How many minutes to cook spaghetti in a pan. Cooking the perfect spaghetti

Despite a completely different technology for creating flour products than now, pasta has always been loved. They cook quickly and are a great side dish. Often they were boiled soft, taking on huge sizes, or stuck together into a single lump. For the most part, this was due to the fact that such products were made from flour. premium, now they are made from durum wheat.

Pasta, pasta, spaghetti - perhaps one of the favorite dishes of many people. They are made from dried wheat dough on the water. Varying in appearance (shells, feathers, spirals, spaghetti, etc.), with correct presentation the right seasonings, each pasta is transformed into a special dish.

Cooking time for pasta by type

Traditionally, the cooking procedure looks like this. Pasta falls asleep in a boiling salt water. Boil them for 7-10 minutes. The finished dish is drained through a colander and served at the table. Various sauces and cheese are a common accompaniment to it.

by the most important point in the preparation of a pasta side dish is the question: “How long to cook pasta?” After all, many have learned from their own deplorable experience that even quality product can be spoiled by improper cooking. But there is no definite answer, because. the cooking time will depend on their type and the type of flour from which they are made.

Even in the process of preparation, you should check the information on the package. The manufacturer always indicates the cooking time of his product. Another factor influencing the time regime is the further use of pasta. At their subsequent heat treatment(baking or roasting), the cooking time will be reduced.

How many minutes to cook:

1. Buy only quality goods. Broken products will spoil the taste of the whole dish.
2. If the product contains egg powder, then the products will turn out soft and boiled.
3. You should always remember that products increase by 3 times. Therefore, 100 gr is enough for 2 large servings.
4. Boil pasta so that they do not stick together, it is better in oily water. Therefore, it is recommended to add 1 tbsp to the water. a spoonful of any vegetable oil.
5. The water ratio must be at least 1:3. For 100 g of dry products, you can take from 300 ml to 1 liter of water.
6. To avoid sticking after cooking, immediately drain the water after cooking.
7. When preparing dishes from non-durum wheat varieties, rinse them after cooking with hot water.
8. It is believed that undercooked pasta for 2-3 minutes will become less high-calorie.
9. Properly cook should be in a wide saucepan without a lid.
10. Slightly overcooked can be saved by rinsing them. cold water.
11. If boiled pasta used for cooking complex dishes with further heat treatment, then they should not be cooked for as many minutes as they will be cooked in the future.

Methods for making curly pasta

So that the result of your favorite side dish always turns out to be successful, you should remember a few rules for cooking pasta in a different way: in a saucepan, microwave, double boiler or slow cooker, and even in an electric kettle.

The traditional way on the example of horns

The classic cooking method always guarantees an excellent end result. Consider it using the example of a specific type of product in order to understand how to cook pasta horns in a saucepan.

Required Ingredients:

• horns - 200 gr;
• water - 1 l;
• vegetable oil- 1 tbsp. spoon;
• salt - 1 teaspoon.

Pour water into a wide bowl. Add oil so that the horns do not stick together. Salt the water. When the liquid boils, pour in the horns. Mix them well with a spoon so that the products do not stick together and stick to the bottom of the dish. Boil the horns for 7-10 minutes until tender. Drain the water by draining the pasta into a colander. If needed, then finished goods rinse with cold water. Serve with sauces and gravies or sprinkle with grated cheese.

Cooking shells in a slow cooker

A quick and tasty dish if you cook pasta in a slow cooker. For this kind household appliances curly types of products are better suited: horns, bows, spirals. The slow cooker will allow you to cook from the simplest to the most sophisticated and original dishes from pasta.

Required Ingredients:

• shells - 200 gr;
• water - 400 gr;
• salt - to taste;
• vegetable/butter oil.

Simple cooking option:

Pour the shells into the bowl and pour them with water so that the water covers them 2 cm higher. Put 1 tablespoon of butter. How long to cook pasta in time will depend on the selected mode. It is better to cook them in the “Steam” or “Pilaf” mode for about 12 minutes.

Roast option:

Pour vegetable oil into the multicooker bowl so that it covers the bottom. Pour dry shells and mix them well so that the oil envelops each product. On the “Baking” or “Frying” mode, fry the shells for 10-15 minutes until they take on a pale brown color. During the frying process, mix everything 2-3 times.

