Mastering The Preparation Of Mouthwatering Pasta Dishes

Mastering the preparation of mouthwatering pasta dishes

by

James Carterto

To make the perfect pasta dishes, there are many things to be followed. You should never boil pastas of two different varieties together unless they are of the same shape and size due to the difference in cooking time. And it is always best to add a drop of oil while cooking the pasta as it helps in preventing the pasta pieces from sticking together. There s also a common myth across the world that you need to rinse the pasta after cooking. If you do that, the wonderful coating of starch that surrounds the heated pasta will be lost. This starch helps in preventing the sauce from sticking to it. Hence, you only have to rinse the pasta with cold water while you prepare cold pasta dishes.

Varied recipes for cooking pasta

Bacon and creamy courgette pasta

Ingredients required:

Olive oil 1 teaspoon

Smoked bacon or diced pancetta 150 grams

Coarsely grated courgettes 4

Crushed garlic clove 1

Freshly grated parmesan

Low-fat cr me fraiche 200 grams

Tagliatelle 300 grams

Preparation: Heat up the olive oil in a frying pan and then sizzle the bacon or pancetta till it turns crispy for about 5 minutes. Increase the heat and into the pan, add the grated courgette. Cook till it starts turning brown or becomes soft for about 5 minutes. Add the garlic and then cook for 2 more minutes. Keep it aside after seasoning. According to instructions on the pack, cook the tagliatelle and take out one cup of cooking water. Now, you need to drain the tagliatelle and then tip it into the frying pan along with the courgette and the bacon. Toss everything together in low heat with half the parmesan and cr me fraiche adding a splash of pasta water if you want to loosen the sauce. Check the seasoning and serve twirled into bowls. Scatter the remaining parmesan over the pasta dishes.

Cabbage pasta dish with garlic crumbs and creamy lemon

Ingredients required for this past dish:

Olive oil 3 spoons

Fresh chunky bread crumbs 2 large handful

Finely chopped garlic cloves 3

Short pasta such as penne, farfalle or twists 200 grams

Chopped medium sized onion 1

White wine 125 milliliter

Lemon juice teaspoon

Cr me fraiche 140 grams

Thinly sliced savoy cabbage small head

Preparation: Heat oven to 200 degrees C. Mix half the oil with the breadcrumbs and the garlic clove in a bowl. Season it well. On a large baking tray, spread it out and bake for 8 minutes or till it turns golden in color and crispy. Remove it from the oven and keep it aside. In a large pot of boiling water, cook the pasta. Meanwhile, into a frying pan, pour the remaining oil. Add the remaining garlic and onion into it. Season and cook till it turns golden in color, for about 4 minutes. Then add the lemon zest and the wine. Reduce the flame and then add the cr me fraiche after a few minutes. Take it off from the heat but keep it warm. Towards the last 3 minutes of cooking time, add the cabbage onto the pasta water. Drain and return it to the pan. Onto the pasta add the creamy sauce and toss together. Divide it between two bowls and garnish it with crumbs.

These delicious pasta dishes will surely be appreciated by your family and guests.

The word we use in Denmark for pasta dishes is

pastaretter

. To

learn more

on this subject and find other amazing recipes, click here.

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Mastering the preparation of mouthwatering pasta dishes