How to Make Spaghetti

[Richardson]

It’s really easy to make spaghetti at home! Using jarred tomato sauce means you can have dinner on the table in under a half hour, too. Keep on reading to find out how to make a basic spaghetti with meat sauce!

Step 1

Before you can start making your spaghetti you will need to first get the proper supplies and materials. To make this spaghetti you will need:

• a box of spaghetti
• a jar of marinara sauce
• 1-2 pounds of ground beef or Italian sausage
• two large pots, one for boiling the pasta and the other for making the sauce
• serving untensils
• salt
• water

You can use as much meat as you want, really - but anywhere from 1-2 pounds per large jar of sauce should work out best. I tend to use 1 pound of meat nearly every time.

Step 2

Before you start, fill up a large pot with water and add a handful of salt. Put it on the stove and turn it to high so it’ll start boiling!

Next you will need to cook the of meat. Take all of the meat out of its container and set it all in a large pan, then put the pan on the stove and set the stove to medium.

After that you will need to break the meat into smaller pieces. When the meat is in small pieces you will then need to start flipping the meat and make sure it gets brown all-around and cooked thoroughly. The cooking should take approximately 10-15 minutes. When all of the meat is brown and cooked you can add in the sauce.

Step 3

Next you will need to mix your marinara sauce with your cooked meat. Take your jar of marinara sauce and pour all of it on the cooked meat and then stir it all around until it is all blended together. Then turn the heat down to low and let it simmer while you cook the pasta.

Step 4

Once the water has come up to a boil, you can throw the spaghetti in. Typically it should cook within 7-11 minutes - just follow the time on the box!

Make sure to stir every couple minutes to keep it from sticking.

Depending on your timing, you can either strain the spaghetti and set it aside, or you can put it right into the sauce.

Step 5

You can do this in a lot of ways but I prefer mixing the noodles in the pan with the sauce. I use tongs to drain the noodles and place them in the sauce, and then put in a couple spoons of pasta water. Stir it all together really well - the pasta water coats all the noodles and lets the sauce stick more.

You can also put plain spaghetti on individual plates and spoon the sauce over top. Whatever works for you.

Top with cheese and enjoy!

[Hussaina_shamoil]

Spaghetti is all time favourite and is loved by everyone especially by kids.Some of the recipes that can be made in no time with spaghetti being the core ingredient are as follows:

1)Spaghetti in Teriyaki sauce

Boil some spaghetti , marinate chicken in some salt, pepper, vinegar, paprika , worcestershire sauce, chilli sauce and some soya sauce .Make teriyaki sauce using soya sauce as the core ingredient , add some pepper, honey and brown sugar in it , mix it well.Ta da! The teriyaki sauce is ready .Now cook the marinated chicken and add up in the teriyaki sauce.Now add the spaghetti in the sauce and mix well.Dish it out.

2)Spaghetti in Marinara Sauce

Blanch tomatoes, make it’s puree, add some pepper and salt in it, paprika if you want your sauce to be a bit spicy.Add the boil spaghetti into the sauce.Yummy flavourful spaghetti in marinara sauce is ready.

3)Spaghetti in mushroom white sauce

In a saucepan, add some flour with some milk, dilute some corn flour in water and add into the mixture.Add some sliced mushrooms into the sauce and add some pepper in it.Now add spaghetti into the sauce.Spaghetti in white sauce is ready to serve.Garnish it with some parsley or fresh cilantro.

4)Kung pao Spaghetti

Marinate chicken in flour, pepper, salt and some paprika.in a sauce pan add some dark soya sauce with some light soya sauce .Dilute some cornflour in water and add it up in the sauce.Now add chicken in it.Mix spaghetti in the sauce and garnish it with some peanuts or sesame seeds for the extra oomph.

[Manum]

Making spaghetti is an art.yes for sure methods can be different and vary because people in different parts of world like spices and taste according to their choices.spegities can also be made at home at it’s dough included white flour and egg mixture.we can knead the spegity mixture nicely then by machine to can get the required shapes.in Italy home made spegity is a common practice.the best spegity is that is separated from other spegity strings.nicley boil but avoid over boiling it.if you add salt and some yellow food coloring while boiling it will have a continental effect to your dish.further garlic powder if we add during boiling it .the garlic rich flavour will excite our hunger.
Many types available for spegity lovers
Some of spegity kinds are given below
White sauce spegity
White sauce spegity gives a creamy favour to your dish.including milk butter and white flour.
Mashroom spegity
It involves dry or fresh mashrooms which goes well with spegity.quick to cook.and tasty to eat.
Vegetable spegity
It’s world wide known spegity usually capsicum and carrots added in it very delicious to eat.
Above all are our favorite but below is a fusion that Asian people have made for their desire to eat Chinese but in native way

One of them is Desi spegity

For this you need

1:one packet boil spegity
2: garlic powder
3: capsicum and carrot chunks
4: chicken bone less
5:oil and salt pepper.

