Macaroni A Qcheeseq Vegan You Wont Believe How Delicious Dairy Free Mac And Cheese Can Be
The sauce for lasagna can vary from marinara (tomato) to Bolognese mushroom vegetarian or seafood. There will usually be a layer of pasta a layer of ricotta cheese a layer of sauce and a layer of mozzarella. Sometimes the pasta and cheese is layered without the sauce and the sauce is added at serving time. The narrowest of the flat pasta is linguini; linguini is long narrow pasta (about " wide) which can be served with any number of sauces. A favorite that is served with linguini are clams in either a white wine sauce or a spicy red sauce. The next size up is fettuccini which is usually served with an Alfredo sauce (cream or bchamel) made with butter heavy cream and parmesan. It is utterly delicious easy and simple to make and loaded with calories.
PASTA SECRET #1: ATTITUDE Attitude is the most important aspect. We should give the greatest attention and focus to our cooking and not get distracted by other things. PASTA SECRET #2: THE WATER THE POT AND THE SALT To cook pasta we need only four things: good attitude good water good salt and good pasta. Always use a large and deep pot. No shallow or small pan for boiling pasta. The best ones are those wonderful stainless steel beauties with a very thick bottom. Puts lots of water to boil. Even if you are going to cook just for yourself a quick "spaghettata" always use at least 1 quart of water. You need 1 quarter for each 100 gr of pasta. If the water from your sink taste too much of chlorine you may want to buy a good filtration system for your kitchen. It is worth it! Regarding the salt you need 10 grams per each quarter of water in the pot. Always salt the cooking water. If salt must be eliminated for health reasons then maybe you should stick to rice for the time being. Salt is a must.
De Cecco is probably one of the best pasta you can buy abroad. High-quality pasta has a golden color with a vaguely translucent appearance. PASTA SECRET #4: COOKING Once the water is boiling you need to throw the pasta in the pot. The most important test for cooking pasta is the cooking time. Usually the cooking time is written by the manufacturer on the pasta box but you may have to try Only add the salt when the water is ebullient and with that I mean boiling with zest. After adding the salt wait for the water to start boiling again. The salt will have melted completely in the water. Throw the pasta in the pot having great care of submerge it completely all at once at the center of the pot where the boiling is stronger. Once it is all submerged stir it as soon as possible with a wooden fork or spoon.