Enjoy Two of the Best Authentic Italian Pasta Recipes

There are a lot of variants of making Italian pasta and they are all very simple. Typically, pasta or noodles have to be cooked in lightly salted water for 10-20 minutes (cooking time depends strongly on the type of flour used and the type of products). Salt is not necessary, it completely replaces spices. By the way, it can be eaten without cooking, washing it down with something. In any case, do not allow cooking in the mess. Suffice it to macaroni become opaque (white) and softened.

If you do not want to pour water, and with it part of nutrients, take in 100 grams of spaghetti around a glass of water and simmer with the lid on low heat. Then all the liquid has been absorbed or boiled out. The same can be done in a microwave oven, but a satisfactory result is not guaranteed.

Pasta in a literal translation from the Italian word for means "dough". This term means any pasta. Pasta should be of hard wheat, besides Italians love pasta "al dente", that is undercooked. This is an excellent source of complex carbohydrates and dietary fiber. Most types of pasta, which can be seen on store shelves, cook pasta cereals. Pasta - affordable and nutritious base of any dish, just add smoked meat, vegetables, meat, nuts and legumes - and you expect a great meal. Add spinach, asparagus or beans, and pasta will be even more nutritious and useful.

If you are looking for the best Italian pasta recipes, this article is perfect for you. It will present you two top-rated pasta recipes which have shown the biggest number of positive reviews.

Pasta with Tomatoes and Mozzarella

You need: 400 g of any noodles or spaghetti, 1 bunch of basil, 12 green olives, 1 tbsp salted capers, a pinch of fiery red pepper 4 tablespoons of olive oil, 2 large cloves of garlic, 400 g tomatoes: 150 grams of mozzarella cheese.

Wash tomatoes in hot water and peel them. Cut into small cubes. Mix with chopped basil, chopped olives and capers, pepper, olive oil. Let it brew for 5-8 hours. Boil noodles. Tomato mixture when it's heating, add to noodles and finely diced cheese.


Pasta with Garlic and Chili

You need: 450 g spaghetti, 120 ml extra virgin olive oil (Extra Virgin); 5 large cloves garlic, chopped, 3 dry fiery red chili pepper, 1/4 cup of parsley.

Put the spaghetti boil in salted water. While its cooking, heat oil in a small heavy saucepan. Add the garlic and chili and fry until they begin to sizzle, but not yet browned. Remove from heat. Once the paste is prepared al dente, leave a part of it from the pot, where it was cooked, a small cup of water. Then drain the remaining water. Return the pasta to the saucepan, add garlic and chilies in olive oil. Put on medium heat and stir well until the paste becomes hot. If pasta seems too dry, add a little water, molded from the spaghetti. Then add the parsley, mix well and serve.

To learn more about preparing authentic Italian pasta and how to benefit from using the best pasta maker, try visiting bestpastamaker.com, where you will find this and a lot more tips including how to choose the right Imperia pasta maker to enjoy your homemade pasta together with your family.

Authentic Italian Pasta Recipes

Americans and many other countries in the world have only recently warmed to term pasta. Having made only spaghetti and macaroni for generations the term authentic Italian pasta recipes was truly a blank canvas.

Home cooks and chefs today are becoming more sophisticated about what really are authentic Italian recipes. Well, Italian recipes are and can be simple or elaborate, practical or as foolish, store bought or made at home. But even more today, Italian recipes had become the world's most important culinary art, and almost where ever you go you will find an Italian restaurant on the corner of a road.

In the beginning people didn't knew much about how to boil pasta, missing some of the basic information. At the question: "How much water and salt does one need for one pound of Italian pasta?" S/he wouldn't  probably answer at all.

Instead today, there are more worse questions that you could be asked to answer for: "Should you add oil to the cooking water?" "How thoroughly should the pasta be drained?" Well, I know that for somebody might be tough to answer. So let me help you from the beginning, in the case that you still don't know today.

Four quarts of water for one pound of Italian pasta, one tablespoon of salt, never add oil to the water, and the pasta should still be slightly wet when drained.

Of course cooking is a combination of objective technique and subjective taste.

Lets move now to Italian pasta sauces determining the best  kind of tomatoes for making sauces, which is of course the diced tomatoes packed in water, not puree are best. When making "pesto" best is to pound the leaves to release the oil, blanch the garlic, and toast the pine nuts. The range of Italian sauces goes well far from simple cream sauces. Had you never tasted those made with beans and lentils? Seafood? Poultry and meat?

Here is where I invite you for further investigations, you will come across new Italian recipes learning the best methods for preparing pasta dishes. From pasta soups, pasta salads, and filled pasta dishes, as well as the basic of pasta making from fresh egg pasta to pasta without eggs. All this and a long tradition had made that endless number of Italian pasta recipes.

I hope that you will enjoy the process of discovery as much as the recipes themselves, made at home as in an authentic Italian restaurant.

Attilio Ferullo is the editor of Authentic Italian Pasta Recipes and you can get more information about his activity here: http://www.authentic-italian-pasta-recipes.com

One of Attilio's main passion is Italian food and lover of authentic Italian recipes. Most important he likes to eat well and healthy, no matter how much it will cost him. Living in the sunny Tuscany region of Italy, he had easily become an Italian wine and food expert, looking for what is really considered authentic Italian.

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