For preparing pour 3 table spoon oil in pan and add garlic powder and add chicken.let them cook untill chicken become soft.then add vegetables and spices of your choice and in last add boil spegity.simmer and mixed it well and dish out.enjoy Desi Chinese spegity. You can add tomato ketchup in the last step it will give your study a beautiful spicy flavour. Food fusion you can also add oregano and thyme leaves.

So the conclusion is…

No doubt SPEGITY origin is china.but different nations have developed their native ways to make its fusion.the world wide likeness of Chinese food depicts that people around the globe are eager to learn and try something new.

[rida20]

Spaghetti is an Italian word "Spaghetto " which means “thin string” or “twine”. It is a traditional staple food of Italian cuisine which is known to be one of the most famous staple food in the world.

According to the global survey of I.P.O, the most dynamic growth in the market in the US (2.7 million tons consumption), Asia (8.6% consumption), Africa (2.6%) and they’re also positive in Europe.

ORIGIN:

According to historical facts, spaghetti is known to be an Asian descendant. It was probably invented by the Chinese and Marco Polo brought the knowledge to Venice during his expedition in the 13th century.

BEST SPAGHETTI RECIPE:

Spaghetti has a diverse cuisine as it has been exposed to a plethora of cultures, tastes and geography. Here are the lists of few best spaghetti recipes below:

1. ALFREDO SPAGHETTI:

Alfredo isn’t really Italian rich cuisine. The sauce was originated from Rome, invented by chef Alfredo Di Lelio which was a simple emulsified form of butter, cheddar and pasta. But now the modernized version is more complexed by the touch of American cuisine. So, it’s more like an Italian-American dish.

RECIPE:

It is a thick white creamy spaghetti adorned with some fresh green parsley. The recipe is very quick and easy.

1. Saute white flour with melted butter on the pan.
2. Add 4-5 chopped garlic cloves and further saute it until it becomes a little golden brown.
3. Then add milk and cream according to the ratio of the spaghetti.
4. Add some herbs such as rosemary and thyme for an alluring aroma.
5. Make sure the sauce is not too thick or not too creamy.
6. Add shredded cheddar and mozzarella cheese for the further creamy texture.
7. Add cooked/ fried boneless chicken, some greens such as chopped bell peppers, green onions and chilies.
8. Let it simmer for 3-5 minutes.

2. SPAGHETTI MEAT SAUCE:

It is an Italian bolognese recipe which is also called ragù. It is recorded to be first invented by Chef Alberto Alvisi. The old version was beef pieces or cubes simmered in tomato sauce but the modern one has been changed into meatball sauce spaghetti.

RECIPE:

1. Take the ground beef and add all the spices to it.
2. Add bread crumbs and one egg for keeping meatballs intact.
3. Add shredded parmesan cheese to the beef mixture.
4. Make 20-23 meatballs.
5. In a pot, add some oil and cook 1 cup of chopped onion until it gets soft and golden.
6. Add 5-6 chopped garlic gloves and saute it for a minute.
7. Add 2 cans of tomato paste and add some herbs such as oregano, dried parsley and basil leaves. Also, add salt and pepper for taste.
8. Bring the sauce to a boil (until it starts to form bubbles)
9. Add meatballs into the sauce and partially cover the pot with a lid.
10. Let it simmer for 30-35 minutes.
11. Take your boiled and drained spaghetti and add it to your sauce.
12. Toss it gently to combine.
13. Add shredded parmesan cheese and fresh basil on top.

3. TANDOORI CHICKEN SPAGHETTI:

It is a Pakistani cuisine dish which is a fusion of Italian pasta and spicy Bar Be Que touch of Punjab.

RECIPE:

1. In a bowl, add 1 cup of yogurt, garlic paste, tandoori chicken masala, lemon juice, cumin powder, parsley and salt.
2. Add chicken fillets and marinate it for 30 minutes.
3. Grease the grill pan with cooking oil and grill marinated fillets for approximately 6-7 minutes on both sides.
4. Now take a pan and add saute chopped garlic with oil for a minute.
5. Add vegetables which include chopped carrots, bell peppers and green onions. cooked them for 3-4 minutes.
6. Add two cups of chicken broth and bring it to boil. add spices and salt and pepper.
7. Add boiled spaghetti and simmer it for 5 to 8 minutes.
8. Cut the chicken fillets into thin slices and serve it on top
9. Add some chopped parsley.

4, LEMON RICOTTA AND SPINACH SPAGHETTI:

It’s a very light and fresh recipe that is perfect for dinner. It’s also pretty quick and easy to make especially for the busy working folks. It is a fusion of American mac and cheese with the bang of zesty tangy and greens.

RECIPE:

1. In a pot, saute 4-5 chopped garlic cloves and add shredded parmesan cheese, ricotta, lemon juice, lemon zest, salt and pepper.
2. Add some rosemary and dried parsley.
3. Add leaves of spinach as per the desired ratio.
4. Add 1 cup leftover boiled spaghetti water
5. Bring it to boil
6. Add boiled spaghetti and simmer it for 10-15 minutes until the mixture gets creamy.
7. Serve with a drizzle of olive oil.

