Easy Shrimp And Pasta Nut Free Soy Free Creamy Roasted Tomato Vodka Sauce W Penne Dairy Free
Home made pasta is particularly good for filled pastas such as ravioli. You can make your own filling to your own taste that way. Whether you make your own pasta buy fresh pasta or dried pasta you will need a large pan in which to cook it. When I say large I mean larger than you think. Most pans are too small to cook pasta successfully. The pan should be made of a material that is a good conductor of heat. Many stainless steel pans are not good conductors of heat and will let your pasta sit in the water going soggy. The reason that you need a big pan for pasta is that the secret of cooking pasta is to have plenty of water. That way the individual pieces of pasta are kept separate and do not stick together. The water must be brought to a good rolling boil before the pasta is added.
Family time in the kitchen is always a great way to get everybody together to enjoy the rewards of cooking a great meal together. What is Involved? It all begins with the dough. The dough recipes are easy to make with simple ingredients. Most consist of flour eggs and oil. There are thousands of recipes with different types of flour semolina wheat and all-purpose. The trick is to learn create the right dough consistency and master the kneading technique. Once you have done that you have most of the work done. The only thing left is putting your dough through a pasta machine for the finished product before cooking. Please don t imagine though that any pasta roller machine will do. After all the effort you put into making great dough don t make the mistake of ruining your outcome of perfect pasta by buying inferior equipment to make the dough shapes.
This formula is ideal when cooking. 10g of salt for every 100g of Pasta for each 1L of water. The point to recollect should be to always add salt to the water when it s boiling lowering the warmth once the salt is stirred through. By forgetting to add the salt before the pasta you can cause the pasta to need extra cooking time. And don t worry in case you add too much salt because a common technique is to add a potato into the cooking water. The potato acts like a sponge and soaks up much of the surplus salt. And do not despair if ever the potato doesn t soak up all the salt because you can always rinse the pasta under hot water after it s cooked. If however you discover you haven t put enough salt into the water then it s better to add extra flavour through the use of sauces that support the pasta. Once the salt has been dissolved throughout the water increase the warmth until you reach boiling point once more. If you are cooking long pasta just like spaghetti or fettuccine having a long fork will give great results. If however you are cooking shorter pasta then you re better to use a wooden spoon. Resist the temptation to break up the pasta whenever you re putting it into the pot. Instead wait until the pasta has softened before stirring using a wooden fork If using a lid during cooking allow some steam to escape stirring the pasta every three minutes or so. There are different types of pots that are fitted with special nonstick coating and will even allow your pasta to become al dente.