All types of pasta are the trademark of Italy.
There they are cooked everywhere.
Each city and province has its own traditional recipe, based on geographical conditions.
On the coast - spaghetti with fish and seafood.
There are only two provinces that are far from the sea, and there they cook spaghetti with meat or cheese, with vegetables. In Italy, in general, cooking is simple: if there is no pizza, then cook spaghetti.
Of course, the radiant climate allows you to add fresh vegetables to this dish all year round. Olives - exotic for the Slavic climate - a constant component in almost every Italian dish. If not olives, then olive oil is a must. But sunflower or butter combined with pasta just as good.
So, in our area, spaghetti dishes got accustomed remarkably, along with the name itself, although no one objected to ordinary noodles either, especially since the dough is made for it according to the same principle.
Homemade spaghetti: how to make spaghetti at home - general technological principles
Why make spaghetti at home if you can buy it at any supermarket? Experts say that fresh, personally cooked pasta is more beneficial than those sold by stores.
Housewives in Italy prefer to cook pasta on their own. They even have special terminology that separates homemade and purchased pasta: secca is dry paste, and fresca is the one prepared at home from water, olive oil and egg yolks.
A real, dry pasta should consist only of flour and water, but at the same time the boiled products should not stick together or fall apart. Transparent yellow spaghetti in beautiful packages with all sorts of inscriptions is not necessarily cooked with egg yolks: a beautiful color may indicate that the pasta was dried quickly and at very high temperature, therefore the beneficial properties in the flour from which they were made very, very little. As you know, the first vitamins are destroyed during heat treatment. For example, vitamin B6, contained in flour, is destroyed by exposure to sunlight, like other vitamins of the same group. As a result, along with such pasta, only carbohydrates are consumed. Properly dried pasta has an almost white color, if it does not contain additives from melange, which gives pasta a yellow color, or for their production, bran is added to wheat flour of hard varieties, from which the products become brownish. The industry also produces pasta with the addition of spinach, carrots, basil, tomatoes and some other natural additives. Such spaghetti can be cooked at home. There is an opinion that the taste of the finished pasta dish is determined not only by the dough from which the pasta is prepared, the ingredients and sauce with which it is served, but also the pasta form itself. Even Italians themselves find it difficult to calculate the number of pasta types.
Only long pasta exists more than 10 types, except for spaghetti: spaghetti, spagyllone, linguine and other forms of long pasta, flat and round.
Such a variety of additives and forms expands the creative possibilities for making homemade spaghetti. How to make spaghetti at home? For this, above all, in addition to flour and additional ingredients will need some tools. If you want to cook pasta yourself, then you should buy a pasta machine - an inexpensive and very convenient device for rolling and cutting dough, which allows you to cope with cooking fresca much faster. In addition, this device allows you to cook hollow pasta of different diameters. If the complete set of meat grinders has additional noodles for cooking noodles, this is also a solution to the problem. If the menu pasta are not often, then the rolling pin and cutting board with a knife will be quite enough.
For variety and aesthetics, you can purchase knives for shape cutting: this will turn an ordinary and rather boring occupation into the creative process of making homemade spaghetti. How to make spaghetti at home? It is time to talk about the raw materials and recipes for the dough.
For the manufacture of the best homemade spaghetti flour of hard wheat varieties is used: top grade, semolina. The use of flour with a lower fiber content is also allowed, but such products are boiled less than spaghetti made from solid wheat varieties. Pasta dough should be very steep, with a moisture content of not more than 30%.
Dough is prepared on the basis of eggs or only egg yolks, with or without a small amount of water, with or without added salt. When using vegetable additives replace water with carrot, beetroot, tomato, spinach or other vegetables. Colored spaghetti is a very original and bright ingredient for salads and other pasta dishes. Pasta is remarkable in that, as a component, it is ideally combined with almost any product. As well as the number of types of spaghetti, it is difficult to count the number of sauces suitable for them, making pasta different, each time with a new dish.
1. Recipe for making homemade spaghetti: how to make spaghetti at home on egg yolks
Ingredients:
Yolks 6 pcs.
Flour, wheat 600 g (+ 100 / 150g for working with dough)
Cooking:
Sift flour on the work surface and make a recess in it. Beat the chicken yolks until volume increases and pour them into the flour, kneading the dough until smooth. Wrap the finished dough in film and leave it on the table for an hour. Sprinkle the table with flour, divide the dough into 2-3 pieces and begin to roll it out, one by one very thin layer, not forgetting to cover the remaining pieces with a film so as not to dry out ahead of time. Dust the surface of the bed with flour while simultaneously rolling it out until the dough is almost transparent. Treat it once with flour, on both sides so that the layer does not stick together and roll it into a roll.
Use a sharp knife to cut the entire roll into thin slices. Also do the rest of the dough. Unroll the cut strips and hang them to dry out. You can use any kitchen items, for example, a stand for kitchen appliances - the main thing is to ensure uniform air access, so that the product can be dried from all sides. You can leave the spaghetti to dry on the table, but at the same time they need to be turned over periodically.
