Spaghetti with sugar. Sweet pasta

One of the most popular side dishes in Russia. Serving boiled pasta with goulash, cutlets, and other dishes.

Cooking pasta is very easy. It is important not to overcook them - this is the main mistake in their preparation. Most often, housewives taste the readiness, and then they begin to remove the pan from the stove, drain the water, and so on. And they completely do not take into account the fact that in this half a minute already ready-made pasta are able to digest.

Carefully study the cooking method indicated on the package of pasta. All these products are tested by manufacturers. And the cooking time is always written on the pack. And he is always different. And it is this difference, in some 2-3 minutes, that is very important.

Our advice is to reduce the indicated cooking time by exactly one minute. Then you will get pasta of perfect readiness.

Cooking time for pasta should be counted from re-boiling water. But only on the condition that the proportions of water and pasta are correct.

So, pour 2 liters of water into the pan.
Season with 2 teaspoons of salt.

Bring the water to a boil.

Add pasta and stir immediately.

As soon as the water boils, immediately start counting the cooking time. And be sure to stir the pasta again at the time of boiling water.

Boil them for 5-7 minutes (the cooking time indicated on the package minus one minute).
Then drain the pasta in a colander and let the water drain.

Flush modern pasta not required. Since they are now made using other technologies and from flour durum varieties.
So just drain the water (1-2 minutes).
And transfer the pasta back to the warm pot.

Add butter and cover the pot with a lid.

After a minute, remove the lid (the butter should melt). Stir the pasta again.

Ready!

Preparing a sweet pasta casserole in the oven or slow cooker. The cooking process is as simple as possible - mix the ingredients and bake, and in original recipe only pasta, eggs and sugar are used. But there can be many cooking options - with cottage cheese, fruits or berries, with cream cheese, upside down or puff. How to figure it out, having such huge selection? Below are the most popular recipes. Choose the one that suits you best: classic, sweet pasta and cottage cheese casserole, with apples, or experiment - add ingredients to your taste.

3 secrets to the perfect casserole

Macaroni should be cooked until half cooked. This way they will keep their shape when baked. Completely cooked, they can dissolve in the filling during the baking process, and the casserole will lose its attractive appearance.
You can use any pasta. Experiment - there are many varieties and types of different shapes and sizes. For example, children are very fond of sweet casserole from small vermicelli or “bows”, and “feathers” are perfect for an inverted one.
Sprinkle the top with sugar. When baking in the oven when exposed to high temperature the sugar will melt, caramelize and create a crispy crust on the surface.

Sweet pasta casserole in the oven

Classic for children

This is the dessert recipe kindergarten. Even a novice hostess can handle it, it is also perfect for joint cooking with children.

You will need:

pasta - 200 g;
eggs - 4 pcs.;
milk 3.2% - 100 ml;
sugar - 150 g;
salt - to taste;
butter - 60 g (leave 10 g for greasing the mold).

Cooking

Preheat oven to 180 degrees.
Boil pasta. For such a quantity of dry products, 1 liter of water is required, which must be slightly salted. Cook for 8 to 12 minutes, depending on the shape and size, then drain the water, season with butter and let cool.
Prepare the filling for the casserole. In a deep plate or bowl, mix eggs with sugar until it is completely dissolved. Add milk to the mixture and mix thoroughly again.
Grease the bottom and sides of the mold with butter and lay out the cooled pasta. Top with a mixture of eggs and milk with sugar.
Bake for 40 minutes at 180 degrees.

The finished pastry should be allowed to cool so that the egg-milk mixture freezes well - then it can be cut into even pieces. Serve with sour cream, honey or jam.

with apples

This dessert is served in the form of an inverted casserole, and is more like birthday cake, and preparing is much easier than ordinary charlotte.

You will need:

boiled pasta - 500 g;
eggs - 2 pcs.;
cream 20% - 150 ml;
sugar - 150 g;
apple - 2 medium;
vanilla sugar- 10 g (can be replaced with vanillin - 1 g);
ground cinnamon- 5 g;
butter - 10 g (for lubrication of the mold).