5. GREEN SPAGHETTI:

It’s a Mexican spaghetti made from the green vegetable which has a spicy, creamy and fresh sauce with cooked boneless chicken drizzled with salt and pepper.

RECIPE:

1. Grill poblano pepper with olive oil until their skin becomes wrinkled and charred. Do this on both sides for 5 -10 minutes.
2. Keep them in a plastic wrap until their skin becomes moist and soft.
3. Peel off their skin, stem and seeds.
4. In a blender, add the roasted peppers, 2-3 garlic cloves, cilantro, salt and pepper, sour cream and milk.
5. Blend it and make a paste out of it.
6. Pour in a saucepan and bring it to boil.
7. Add cooked boneless chicken and boiled spaghetti
8. let it simmer for 5-8 minutes.

CONCLUSION:

Spaghetti has been every nation’s favorite dish and has been modified into its unique taste. No doubt, every spaghetti takes you on a tour to every country’s history and reflects its culture and cuisine.

[Hussaina_shamoil]

[quote=“Hussaina_shamoil, post:2, topic:273, full:true”]
Spaghetti is all time favourite and is loved by everyone especially by kids.Some of the recipes that can be made in no time with spaghetti being the core ingredient are as follows:

1)Spaghetti in Teriyaki sauce

Boil some spaghetti , marinate chicken in some salt, pepper, vinegar, paprika , worcestershire sauce, chilli sauce and some soya sauce .Make teriyaki sauce using soya sauce as the core ingredient , add some pepper, honey and brown sugar in it , mix it well.Ta da! The teriyaki sauce is ready .Now cook the marinated chicken and add up in the teriyaki sauce.Now add the spaghetti in the sauce and mix well.Dish it out.

2)Spaghetti in Marinara Sauce

Blanch tomatoes, make it’s puree, add some pepper and salt in it, paprika if you want your sauce to be a bit spicy.Add the boil spaghetti into the sauce.Yummy flavourful spaghetti in marinara sauce is ready.

3)Spaghetti in mushroom white sauce

In a saucepan, add some flour with some milk, dilute some corn flour in water and add into the mixture.Add some sliced mushrooms into the sauce and add some pepper in it.Now add spaghetti into the sauce.Spaghetti in white sauce is ready to serve.Garnish it with some parsley or fresh cilantro.

4)Kung pao Spaghetti

Marinate chicken in flour, pepper, salt and some paprika.in a sauce pan add some dark soya sauce with some light soya sauce .Dilute some cornflour in water and add it up in the sauce.Now add chicken in it.Mix spaghetti in the sauce and garnish it with some peanuts or sesame seeds for the extra oomph.

5. Spaghetti in herbs

Boil spaghetti,in a saucepan add some butter and sauté a chopped onion.Now add herbs such as parsley,thyme and oregano with some hot pepper flakes and white pepper.Now add some soya sauce and a bit of brown sugar with some vinegar.Spaghetti in herbs is ready and all good to go.

6. Spaghetti in barbeque sauce

In a saucepan,add some barbeque sauce,some mustard,some sweet thai chili sauce and some boiled shredded chicken.Now add black pepper and mix well.Add bolied spaghetti and you are all good to go.

[Moazzama_Shakeel]

How to cook Spaghetti (Italian: spaˈɡetti)

Originally, spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now it is most commonly available in 25–30 cm (10–12 in) lengths. A variety of pasta dishes are based on it and it is frequently served with tomato sauce or meat or vegetables.

ORIGINATION
The popularity of spaghetti spread throughout Italy after the establishment of spaghetti factories in the 19th century, enabling the mass production of spaghetti for the Italian market.

BASIC INGREDIENTS TO MAKE SPAGHETTI
Spaghetti is made from ground grain (flour) and water. Whole-wheat and multigrain spaghetti are also available.

PREPRATION OF SPAGHETTI BEFORE COOKING IT

FRESH SPAGHETTI
At its simplest, imitation spaghetti can be formed using no more than a rolling pin and a knife. A home pasta machine simplifies the rolling and makes the cutting more uniform. But of course cutting sheets produces pasta with a rectangular rather than a cylindrical cross-section and the result is a variant of Fettucine. Some pasta machines have a spaghetti attachment with circular holes that extrude spaghetti or shaped rollers that form cylindrical noodles.

Spaghetti can be made by hand by manually rolling a ball of dough on a surface to make a long sausage shape. The ends of the sausage are pulled apart to make a long thin sausage. The ends are brought together and the loop pulled to make two long sausages. The process is repeated until the pasta is sufficiently thin. The pasta knobs at each end are cut off leaving many strands which may be hung up to dry.

Fresh spaghetti would normally be cooked within hours of being formed. Commercial versions of fresh spaghetti are manufactured.

DRY SPAGHETTI
The bulk of dried spaghetti is produced in factories using auger extruders. While essentially simple, the process requires attention to detail to ensure that the mixing and kneading of the ingredients produces a homogeneous mix, without air bubbles. The forming dies have to be water cooled to prevent spoiling of the pasta by overheating. Drying of the newly formed spaghetti has to be carefully controlled to prevent strands sticking together, and to leave it with sufficient moisture so that it is not too brittle. Packaging for protection and display has developed from paper wrapping to plastic bags and boxes.