As soon as the pasta has changed color, pour in hot boiled water so that it rises above the shells by 2 fingers. Salt the liquid and season with spices to taste. You can add black pepper or suneli hops. Further cooking takes place in the "Pilaf" mode until the liquid is completely evaporated.

In this recipe, you can add chopped onions and carrots to the shells. They should be fried and boiled together.

Cooking "feathers" in the microwave

A simple way to cook gives a microwave. The presence of such household appliances will allow you to cook dinner not at home without the hassle. In addition, this cooking method ensures that the pasta "does not run away."

Required Ingredients:

• feathers - 200 gr;
• boiling water - 400 ml;
• vegetable oil - 1 tbsp. spoon;
• salt - to taste.

1. To save time on cooking, prepared water should already be hot. It can be boiled with a kettle. Pour boiling water into a deep bowl and add feathers. The liquid should cover the products by 2-3 cm. After boiling, add salt, pour in a spoonful of oil.
2. Stir, close the container with a lid and cook the feathers for 20 minutes at 300 watts. If the power is increased to 550 W, then the cooking time should be reduced to 10-15 minutes. In general, how much to cook pasta in the microwave depends on the thickness of the product. These parameters are typical for pasta with thick walls (feathers, horns), but for thin vermicelli, the cooking time is significantly reduced.
3. Remove the finished feathers from the microwave, put them in a colander and rinse them under running cold water.

Cooking spirals in an electric kettle

The method is suitable for students and those who are "impatient" to eat pasta here and now. The method is more like a humorous one, but it makes it clear that cooking pasta under any conditions is not so difficult. Naturally, it must be taken into account that the electric kettle is suitable only for a certain type of product; you cannot cook spaghetti, cannelloni and nests in it.

Required Ingredients:

• spirals - 100 gr;
• water 1 l;
• sauce, salt, cheese - to taste.

1. Pour the liquid into a clean teapot. Bring it to a boil. Add to boiling water pasta. It is difficult to say how much pasta should be cooked in this way.
2. Turn on the kettle to bring the water to a boil and turn it off. Do this operation every 30 seconds, turning the kettle on and off for 7-9 minutes. At the end of cooking, drain the water and pour the spirals onto a plate.
3. Sprinkle them with salt to taste, add sauce and cheese if desired. The teapot is recommended to be washed immediately after use.

Features of cooking some types

Despite the simplicity of cooking all pasta, some types of products require a special approach, because. do not fit into the "usual" options. For example, improperly welded nests will change their appearance and lose their individuality. A classic spaghetti if cooked incorrectly, you can easily break them or stick them into a large lump.

We cook nests correctly

Many are attracted by the original appearance of these pasta, reminiscent of bird nests. However, careless handling easily turns them into ordinary vermicelli. To keep them in their original form, you can cook them in two ways.

Frying Method

Prepare a small clean tin can without cover. From the inside, grease the mold with oil. Put a nest in it. The dish itself is prepared in a frying pan with oil. To do this, pour vegetable oil and butter into the pan in equal portions. Heat the fat and small fire fry the nests, turning them over time.

Put the finished nests on a plate and stuff with any filling.

Cooking method

For lovers traditional way cooking, you need to stock up on a wide pan. Fill the dishes with water so that it covers the nests by 2-3 cm. Salt the liquid brought to a boil to taste. Place the pasta in the pot, being careful not to turn it over while cooking.

Cook them in a saucepan according to package instructions. Perfect for pre-made nests creamy mushroom sauce with cheese.

Cooking the perfect spaghetti

Served as the only or second course for lunch or dinner, spaghetti requires some nuance during its preparation.

Unlike short pasta, spaghetti require maximum water. Therefore, it is worth boiling them in liquid, taking it at the rate of up to 10 units. The cooking pot must also be of the appropriate size.

Long pasta should not be broken. It is enough to just leave them in the pan. After 1-1.5 minutes, the ends in the water will soften and all products can be lowered to the bottom.

Spaghetti cooking time is usually indicated on the package, but should not exceed 8 minutes. But cook black spaghetti should be 2 times less, up to 3-4 minutes.

