Introduction
This spicy pasta reicpe is perfect to enjoy in any season, especially during the monsoon. You will receive endless compliments from your loved ones. If you love Mac and Cheese, you must try this recipe you’ll forget all other pasta recipes. Trust me, the creamy texture of this pasta recipe will melt in your mouth. The amazing flavors will burst in your mouth, making you feel incredibly happy with its taste. I’m sure you’ll love it!
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was traditionally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. While Asian noodles originated in China, pasta is believed to have developed independently in Italy and is a staple food of Italian cuisine, with evidence of Etruscans making pasta as early as 400 BCE in Italy.
Culinary uses
Cooking
Pasta, whether dry or fresh, is eaten after cooking it in hot water. For Italian pasta, which is unsalted, salt is added to the cooking water. This is not the case for Asian wheat noodles, such as udon and lo mein, which are made from salty dough.
In Italy, pasta reicpes is often cooked to be al dente, such that it is still firm to the bite. This is because it is then often cooked in the sauce for a short time, which makes it soften further.
There are number of urban myths about how pasta should be cooked. In fact, it does not generally matter whether pasta is cooked at a lower or a higher temperature, although lower temperatures require more stirring to avoid sticking, and certain stuffed pasta, such as tortellini, break up in higher temperatures. It also does not matter whether salt is added before or after bringing the water to a boil. The amount of salt has no influence on cooking speed.
Sauce
Pasta is generally served with some type of sauce; the sauce and the type of pasta are usually matched based on consistency and ease of eating. Northern Italian cooking uses less tomato sauce, garlic, and herbs, and béchamel sauce is more common. However, Italian cuisine is best identified by individual regions.
Pasta recipes with lighter use of tomato are found in the Trentino-Alto Adige and Emilia-Romagna regions of northern Italy. In Bologna, the meat-based Bolognese sauce incorporates a small amount of tomato concentrate and a green sauce called pesto originates from Genoa. In central Italy, there are sauces such as tomato sauce, amatriciana, arrabbiata, and the egg-based carbonara.
Tomato sauces are also present in southern Italian cuisine, where they originated. In southern Italy more complex variations include pasta paired with fresh vegetables, olives, capers or seafood.
Varieties Of Pasta include puttanesca, pasta alla Norma (tomatoes, eggplant and fresh or baked cheese), pasta con le sarde (fresh sardines, pine nuts, fennel and olive oil), spaghetti aglio, olio e peperoncino (lit. ’spaghetti with garlic, [olive] oil and hot chili peppers’), pasta con i peperoni cruschi (crispy peppers and breadcrumbs).
Pasta can be served also in broth (pastina, or stuffed pasta, such as tortellini, cappelletti and agnolini) or in vegetable soup, typically minestrone or bean soup (pasta e fagioli).
Varieties Of Pasta
Fresh
Fresh pasta is usually locally made with fresh ingredients unless it is destined to be shipped, in which case consideration is given to the spoilage rates of the desired ingredients such as eggs or herbs.
Furthermore, fresh pasta recipe is usually made with a mixture of eggs and all-purpose flour or “00” low-gluten flour. Since it contains eggs, it is more tender compared to dried pasta and only takes about half the time to cook. Delicate sauces are preferred for fresh pasta recipe in order to let the pasta take front stage.
Fresh pasta does not expand in size after cooking; therefore, 0.7 kg (1.5 lb) of pasta is needed to serve four people generously. Fresh egg pasta is generally cut into strands of various widths and thicknesses depending on which pasta is to be made (e.g., fettuccine, pappardelle, and lasagne). It is best served with meat, cheese, or vegetables to create filled pastas such as ravioli, tortellini, and cannelloni.
Fresh egg pasta is well known in the Piedmont and Emilia-Romagna regions of northern Italy. In this area, dough is only made out of egg yolk and flour resulting in a very refined flavor and texture. This pasta is often served simply with butter sauce and thinly sliced truffles that are native to this region. In other areas, such as Apulia, fresh pasta can be made without eggs.
The only ingredients needed to make the pasta dough are semolina flour and water, which is often shaped into orecchiette or cavatelli. Fresh pasta for cavatelli is also popular in other places including Sicily. However, the dough is prepared differently: it is made of flour and ricotta cheese instead.
Dried
Dried pasta can also be defined as factory-made pasta because it is usually produced in large amounts that require large machines with superior processing capabilities to manufacture. Dried pasta can be shipped further and has a longer shelf life. The ingredients required to make dried pasta include semolina flour and water
. Eggs can be added for flavor and richness, but are not needed to make dried pasta. In contrast to fresh pasta, dried pasta needs to be dried at a low temperature for several days to evaporate all the moisture allowing it to be stored for a longer period.