Packed spaghetti in the film and store them in the refrigerator, no more than a week. In the mode of dry freezing, on condition of hermetic packaging, they can be stored longer, but you need to roll the paste in vegetable oil. Frozen pasta is cooked without defrosting.
2. Recipe for making homemade spaghetti: how to make spaghetti at home with vegetable additives
Ingredients: Juice of fresh carrots, green basil, tomatoes - 50 ml (150 ml)
Water 50 ml
Yolks 8 pcs.
Flour premium 1.2 kg (+200 g per podmes)
Cooking:
Divide all the sifted flour into 4 parts and with each portion knead the dough separately, adding water and 2 yolks to one of them, and to the rest - in portions of different juice, also with yolks. Cook spaghetti as described in the first recipe.
To make the pasta more beautiful, you can use a cheburek roller for cutting, or other devices and cut the curly noodles. Roll the finished semi-finished products into rings and leave to dry in a ventilated room.
From color pasta you can make an exquisite side dish for any meat or vegetable dishes, or a salad.
3. Recipe for cooking homemade spaghetti: how to make spaghetti at home with tomato and basil
Ingredients:
Spicy greens (basil, parsley)
Spaghetti (or any long pasta) 250 g
Tomato juice (or pasta)
Spices: coriander, cloves, pepper, nutmeg, bay leaf
Salt, sugar
Olive oil
Flour (passages)
Cooking:
Brown browned flour, add butter, ground dry spices and pour a glass of tomato juice, or replace it with two tablespoons of pasta, diluted with 150 liters of water. Add some sugar to the piquant sauce. Boil the water, salt it and boil the spaghetti. Use a high saucepan to avoid breaking the paste. Finished spaghetti flip through a colander and put them in a saucepan. Simmer until boiling. Serve with fresh spicy greens.
4. Homemade spaghetti recipe: how to make spaghetti at home with bolognese sauce
Ingredients:
Garlic 20g
Salt 40 g
Spaghetti 400g
Celery stalk 50-80 g
Onions, chopped 150 g
Grated carrots 100 g
Minced meat (pork and beef) 0.5 kg
Oil 70 ml
Tomatoes in their own juice 200 g
Spice
Cooking:
Boil the spaghetti in salted water and drain. Separate the vegetables first by stewing the meat and then lightly fry it. Graze the prepared vegetables in vegetable oil, adding the sliced tomatoes without the skin at the end. You can use fresh blanched tomatoes. The sauce should not be liquid. Combine the prepared vegetables with minced meat, season with spices and bring to readiness by stewing the bolognese for another five minutes. Serve the spaghetti with hot sauce on top.
5. Homemade spaghetti recipe: how to make spaghetti at home with cheese and eggs
Ingredients:
Boiled Spaghetti 500g
Eggs 5 pcs.
Butter, sweet cream 50 g
“Suluguni” 250 g
Cooking:
Cover the baking dish with an oiled foil. Put the boiled pasta into it and fill the mass with whipped eggs. Put the filled form in the preheated oven, cover it with foil on top and bake the paste until the eggs are ready. “Suluguni” tear into thin threads. Remove the pasta casserole, remove the top layer of foil and sprinkle the dish with cheese. Bake again to a brown crust.
6. Homemade spaghetti recipe: how to make spaghetti at home with chicken breast, cheese and mushrooms
Ingredients:
Spaghetti, boiled 600 g
Cream 250 ml
Onions, browned 100 g
Mushrooms fried 300 g
“Parmesan” 150 g
Boiled chicken breast 0.5 kg
Butter 120g
Spices, herbs
Cooking:
Bring the cream to a boil. Put the browned onions, fried champignons into the blender, add the spices and grind the ingredients to a paste. Add the ground mass to the cream and boil the sauce. Cut the breast into large cubes and fry them in butter until golden brown. Put the chicken meat on top of the pasta, pour over the cooked sauce and sprinkle with grated cheese.
7. Recipe for homemade spaghetti: how to make spaghetti at home with sweet curd and raisins
Ingredients:
Pasta, boiled 250 g
Cottage cheese, whole 200 g
Icing sugar 50 g
Raisin 100 g
Butter 30g
Whipped cream 150 g
Cooking:
In a silicone mold, greased with butter, put boiled paste, combined with cottage cheese, raisins and powder. Top in the form of peaks lay the whipped cream and bake until golden brown. Sweet dog can fall for dessert with fruit.
Homemade spaghetti. How to make spaghetti at home: tips and tricks
- A well-cooked spaghetti dough should not fall apart when welding. Good pasta does not need rinsing after reclining in a colander.
- Products of white color, if necessary, can be made colored: boil them in water tinted with fruit or vegetable juices.
- The pasta cooking water is salted before the pasta is thrown into it.
- Spaghetti made from durum wheat has been brewed longer than products for which lower grade flour has been used.
When buying ready-made pasta, avoid buying ringing, bright yellow products: they are dried at high temperatures and do not contain any useful substances.