Since spaghetti is not regular pasta, then washing after cooking does not apply to them. At right approach, guided by the opinion of Italians, long pasta should be slightly firm. Most The best way check readiness - taste. Finished products should be laid out with the help of special tongs, raising them high. Thus, it will be easy to separate portions from each other. A the best supplement they will become variety of sauces, which can be prepared on the basis of water where pasta was cooked.

Easy pasta recipes for everyone

Having dealt with the rules for cooking pasta, it is time to create with their help full-fledged, nutritious and delicious dishes for the whole family. Meat and vegetable options will appeal to avid gourmets and staunch vegetarians.

Naval pasta with stew

Fast hearty dinner on hastily able to feed the whole family, saving time for rest. A camping or country option with stew instead of minced meat is simple and ingenuous. Mix boiled pasta in any way with the contents of the jar and serve. But even such a simple “naval” option can be slightly diversified, giving it bright flavor notes.

Required Ingredients:

• horns - 200 gr;
• stew (350 gr) - 1 can;
• onion - 1 pc.

How to cook:

1. Cook the horns in salted water, do not cook them for 1-2 minutes. Drain the water, leaving some at the bottom of the pot.
2. When choosing a stew, focus on the quality of the product, and not on the price. Melt the fat from the jar in a frying pan. Chop the onion into small cubes and fry it in melted fat until golden brown.
3. Put the meat pieces of stew on the horns. Cook pasta with stew over low heat until the fat is completely dissolved and the liquid boils.
4. Put the onion in a dish, mix everything gently. hearty and quick dinner Ready for 2-3 people.

Spaghetti Al Dente with vegetables

Al Dente- special way cooking pasta until "delicate crunch" or "on the tooth", when they are already cooked, but remain firm. Simply, this is a kind of slightly undercooked pasta, when, while eating, the tooth bites into the product, but at the same time it feels a little dense. Italians consider this type of cooking the most correct and non-caloric. It should be noted that only hard varieties can be prepared al dente.

Required Ingredients:

• spaghetti - 350 gr;
• tomatoes - 500 gr;
• olives - 100 gr;
• garlic - 2 cloves;
• capers - 1 teaspoon;
• hot pepper - 1 pc.;
• olive oil- 6 tbsp. spoons;
• parsley, oregano - optional;
• salt - to taste.

How to cook:

1. basis this dish there will be tomato vegetable sauce. To do this, peel the tomatoes from the skin by dousing them with boiling water and removing the skin. Chop the pulp.
2. Finely chop the oregano and parsley.
3. Heat olive oil in a frying pan. Flatten the garlic cloves with a knife and fry them in oil with pepper. As soon as the garlic is fried, remove it from the oil, and put the tomatoes, capers, pitted olives and oregano in the pan. Cook the sauce for 10-12 minutes, then add parsley and boil for another 2-3 minutes.
4. Throw spaghetti into boiling water with salt and cook them al dente. It is impossible to say with certainty how much to cook al dente pasta. The main thing is to constantly try and taste, because seconds count. If, when breaking pasta, it has a white mark in the middle, it means that it has not yet been cooked.
5. boiled al dente spaghetti pour sauce over and serve in serving bowls.

Surely there is no such hostess who has not cooked spaghetti at least once in her life.

As a rule, we break them and cook them in small saucepans, after which we wash them.

This is fundamentally wrong.

How to do it right and how long to cook spaghetti?

That's what we'll talk about.

How to cook spaghetti - the basic principles of cooking

To properly cook spaghetti, you need a large pot. For half a kilo of spaghetti you need at least five liters drinking water.

So, in a saucepan, with a volume of at least seven liters, pour water and put it on the stove. Salt the water immediately. As soon as it boils, spaghetti is fanned into it. Never break them!

After a while, the part of the spaghetti immersed in water will become soft. The spaghetti is folded until it is completely submerged in the water. From this moment, the time indicated on the package is noted. Then the water is drained. Spaghetti is not washed. So that they do not stick together, add olive or butter and mix.