BASIC WAY OF COOKING
Fresh or dry spaghetti is cooked in a large pot of salted, boiling water and then drained in a colander (Italian: scolapasta).

In Italy, spaghetti is generally cooked al dente (Italian for “to the tooth”), fully cooked but still firm to the bite. It may also be cooked to a softer consistency.

Spaghettoni is a thicker spaghetti which takes more time to cook. Spaghettini is a thinner form which takes less time to cook. Capellini is a very thin form of spaghetti (it is also called “angel hair spaghetti” or “angel hair pasta”) which cooks very quickly.

Utensils used in spaghetti preparation include the spaghetti scoop and spaghetti tongs.

SPAGHETTI DISHES
With various tastes of folks, different growth of spices as we travel the world the way of cooking meals varies. In the same way everyone introduced their own style to make spaghetti with a tinge of Italian taste still enriched in it. Here are the variety of delcious spaghetti dishes and ways to make them.

* Spaghetti aglio e olio
Spaghetti aglio e olio (pronounced [spaˈɡetti ˈaʎʎo e ˈɔːljo]; Italian for ‘“spaghetti [with] garlic and oil”’) is a traditional Italian pasta dish from Naples.

The dish is made by lightly sauteeing sliced, minced, or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes (in which case its name is spaghetti aglio, olio e peperoncino), and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added.

HOW TO COOK AGLIIO

Ingredients

• 1 pound uncooked spaghetti

• 6 cloves garlic, thinly sliced

• ½ cup olive oil

• ¼ teaspoon red pepper flakes, or to taste

• salt and freshly ground black pepper to taste

• ¼ cup chopped fresh Italian parsley

• 1 cup finely grated Parmigiano-Reggiano cheese
  Add All Ingredients To Shopping List.

Preparation

• Boil spaghetti in sufficiently salted water firm to the bite.

• Peel cloves of garlic and squeeze them softly with the heel of hand.

• Chop parsley.

• Heat olive oil (2–3 mm high) in a pan, add garlic until it takes a golden color. The darker the color, the tarter the flavor.

• Remove garlic from the oil.

• Drain the finished spaghetti and add to the pan with olive oil.

Spice with pepper, mix everything and serve with parsley.

Detailed Steps
Step 1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.

Step 2
Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.

Step 3
Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.

Step 4
Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

SIDE NOTE
It’s not traditional, but for extra richness add 1 tablespoon of butter when you toss with the cheese.

Spaghetti alla puttanesca
Spaghetti alla puttanesca (pronounced [spaˈɡetti alla puttaˈneska]; in Italian) is an Italian pasta dish invented in Naples in the mid-20th century. Its ingredients typically include tomatoes, olive oil, olives, capers, garlic in addition to pasta.

There are a variety of ideas of where this recipe originated, but it is thought to date to the mid-twentieth century. Some say a restaurant in Ischia created the first puttamesca, while the more romatic story is that ladies of the evening in Naples created it because they needed something cheap, quick, that used readily available ingredients. Wherever it originated, it is an easy pasta dish that should be on everyone’s list of easy recipes. The recipe for puttanesca almost always contains tomatoes, olives, capers, anchovies, chili peppers, and oregano. The version made around Naples omits the anchovies, while other versions skip the chili pepper. Dried oregano is often used to season the sauce, although some chefs use fresh parsley. I include the chili pepper, anchovies, and dried oregano in mine. I also like to add garlic to my sauce, and some fresh chopped parsley just before serving.

HOW TO COOK Spaghetti alla puttanesca

Ingredients

• 1/4 cup extra-virgin olive oil

• 4 large garlic cloves, finely chopped

• 1 28.2-ounce can peeled tomatoes in puree with basil.

• 1/2 cup Kalamata olives, halved, pitted

• 3 anchovy fillets, chopped

• 1 1/2 tablespoons drained capers

• 1 teaspoon dried oregano

• 1/2 teaspoon dried crushed red pepper

• 3/4 pound spaghetti

• 2 tablespoons chopped fresh Italian parsley
  Grated Parmesan cheese.

Preparation

Step 1
Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.

Step 2
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.

Cacio e pepe
Cacio e pepe (Italian pronunciation: [ˈkaːtʃo e ˈpeːpe]) is a pasta dish from modern Roman cuisine. “Cacio e pepe” means “cheese and pepper” in several central Italian dialects. As the name suggests, the ingredients of the dish are: black pepper, grated Pecorino Romano cheese, and spaghetti, or traditionally tonnarelli. All the ingredients keep well for a long time, which made the dish practical for shepherds without fixed abode. Rough-surfaced pasta is recommended, to make the sauce adhere well.

The pasta is prepared in boiling salted water as usual; it is then poured into the grated pecorino mixed with black pepper, with a little of the hot, starchy, cooking water. The heat melts the cheese, and the starches in the water help bind the pepper and cheese to the pasta.

While not traditional to cacio e pepe, seafood or bacon may be added, and other shapes of pasta such as rigatoni, always made with a rough surface, may be used.

