My video will be about many tips to make a delicious pasta.
First of all before I started recording my video I try as much as I can to
collect the most important tools like the pots and the spoon that the person need
it when he cook pasta. There are many ways to cook pasta but I record what I am
used to do in cooking. I used a deep pots and there are two spoon for two kinds
of pasta to cook it I already explained in the video. The location that I
record the video in is my kitchen. From another ide I show little steps to make
your pasta delicious and cooked well like before you put the pasta in the pots
make sure the water is boiling well, make sure that you put salt and olive oil
in the water. The purpose for put olive oil in the water is that when you put
the pasta the oil will not make it stick together and for the salt it will help
the water to boiling faster. Also when you put the pasta make sure you move it
around the pots while boiling. In the second hand for the sauce recipe I showed
that when you use the better instead of the olive oil it will make the taste
smoother and very delicious. Thus using the cheese with the liquid cream will
make the taste very thick and look yummy. Finally I usually used the four
Mexican cheese for the final tips and decoration. This is video of me that shows the tips I show to my audience to cook delicious pasta.
In this post I will show you the most recipe that used for
cooking the pink pasta which is mixed between the white sauce and red sauce.
Most of chiefs used the penne pasta with this kind of sauce. Penne pasta is a
named of pasta that is shown in the picture down. Pink pasta come with two
choices. The first one with chicken and mushroom and the other one even you
choose chicken or mushroom or you can make it with anything only the sauce.
Penne with Pink Sauce
2 ½ cups mini penne or small pasta shape 1 tbsp. extra virgin olive oil 1 tbsp. butter half medium onion 2 cloves garlic 2 cups tomato sauce 1 cup cream Freshly ground pepper Salt 3/4 cup shredded mozzarella cheese ½ tsp. dried basil
Bring a pot of well salted water to a boil. Cook the pasta for 7 minutes or until al dente.
Dice half a medium size onion and cook for 5 minutes in a skillet with equal parts butter and olive oil. Chop garlic and add to the pan with the onion and cook for 2 minutes.
Add the tomato sauce to the pan and bring to a boil. Stir in the cream, pinch of salt, dried basil, and pepper to the sauce and bring to a boil.
Drain the pasta and return back into the pot. Pour the sauce over the pasta and mix together.
Spoon half the pasta in an individual baking dish and put a dollop of ricotta on top then put another spoonful of pasta on top of the cheese. Sprinkle with mozzarella and bake for 5 minutes in 450 oven to melt the cheese.
By the 1300's dried pasta was very popular for its nutrition and long shelf life, making it ideal for long ship voyages. Pasta made it around the globe during the voyages of discovery a century later. By that time different shapes of pasta have appeared and new technology made pasta easier to make. With these innovations pasta truly became a part of Italian life. However the next big advancement in the history of pasta would not come until the 19th century when pasta met tomatoes.
Although tomatoes were brought back to Europe shortly after their discovery in the New World, it took a long time for the plant to be considered edible. In fact tomatoes are a member of the nightshade family and rumors of tomatoes being poisonous continued in parts of Europe and its colonies until the mid 19th century. Therefore it was not until 1839 that the first pasta recipe with tomatoes was documented. However shortly thereafter tomatoes took hold, especially in the south of Italy. The rest of course is delicious history.
Pasta Today
It is estimated that Italians eat over sixty pounds of pasta per person, per year easily beating Americans, who eat about twenty pounds per person. This love of pasta in Italy far outstrips the large durum wheat production of the country; therefore Italy must import most of the wheat it uses for pasta. Today pasta is everywhere and can be found in dried (pasta secca) and fresh (pasta fresca) varieties depending on what the recipes call for. The main problem with pasta today is the use of mass production to fill a huge worldwide demand. And while pasta is made everywhere the product from Italy keeps to time-tested production methods that create a superior pasta.
Dried Pasta
Pasta HistoryThere are roughly 350 different shapes and varieties of dried pasta in Italy, even more counting regional differences. Shapes range from simple tubes to bow ties (farfalle, which actually means "butterfly"), to unique shapes like tennis rackets (racchette). Many, but not all of these types are usually available wherever pasta is made. By Italian law dried pasta must be made with 100% durum semolina flour and water, a practice that all but the worst quality pasta makers worldwide have since adhered to. However there are two factors in dried pasta from Italy that make it typically better than most other products: extrusion and drying methods.
Dried pasta, especially the more complex shapes (such as radiatore) are designed for grabbing and holding onto sauces. Dried tube pasta (ziti or penne) often has ridges or slight abrasions on the surface to hold onto the pasta sauce as well. These ridges and bumps are created during the extrusion process, when the pasta is forced from a copper mold and cut to desired length before drying. These molds, while expensive and prone to wear are favored for making the best dried pasta. However most producers worldwide use steel molds that produce pasta that is too smooth to hold onto sauce. Fortunately more pasta makers outside of Italy are starting to use the older style copper molds.
After the pasta is cut it must be dried using a process of specific temperature and time. This is another area where mass produced pasta falls short of good Italian pasta made the correct way. The mass produced pastas are dried at very high temperatures for a shorter time than quality pasta. Traditional pasta is allowed to dry slower, up to 50 hours at a much lower temperature. It is after the pasta is fully dried that it is packaged. The result is a product with a much better mouth-feel, quicker cooking time, and superior sauce holding noodles.
Fresh Pasta
Essentially all pasta starts out as fresh pasta but some is made to be eaten "soft". Fresh pasta can be made with slightly different ingredients than the dried variety. Many northern regions of Italy use all-purpose flour and eggs while southern Italy usually makes theirs from semolina and water but it depends upon the recipe. Serving pasta that is made fresh that day shows a great deal of care in preparation and a high level of pride in the household's culinary skills. However fresh pasta is not inherently better than dried pasta, it is just different and is used in different situations. Some types of pasta are served only fresh, others only dried and some others can have fresh and dried versions. It is in this case that it can be argued that fresh is better than dried pasta. Fresh pasta has been made in households throughout Italy for generations but the region of Emilia-Romagna has the reputation of making the best. Here fresh pasta is often served with cream sauces or a simple sauce of butter and sage while light tomato sauces are reserved for the summer months. Following the simple but important rule of using fresh local ingredients, the Piedmontese serve their fresh pasta with a butter sauce covered with slices of decadent local black truffles. Wherever you are in Italy, being served fresh homemade pasta is a real treat as you can be assured that the pasta was made that day and will have a taste that will make you rethink notions of what good pasta is.