How long does it take to cook spaghetti? The cooking time depends on the shape and diameter of the spaghetti. So, round and thick spaghetti without a hole is cooked from 5 to 11 minutes, round spaghetti with a hole and flattened (medium thickness) is cooked for 8 minutes, the thinnest - 3 minutes.

This time is calculated so that the spaghetti is fully cooked.

Today, spaghetti is often cooked to the state of "al dente", that is, slightly undercooked. And many are wondering how long to cook spaghetti "al dente". The difference between these two states is half a minute. In this case, it is very important to correctly calculate the time, otherwise, they will simply be undercooked.

Most delicious spaghetti come with different sauces. They are cooked with meat, seafood, mushrooms, vegetables, etc.

Recipe 1. Spaghetti in nut sauce

Ingredients

50 g Parmesan;

300 g spaghetti;

1 g fresh ground pepper black;

75 g butter;

120 g of walnuts;

1 small bunch of parsley;

200 ml 20% cream;

garlic - 1 clove.

Cooking method

1. Pour into large saucepan water and send it to the stove. Bring it to a boil and salt.

2. Kernels walnut Pour into a blender and grind them into fine crumbs.

3. We put a pan with a thick bottom on the fire and put a piece of butter in it. As soon as it melts, pour the nut crumbs into it and fry over low heat for three minutes, stirring constantly.

4. In boiling water, put spaghetti with a fan, and gradually completely immerse them. Boil according to the instructions on the package.

5. Pour the cream into the roasted nuts and mix. Finely chop the bunch of parsley and pour into the pan. Here we squeeze a peeled clove of garlic through a garlic press, pepper, salt and simmer all together for about three minutes.

6. We throw away the boiled spaghetti in a colander, while pouring a glass of broth. We send spaghetti to the pan with walnut sauce and mix. If necessary, pour in a little spaghetti broth. Serve hot spaghetti.

Recipe 2. Spaghetti with Cherry Tomatoes and Almonds

Ingredients

a pinch of black ground pepper;

250 g spaghetti;

5 g of kitchen salt;

200 g cherry tomatoes;

80 ml of olive oil;

90 g Parmesan;

1 clove of garlic;

80 g almonds;

a few basil leaves

Cooking method

1. Pour the almonds into a preheated dry frying pan and lightly fry it. Pour the roasted almonds into a blender and grind them into crumbs.

2. Parmesan finely three.

3. Peel the clove of garlic and pass through the garlic press. Finely chop the basil leaves. Grind garlic with basil in a mortar.

4. Rinse the cherry and remove from the twig. Wipe them with a towel and cut in half.

5. In a separate bowl, combine cherry with almond crumb, basil with garlic, parmesan. Add olive oil and mix, lightly crushing the tomatoes.

6. Boil spaghetti in in large numbers filtered water until al dente. Throw them in a colander and combine with the sauce.

Recipe 3. Spaghetti with cheese and spicy vegetable sauce

Ingredients

three tomatoes;

200 g spaghetti;

vegetable oil;

three tomatoes;

kitchen salt;

medium carrot;

ground black pepper;

onion head;

a pinch of dried basil;

100 g leek;

large clove of garlic;

50 ml of tomato paste.

Cooking method

1. We clean the carrots, wash them and cut them into short, thin strips. We chop the peeled onion head with a quarter of the rings. We wash and wipe the tomato with a napkin. Finely chop it. Chop the leeks into rings.

2. Cast iron pan put on the fire, pour in the oil and lay out the prepared vegetables, except for the tomatoes. Fry them over medium heat until golden brown. Then add finely chopped tomato. Season everything with spices, mix and cook for another five minutes.

3. We shift the vegetable frying into a blender container and beat everything together until smooth. Pour the resulting sauce into a pan and heat for five minutes, putting finely chopped garlic. tomato paste combine with water and pour into the pan.

4. Boil spaghetti in plenty of water, following the instructions on the package. We take out with special tongs and lay out on plates. Drizzle with sauce and sprinkle generously with cheese chips.

Recipe 4. Spaghetti with meat sauce

Ingredients

30 g dried oregano;

230 g spaghetti;

5 g of table salt;

1 Bulgarian Green pepper;

3 g ground black pepper;

400 g canned tomatoes without peel;

50 ml of olive oil;

onion head;

50 ml of tomato paste;

1 clove of garlic;

two thirds of a glass of dry red wine.

