Italian pasta, spaghetti with and without sauce - 221 cooking recipes

- Small pasta: horns, spirals, shells, butterflies, to prick on a fork. - Long spaghetti and noodles: from thin transparent strings to flat strips. Length – at least 25 cm. Available in the form of straight straws or twisted into a nest. In any case, when putting it in boiling water, you should not break such a product. - Lasagne plates. Traditionally without additives, but also on sale you can find sheets with juice of spinach, carrots, beets, and cuttlefish ink. This is an incomplete assortment, but they have one thing in common: pasta recipes, spaghetti is always the second course. Slightly different varieties are used for soup and broth. Pasta for a side dish is prepared as follows: 1) Follow the algorithm: boil the water, add salt, turn down the heat, add the pasta. 2) It is not necessary to follow the advice of Italian chefs and not overcook the product. If you are preparing domestically produced pasta or trying to master Asian cuisine, it is better to read the manufacturer’s instructions on the package. 3) The optimal ratio of water to spaghetti: 100 grams per liter.