HOW TO COOK Cacio e pepe

Ingredients

• Kosher salt
• 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
• 3 Tbsp. unsalted butter, cubed, divided
• 1 tsp. freshly cracked black pepper
• ¾ cup finely grated Grana Padano or Parmesan
• ⅓ cup finely grated Pecorino

Preparation
Step 1
Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.

Step 2
Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.

Step 3
Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

Spaghetti alle vongole
Spaghetti alle vongole (pronounced [spaˈɡetti alle ˈvoŋɡole]), Italian for “spaghetti with clams”, is a dish that is very popular throughout Italy, especially in Campania (where it is part of traditional Neapolitan cuisine).Italians prepare this dish two ways: in bianco, i.e., with oil, garlic, parsley, and sometimes a splash of white wine; and in rosso, like the former but with tomatoes and fresh basil, the addition of tomatoes being more frequent in the south. Traditionally, the bivalves are cooked quickly in hot olive oil to which plenty of garlic has been added. The live clams open during cooking, releasing a liquid that serves as the primary flavoring agent. The clams are then added to the firm pasta (spaghetti, linguine, or vermicelli), along with salt, black pepper (or red pepper), and a handful of finely chopped parsley.

HOW TO COOK Spaghetti alle vongole

Ingredients

• Kosher salt
• 6 ounces spaghetti
• 4 tablespoons extra-virgin olive oil, divided
• 1 garlic clove, thinly sliced
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup white wine
• 2 pounds cockles, Manila clams, or littlenecks scrubbed
• 2 tablespoons roughly chopped fresh flat-leaf
• parsley

Preparation
Step1
Bring 3 quarts water to a boil in a 5 quart pot. Season lightly with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1/2 cup pasta cooking water.

Step2
Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add garlic and cook, swirling pan often, until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes, depending on size of clams. As clams open, use tongs to transfer them to a bowl.

Step3
Add 1/4 cup of the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining oil.

SIDE NOTE
All salt is not created equal. In a side-by-side taste test, dip your finger in plain salt and again in iodized salt and you will toss out iodized salt unless of course you like adding the taste of iodine. Some imported “gourmet, exotic & expensive sea salt is harvested from seawater by evaporating our the water by spreading the saltwater out in usually third-world island sun. Impurities tint the color. Birds fly over, critters walk through it as do the the people that rake the salt to dry it out. You get fancy salt and the snob appeal that comes with a fancy descripture. Go with good old fashioned pure, unadulterated kosher salt.

Spaghetti and meatballs
THE MOST POPULAR ONE!! spaghetti with meatballs is an Italian-American dish consisting of spaghetti, tomato sauce and meatballs. The secret to getting uber tender meatballs is bread; yes, bread. And the secret to getting uber flavorful meatballs is in the combination of meats – I’m talking about lean ground beef with sweet Italian sausage.

You’ll finish these up by simmering them in the super yummy and easy home-made marinara sauce. This are seriously the best spaghetti meatball recipe I’ve ever tried.

Ingredients for Meatballs (makes 22-23 meatballs):

• White bread is best but you can use whole wheat or other soft sliced bread

• Use lean ground beef – 7% to 15% fat content
  If you aren’t able to find Italian sausage meat only, use sausages and remove casings

• Use freshly grated parmesan or finely shredded pre-packaged

• Do not skimp on the garlic in the meatballs or the sauce

Ingredients for Marinara Sauce:

• It seems like alot of chopped yellow onion but it shrinks considerably
• If you use “Crushed tomatoes with basil” you can omit the fresh basil if desired
• Bay leaves are nice, but optional if you don’t have them on hand

How to Make the Best Italian Meatballs:

1. Combine diced crustless bread pieces with 2/3 cup water and set aside for 5 minutes then mash together with a fork.

2. In a large mixing bowl (I use my KitchenAid mixer to do the work), add: 1 lb ground beef, 1 lb sausage, 1/4 cup parmesan cheese, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, 1 egg and the mashed moist bread crumbs. Mix until well combined.

3. Form into 1 1/2″ meatballs (about a flat ice cream scoop’s worth of meat). Dredge/roll meatballs in flour. Heat a deep, large, heavy skillet or a Dutch oven over medium heat with about 3 Tbsp oil. Add meatballs in batches so you don’t crowd the pan and saute until browned on all sides (6 min total or 2 min per side). Remove meatballs to a separate dish and set aside (don’t worry about cooking through at this point).

How to Make Marinara Sauce:

1. In the same skillet over medium heat, add more oil if needed and saute 1 cup chopped onion stirring often until soft and golden (5 min). Add 4 cloves minced garlic and stir 1 minute.

2. Stir in 2 cans of crushed tomatoes and 2 bay leaves. Bring to a light boil (stir to make sure it’s actually boiling and hot and not just letting bubbles to the surface).

3. Add meatballs back into the pan with tomato sauce, partially cover and cook at a gentle simmer for 30 min, turning the meatballs occasionally. Meatballs will be tender and sauce will be thickened. 5 minutes before your sauce is done, stir in chopped fresh basil and add salt and pepper to taste.