Cooking method

1. We clean and wash all the vegetables. Finely chop them.

2. We put a deep frying pan on the stove, heat the olive oil in it and put the chopped onion into it. Fry it until transparent. Add minced meat and fry everything together, stirring constantly, over high heat until golden brown.

3. Add chopped garlic and bell pepper to the fried minced meat. Stir, reduce heat and fry for about 5 minutes.

4. Put chopped tomatoes and tomato paste into the pan. We all season with oregano. Pour wine, pepper, salt and mix. From the moment of boiling, cook the sauce for another two minutes, cover with a lid and cook, stirring occasionally, for half an hour.

Recipe 5. Spaghetti with bacon and fennel

Ingredients

one and a half glasses grated cheese;

450 g spaghetti;

black pepper and salt;

two stalks of fennel;

80 ml of olive oil;

230 g bacon;

7 g ground fennel seeds;

3 garlic cloves;

freshly squeezed lemon juice - 50 ml;

2 chili peppers;

one and a half glasses of broth;

bunch of fresh parsley.

Cooking method

1. Finely chop the bacon and fry in a pan until golden brown. Transfer the bacon to a paper towel to drain the fat. Pour olive oil into the pan where the bacon was fried. Spread finely chopped garlic cloves and chili pepper, fry, stirring, for a minute.

2. Cut the fennel into slices and put in a pan and cook, stirring, for five minutes, until soft. Pour the broth into the pan, add chopped parsley, fennel seeds and lemon juice. Bring to a boil, reduce heat to low, and cook, covered, for 20 minutes. Turn off the heat, pepper and salt the sauce.

3. Boil spaghetti in purified water, slightly salting it, until “al dente”, following the recommendations on the package. Drain spaghetti in a colander, draining a glass of liquid. Return the spaghetti to the pot.

4. Put the pan with the sauce over high heat and cook the sauce until all the liquid has evaporated. We shift the sauce from the pan to spaghetti, pour in two tablespoons of olive oil, add half a glass of grated cheese and fried ham. Add some broth and stir. Divide spaghetti among bowls and top with grated cheese.

Spaghetti should only be placed in salted water.

When cooking, strictly adhere to the time indicated on the package.

Pour a little into the water vegetable oil, and your spaghetti will not stick together during the cooking process.

When cooking spaghetti, do not cover the pan with a lid.

Always discard any water left over from cooking spaghetti. It can come in handy if the spaghetti comes out dry or if the sauce is too thick.

Spaghetti is better not to recline in a colander, but to get them with special tongs. So it will be convenient to arrange them on plates.

"to the most little cook I was able to cook lunch or dinner for myself, and if necessary, feed the whole family: parents, sister or brother. I will teach you how to cook the most simple meals, which do not require special culinary skills, and if the cooking process captivates you so much and you want to cook something more complex, for example: then my step by step recipes Photos will help you with this. And remember, you can always ask any question that concerns you, to which I will try to give a very detailed answer. So, today we cook pasta in a saucepan.

Cooking pasta in a saucepan is very simple, the most important thing is to follow certain rules and observe a strict quantitative ratio of pasta and water: about 1 liter of water you need 100 g of pasta = half a regular glass of 200 ml)! You can safely add a little more water, but the lack of water will cause the pasta to stick together, especially if not of very good quality.

Ingredients:

• 100 g pasta
• 1 teaspoon salt
• 1 liter of water
• piece of butter

Inventory:

• saucepan with lid
• spoon
• colander or sieve
• plate

Step-by-step instruction

« How to cook pasta in a pot:

Step 1. Prepare pasta, water, vegetable oil, salt and butter.

Step 2 Pour water into a saucepan, cover with a lid and put it on fire. Wait for the water to boil.

Step 3 When the water boils, add salt to taste (10 - 12 g per liter of water = one teaspoon) and 1 tablespoon of olive oil (if olive oil is not available, any other vegetable oil will do) - so the pasta does not stick together.