Dried pasta recipes are best served in hearty dishes, such as ragù sauces, soups, and casseroles. Once it is cooked, the dried pasta will usually grow to twice its original size. Therefore, approximately 0.5 kg (1 lb) of dried pasta serves up to four people.
Delectable Cheese Pasta Recipe within 30 minutes With 2 Easy Steps( Cafe Style )
Ingredients
- 2 cups Pasta – 2 cups macaroni or any other as per your choice
- 4 cups Water
- 1 tsp Salt
- 1 tbsp Oil
- 2 cloves Garlic – finely chopped
- 1 small Onion- finely chopped
- 2 tbsp Oil
- 1/3 cup Tomato Paste or puree (readymade)
- 1/4 tsp Salt
- 2 tsp Chilli flakes
- 1 tsp Red chilli powder
- 1/2 tsp Black Pepper Powder
- 1/2 tsp Oregano
- 1/2 tbsp Sugar (optional)
- 1/2 cup Milk
- 1/2 cup Whipping cream or heavy cream
- 1 cube Chicken cube (optional)
- 1/2 cup Cheddar cheese grated
- 1/2 cup Mozzarella cheese grated
- 1 tbsp Unsalted butter
Instructions
- Are you tired of eating the same boring meals over and over again? Don’t worry! I’m here to share a delicious and tempting spicy pasta recipe that will win the heart of every pasta lover.
- As a foodie, I’m very particular about the texture and flavor of my food. I’m in love with this pasta recipe, and I’m sure you will be too.
- Sometimes, we get tired of eating meals with veggies and meat, and that’s when we crave dishes like pasta, right? This recipe will definitely satisfy your cravings and take them to the next level.
- Do you want the exact taste you get in cafes? I’m here to share a must-try spicy and cheesy pasta recipe with all my fellow foodies. Enjoy!
- So to make this pasta recipe Firstly let’s boil our pasta for that boil 4 cups of water in a vessel and add salt and oil mix well let the water heat then add our pasta and cook the pasta 90% then remove ½ cup of pasta water for the sauce strain the remaining water and wash the boiled pasta with cold water then take this in a bowl add 1tsp of oil all over the pasta and mix well (with this step our pasta will not stick to each other).
- After that chop onion and finely chop garlic cloves (you have to use fresh garlic cloves for this recipe) and keep aside. Then heat oil in a pan add the chopped garlic cloves and cook till its raw smell vanishes add the chopped onions and cook both of these on low heat for some time till the onions are translucent then add the good quality readymade tomato paste (if you can make tomato paste at home you can definitely make it but I prefer readymade as its quite good in thickness and easily available) Cook for 2-4 minutes then add salt red chilli flakes, red chili powder, black pepper powder, sugar(optional u can add if you want I have added as it enhances the taste ), oregano.
- Then add that reserved pasta water and cook for a minute (by adding pasta water to the recipe it naturally increases the thickness of the sauce) Then add milk whipping cream and 1 chicken cube (optional, again it is for the taste enhancer I will suggest you to add it you will love it taste) mix well cook for 2 minutes till it is a bit thicker.
- Then add your boiled pasta mix well add grated cheese as much as you prefer to add unsalted butter mix well when the cheese melts off the flame. Tadaaa….Your Delectable cheese pasta recipe is ready to serve.
- FAQs:Ques 1:-What is mac n cheese pasta?Ans: Mac n Cheese is a recipe that is made with macaroni pasta and cheese. They are combined with spices milk and cream then it is created which is known as mac n cheese. Ques 2: What type of cheese is best for mac n cheese pasta?Ans: I suggest using cheddar cheese for this pasta recipe, as it provides the best texture and taste. but you can also use a blend of cheeses like mozzarella, or parmesan for added flavor. Ques 3 :-What can I do if my mac n cheese is too thick?Ans: You can add milk or cream as required to adjust the consistency as per your preference. Ques 4:- How should I store leftover mac n cheese pasta?Ans: Yes Of course, you can store this pasta recipe in an air-tight container in the refrigerator and you can have up to 3-5 days. Ques 5:- How do I reheat mac n cheese pasta?Ans: You can reheat this pasta recipe on the stovetop or in the microwave by adding milk and water to maintain the creamy texture. Ques 6:- Can I add vegetables to my mac n cheese pasta?Ans: Absolutely, you can add broccoli, spinach, and peas to enhance the nutritional value of your pasta recipe.
