Pasta has two major types, fresh pasta and dry pasta.
Eggs, salt, olive oil mixed in durum wheat flour is known as pasta.
To make fresh pasta dough, take plain flour, eggs, olive oil, salt and mix them by your hand or you can do this in dough machine or processor.
your pasta dough is ready now put it in a pasta machine and make any shape as you want.
Pasta can be combined with almost anything from meat to fish, vegetables to fruit and is even delicious served with simple herb sauce.
Most pasta is made from durum wheat flour and contains protein and carbohydrates.
It is a good source of slow-release energy and has the additional advantage of being value for money.
I have been working as a chef for last 25 years in my own continental food restaurant.
My specialties are continental pasta, light meal and soups, but I believe in experimental cooking and its fun, so, get ready for whole new taste.
Always use a large saucepan for cooking pasta and bring lightly salted water to the boil.
Add the pasta and 1tbsp olive oil, but do not cover or the water boil over.
Quickly bring the water back to a rolling boil and avoid overcooking.
When the pasta is tender, but still firm to the bite, drain and toss with butter, olive oil or your prepared sauce and serve as soon as possible.
Unless you have access to a good Italian delicatessen, it is probably not worth buying fresh unfilled pasta, but even supermarkets sell high-quality tortellini, capelletti, ravioli and agnolotti pastas.
Best of all, is to make fresh pasta at home.
It takes a little time, but is quite easy and well worth the effort.
Try this and you will enjoy cooking or making pasta, it is indeed a fun.
Eggs, salt, olive oil mixed in durum wheat flour is known as pasta.
To make fresh pasta dough, take plain flour, eggs, olive oil, salt and mix them by your hand or you can do this in dough machine or processor.
your pasta dough is ready now put it in a pasta machine and make any shape as you want.
Pasta can be combined with almost anything from meat to fish, vegetables to fruit and is even delicious served with simple herb sauce.
Most pasta is made from durum wheat flour and contains protein and carbohydrates.
It is a good source of slow-release energy and has the additional advantage of being value for money.
I have been working as a chef for last 25 years in my own continental food restaurant.
My specialties are continental pasta, light meal and soups, but I believe in experimental cooking and its fun, so, get ready for whole new taste.
Always use a large saucepan for cooking pasta and bring lightly salted water to the boil.
Add the pasta and 1tbsp olive oil, but do not cover or the water boil over.
Quickly bring the water back to a rolling boil and avoid overcooking.
When the pasta is tender, but still firm to the bite, drain and toss with butter, olive oil or your prepared sauce and serve as soon as possible.
Unless you have access to a good Italian delicatessen, it is probably not worth buying fresh unfilled pasta, but even supermarkets sell high-quality tortellini, capelletti, ravioli and agnolotti pastas.
Best of all, is to make fresh pasta at home.
It takes a little time, but is quite easy and well worth the effort.
Try this and you will enjoy cooking or making pasta, it is indeed a fun.
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