Step 4 Pour the pasta into a pot of boiling water. Don't cover the pot! Stir with a wooden spoon so the pasta doesn't stick to the bottom. After adding the pasta, the water will stop boiling. Put the lid on the pot again to bring the water back to a boil, then remove the lid and reduce the heat, otherwise foam may appear.

Step 5 Cook pasta for about 10 minutes, stirring occasionally. Or follow the cooking instructions on the package. Manufacturers usually indicate how long it takes to cook pasta.

Step 6 2-3 minutes before readiness, try the pasta for a tooth - they should be soft, without a floury aftertaste. When the pasta is ready, put it in a colander and rinse with hot boiled water.

Step 7 Artistically stir the pasta on a dish or plates with butter, garnish with sauce, herbs, grated cheese, pieces of meat, meatballs, meatballs - whatever comes to hand, as you wish.

Additional Tips:

• choose pasta only from durum wheat.
• do not spare water when you cook pasta, excess water you can always drain after cooking, but if it suddenly is not enough, the pasta will stick together and turn into real porridge!
• throw pasta into boiling water only.
• many chefs do not recommend rinsing the pasta with cold water, but immediately mixing it with hot sauce or butter.
• Stir the pasta just a couple of times during cooking, otherwise it may just fall apart and lose its shape.

Here are the approximate cooking times for different types of pasta:

• horns - 10-15 minutes
• penne (tubes) - 10-15 minutes
• fettuccine - 10 minutes
• farfalle (bows) - 10 minutes
• ravioli - 3-7 minutes
• noodles - 5-7 minutes

Bon appetit!

This article will help those who do not know how to cook spaghetti or pasta so that they turn out tasty and satisfying.

How to cook spaghetti properly? It is believed that fully prepared they reach at the maximum razvarivaniye with preservation of a form. However Italian Cuisine prefers spaghetti "Al Dente" undercooked, hard inside.

Some experience and intuition are necessary for the competent preparation of pasta, since each type of pasta has different sizes, different test quality and, as a result, different time required for cooking. Of course, the packaging often indicates the time required for cooking, but this is not always true. So the first time you are unlikely to be able to cook pasta that is amazing in taste and quality.

Actually, the recipe.

Ingredients:

• Spaghetti - half a pack (450 grams in a pack),
• Salt - one and a half tablespoons,
• Water - 3.5 liters,
• Butter - 50-100 grams.

How to cook spaghetti

Pour water into a deep saucepan. Water should not be spared - in this case more will be better than less. Especially when it comes to domestic products.

Boil water and add salt. Salt is calculated from the volume of water in the pan, not the mass original product- half a spoon per liter of water.

Throw spaghetti into boiling water and mix so that they do not stick together.

Then close the pot and bring to a boil. This moment needs to be caught - as soon as the foam rises under the lid - remove the lid and reduce the heat to a minimum, mixing the pasta well again. Then return the lid to the pan, leaving the latter half open.

It is from this moment that the main cooking process begins, which usually takes from 4 to 15 minutes. It is best to periodically taste the pasta, so as not to miss the moment at which they reach the desired consistency.

Sometimes spaghetti needs to be washed with boiling water, however, if you did not save water and used high-quality products, there is no need to rinse.

Once the pasta has reached the desired consistency, drain the water through a colander. Then put them on a plate and pour with butter, which, if desired, can be pre-melted.

Spaghetti is ready. Bon appetit!

It seems not a tricky thing to cook spaghetti, but sometimes it turns out that the dish fails. What rules you need to know in order for this dish to turn out not only tasty, but also aesthetically pleasing. There are basic rules and little secrets, adhering to which, spaghetti will turn out - you will lick your fingers.

Ideal ratio of water and vermicelli

You need to decide on the amount of spaghetti that will be cooked. For one person, one third of a standard pack of the product (500 grams) is enough, respectively, it will be 166 grams. For this amount of spaghetti, you need two liters of water. It turns out that a pack of 500 grams needs six liters of water. This ratio of liquid and pasta will allow them not only to boil evenly, but also not to stick together during the cooking process.

Culinary connoisseurs say that the more water when cooking, the better. This cannot be argued with. Indeed, in this case, the vermicelli will feel free and, when stirred, will not stick to the walls and bottom of the pan.