Cooking

Mix eggs with sugar and cream. Add vanilla sugar and cinnamon there.
Grease the bottom of the mold with butter and sprinkle with sugar.
Peel and core apples, chop thin slices.
At the bottom of the form, carefully place the slices of apples, then the pasta and egg filling, place in a preheated oven.
Cook the flip-flop casserole for about 30 minutes at 180 degrees. It is especially necessary to carefully monitor the bottom of the mold - sugar can melt and burn.

Cool the casserole until room temperature and turn over and place on a platter. apple slices will be caramelized with melted sugar and butter. It looks very appetizing. This dish looks beautiful and is perfect for any holiday.

You can cook pasta casserole both in a slow cooker and in the oven, it depends on your capabilities and desires. The main advantage of the oven will be a crispy crust on the surface, and multicookers - the softness and tenderness of the dessert.

With cottage cheese in a multicooker

This casserole will ideal option for a children's diet, especially when using a slow cooker - it produces excellent sweet cottage cheese casseroles with pasta, fluffy and tender.

You will need:

boiled pasta - 400 g;
eggs - 3 pcs.;
milk 3.2% - 200 ml;
cottage cheese 5% - 200 g;
sugar - 150 g;
vanilla sugar - 1 sachet;
butter - 30 g.

Cooking

Mix sugar with egg, add milk and stir until sugar dissolves.
Make cottage cheese homogeneous - for this, use a meat grinder or a sieve.
Mix cottage cheese with egg-sugar mixture, add vanilla sugar. Once again, mix everything thoroughly.
curd mixture mix with pasta and put in a bowl. Spread chopped butter on top in small pieces.
Set the multicooker to the "Baking" mode, cook for 60 minutes, or "Steam" - for 1 hour and 20 minutes. This sweet treat is best served with sour cream.

Favorite recipe sweet casserole pasta can be varied additional ingredients which makes this dessert unique. So, with dried fruits, nuts and spices, the casserole will become more piquant, and with cream cheese and coconut flakes succeed the most delicate pudding. Try new things, create, surprise yourself and your loved ones!

Macaron has been a favorite dessert of the French monarchs since time immemorial. The recipe was brought to France by the Italian princess Catherine de Medici, who married Henry II, the king of the future republic. It's hard to believe, but back in the 16th century, pasta was a simple cookie made from almond flour, egg whites and sugar. None exotic flavors and rainbow colors, no cream filling, just dough.

He acquired the second layer of pasta at the beginning of the 20th century. Pierre Defontaine - grandson of Louis Ernest Ladure (owner of the first Laduree tea salon in Paris) - decided to glue the two halves of a cookie together using a sweet chocolate mass known throughout french cuisine like ganache. Thus, the pasta acquired a two-story appearance familiar to us.

By the way, you still need to pronounce "macaron", as required by the French transcription. Macaroon is a completely different cookie, which in 90% of cases is made from egg whites and coconut flakes.

As history shows, pasta has always been the lot of wealthy people. So now these cookies are more associated with the Queen of Manhattan, Blair Waldorf from Gossip Girl, eating a ton of pasta in her own bathroom, than with a housewife baking elite dessert in your own kitchen. However, with the onset of the crisis, it will be useful to master the recipe for air cookies to surprise loved ones.

secrets

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Before you cook pasta according to the Maison Ladurée recipe, you should master the most detailed step by step instructions those who have already done it before you and know all the pitfalls complex process. In addition, you need to know a few simple secrets preparations: although they seem insignificant, experienced people say that they must be followed to achieve the ideal result.

"Aging" the eggs. Most agree that eggs should be at room temperature. It is best to take them out of the refrigerator 12 hours before cooking, but 2-4 hours is also possible.

Sift flour 3 times. Exactly 3. The number of sieves was experimentally derived by the chefs of the Parisian culinary school Cook'n with class. And the first time you do it just to get rid of the lumps, the second time you fix the result, and the third time you sift the flour along with the powdered sugar. The procedure will make the dough glossy.

Drying dough before baking. Do not try to immediately put the baking sheet with the "lids" of pasta into the oven. Leave them to lie on the table for 20-30 minutes.

Air circulation during baking. The desired mode is provided correct location cookies on a baking sheet (chess order) and a slightly ajar oven in the process (to remove excess moisture).

