Italian Home Spaghetti | Tuscan Double Classic Recipes, Zero Failure, Authentic Flavor

on the country table in Tuscany, spaghetti has never been a delicately served dinner in a restaurant, but a fast-handed home-cooked meal that every family can cook every day. There are no piles of expensive ingredients, no thick to paste cream sauce, only the simplest tomatoes, basil, garlic, olive oil, you can cook a bowl of authentic pasta with fresh flavor and strong root juice, this is the soul of pasta-* * simple, original taste, enough home * *.

Many people always step on the pit when cooking pasta at home: either the pasta is stiff with hard core, or it is tasteless and does not hang juice, or it is cooked to wash the cool water and become tasty. In fact, the secret of cooking pasta in Italian families is never complicated seasoning, but the proportion of brine, temperature control and sauce collection in cooking pasta. As a person who learned to cook Italian cuisine from his grandmother on the Florence farm since childhood, today I 'd like to share with you two of Tuscan's most classic home-cooked pasta. One is refreshing in plain mouth, the other is salty and appetizing. Without professional kitchen utensils, it can be cooked in more than ten minutes, completely restoring the taste of Italian street family restaurants.

I am also Luca Rossi, a native of Tuscany, deeply engaged in Italian home baking and simple meals. Compared with fancy improved dishes, I am more obsessed with restoring the daily taste of ordinary Italian families. Spaghetti is as common as rice noodles here. Grandma always said, "Good spaghetti depends on good noodles, full-flavored salt water and fresh sauce". Without adding extra spices, the taste of the ingredients themselves is amazing enough. Whether it's a quick breakfast pad, a lunch meal or a simple dinner, these two types of pasta are suitable. The elderly and children love to eat them, and there is no burden to eat them during the fat reduction period.

First of all, let's sort out the core misunderstanding of Italian homely pasta: never wash noodles with cold water after cooking (this is the culprit of the taste of firewood and no juice); The water for cooking noodles should be wide enough, salt enough, and saltiness close to sea water is the standard. The sauce should be slightly heavier than the taste to neutralize the light taste of noodles. The juice should be collected to thick noodles, not to leave extra soup, cooking pasta at home will never roll over.

🍝Style 1: tomato basil fresh vegetable pasta (plain classic, family adaptation)

this is the most basic vegetarian noodle in Tuscany. It is sweet and sour. The fragrance of basil neutralizes the acid of tomato. It is low-fat and has no burden. It is the style with the highest daily appearance rate in Italian families. It is also the first choice for vegetarians. It has no difficulty and ingredients are readily available.

[Food Proportion (2 persons)]]

• face-to-face/macaroni: 160g (face-to-face is preferred, juice hanging effect is the best, Italy No. 0 face-to-face is the best)
• mature tomatoes: 2 (about 250g, sand flesh tomatoes are the best, juice and taste sweet)
• fresh Basil: 1 small handle (dry basil can be replaced, fresh flavor is stronger)
• garlic: 2 cloves
• extra virgin olive oil: 25ml
• fine salt: moderate amount (seasoning for cooking noodles)
• crushed black pepper: a little
• parmesan Cheese Powder: optional (Tika, no addition or flavor)
• onion: less than half (add flavor, do not eat can be omitted)

detailed approach]

step 1: Cooking noodles (core key, determines taste)

add enough clear water in the wide-mouthed pan, add enough salt after the fire boils, the saltiness is close to seawater, add pasta, stir gently with chopsticks to prevent adhesion, reduce the duration of the package by 1 minute (for example, 10 minutes in the package and 9 minutes in the package), cook until the noodles are 80% ripe, slightly with hard core, remove the noodles, * * keep half a bowl of cooking water * *, and never rinse the noodles with cold water.

Step 2: Saute the tomato sauce

cross the top of the tomato, scald it with boiling water, peel it and cut it into small pieces. Cut garlic and onion into small cubes. Pour olive oil into the pan, heat it over low heat, add garlic and diced onion to fry the fragrance, remember not to fry the paste, otherwise the sauce will be bitter. Add the tomato cubes, stir-fry over medium heat, gently press the tomatoes with a shovel, fry the tomato juice, cook until the tomatoes are soft and rotten into a sauce, add a little salt and black pepper to taste.

Step 3: Mix the noodles and collect the juice

pour the cooked eight-part cooked pasta into the tomato sauce, turn to low heat and stir-fry evenly, add a small amount of cooking water in batches, add one spoonful each time, stir-fry until the sauce is thick and tightly wrapped on each noodle, finally turn off the fire, add fresh basil leaves, stir-mix evenly with the remaining temperature, basil will release aroma when hot, do not leave early to avoid yellowing and bitterness.

