How to cook spaghetti?

Spaghetti is a popular pasta in almost all relatively developed countries (or as we say, pasta). Spaghetti is made from high-grade wheat flour, they have a round cross-section, diameter - about 2 mm. The length of modern spaghetti can vary from about 15 to 25 cm. Spaghetti is usually served with various seasonings and sauces (up to 10 thousand). In different areas of Italy, the products and sauces served for spaghetti traditionally include products produced in the region.

History and types of spaghetti

Spaghetti - an Italian cult product invented in Naples, the name in 1842 given by some Antonio Viviani, who drew attention to the similarity of this type of pasta with pieces of twine. The very practice of making similar products (called "macaroni") was formed much earlier: the first documentary certificate of February 4, 1279.

Specialists distinguish more than 100 subspecies of spaghetti, but not to clog your head, it is enough to distinguish between classic spaghetti (see above), as well as more subtle - spaghetti and thicker - spaghetti.

Production of spaghetti in the USSR began to develop from the beginning of the 1980s.

Tell you how to properly cook spaghetti and other quality pasta.

Choose a spaghetti

The general principle of choice: quality spaghetti can not be cheap. Therefore, when buying this type of pasta, carefully study the packaging. The best spaghetti (as well as other pasta) is marked with the inscription "group A", which means that they are made from wheat of solid sorts. Products marked with other inscriptions are cheaper and made from less quality wheat containing more gluten. It should be understood that cheaper pasta is not useful for those wishing to maintain the harmony of the figure.

The general idea of cooking spaghetti is as follows: in a saucepan, bring the water to a boil and immerse the spaghetti in it completely slowly bending with light pressure (and not breaking, as happened in certain segments of the population). In restaurants, spaghetti is usually brewed standing in special high and narrow pots with a deep sieve.

How long should I cook spaghetti?

Typically, the package of spaghetti (and other types of pasta) indicates how long it takes to cook them. Classical Italian cooking means digestion of spaghetti and other pasta to the state of al dente, which literally translates as "on the teeth." This means that they should not be digested. On average, the preparation time for quality spaghetti to the al dente state can vary from 5 to 15 minutes (the best result is about 8-10 minutes). Some types of spaghetti are cooked with eggs, they can be cooked for a minute or two longer than regular spaghetti from flour and water (but not more than 15 minutes).

General rule of preparation

Ready spaghetti is thrown in a colander and in no case washed, quality ready-made pasta does not need this procedure.

We have studied in general terms how to cook spaghetti, in the simplest version, they can be served with cheese, flavored with a slice of butter, such recipes are traditional for the northern "land areas" of Italy and Switzerland bordering on it, where the production of dairy products is developed. Of course, you can come up with other condiments and sauces, based on what is in the household (or use the ready-made traditional recipes).

Extremely useful are black spaghetti, made with the addition of natural secrets of cuttlefish, the so-called ink, which imparts a characteristic color to the paste.

How to cook black spaghetti?

We cook black spaghetti as well as usual (see above), the best results are 8-11 minutes. Black spaghetti is also not washed, usually served with seasonings based on seafood.

Recently, in the post-Soviet space, the popularity of one recipe is growing, which, it seems, was invented by the creative minded mothers of preschool children with not too good appetite: spaghetti in sausages. Are obtained as like octopuses - psychological attract for children.