What should be the pan

First, let's decide what volume of the pan to choose. To cook a portion for two, a five-liter saucepan is suitable, you need to draw water into it per liter less than it holds, i.e. 4 liters. With this ratio of the volume of the container for cooking, water and pasta, sticking during the cooking process can be avoided.

Now you need to choose the material of the pan. Spaghetti connoisseurs - Italians claim that glassware- the best thing. It does not leave scratches, and it is hypoallergenic. In such dishes, nothing burns and does not stick to the walls. The only problem - glass pans- a rarity in the post-Soviet space.

Ceramic container - has approximately the same characteristics as glass, and is also not very common with us.

Enamelled metal. Pots of this kind are perhaps the most common. But, oddly enough, it is precisely such dishes that are most not suitable for cooking pasta. Very often, scratches, chips and gouges remain on the enameled surface, and vermicelli can stick to them during the cooking process.

An aluminum pan is quite suitable for cooking a dish, but due to the fact that it is very thin, you need to constantly stir the dish during the cooking process, and make the fire minimal.

But stainless steel pots are the second most popular among housewives. This utensil is quite suitable for cooking spaghetti, but due to the specifics of the material, the pan can heat up unevenly and therefore you need to constantly stir its contents during cooking.

Rinse or not?

Many chefs are inclined to believe that spaghetti, with the right
cooking does not need to be rinsed. Here, each hostess must make a choice for herself. It depends on the type of pasta, and on the degree of cooking, and on the amount of water in which the dish was prepared. It is believed that spaghetti cooked in the right amount water - they will never stick together and it is enough to drain the water from them and add butter.

Here's what you should know if the spaghetti still needs to be washed: First, rinse the finished vermicelli - only with cold water. Secondly, decant for 1-2 minutes in a colander so that all the liquid is glass. Thirdly, be sure to warm the dish before serving, you can in the same saucepan or in a frying pan with butter.

How to cook spaghetti in a saucepan depending on their variety

Often, on a pack of pasta, not only the composition is indicated, but also the method and time of preparation. Spaghetti connoisseurs - Italians love to ready meal was a little undercooked. A modern housewives cook the vermicelli until cooked - regardless of the recommended cooking time.

There are three main varieties (A, B, C) and three sizes (large, medium, small) of pasta.

The first (A) - the highest quality and beloved by many - from durum wheat. Such spaghetti is cooked on average from 7 to 10 minutes. If the pasta large size- the cooking time can increase up to 12-15 minutes.

The second grade (B) is made from soft vitreous wheat. They need to cook for less than 5 to 8 minutes. And if the vermicelli of this variety is small, then the time will most likely be reduced to 4-6 minutes.

Third grade (B) - spaghetti from soft varieties wheat. Their cooking time is from 5 to 6 minutes. And will decrease or increase slightly depending on the size of the product.

I would like to note that there are pasta fast food, sometimes it is enough to pour them with boiling water and let it brew.

Little secrets to cook delicious spaghetti in a pot:

• So that the pasta does not stick together in the water during the cooking process, you can add olive oil at a ratio of 0.5 teaspoon per 1 liter of water.
• Water must be salted before putting vermicelli into it.
• Dip spaghetti into boiling salted water, gradually pressing a little on the ends so that they do not break, but twirl in boiling water.
• Cook the pasta dish over low heat - stirring constantly.
• If the cooking container is chosen incorrectly, and they have not boiled properly, then they must be washed under cold water, and then poured into a frying pan with preheated butter. Cover the contents with a lid and simmer over low heat, stirring occasionally for 2-3 minutes.
• So that the ends of the spaghetti do not stick together, you need to gradually lower them into boiling water, so that they do not press against the wall of the pan.
• When one end of the spaghetti is in the water - the other should be fanned out on the surface - so neither one nor the other will stick together.
• Colored pasta is prepared in the same way as classic pasta - to be sure, you need to read the recommendations on the package.
• When cooking, do not cover the pan with a lid.
• Taste the pasta before turning off the heat. Spaghetti should be a little firm, as if undercooked.
• Incorrectly cooked spaghetti will save delicious sauce or refueling.
• The dish is served hot and cannot be stored, which is why you need to correctly calculate the portion according to the number of people.