The recipe for pasta for spaghetti

The pasta reliably secured its position in the kitchen. They can be stored for a long time, they are satisfactory in the price range, they have many fibers and almost no fat.

Pasta is not only a universal side dish for different dishes, but also an ingredient. Just made pasta is distinguished by its unique taste and smell, this you will not find at the purchased products. The pasta is very tasty with sauces, butter and cheese.

The recipe for pasta for spaghetti is not complicated. The process itself does not take much time. An important detail - to roll out the dough you need to be as thin as possible. Fresh pasta, if not used, it can be stored in the refrigerator.

The base dough for pasta is cooked for about two hours and it will take time for the proofing and drying. To get 450 grams of dough, you need to take 450 g of flour and a little more for sprinkling, a teaspoon of salt, four eggs, a tablespoon of vegetable oil and cold water three tablespoons.

Sift flour with salt in a bowl and make a hole in the center. In it, pour eggs, oil and water alternately. Thoroughly grind all the ingredients and mix with each other. Knead the dough with movements from yourself, and turning to forty-five degrees. Mix the dough for about fifteen minutes, until it becomes elastic and smooth. If everything is done correctly, bubbles of air will be visible under the surface of the dough. After kneading the dough put in a bag and leave somewhere for an hour at room temperature or at night put in the refrigerator. Next, using a pasta recipe for spaghetti, the dough should be divided into equal four parts. Roll out the pieces one by one, and leave the rest in the bag. It is necessary to roll out as thin as possible on the previously sprinkled surface of the table or board. After rolling, leave to dry for ten minutes. Then you can cut it. With all parts of the test, you need to do the same.

A recipe for pasta for a certain color of spaghetti suggests, for example, the addition of a paste of boiled spinach to the dough to obtain a green color.

Multicolored spaghetti will please not only children, but also adults and decorate the table.

Forms of cutting pasta can be different.

For lasagna, you need to cut the dough into rectangles measuring 7 by 13 cm with a sharp knife and decompose them at a distance from each other. Cover with a towel and allow time to dry for at least an hour, but better for the whole night. From such rectangles prepare a classic lasagna with a sauce "Bolognese".

To prepare the tellyatelle it is necessary to cut the dough into rectangular parts, as well as for lasagna. Each rectangle is rolled into a roll and cut across a width of 12 mm. The resulting strips to unfold and lay on a kitchen towel, cover the others and leave to dry for an hour, or better at night.

For the preparation of "nests" it is necessary to lay down several strips of dough, twist them, putting the end of the bundle in the palm, making round "nests". The strips must be turned counter-clockwise. The resulting "nests" put in a container, sprinkled with flour, leave to dry for an hour - one and a half. You can store it in the refrigerator.

How to cook pasta for spaghetti and serve

During cooking and serving, there are no special differences if you are preparing a dry or fresh pasta. Italian pasta for spaghetti is calculated by 50 - 75 g dried or 225 g fresh for one person. For every 450 grams of pasta, you need to take about 3.5 liters of water, pre-salt it. When the water boils, the paste is lowered slowly and carefully so that the water temperature does not decrease. Spaghetti is best kept in a bundle and lowered very gently as soon as they begin to soften. In water, stir the paste with a fork. Do not cover the pan with a lid. The recipe for pasta for spaghetti involves cooking until the state of al dante - this is when biting the product remains a bit firm. Throw the pasta in a colander and you can immediately submit to the table.