Prepartions

1. Cook pasta according to package instructions until aldente or softer if your family loves it that way! Truth be told, I love slightly overcooked pasta. Drain pasta and return to the empty pot.

2.Pour sauce and meatballs over spaghetti and toss gently to combine. To serve family-style, transfer to a large platter, garnish with more parmesan cheese and fresh basil leaves if desired and serve hot.

Pesto Spaghetti

Pesto or to refer to the original dish pesto alla genovese, is a sauce originating in Genoa, the capital city of Liguria, Italy.It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep’s milk), all blended with olive oil.

HOW TO COOK Pesto Spaghetti

Ingredients

• ½ cup chopped onion

• 2 ½ tablespoons pesto

• 2 tablespoons olive oil

• 2 tablespoons grated Parmesan cheese

• 1 (16 ounce) package pasta

• salt to taste

• ground black pepper to taste

Preparation

Step 1
Cook pasta in a large pot of boiling water until done. Drain.

Step 2
Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.

Step 3
In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.

How to make Pesto

Ingredients

• 2 cups fresh basil leaves (no stems)
• 2 tablespoons pine nuts or walnuts
• 2 large cloves garlic
• ½ cup extra-virgin olive oil
• ½ cup freshly grated parmesan cheese

Preparations

• Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.

• With the machine running slowly dribble in the oil and process until the mixture is smooth.

• Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

SIDE NOTE
This is absolutely the basic pesto in the world! We sometimes use hazelnuts instead of pine nuts.

Conclusion
There are many yummiest full of cheese, spices and rich gradient pasta spaghetti recipes but I could only list these with my full cookbook information. I hope it helps you all. Try these with only the simplest home available ingredients!!

[Nasreen_Azeem]

Pasta and its shapes

When you think about pasta, you feel hungry and your mouth starts watering. But have you ever noticed the pasta and its shapes? Pasta is a famous food all over the world and it is dipped in sauces and cream cheese.

Pasta shapes for you

Various shapes of pasta serve different meanings. When you see pasta in thicker sauces such as bolognese for tagliatelle, or flat ribbons of pasta; and lighter sauces such as lemon butter herb with farfalle, a small, rounded arrangement of the regular pasta. Now we come to rigatoni pasta that is small tubes of pasta with ridged shape and tremendous for chunky sauces that can fall into the ridges and the center of the tubes when the small tubes are dipped in sauces they changed into yummy!. And what you see about the perfect pasta. Trofie. Herbs, oil, and cheese clutch to the holes of the short, thin, twisted noodle. Now you want to know about making pasta. So here you come to know.

Making Pasta and techniques.

Several shapes can be organized based on how they are created some by hand, wrapped into sheets, or extruded. For each pasta-making technique, there have been several innovations to alleviate and mechanize the procedure.

When the pasta was formed by hand

Pasta created by hand has been the toughest to replicate by machine because of the complications and the efforts done by hand. So, cavatelli, gnocchi, and orecchiette, for example, are made by swiveling pasta dough by hand into a long snake shape, cutting it into equal-sized dough pieces, and dragging the dough to form a cup shape. With cavatelli and gnocchi, the dough is pulled with a fork or grooved surface with a thumb to form a curled dough piece in the shape of a hot dog bun and the only real discrepancy between the two is the dough. Gnocchi is made from a dough having eggs, flour, and grilled potatoes, whereas cavatelli is commonly made from an eggless semolina wheat dough.

Switching hand method to machinery

Pasta is commonly an Italian dish and Italian producers Franco Annicchiarico and Adima Pilar, who obtained U.S. patent no. 4,822,271 on April 18, 1989, for “an improved machine for manufacturing short cut varieties of Italian pasta (orecchiette, etc.),” formulated an appliance for preparing this cupped pasta. Included with three units, this patented innovation enables users to feed the machine with pasta mix that later extrudes into bars of pasta. Those bars are then “cut into cylindrical pellets,” and finally, three rollers smooth, curl, rotate and shape the pasta into a cup shape.

Second shape of pasta

The second technique, the dough is rolled out, cut into shapes, and sometimes crumpled, as is the case with ravioli, lasagna noodles, and wide flat pasta noodles i.e tagliatelle and farfalle." On June 23, 1987, producer Jay Y. Hsu of Brookfield, Connecticut received U.S. patent no. 4,675,199 for a process of cutting pasta shapes from sheets of dough". With the invention, “flour is mixed with from 15% to 33% by weight of water based on the weight of flour and water to form as dough,” whereas, three nozzles create three sheets of pasta dough, which are then reduced and then you cut it into the shape you need.

A year later, an Italian producer, Enrico Fava was licensed U.S. patent no. 4,769,975 for “a machine for the packaging of food developments of a flat, wide type, in particular lasagne.” This machine provides positioning and cutting the pasta into sheets. The sheets are known as lasagna sheets, and then feeds the sheets into several trays, piling up the layers of pasta. The innovation makes it easy for a user to move the layered pasta to machines that can hold the pasta until it’s prepared for packaging.

