Pasta is one of the dishes par excellence and can be served as a main dish, as part of an ingredient or for a salad. It is one of the most popular solutions in the kitchen because of the infinite possibilities it offers.
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Stone-ground durum wheat flour is perhaps the best for making homemade pasta. The Italian-style one takes only 220 grams of flour and 2 eggs. These must be left at room temperature while the flour is being sifted. What is made is a wide center volcano to fit the eggs.
The eggs are turned inside and the whites are beaten with a fork, adding a little flour to the inside. Using a scraper, lift the mixture towards the centre until the flour is absorbed. This first dough is placed on a deep plate and begins to roll into a ball. When it is ready, it is left to rest for 20 to 30 minutes.
One of the simplest pasta recipes is the one with mushrooms and cream. You only need 300-400 millilitres of cream to cook, one onion, one garlic, 12 mushrooms, chopped parsley, oil, salt and pepper.
First clean and chop the mushrooms. Then chop the onion and garlic and poach them in a frying pan with a dash of oil. Add the mushrooms, season with salt and pepper and sauté for a few minutes. Then add the cream and mix, and cook for a few minutes. Add the chopped parsley on top, cook the pasta, drain and finally pour the sauce.
To make this dish we need half a green, red and yellow pepper, an onion, a tomato, a can of tuna, a can of corn, salt, oregano, vinegar and egg.
Cook the pasta for 13 minutes in slightly salted water with some oregano. Then, we cut the peppers, onion and tomato and put them in a salad bowl. Add the tuna and the can of corn well drained and also drain the pasta in cold water. Pour the bowl and dress it, leaving it to cool in the fridge.
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