Plus pasta. But it turns out that to make pasta turn out like the best Italian chefs, there are tricks that are actually very simple.
In this article we will reveal to you all the tricks, and at the end we will present a recipe for an amazingly tasty and very easy to prepare dish.
How to cook pasta correctly
1. Use a large saucepan
Of course, if you are cooking one serving, then there is no point in taking a 5 liter pan. But the container must be large enough to allow the paste to mix well. The more pasta, the larger the pan.
2. Pour enough water
If you are very hungry and want the pasta to cook quickly and use little water, you are making a mistake. There should be at least three times more water than paste. And it would be better if there was even more of it. If there is not enough water, the starch that is released from the paste will reduce the temperature of the water and spoil the taste.
3. Don't skimp on the salt.
Italian pasta does not contain salt. Therefore, before adding pasta, as soon as the water boils, reduce the heat and add salt. The standard amount is 1 tablespoon per 1 liter of water. Don't be afraid to over-salt the pasta, it will take about 70% salt, but the taste will be excellent.
4. Stir the pasta
Immediately after adding the paste, stir it. And then stir every 3-4 minutes. Do not cover the pan with a lid.
How long to cook pasta
5. How long to cook pasta
The cooking time for the pasta depends on its size and thickness. In any case, be sure to read the pasta recipe on the package.
Properly cooked pasta should be al dente (not until completely softened, but so that there is a hard core inside). To cook such pasta, the cooking time must be reduced by 10%.
6. Never rinse pasta
You should not rinse the paste, because... at the same time, it loses starch, which “holds” the sauce on the surface of the pasta.
7. Save a cup of the pasta water.
Before draining the pasta, reserve a cup of water - this is what most cooks do. Water may be useful for making sauce.
8. Mix with sauce or olive oil
When the pasta is ready, drain the water and immediately toss the pasta with olive oil or sauce so that the flavors meld together.
Pasta "Fettuccine Alfredo"
Fettuccine Alfredo is a classic dish in Italian cuisine and is classified as simple and quick to prepare.
Ingredients:
Pasta fettuccine (any pasta in the form of thin flat strips of dough about 7 mm wide) 200 gr.
Cream 20% fat 300 ml.
Cheese Parmesan (or any hard Russian cheese).
Salt pepper taste.
Butter 40 gr. (2 tbsp. spoons).
Parsley.
1. Grate the cheese using a fine grater. Leave a third for decoration.
2. Place a deep frying pan on the stove over medium heat and melt the butter.
3. When the butter has melted, pour in the cream and leave for 5-7 minutes until the sauce thickens. Stir regularly.
4. Add cheese, salt, pepper and stir well until cheese melts.
While the sauce is preparing, cook the pasta. For every 100 grams of pasta, take 1 liter of boiling water and 10 grams of salt (half a tablespoon). Boil the pasta. The pasta should be al dente (slightly firm). Don't overcook it!
5. Add the cooked pasta to the sauce and stir.
6. Finely chop the parsley, add to the pasta and stir again.
7. Place fettuccine on a plate and sprinkle with cheese.
Amazing pasta is ready. Bon appetit!