The third method you see

So the third technique for forming pasta is through extrusion, meaning dough is forced through an extrusion and cut to length. Macaroni, rotini, penne, fusilli, and rigatoni are all created this way and the only distinction is the shape of the holes in the extrusion die. Flat shapes are lasagna, which is prepared by rollers or a rolling pin can also be formed by extrusion using a slot-shaped opening.

Spiral shape pasta

Spiral shaped pasta is designed by dies that have angled slots that result in the dough to spin as it is extruded. Hole shaped and different shapes have stencils, in which the die has a solid area for the hole to be, and bars that hold it in a tray but back far sufficient in the die that the dough shapes around it
When it comes to this method, there have been creations in the machinery to create the pasta as well as the shapes themselves. U.S. patent no. 4,332,539 is for a machine that performs it all and mixes, shapes, and extrudes the dough into pasta molds.

So, for those who like spaghetti or Japanese “Udon” noodles, U.S. patent no. 4,752,205 describes a machine that extrudes long lines of pasta.

Conclusion

Pasta is a famous dish, it was made from hand first which was rolled and cut into different shapes. There are several pasta shapes and after the pasta is made from hand now you can see several innovations and machinery to make it in different shapes.

[ArshiaAhsan]

What did you think ever about Spaghetti and how to make Spaghetti. Spaghetti is an Italian dish which is made with Pasta named also Spaghetti. We made it with meatballs and tomato sauce or minces with tomato puree. But it is easy to cook and healthy to eat. Just boil the spaghetti and then add it into cooked tomato paste or puree with the pepper of two kinds. And spaghetti is ready.

Is spaghetti a healthy food?

It makes spaghetti of some special ingredients which make it tastier than well nutritious. So it’s good to eat and Health with only herbs or few spices.

With less oil or with only boiled Spaghetti one can make it much easy and Healthy. It is eaten also with the bread and used in the filling rolls.

For personal and for guests, it is a quick and healthy recipe. It is nowadays a very familiar dish which is liked too much in all over the World.

Once you have made Spaghetti, you would not think again about how to make Spaghetti. Its delicious taste for comfort made it popular as it is now.

How to make Spaghetti?

Many people thought that it’s too difficult how to make Spaghetti but it’s quite easy.

Though we also made it with vegetables or with both vegetables and meat. It is very delicious and much popular nowadays all over the World.

But yet it has healthy carbohydrates and with meat and other herbs, It has several proteins, and light to eat and digest.

Easy Spaghetti recipes

There are several recipes for Spaghetti. But it makes an authentic recipe for Spaghetti with meatballs and much tomato sauce or puree.

One can make puree at a time or can use fresh tomatoes. But if you are hungry and have spaghetti Pasta with puree, you can make it within ten minutes only.

In a hurry, spaghetti with mince is also best. I will share with you both recipes of Spaghetti, with mince or meatballs.

Spaghetti with meatballs.

It’s an authentic recipe for Italian cuisine. Pappardelle is the most suitable pasta for making meatballs spaghetti. Because Pappardelle is a very broad and flat type of noodles.

They are also the same as fettuccine. But you can also make meatballs spaghetti with egg noodles, fettuccine, and simple spaghetti.

Ingredients for making meatballs spaghetti:

You will need ingredients as below:

1. Mince of beef or chicken, which one you like Quarter kg or 250 grams

2. Full pack of spaghetti, it is of about 400 grams

3. Tomatoes 200 grams or 100-gram tomatoes puree

4. White pepper quarter teaspoon

5. Red pepper quarter teaspoon

6. Salt as you like or half a teaspoon

7. For meatballs

8. Quarter teaspoon black pepper

9. Quarter teaspoon red pepper

10. Garlic paste one teaspoon

11. Ginger paste one teaspoon

12. Salt half a teaspoon or as you like

13. Oil or butter half cup, separate two tablespoons.

Method for making meatballs spaghetti

First, you need to make meatballs. For making meatballs put meat in a bowl. Then add ginger garlic paste, black and red pepper with salt.

Mix well and make small balls in the size of the round-shaped lollipop. Now add oil in a Voc and heat at medium flame.

Add balls into the oil and fry until they become Golden Brown. Now keep them aside. In a large pan boil a minimum of two liters of water, add two tablespoons salt, one tablespoon oil.

When it becomes boiled, add all the Spaghetti Pasta. You can add spaghetti as it is or can break it into small pieces.

For whole long strips put them into Water and then they will slowly go whole at the water. Boil as mentioned in the pack or about to ten minutes. Until making Gravy of spaghetti.

You will have oil in the Voc in which you have fried the meatballs. Now add all the tomatoes in the oil with all other ingredients, white and red chili powder, and salt.

Leave tomatoes for 5 to 10 minutes until they become soft. Then fry them well until a smooth paste is ready. If one is using tomato puree, no need of leaving more just add all other spices and heat until it is simmering.

Then add meatballs, add fresh Coriander or Parsley. You can add more herbs as your taste or like.

Now your Spaghetti has been boiled, rinse the water and take it into a strainer. Add one tablespoon oil and mix well. Now all of your ingredients are ready.

