Source: Google.com.pk
There is a large variety of pasta products that require slightly different production methods. However, the main ingredients for all of them are: durum wheat semolina, eggs and water. The reason why durum wheat is used in pasta production comes from the fact that the grain of the durum wheat is hard but also rich in gluten content which provides elasticity to the dough. Spaghetti, noodles, macaroni and vermicelli – they all contain these basic raw ingredients. An interesting thing concerning pasta production in some countries is that only the above-mentioned ingredients are allowed to be used for pasta production. Countries like Greece, Germany and even Italy have strict legal regulations regarding this aspect of production. Of course, herbs and sauces may be added later.There are a few characteristics that you should look for when selecting pasta. It should be fresh, created in an artisanal way and, if possible homemade. Fresh pasta cooks twice as fast dried pasta. Smaller pasta sizes also help reduce cooking time. Most of the pastas are designed to trap sauce and hold it. However, delicate pasta types will not go well with chunky sauces. In order to select the most appropriate pasta shape you also have to decide, before hand, what kind of sauce you will use for it. Larger pasta that is shaped in intricate patterns might take longer to cook, so make sure you have enough time to create the meal.If you are trying to make some home pasta, you should realize that this experience will be more satisfying than buying pasta from a store. Here is what you need for a 4-6 person pasta meal: A pound of fine white flour (grade 00 for Italian flour, or American bread flour – it will make your pasta firmer). 4 eggs (increase the number of yolks and reduce the quantity of whites proportionally to make richer pasta) A good pinch of saltWhen cooking it, use salted boiling water – it should be cooked in about 5-8 minutes, depending on its freshness (homemade pasta will cook in as little as 3 minutes). Overcooked pasta becomes flabby, so make sure to pay attention to it at all times.Pasta machines are a great tool that will reduce the time you invest in making pasta. You can go for a hand operated machine that clamps to a work surface (table). You manually crank the dough through rollers until you get the pasta thinness you were after. A bit limited in pasta type production, hand operated pasta machines will still produce the most popular pasta types: spaghetti, taglierini, and lasagna. The main disadvantage with such machines is that you need to prepare the dough yourself.Motorized pasta machines don’t require you to prepare the dough – simply poor in the ingredients and the machine will handle the rest. You can choose different nozzles and make cylindrical types of pasta such as penne. Attachments for making other pasta types are also available.Pasta has evolved beyond a simple meal – it’s a tradition, even a cult. There are chefs that dedicate their entire careers to making heavenly pasta and inventing new recipes and combinations. The large variety of pasta types and sauces makes this particular dish one of the most complex ones in cooking history. Pasta cooking competitions are common in many countries around the world and amateur to professional cooks participate in such events.Pasta primavera is a dish that consists of pasta and fresh vegetables. A meat such as chicken is sometimes added, but the focus of primavera is the vegetables themselves. The dish may contain almost any kind of vegetable, but cooks tend to stick to firm, crisp vegetables, such as broccoli, carrots, peas, onions and green bell peppers, with tomatoes. Pasta primavera is usually highlighted by light flavors, aromatic herbs and bright colors ("primavera" meaning "spring"). Classic primavera sauce is based on a soffritto of garlic and olive oil, and finished with Parmesan cheese. However versions further enriched by, or based on, a heavier cream are also common. Though recipes for cold pasta primavera may be found, they are best classified as antipasti, or appetizers.Pastas served with this dish are typically smaller shapes, such as penne. If using longer types of pasta, such as fettuccine, the vegetables are normally sliced in thin strips to match the shape of the noodles.Since primavera means spring, the vegetable choices should be the crisp new vegetables of spring.In 1975, New York chef Sirio Maccioni flew to the Canadian summer home of Italian baron Carlo Amato, called Shangri-La Ranch located on Robert's Island, Nova Scotia.Maccioni and his two top chefs began experimenting with game and fish, but eventually the baron and his guests wanted something different. Maccioni then mixed butter, cream, and cheese with vegetables and pasta together and brought the recipe back to New York.The fame of pasta primavera traces back to the New York restaurant Le Cirque, where it first appeared as an unlisted special before it was made famous through an 1977 article in the New York Times by Craig Claborne and Pierre Franey which included a recipe for the dish. The invention of the dish is contested. Le Cirque co-owner Serio Macchioni claimed that his wife Egidiana threw it together from ingredients on hand during a trip to Nova Scotia; Ed Giobbi, an amateur cook himself, claims to have shown Macchioni and Jean Vergnes (then chef at Le Cirque) a similar dish which Vergnes then slightly modified All accounts agree that Vergnes refused to allow the dish to be prepared in the kitchen, so that the many requests for it had to be satisfied with a pot set up in a hallway.The combination of lightly cooked vegetables and pasta, which Claiborne and Franey hailed as "by far, the most talked-about dish in Manhattan", is widely recognized as one of the signature developments of American cuisine in the 1970s.
Chicken Recipes With Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Chicken Recipes With Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Chicken Recipes With Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Chicken Recipes With Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Chicken Recipes With Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Chicken Recipes With Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Chicken Recipes With Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Chicken Recipes With Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Chicken Recipes With Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Chicken Recipes With Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Chicken Recipes With Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
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