It would seem that it may be easier to cook pasta.
However, not always good.
Especially for the readers of Gastronom.ru, the brand-chef of the cafe network “De Marco” Sergey Erofeev tells in detail about how to cook pasta.
It turned out a mini-encyclopedia.
How to cook pasta, I will tell a little later, now a few words about the choice of pasta. Mainly pay attention to the brand — it should be famous, popular.
Now in Russia there are several manufacturers of pasta with the most successful ratio of price and quality.
It is also necessary to pay attention to the composition of the product: pasta (or now more familiar pasta) should be made (partially) of durum wheat — durum.
When drying, these pasta does not become brittle and brittle, and when cooked — slimy, do not boil softly into porridge and preserve the structure.
In a very high-quality pasta protein should be 15%, if the protein is less than 12% — this is not the excellent quality of pasta. And even better, if they are sprinkled with flour and not shiny.
Such are Italian pasta, cooked according to the classical technology, that is, passed through copper plates.
Such pasta is a little rough and any sauce adheres perfectly to them when added.
Homemade pasta or industrial-made egg pastes are spoiled. And in factory-made dry pasta, the shelf life is very long.
The fact is that according to the technology of production of pasta is dried, there is practically no moisture left in it.
This means that when interacting with oxygen, the paste does not oxidize and does not deteriorate.
How much pasta and water to take for cooking to feed 3 people
Water should be at least four, and better — five times more than the paste itself.
Water for 3 servings need about 3 liters. In restaurants, a standard portion of dry pasta from 60 to 80 g. Since the pasta boils soft exactly 2 times, respectively, the finished pasta is 150 g. Plus the sauce.
The ratio of pasta and sauce in the dish should be 1: 1.
Exception — sauces with seafood.
As a result, you get 300 grams per person — quite enough.
In restaurants, in the professional kitchen there is such a special unit — called pastable
This is a large bath in which water constantly boils with several baskets of different pasta. At the same time, up to 10 grids with pasta can be cooked in the pasabler. We do not add salt to the water beforehand, since each paste will have its own sauce.
At home, everything also depends on the sauce or its absence.
But pasta love salt!
There is such a simple Italian dish with pasta — alio olio peperoncino, there is no sauce in it, the pasta is seasoned with olive oil, parsley, garlic and chili pepper. If you make such a paste, without sauce, then it is better to salt water in advance.
If you assume a rich sauce, then the pasta is better not to salt.
In this case the sauce itself is salted, as they say, brought to taste.
Immediately before serving, the pasta is boiled in a sauce for a minute so that the dish is saturated with flavors and aromas, including salt.
Pasta, when they are cooked, you can mix 1-2 times, no more.
Otherwise, the pasta can give mucus when cooking or even begin to fall apart.
To close or not to close the lid pan with pasta during cooking
If the pasta is covered with water, then overheating will happen under the lid and foam will go, but this paste is not needed.
It all depends on the structure of pasta.
There are pasta that cooked 1 minute, there is — 7 minutes. But on average such popular pasta types as spaghetti, penne, fuzili, fetuchchini boil for 9–10 minutes until al-dente (that is, not completely cooked, with a slightly solid center).
Other types of pasta need to try, if the package does not indicate the time.
Rinse or not rinse the pasta after they are cooked
Water needs to be drained. But do not wash the pasta, in any case!
They need to fold in a sieve or colander.
A little broth (about 100-150 ml) save and thicken them, for example, tomato sauce for pasta.
To do this, after roasting vegetables for the sauce, add broth and tomato paste (or canned tomatoes).
Boil the mixture, stirring for a minute or two, and then add a little olive oil and remove from heat.
When pasta cooked, the sauce should be hot.
And pasta is put in the sauce, and not vice versa.
The ratio is 1: 1. If the sauce is not creamy, but vegetable, then it is necessary to add olive oil: for a portion of pasta — a spoonful of butter. Then mix — 3-4 times to form a matte foam on the surface of the sauce.
Then put the pasta in the sauce and mix again.
Add or not add parmesan or other hard cheese to macaroni
Parmesan is added only to those pasta that does not contain tomato base. These are sauces cooked on white wine, or on broth — fish or mushroom, or creamy.
In tomatoes, in an acidic environment, the cheese does not dissolve as it should. In addition, Parmesan is very calories.
It is added quite a bit and exclusively for piquancy, and not for effect. macaroni with cheese.
Variety sauces are combined with pasta. Definitely not say.
But fundamentally, the situation does not change: we still lead. cream sauces. Despite the fact that they are not the most useful.
In Italy, tastes are completely different and pasta is prepared differently.
There are mainly used vegetable sauces, light, fresh, not high-calorie, pasta is a balanced dish.
And in Russia, pasta is adapted to our taste — creamy.
Our climate is cold, so we love fatty sauces.
The amount of sauce in the pasta is a matter of taste for everyone.
But as the Italians teach, the sauce in the pasta should be so much so that it lightly covers the pasta, but at the same time that the plate remains dry when you eat the pasta.