How to make spaghetti?

Spaghetti with egg yolk (also called spaghetti)

Ingredients (4 persons): 400g spaghetti (a variety name of spaghetti is hard to buy in Chinese mainland, so you can find the same variety to replace it, here it is solid noodles), 3 eggs, bacon 100g (actually, it is processed mutton, which can be replaced by mutton), garlic, 2 scoops of milkshake, 2 scoops of dried grq cheese powder and 2 scoops of dried Pecoflno.

Preparation time: 15 minutes. Cooking time: 15 minutes.

1. Cut the bacon into small diced meat, then fry it in an oil pan with a clove of crushed garlic without adding any seasoning until the diced bacon becomes crisp;

2. Put the pot with water on the fire, add a little salt after the water boils, and then add noodles to cook;

3. Pour the eggs into a small bowl, add milkshake and cheese, enough pepper and salt, and beat well;

4. Cook the noodles until they are soft and hard, then pour them into a small bowl filled with eggs while they are hot, stir them quickly, add the prepared bacon diced meat and juice, and serve after stirring evenly.

Other production methods:

You can use ordinary bacon or smoked bacon to make egg yolk pasta, depending on everyone's taste. For easy digestion, you can skip the milkshake. If you don't like the taste of goat cheese, you can use Parmesan cheese.

Spicy macaroni

Ingredients (4 persons): 400g BUCGrini noodles,150g bacon,150g dry PeCONnoRomono cheese powder, 400g diced tomatoes, an onion, red pepper, broth, salt and pepper.

Preparation time: 15 minutes. Cooking time: 15 minutes.

1. Cut the bacon into even pieces and fry it directly in the pot without any seasoning. Pay attention to the medium heat and keep stirring until the oil in the meat slices is completely melted;

2. Put the sliced onion into the pot, stir-fry until fragrant, and then add the tomato pieces and a small piece of pepper. Add salt and pepper and cook for 35 minutes on medium heat. In the cooking process, you should constantly add broth (the type of broth can be determined according to your own taste);

3. Put a pot full of water on the fire, add salt after the water is boiled, put the noodles into a small pot after cooking, mix well with the prepared sauce, and then add goat cheese powder to eat.

Other production methods:

This hot sauce can be used with pasta in other shapes, preferably thick and wide long noodles. When mixing, you can not put it in a small pot, but pour the freshly cooked noodles directly into the pot to make sauce, turn on a small fire, and stir quickly with a wooden spoon to mix the noodles and sauce completely. According to different personal tastes, you can also use other cheese powder instead of goat cheese powder.

Genoa sauce noodles

Ingredients (4 persons): 400g of frenette noodles, 36 fresh basil leaves (an Italian vegetable leaf, NAKA is not sure what it is, so you can try using coriander instead), a spoonful of peconno cheese powder, a spoonful of grana cheese powder, 20g of pine nuts, garlic, oil and salt.

Preparation time: 20 minutes. Cooking time: 10 minute.

1. Clean basil leaves, peel a clove of garlic and bake pine nuts in the oven;

2. Put the above raw materials into a blender, add a small amount of oil and paste;

3. Cook the noodles with enough salt and boiling water until the hardness is moderate, remove them and put them in a preheated small basin. Add freshly prepared Genoa sauce and cheese powder, stir well and serve.

Other production methods:

There are many ways to make Genoa sauce. In order to make the sauce thicker, you can use half of basil leaves and the other half can be replaced with fresh sesame leaves. The amount of garlic can be determined according to personal taste, but be careful not to overdo it, so as not to drown out the fragrance of basil. To make the sauce thicker, you can add some cooked potatoes.

In order to make noodles taste perfect and have moderate hardness, some basic rules should be followed when cooking:

Cookware: In order to cook noodles well, you should choose a big pot with a deep bottom, preferably a wide bottom; When cooking long strips of macaroni, it is best to use a wooden spoon with a long handle to prevent macaroni from sticking together in the cooking process, while when cooking short-shaped noodles, just use an ordinary plastic spoon to stir, and of course it is best to have teeth on the plastic spoon.

Reasonable proportion of water: per 1 00g of dried noodles1liter of water. When the water is just boiled, add salt according to the ratio of per liter of water 10g of salt. Turn up the fire, let the water boil again, then add the noodles and cook, stirring constantly to prevent the noodles from sticking together; After boiling again, turn down the heat and continue to cook, stirring until the hardness is moderate. When cooking fresh noodles, put salt in the water and then add two spoonfuls of oil to prevent the noodles from becoming rough.

The cooking time of noodles is usually marked on the packaging bag, but in order to avoid the noodles being cooked too soft, it is best to keep tasting them during the cooking process. In addition, it should be remembered that compared with raw noodles, the volume of cooked noodles will generally expand by four times, while the volume of shell-shaped and snail-shaped noodles will change more, because the volume of noodles is directly proportional to its quality. Generally, macaroni made of durum wheat flour has the strongest water absorption, and its nutrients will hardly change during cooking, because the protein and starch contained in it will not be lost in water.

Cooking secrets of sauce

1. Mayonnaise can also be made by the following methods: frying freshly cooked noodles with diced bacon in a hot oil pan, removing the oil pan from the fire, quickly beating raw eggs into the hot noodles, and using the heat of the noodles to make egg sauce.

2. Hot sauce can also be cooked with pork belly, pepper and goat cheese, but without tomatoes and onions.

3. Bologna meat sauce will taste more delicious if it is cooked with slow fire for 3 to 4 hours. In order to prevent the sour taste of tomatoes from overwhelming the taste of meat, milk is usually added to the sauce to thicken it.

In order to save time, people use electric mixers to prepare Genoa sauce. But according to the traditional recipe, the tools for making this sauce should be made of marble and hardwood.