Step 4: Tray

after serving, sprinkle a little black pepper and Parmesan cheese powder, then add a piece of fresh basil to decorate. The sweet and sour tomato basil pasta is finished. Just eat it while it is hot, with juice hanging from the root and full of aroma.

🍝Style 2: garlic olive oil bacon pasta (salty flavor to relieve craving, quick hand hard dish)

this is a classic home-cooked pasta with salty flavor. The scorched flavor of bacon is matched with the strong flavor of garlic, and the olive oil is used as a base. The taste is mellow and not greasy. It is not thick and heavy as cream sauce. It tastes delicious but not delicious. It is suitable for friends who like meat and want to eat a simple meal. It can be done in ten minutes.

[Food Proportion (2 persons)]]

• italian face-to-face: 160g
• bacon: 3 pieces (choose smoked bacon, more fragrant)
• garlic: 3 cloves (more garlic, more flavor)
• dried chili: 1-2 (not spicy can be omitted)
• extra virgin olive oil: 30ml
• black pepper: right amount
• fine salt: a little (bacon is salty, less salt)
• chopped Parsley: a pinch (garnished with Titian)

detailed approach]

step 1: Cooking Noodles

it is exactly the same as the first method of cooking noodles. Add salt to the boil in wide water, cook the pasta until it is 80% cooked, remove it and leave half a bowl of cooking water instead of cooling water.

Step 2: Stir-fry ingredients

bacon cut into small pieces, garlic cut into thick slices, dried chilli cut into sections. Pour olive oil into the pan, heat it over low heat, add garlic slices and dried chili, and slowly fry until the edges of the garlic are slightly yellow to release the garlic fragrance. Remember not to fry until the hair is black and bitter. Add a piece of bacon and stir-fry over medium heat until the bacon is oily, slightly charred on the edges, and the aroma is completely released.

Step 3: Mix the noodles and collect the juice

pour the eight-part cooked pasta into the pan, stir-fry evenly over a small fire, add the cooking water in portions, one spoon at a time, and slowly stir-fry until the sauce wraps the noodles tightly. Because bacon has salty taste, just add a little salt to season and sprinkle more black pepper to make the taste more authentic.

Step 4: Tray

after serving, sprinkle a little parsley, garlic flavor is rich, bacon is burnt, each noodle is wrapped with oil flavor sauce, salty flavor, with a cup of plain boiled water is super satisfied.

✨Italian Home-style Spaghetti Zero Failure Pit Avoidance Tips

1. Cooking brine is the key: the water should be wide, the salt should be sufficient, and the saltiness should be close to the sea water, so that the noodles will have a bottom taste, not light but tasteless; 2. It is strictly forbidden to wash noodles with cold water: after cooling, the pores of the noodles shrink and cannot absorb the sauce. The taste is more elastic and the sauce can be directly fished out. 3; 4. Cooking water for noodles is natural thickening: add a small amount in several times, which is more natural than starch water, and the sauce is thick and not pasty. 5. Fried garlic over low fire: it is easy to paste over high fire, and the paste garlic will make the whole bowl of pasta bitter. Remember to fry it slowly to produce fragrance.

The charm of Italian pasta never lies in complexity, but in making the simplest ingredients perfect. In Tuscany, the family restaurants and farm tables on the streets are all such simple bowls of pasta. There is no gorgeous plate or expensive ingredients, but it can cure daily life with a mouthful of fresh fragrance. The fault tolerance rate of these two pasta products is extremely high. Whether it is a novice baker or a small white in the kitchen, as long as the details of cooking and juice collection are well controlled, authentic Italian flavor can be easily made.

At ordinary times, when I finish class in the baking studio and am too lazy to cook a complicated dinner, I will cook a bowl of spaghetti, which will take more than ten minutes to finish, and eat well. Every time I cook pasta, I think of my grandmother stirring noodles in the kitchen while telling me to cook noodles with salt water. This is the meaning of Italian home-cooked food, simple, practical and full of fireworks.

Do you usually prefer sweet and sour tomato spaghetti or salty garlic spaghetti? Do you have your own original spaghetti collocation? The comment section chats with me, I will reply one by one, and I will continue to share more Italian-style home-cooked delicacies with zero failures, and accompany everyone to make authentic and exotic delicacies at home.