How to serve meatballs spaghetti:

One can serve meatballs spaghetti with two methods.

1. Mix spaghetti into sauce prepared with meatballs. If you are using this method, you don’t need to add more oil to boiled spaghetti. Just boil spaghetti then add into prepared sauce.

2. Add spaghetti into serving dishes then put sauce over it with meatballs. And your delicious Spaghetti is ready to serve.

Summary.

Spaghetti is an Italian dish which is made of one kind of long but some thick Pasta has named also Spaghetti. Eggs are a key ingredient with Fine Flour. Its other key ingredients are meat and tomatoes. All kinds of pasta that we use for making spaghetti are good for our digestive system.

Spaghetti with mince only

Spaghetti with mince is a very popular pasta dish in Italy. However, it is not a part of Italian cuisine and not even traditional Bolognese.

Serve tuba shape pasta such as macaronies, penni, and rigatoni goes suitable for making spaghetti with mince only.

Hearty vegetable sauces and baked cheese dishes are perfect for serving spaghetti with mince only.

Ingredients for making Spaghetti with mince only:

1. Mince of chicken which you like Quarter kg or 250 of grams

2. Black pepper half teaspoon

3. Red pepper half teaspoon

4. Tomatoes 200grams or 100 grams of tomato puree.

5. Salt half teaspoon

6. More two tablespoons of salt to boil the spaghetti

7. Oil half cup

8. One pack of spaghetti of about 400 grams.

9. Fresh parsley or coriander two tablespoons cut into small pieces.

Method for making Spaghetti with mince

Boil the spaghetti with the same recipe of Spaghetti with meatballs. Put aside then add oil into Voc then add tomatoes or puree.

Make fine paste or just heat the puree and add salt, black and red pepper. Now add mince and cook until mince is cooked well.

Now add fresh Coriander or Parsley. One can add more herbs as want or like. Your spaghetti is ready, now pure it into serving dishes.

How to serve Seghetti with mince

Now there you have always two ways of presentation:

1. Mix spaghetti pasta into the prepared sauce and serve.

2. Put pasta into serving dishes and now put prepared curry onto the pasta. Your spaghetti is ready.

Conclusion

Spaghetti is a famous Italian dish that can be made by using its key ingredients: Spaghetti pasta, pepper, and spicy sauces. We can cook it in 12-15 minutes. Spaghetti is quite simple to cook.

First, boil spaghetti pasta in rapid boil water, and then mix it with sauces and pepper. You can serve spaghetti in two ways: either by mixing it in a cooking pan and then serving, or you can put boiled spaghetti in a serving dish and then mixing it with sauces and pepper.

Frequently asked questions;

People ask many questions about how to make spaghetti. We discussed a few of them below:

1. How do I cook spaghetti?

Method to cook spaghetti quite simple and easy. Take a half pan of water and put it on the heat for boiling. Put the spaghetti pasta in plenty of boiling water and start stirring it continuously. Then put it into a simmer and turn the burner off. Put a lid on the pan and leave it for 12-15 minutes for complete cooking.

Then put it into cold water for some time. It will help the spaghetti noodles not to stick with each other and with pan walls. Then, after cooling, you can mix it with sauces and peppers. This is the perfect method for cooking spaghetti.

2. How do we know if spaghetti is cooked or not?

Always cook spaghetti with care and attention. The only way to know if spaghetti pasta is cooked or not is by tasting it. Taste it, and if it tastes like al dente or feels firm by biting. It is very well cooked. However, pasta sticks with pan walls or feels gummier. It is overcooked.

3. What are some tips to cook spaghetti?

Here are some effective tips that can help you to get well-cooked spaghetti pasta:

1. Put enough salt into boiling water like in the sea.
2. Before putting spaghetti into the water, make sure water is rapid boiled,
3. Do continuous stirring while boiling pasta.
4. Note time while cooking spaghetti.
5. After boiling, pass pasta from cold water to not sticking.
6. After boiling, always drain the pasta out of the pan.
7. Never dry out the pasta after boiling.

4. What is the taste of spaghetti?

Spaghetti has a unique meaty taste that is familiar with the taste of banana ketchup. Many people add sugar into spaghetti while cooking for making its taste and flavor finer and further.

5. How long do you cook spaghetti for?

Normally spaghetti is well cooked in 10-12 minutes. However, some pasta can take 5-8 minutes, and we can cook some in 12-15 minutes depending on their thickness and flavor.

6. What is the hardest pasta to make?

Almost all the pasta is quick and easy to cook and has the same method of cooking. However, Su Fillindeu is the only pasta that is very difficult to make. Su Fillindeu came into tradition three centuries ago. Only ten people in the entire world can cook Su Fillindeu pasta.

7 What can you put in spaghetti else of meat?

Here is a list of ingredients that can be used in spaghetti besides meat:

1. Extra virgin olive oil. Add enough amount of virgin oil, that goes well with your spaghetti flavor.
2. Cream or butter
3. Fresh Garlic
4. Fresh or dried mix herbs
5. Hot pepper flakes
6. Cheddar or mozzarella cheese