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ITALIAN
RECIPES TRADITIONAL AND CREATIVE
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Italian version |
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Spanish version |
ITALIAN
PASTA: HOW TO COOK HOMEMADE PASTA AND ALL THE DIFFERENT KINDS.
As
seen in the prior table the eggs pasta generally contains common wheat flour,
while the dough with water and flour is in
general of durum wheat of semolina flour. This influences both the conservation
and the
cooking time.
The
eggs pastas generally are eaten fresh, alternatively they can be frozen, while
the pastas made with water and flour are conserved by drying. Of course they can
be consumed fresh.
That
means that the eggs pasta requires a shorter cooking time, generally 1 up to 3
minutes, while the semolina pasta can require a cooking time up to 8 minutes
long, depending from thickness and drying level.
For
the “immersion cooking” generally we consider 2 pints (1lt) of water and 2
Lbs (1 kg) of pasta.
 Pay
attention to the pot dimension, the pasta needs place for not becoming sticky!
Furthermore the fresh pasta foams as soon as
boils, so use big pots and fill
them only for the 70%. In this manner you avoid it to overflow. Use the same
proceeding you use for boiling the milk.
The
oven cooking manners are 2: traditional, with the goal of blending
the stuffing ingredients, and au gratin. The first one is slow (20/40 minutes)
 and generally about F° 280 ( C° 140) for not drying the pasta, the second one
is quicker (3/5 minutes) at about F° 390 (C°200) for making the cheeses melt
and making a crispy surface. Often both cooking manners are combined: a first separated
cooking for the ingredients and then the final cooking all together.
 For
the condiments ( that have as the sole limit our fantasy…) a separated comment
is due to the “stuffed pasta” as ravioli, tortellini, and cannelloni, where
the condiment is already inside the pasta. In this situations we suggest a light
sauce or simply a little extra virgin olive oil or fried butter and sage with
shredded parmesan or pecorino cheese. In this manner you
don’t cover the stuffing with new smells and flavors.
For the
cooking in broth it is always important cooking the pasta “al dente”! So it
is important to add it to the broth just before serving and never store soups
containing pasta already cooked inside.
For the
recipes go to first course pasta page where you can find some idea and also
suggestions for the long pasta "management".
How eat spaghetti
withouth problems
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