How to properly combine pasta with sauces? 3 Major Types and Classic Recipes | food

According to food blogger Urtė Mikelevičiūtė, wrongly chosen pasta can mean that your dish “falls apart”: the sauce runs to the bottom of the plate and you eat almost tasteless pasta. How to avoid this error?

“Invalid Paste it Choice of variety means pasta or sauce dominates the plate. But your goal is not to eat the sauce and the pasta separately, the secret to a good dish is the combination. Therefore, choosing the right pasta shape is an essential criterion for a delicious dish,” says U. Micheleviciuti.

Photo by Reda Mikevciut.  /Urtė Mikelevičiūtė

Photo by Reda Mikevciut. /Urtė Mikelevičiūtė

However, the pasta itself has an important influence on the final result – its surface should be smoothed so that the sauce does not run off. According to Rima Gerulaitiene, technician of “Malsenas”, mentioned in the press release, the bronze molds used in the production of macaroni are an important criterion. “The most important feature that indicates the quality of pasta is the ability to absorb sauce. And only one thing ensures such quality – forming macaroni through bronze molds. This is a special technology that heats the surface of the pasta, so the sauce adheres perfectly. This is a more complicated and expensive way to prepare pasta, but it is only Ensures good quality and ultimately, good taste of the dish,” promises the expert.

Different types of pasta, different sauces

The most popular pasta in Lithuania can be divided into three groups: long and thin, twisted or folded, and tube-shaped pasta. Various sauces are also adapted for all these groups.

  • Long and thin pasta shapes – light sauces

The golden rule is that long and thin pasta with a light texture goes well with sauces. Therefore Spaghetti Or of the tongue Serve with seafood, garlic and olive oil or cream based sauces that easily coat every pasta.

“Perhaps the question immediately arises, how? Spaghetti Bolognese, after all, is spaghetti with a meaty and all-light bolognese sauce a real classic? In fact, Italians never pair bolognese sauce or ragu with spaghetti, because it’s too heavy and too rich for such pasta. But significant Carbonara – That is a completely different matter. “The buttery and slippery texture provided by the fat released from the egg yolk and bacon is exactly what spaghetti needs,” says U. Micheleviciuti.

When preparing long and thin pasta, it is very important not to save the sauce, so that each pasta is sufficiently coated and slippery.

Blogger photo.  / Cooking a pasta dish

Blogger photo. / Cooking a pasta dish

  • Rolled or folded pasta shapes – sauces with a rough texture

Twisted Paste it The shape goes well with rich and rich sauces. Fusilli Or Caseresse The unique curves, threads and grooves perfectly hold all the large ingredients of these sauces.

“One of the most interesting forms is twisted macaroni, which originates from Sicily, but is still less discovered in Lithuania – Caseresse. This pasta goes well with various Mediterranean ingredients such as pesto, cream or tomato sauce, eggplant, tomatoes. Another, more popular form of rolled macaroni in Lithuania – Fusilli – Perfectly serves cream sauce lovers with cheese. In their grooves, the sauce keeps well and does not run out,” says the food blogger.

  • Tube-shaped pasta – thick and rich sauce

Tube shaped pasta is the most popular in the world. Such pasta Penny, Rigatoni, macaroni And Pachcheri Served with thick vegetable and meat sauces.

Penne Rigate – Tube-shaped pasta, cut at an angle. The angled ends of the noodles help get the sauce into the tube, locking it in the middle of the noodle and preventing it from escaping. Rigaut The sauce marks the outer ridges that help it stick to each noodle. Due to these characteristics, tube-shaped pasta is very popular all over the world,” says R. Gerulaitienė.

Blogger photo.  / Pasta in various forms

Blogger photo. / Pasta in various forms

3 classic Italian recipes and 3 sauces for them

“Try three Italian classics Paste it Dishes, its composition is very simple, but sauces “make friends” with that kind of pasta, U. Mikelevičiūtė shares recipes.

Roman Classic – “Casio e Pepe” with pepper and cheese

Ingredients (for 3-4 people):

  • 400 grams of durum spaghetti;
  • 1 tbsp. spoon whole black pepper;
  • 140 grams of sheep’s milk cheese;
  • salt;
  • butter

Preparation:

1. Add pasta to boiling salted water and cook for the time indicated on the package. After cooking, drain, but keep some water to make the sauce. While the pasta is cooking, grate the cheese.

2. Coarsely grind the pepper and add it to a dry, slightly heated pan for frying. Pour a glass of pasta water over them. Let it boil for about a minute. Add some pasta water to the grated cheese. Add the cooked pasta to the roasted chilies and mix everything well.

3. Add butter, pour cream cheese, heat everything for a few more minutes and mix well. Place in your favorite bowl and garnish with freshly ground pepper and sprinkle with cheese.

Blogger photo.  / Pasta with pepper and cheese

Blogger photo. / Pasta “Cacio e Pepe” with pepper and cheese

Vegetarian Pasta with Eggplant “Pasta Alla Norma”

Ingredients (for 3-4 people):

  • 400 grams of durum pasta Penne Rigate;
  • 1 small eggplant;
  • 2 tea. tablespoon olive oil;
  • 1 small onion;
  • 1 garlic;
  • A pinch of dried hot pepper;
  • 1 can (400 g) tomatoes, preserved in their own juice;
  • 40 grams of Parmesan cheese;
  • A handful of fresh basil leaves;
  • salt

Preparation:

1. Cut the eggplant into small pieces, place it on a paper towel, sprinkle salt on both sides and hold for a few minutes, then drain. Fry the eggplants in a well-heated pan with oil until golden brown. Keep aside.

2. Add chopped onion and little water to the pan, fry for few minutes and add garlic and hot pepper, mix everything well and fry. Add tomato and half a can of water, fry. Crush the tomatoes with a wooden board. Place the roasted aubergines in the pan with the sauce and simmer until very tender (about 20-30 minutes).

3. Add the pasta to the boiling salted water and cook for the time indicated on the package. Set aside the cup of water in which the pasta was cooked.

4. Put the cooked pasta in the pan with the sauce, mix well, add the water the pasta was cooked in and mix well again. Place in your favorite bowl and garnish with cheese and fresh basil leaves.

Blogger photo.  /vegetarian pasta with eggplant

Blogger photo. /Vegetarian Pasta with Eggplant “Pasta Alla Norma”

Caceresse Pasta with homemade basil pesto sauce

Ingredients (for 3-4 people):

  • 400 grams of durum pasta Kesaresse;
  • fresh basil leaves;
  • 40 grams of Parmesan cheese;
  • 10 grams of pine nuts.

For Homemade Basil Pesto Sauce:

  • 2 glasses of basil leaves;
  • 2 cloves of garlic;
  • 25 grams of pine nuts;
  • 5 tablespoons of olive oil;
  • 50 grams of Parmesan cheese;
  • 0.5 tea. spoon of salt;
  • 0.25 tea. spoon curry pepper.

Preparation:

1. First, make the basil pesto sauce: Put the basil, garlic, pine nuts, pepper, salt and oil in an electric chopper. Mash everything until smooth and add cheese, mix.

2. Add the pasta to the boiling salted water and cook for the time indicated on the package. Set aside the cup of water in which the pasta was cooked.

3. Mix cooked pasta with homemade basil pesto sauce. Place in your favorite bowl, garnish with cheese and fresh basil leaves and toasted pine nuts.

Blogger photo.  / with homemade basil pesto

Blogger photo. / “Caceresse” pasta with homemade basil pesto

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