| Ingredients (13) |
|---|
| fettuccine 450 g |
| boiled chicken fillet, chopped 3 pcs. |
| olive oil 4 tbsp. |
| chopped garlic 5 tsp. |
| 1/4 cup chopped sun-dried tomatoes |
| Show all (13) |
| say7.info |
| Anastasia Skripkina |
| Ingredients (14) |
|---|
| 200 g fettuccine (or any pasta) |
| 500 g veal (or chicken fillet) |
| 300 g mushrooms |
| leek (or 150 g onions) |
| ½ chili pepper (optional) |
| Show all (14) |
| Ingredients (11) |
|---|
| 300 g pasta |
| 2 zucchini |
| 1 large onion |
| 4-5 tomatoes (or canned tomatoes in pieces) |
| 1.5 chicken breasts |
| Show all (11) |
| Ingredients (11) |
|---|
| 250-300 g fettuccine pasta |
| 300 g fresh chanterelles |
| 100 ml. cream (fat content 20%) |
| 70 g boiled smoked brisket |
| 1 small onion |
| Show all (11) |
| edimdoma.ru |
| Irina |
| Ingredients (10) |
|---|
| Fettuccine - 250g |
| onion - 1 piece |
| porcini mushrooms (fresh) - 400 gr |
| dry white wine (I didn’t add) - 80 ml |
| heavy cream - 80 ml |
| Show all (10) |
| edimdoma.ru |
| Anastasia |
| Ingredients (13) |
|---|
| 200 g fettuccine |
| 1 jar of champignons |
| salt |
| pepper |
| olive oil |
| Show all (13) |
| edimdoma.ru |
| shanina1982 |
| Ingredients (14) |
|---|
| 200 g fettuccine (or any pasta |
| 500 g veal (or chicken fillet) |
| 300 g mushrooms |
| leek (or 150 g onions) |
| 1/2 chili pepper (optional) |
| Show all (14) |
| edimdoma.ru |
| Ksenia Bird Chahaya |
| Ingredients (14) |
|---|
| tomatoes - 1 piece |
| fettuccine - 250 g |
| zucchini - 1 pc. large |
| carrots - 1 pc. large |
| spinach - half a large starter |
| Show all (14) |
| edimdoma.ru |
| NastyaSan |
| Ingredients (10) |
|---|
| salt |
| freshly ground black pepper |
| fettuccine 250 gr |
| Frozen porcini mushrooms 200 g |
| grated parmesan – 3 tablespoons |
| Show all (10) |
For the recipe you will need:
- fettuccine - 340g
- shrimp (raw, peeled) - 700g
- butter - 1/2 cup
- parsley (fresh herbs) - 1/4 cup
- garlic - 2 cloves
- lemon juice - 2 tbsp.
- chicken broth - 2 tbsp.
- salt - 1/2 tsp.
- pepper (ground) - 1/8 tsp.
Boil fettuccine in salted water according to package instructions. Meanwhile, in a large skillet, sauté shrimp in butter until pink, 3 to 4 minutes. Add chopped parsley, garlic, lemon juice, broth, salt and pepper. Cook for another minute and a half. Place shrimp on a serving of fettuccine.
Fettuccine sauce. Recipe.
Italian cuisine, which is very popular today, is actively entering our homes. Exotic dishes and sauces that turn ordinary pasta into a work of culinary art. This is all Italian food. Next we will tell you the recipe for a very popular dish - fettuccine.
What is fettuccine?
Fettuccine is flat, wide noodles. Hence the name of the dish itself. It is better to buy Italian fettuccine; they are not much more expensive than “domestic” ones, but the quality is much higher.
To prepare fettuccine you will need:
Fettuccine
Salt
Olive oil
Parmesan
And for the fettuccine sauce:
250 ml. cream (20-30% fat)
40 gr. grated Parmesan
20 gr. butter
Pepper
Cook the fettuccine (pasta) in boiling water for about 10 minutes. Add 1 teaspoon of olive oil to the water. Try to boil the pasta so that the core of the pasta remains a little hard - this is what the Italians do. If you cook them to the end, it’s okay.
Mix the finished pasta with 1 tsp. olive oil.
Fettuccine sauce:
Take a bowl (the sauce can also be made in a Teflon frying pan), pour the cream into it and bring it to a boil. Reduce heat. After this, add the butter to the cream and, stirring constantly with a spoon, melt it. Next, add Parmesan cheese, grated on a fine grater, into the resulting mixture. Stir the sauce thoroughly over low heat. Salt and pepper to taste.
Place the finished hot fettuccine on a serving plate, pour over the sauce and sprinkle with grated Parmesan cheese on top.
FETUCINE WITH CHAMPIGNONS AND CHICKEN
Products:
Chicken - 500 g,
mushrooms – 500 gr
oil - 50 ml,
cream - 100 ml,
soy sauce - 100 ml,
salt,
pepper -1 pcs
Instructions:
We boil fettuccine - this is not ordinary spaghetti, but long flat noodles, like “nests”. It is better to buy Italian fettuccine, they are not much more expensive than “domestic” ones, but the quality is much higher! Place the diced chicken in a preheated frying pan, cook until half cooked, then add champignons cut lengthwise, when ready, add fettuccine, garlic oil (olive oil + finely chopped garlic) and stirring constantly until fully cooked. We put our fettuccine on a plate, sprinkle with finely grated Parmesan cheese, only this cheese goes into real pasta!!!
