, and then put a lot of meat price into it.