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Saturday, July 6, 2013

Guide to Making Pasta

Everyone loves pasta, no wonder that we are all experimenting with it in terms of shapes, sizes, sauces and much more. Traditional pasta makers prefer their own forms with dough by hand implement, while for others, like you and me, the ready made brands are useful. This, also sauces, spices and herbs that are available for making cheese pasta in stores. So if you want to try some at home, this recipe is Chef Elangovan Karthikeyan, who has over 16 years experience in continental and Jamaican cuisine and works in the Pasta Bar Veneto, Chennai, for you.
Pasta Primavera

4 cups mixed vegetables (you can use vegetables of your choice)

1/2 bell pepper, any color, cut into thin strips
1 medium zucchini, sliced

1/2 small eggplants, sliced

1 carrot, peeled and cut into strips
Salt and pepper

1/2 red onion cut in half,

1/4 cup tomato or spaghetti marinara sauce

3 tablespoons olive oil

1/2 pound of pasta (use rice pasta for gluten-free version)

1/2 teaspoon Italian seasoning or herbes de Provence

Sprinkle with garlic salt

1 pint cherry tomatoes halved

grated Parmesan cheese (optional and usually used for seasoning)

Heat oil in a large skillet over medium heat. Add vegetables, stir to coat with oil. Bake for about 10 minutes, stirring occasionally, until vegetables are cooked. Turn off the heat but leave the pan on the burner stay. 1/4 cup spaghetti sauce, marinara sauce or tomato vegetables with 1/4 cup of water to dilute the sauce. When you are ready to use spaghetti or marinara sauce, you will not have much flavor, sprinkled with only 1/2 teaspoon Italian seasoning or herbs, season with a little garlic, salt and pepper. If you use an ordinary tomato sauce, you can start by cooking a clove of garlic, then add the vegetables with a little more seasoning (to taste). Spaghetti and marinara sauce is already seasoned.

A large pot of salted water to a boil (for pasta). Add the pasta. Once it finished - cooked but still firm, or al dente - Drain the pasta and cold water to sink it. Put it directly into the pan with the vegetables. Adjust the seasoning. In sauce, if necessary. Gently stir in tomatoes.

This recipe is for four people. Serve with some freshly grated Parmesan cheese, if desired. A little chopped fresh basil would be fine with that. You can also add a little garlic toast bread with a little Italian seasoning and serve.

To flavor pasta, you can also coarsely chopped leeks / celery, carrot, bay leaf, a few peppercorns and a few cloves of garlic in boiling water for cooking.

Use rock salt, if possible, even when the sodium chloride.

Make sure you follow the instructions with regard to the distribution of pasta. Each may be different, depending on how it is dry.

Pasta should be al dente (cooked just right). A common test is to bite the pasta. If it is white inside, then it is not.

Watch the noodles while cooking, add a little olive oil, as it looks to stick together to prevent.

Wash with cold water when you eat later, because there is no sticky paste and prevents plan.

Recommended for pasta herbs are basil, thyme, oregano, rosemary, bay leaf, parsley, lavender, leek and celery.

Keep dough roasted peppers, garlic and zucchini, you can add sauces. This is to add more taste and flavor to existing sauces.

1 comment:

  1. If one is eating pasta right away then why shd it ne washed in cold water ?