Do you like Italian dishes? Are you excited about pasta? Then try preparing a delicious and satisfying dish with fettuccine.
What is fettuccine?
In fact, fettuccine is a type of Italian pasta that is very popular in Rome. These are flat and fairly wide noodles about 7-10 millimeters thick. It is served either with various fillings or sauces.
Interesting: the name is translated from Italian as “ribbons”, and it reflects the essence of the dish.
How to cook?
How to cook fettuccine? Let's look at some interesting recipes.
Cooking noodles
To make pasta a success, you need to figure out how to cook the noodles. Here's what you'll need:
- five chicken eggs (you can use two eggs and six yolks, then the finished noodles will acquire a beautiful and bright yellow hue);
- two glasses of flour;
- two tablespoons of vegetable oil (it is best to use olive oil);
- half a teaspoon of salt;
- 40-50 milliliters of water.
Step-by-step instruction:
- Cooking noodles is a simple process, but quite labor-intensive and requires effort. You should start by kneading the dough. To do this, sift the flour and pour it in a heap on the table or any other horizontal surface. Make a well in the center, place the eggs in it and pour in the oil and a little water (you may not add the entire amount to determine the desired consistency). Gradually moving the flour from the edges to the center, knead the dough. It should turn out cool, but quite elastic.
- Remove the dough for a couple of hours, wrapping it in foil or cling film, so that it sits and rests a little.
- Roll out the dough into a thin layer about 1-2 millimeters thick. Cut it into strips 7-10 centimeters wide and use ready-made fettuccine.
Options for sauces and toppings
Below are some interesting options.
Option #1
We offer a recipe for fettuccine in a creamy sauce with shrimp. You will need:
- 400 grams of fettuccine pasta;
- 400 grams of shrimp;
- a glass of cream (it is better to use 20% fat);
- 20-30 grams of butter;
- a tablespoon of wheat flour;
- 50-70 grams of hard cheese;
- a pinch of dried basil;
- salt to taste.
Description of the cooking process:
- First you need to prepare the shrimp. Place them in boiling salted water and cook for about 5-7 minutes after boiling again. Take them out, cool slightly, peel them and put them in a bowl.
- Prepare the cream sauce. To do this, fry the flour in butter, then add the cream and cook the mixture, stirring, until the volume is reduced by about a quarter.
- Now cook the fettuccine until al dente, this will take about 4-7 minutes (depending on the thickness of the pasta).
- Place shrimp in creamy sauce, add olive oil and basil. Then place the cooked fettuccine there. Heat everything together over low heat for about a minute, adding salt at the end. Place the dish on plates and sprinkle with grated cheese.
- Ready!
Option No. 2
Make fettuccine with mushrooms and chicken. Here's what you'll need for this:
- 250 grams of fettuccine;
- 300 grams of chicken fillet (breast is also suitable);
- 150-200 grams of fresh mushrooms (white or champignons are suitable);
- two tablespoons of olive oil;
- one small head of onion (you can use leek or shallot);
- three cloves of garlic;
- 20 grams of butter;
- 150 grams of hard cheese;
- one glass of cream 30% fat;
- pepper and salt to taste.
Step-by-step instruction:
- First prepare the filling. Cut the chicken fillet into small cubes. Wash the mushrooms and cut into thin slices. Heat the olive oil in a frying pan and first fry the chicken for ten minutes, then add the mushrooms and fry everything together for another five minutes. At the end, add pepper and salt, after a minute turn off the heat.
- Next, prepare the sauce. Peel the onion and cut into thin half rings. Peel and chop the garlic too. Heat the butter in a frying pan, fry the garlic and onion until golden, pour in the cream and simmer everything for about 5-7 minutes (no need to cover with a lid). Grate the cheese and add it to the sauce, waiting until it is completely melted.
- Finally, it's time for the fettuccine. Boil them in salted water so that they remain a little tough.
