It would seem what such difficult can be in usual boiling of pasta. But even the most quality paste it is possible on inability to turn into bound together soup which not that is, but also it will be unpleasant to behold. Pasta need to be cooked so that not to spoil them at the same time.
It is required to you
- pasta
- pan
- salt
- vegetable oil
- desi
- timer
Instruction
1. Before starting to cooking macaron, surely read the recommendations of the producer meeting on a pack with products. Each type of pasta requires a certain number of minutes to finish them until ready and not to digest at the same time. Thin vermicelli and quite podgy rigatton it is impossibleof cook it is identical.
2. Boil water, calculated on the basis of 6 liters of water on 1 kg of pasta. Add to a pan salt and a little vegetable oil. Fill up pasta and at once mix them that they didn't stick together.
3. In 1-2 minutes until ready catch one macaroni and taste it. Correctly cooked pasta and are called – "al an awning" that in literal translation means "on teeth". The product has to be soft outside, but remain hardish inside.
4. Pasta have property to reach under the influence of temperature and after cooking therefore, having taken them on fire excess minute, you risk to digest them.
5. Cast away ready pasta on a sieve, let's flow down well to water. Throw a desi piece into a pan in which they prepared, let's it thaw, grease with it a bottom and walls of the vessel. Return pasta to a pan, slightly mix.
6. Ready pasta can be served as a garnish, and as an independent dish for lunch or a dinner.