The Germans have their spaetzle, while the Polish have pocket-like pierogis. Meanwhile, pasta is linked to Italian cuisine since it has been a staple in traditional Italian cooking for the longest time. But today with the emerging world we live in, pasta is widely loved by many regions of the world.
Pasta is a very much cherished cooking staple—reasonable to make, yet flexible enough to transform into such a significant number of dishes. Numerous nations have their own variants of this flour, egg and water mix.
Pasta is unquestionably something other than spaghetti noodles hurled in pureed tomatoes. The noodles have changes in cut, shape and thickness. Today, numerous eateries use pasta as the base for a bunch of plans, and add Asian fixings to make combination dishes or revamps of the works of art.
The sort of Pasta you have plays a tremendous factor on the sort of sauce, oil and fixings you pair it with. Here are some pasta profiles for you to gauge and know your Pasta!
You can reproduce a chef’s work of delicious pasta with Agastya pasta and essential ingredients of your kitchen. All you need is fundamental knowledge about the pasta in your pan and how it reacts to all the ingredients you plan to put in.
How to cook/boil pasta –
Pasta is cooked or boiled depending on its texture and shape. It takes a few minutes for some, on the other hand, it can take a lot longer for others.
Tips to remember:
⦁ Pasta should be cooked in an ample of water, if you use less water then the pasta pieces will stick together.
⦁ Add a pinch of salt to the boiling pasta to make sure that the pasta does not break.
⦁ Don’t put a cover on the pot.
⦁ It is never a good idea to cook two different types of pasta together unless they are of the same size and shape.
⦁ Test the pasta by breaking in with your fingers. A white line in the centre means it needs a little more time.
⦁ Drain the pasta and shock with ice-cold water so that it stops cooking. Toss it with a few drops of olive oil to keep the pieces from sticking to each other.
⦁ Get the pasta sauce on the pasta immediately after you drain it. The pasta cools down quickly and starts sticking to each other without a sauce to keep them apart.
Also, not all pasta tastes better with sauce. Some are better when left alone.
(A CREATIVE OF DIFFERENT TYPES OF PASTA)
Fusilli Pasta –
Agastya Fusilli is one of the most common pasta types that you will find. It’s made by wrapping thin strips of pasta around long skewers and then cutting them into multiple pieces. This type of pasta needs slightly longer to boil so leave it on for around 13-14 minutes. Buy Fusilli pasta online to treat yourself with a delicious Sunday meal.
Penne Rigate Pasta –
Agastya Penne is a cylindrical pasta, it is slightly hard and thus it takes longer to cook but it pairs really well with chunky and cream-based sauces and vegetables. They cling to penne making it a real delight to eat.
Macaroni Rigate Pasta –
The world-famous Mac and cheese. Agastya Macaroni rigate pasta blends well with thick cheese sauce and the taste of vegetables compliments the taste of the pasta. Macaroni pasta requires more time to boil compared to other pasta.
Now you know the theory, let’s put it to practice!