Classic pasta - 10 cooking recipes

Classic pasta is a quick, tasty, easy dish that can be prepared for lunch or dinner. If you select different products, you can make it either budget or expensive. Choose a suitable recipe with a photo and say “yes!” Italian cuisine.

Classic pasta

The word “pasta”, pasta, in Italy and abroad refers to all pasta products. They can be made from different varieties and types of flour: wheat, rye, buckwheat, rice, etc. But they are mainly made from the highest grade of wheat. As for classic pasta, pasta classica, in its historical homeland this concept unites hundreds (if not thousands) of a wide variety of dishes: boiled, fried, stewed, baked.

In Russia, classic pasta recipes are mainly boiled pasta, served with thick or thin sauces and various toppings. Sauces are prepared in a frying pan by frying all the ingredients or in a saucepan by stewing/cooking them. Even if Russian housewives love to bake pasta, they do not consider it a “classic”.

We also really like to cook Carbonara with white sauce - in the classic section it comes first. They cook long spaghetti for her, round or flat, wide and narrow. Second place goes to Bolognese pasta, which often comes with red tomato sauce.

The cooking process is essentially the same for all types of this dish (which are made in our country). The pasta is boiled separately (according to the classics, they need to be cooked until half cooked, al dente). And the ingredients for the sauce are processed separately in a frying pan. This can be shrimp and other seafood, chicken fillet or meat of other animals, fish, mushrooms, ham, bacon, assorted vegetables, minced meat. And also cream, tomato paste, tomatoes, milk, flour, eggs, cheese and always a mixture of Italian aromatic herbs and spices.

The dish is served immediately as it is prepared. If you heat it up, it won’t be so tasty (however, a microwave can argue with this statement)).