- Divide the pasta into serving bowls, place the chicken and mushroom filling on top and pour the sauce over everything.
Option #3
Prepare fettuccine with ham, cherry tomatoes and olives. You will need:
- 250 grams of fettuccine;
- 100 grams of ham;
- 100 grams of cherry tomatoes;
- three bunches of fresh basil;
- 15 black olives, pitted;
- 30-40 grams of hard cheese (you can use the variety with mold);
- five tablespoons of olive oil;
- pepper and salt to taste.
Process description:
- It's worth starting with the filling. Cut the ham into strips or narrow strips. Cut the cherry tomatoes in half. Chop the basil after washing and drying it.
- Heat the olive oil in a frying pan and fry the ham in it first, then after two or three minutes add the cherry tomatoes, and after another couple of minutes the olives and basil. Fry everything for about three minutes, then add pepper and salt.
- Boil the fettuccine in slightly salted water until half cooked. Shake the water off them and place them in a frying pan with the filling; heat for a minute over medium heat.
- Grate the cheese on a fine grater.
- Divide the dish among plates, sprinkle each portion with cheese and serve to your guests.
Some useful tips for experienced and novice housewives:
- You can roll out the dough in parts; this is important if the work area is small.
- To make cutting the dough more convenient, you can let it rest for ten or fifteen minutes after rolling out. It will dry out a little and will be separated into parts faster and better with a knife.
- You can use a pizza cutter to cut the fettuccine.
- If you don’t have time, but want to get attractive and smooth fettuccine, then you can cheat a little. So, sprinkle the rolled out layer with flour (so that the dough does not stick together), roll it into a roll and cut it crosswise into pieces.
- Do not overcook the pasta, otherwise it will lose its elasticity and turn into porridge. The ideal condition is “al dente”, that is, fettuccine should be a little hard. Don't forget that they will then be mixed with the sauce or filling and softened to the desired state.
- Use durum wheat flour to prepare the dough; only it will allow you to achieve the desired consistency.
- Homemade fettuccine can be stored. To do this, simply dry them and put them in an airtight container.
- After cooking the pasta, it is important to drain it in a colander so that all the excess water drains away; it is not needed in the dish.
Be sure to please yourself, your family and guests by preparing delicious dishes
Calories: Not specified
Cooking time: Not indicated
Fettuccine pasta is long strips of dough, the width of which ranges from half a centimeter to two. This type of pasta is served with either bolognese.
Fettuccine pasta - recipe with photo.
Ingredients:
- flour – 450 g.,
- eggs – 4 pcs.,
- water – 80 ml.,
- olive oil – 1 tsp.
Recipe with photos step by step:
1. Sift the flour. Form a slide out of it and make a hole inside. 
Add eggs one at a time and mix thoroughly with flour. You will get a slightly dry crumb. 
2. Start adding water little by little into this crumb (the water should be warm). It is difficult to immediately say how much water will go into the dough. You should knead the mixture well on a flat surface. When the dough becomes soft and stops sticking to your hands, it is ready. 
3. Form the dough into a ball and wrap it in cling film. Leave in the refrigerator for 60 minutes. When the dough is cold, all the enzymes will mix together. The dough will become soft, elastic and pliable.
4. Remove the finished dough from the refrigerator. Separate the third part of the dough, and cover the rest with a napkin so that it does not dry out. 
5. Prepare the area where you will roll out the dough. It’s good if you have a special machine (noodle cutter). If not, you can roll it out with a regular rolling pin. Dust the surface with flour and begin rolling out the dough. Roll out a layer whose thickness is approximately 1.5 mm. The dough shape should be narrow and long. Length depending on how long you want the paste. 
6. To carefully cut the layer into even and identical strips, fold it like an accordion, but do not press down. 
Cut the accordion into strips with a sharp knife or a special round roller. Unroll the strips and roll them in flour to keep their shape. Place strips in the form of nests, as is customary for fettuccine pasta. 
7. You need to cook the pasta in batches in a large amount of water. You need to add olive oil and salt to the water. The cooking time depends on the thickness of the strips (from 5 to 10 minutes). This pasta should be served with tomato sauce. Be sure to sprinkle with grated cheese.
Bon appetit!