Proportions are important. In the case of pasta, making dough by eye will not work. Therefore, a kitchen scale is your faithful assistant during the preparation of dessert.

classic pasta recipe

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Ingredients:

almond flour- 150 gr,
powdered sugar- 150 gr,
sugar - 150 gr,
water - 50 gr,
protein - 50 + 50 gr (about 3 eggs),
dye (preferably gel).

Instruction

We prepare the flour, namely: we sift it as it should be - 3 times. Add powdered sugar, mix well with a whisk and sift again.

Separate the whites from the yolks. Make sure that not a gram of fat, water or yolk gets into this mass. It is important! We divide the protein into 2 parts - 50 grams each.

cook up workplace for kneading dough. Pour 50 grams of protein into a large bowl. Put a saucepan with sugar and water on the stove, next to it - a cup of proteins, a spare glass of water, a mixer and a thermometer.
*Attention! A thermometer is essential to keep track of the temperature of the syrup. A degree more or less - and the whole idea will fail!

Next, we will perform several actions at the same time. We turn on the stove and begin to cook the syrup, stirring with a thermometer. Keep it in the middle of the mixture so that the temperature is as accurate as possible. Keep a close eye on heating. As soon as the thermometer shows 95 degrees, start whipping the whites at full power of the mixer. When the syrup is heated to 110⁰, remove it from the stove and start slowly pouring it into the proteins.

Whipped egg whites should be almost firm and should not run or drip when turning the bowl. If the syrup has already warmed up to 110 degrees, and the proteins are not whipped to the desired state, you can cool the syrup with water and wait again desired temperature. While pouring in the syrup, continue to beat the mixture with a mixer.
*Attention! The mixture should be thick and very strong. She should not have any fluid qualities. The mixture will cool down as you whisk. Add another 50 grams of protein, and on top - the finished flour and powder.

We begin to mix the dough with a spatula and continue the procedure until the desired texture is obtained. The dough should drip off the sides of the spatula and not fall in lumps. Cover the baking sheet with baking parchment.

Pour the dough into pastry bag and begin to carefully form pasta hats. Try to place them in checkerboard pattern. Don't forget dry! Put the baking sheet in the oven heated to 140 degrees Celsius.

Baking time - 10-20 minutes. Don't be upset if your "hats" start to crack, crumble, or "rise". Do perfect pasta the first time, even the great Ladura would hardly have succeeded.

If everything worked out, then your pasta will have “skirts”. This will happen in 3-4 minutes. After 10 minutes, you can try to pry them with a knife. If the cookies easily move away from the parchment, then the pasta is ready. The lid over the “skirt” must be rigid.

Prepare the filling yourself to your taste - it can be custard or ganache. It is important to remember that if the filling is liquid, it will soak into the dough faster and soften it more quickly. Therefore, such a filling can be filled with cookies just before serving.

Ganache can be applied immediately after oven and left in the refrigerator until consumed.

Sweet Pasta Casserole - real taste from childhood. This sweet was born in Italy, like many other pasta dishes. Great for breakfast or an afternoon snack simple dessert children. It is quite simple to prepare, requires a minimum of products and effort.

Preparing a sweet pasta casserole in the oven or slow cooker. The cooking process is as simple as possible - mix the ingredients and bake, and the original recipe uses only pasta, eggs and sugar. But there can be many cooking options - with cottage cheese, fruits or berries, with cream cheese, upside down or puff. How to deal with such a huge selection? Below are the most popular recipes. Choose the one that suits you best: classic, sweet pasta and cottage cheese casserole, with apples, or experiment - add ingredients to your taste.

3 secrets to the perfect casserole

Macaroni should be cooked until half cooked. This way they will keep their shape when baked. Completely cooked, they can dissolve in the filling during the baking process, and the casserole will lose its attractive appearance.
You can use any pasta. Experiment - there are many varieties and types of different shapes and sizes. For example, children are very fond of a sweet casserole made from small vermicelli or “bows”, and “feathers” are perfect for an inverted one.
Sprinkle the top with sugar. When baked in the oven, when exposed to high temperatures, the sugar will melt, caramelize and create a crispy crust on the surface.