2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
In the bins of every prudent housewife there is a package of gossamer pasta. It is unlikely that you have no idea what products are being discussed now. And for those who do not know about their existence, today there is some useful information, thanks to which the horizons of cooking many simple and delicious dishes will open.
Fast and economical meal
"Gossamer" - pasta is very small, and for this reason they cook quickly. Before the arrival of many overseas fast food products, a Russian person often had the iconic vermicelli on the table. It was cooked and sweet, and added to the soup. Also boiled pasta "gossamer" was used in scrambled eggs, fried in butter and lean with the addition of sausages and onions. However, even today, many continue to enjoy the presence of dishes from this small vermicelli on their dining table.
Let's learn how to cook cobwebs
To keep upfrom progress and not to spend money on instant noodles, you need to learn how to cook these pasta correctly. Those who are familiar with this noodles have long known firsthand that gossamer pasta has some secrets of proper cooking. Only craftsmanship honed over the years will help ensure that the products do not overcook, stick together during cooking or remain hard … Is this true? Of course not! Right now, we're going to learn how to boil gossamer pasta so it doesn't turn into a solid mixture or dough flakes.
Process started
Before you cook this small vermicelli, you need to boil the water. Never pour any pasta, including gossamer, into cold water. There should be enough water in the pot. The optimal ratio of water and dry starting product is one to seven. For one part of the products, seven parts of s alted boiling water are taken. Cooked one in four pasta will cook well and look pretty decent.
Do not cover tightly with lid
After filling the pan with a "cobweb" fire must be reduced and cover the dishes with a lid. However, a tight-fitting lid easily provokes "runaway" of water, it must be admitted that it is not easy to clean the stove after such a "surprise".
On average, the cooking time of products varies between 3-5 minutes. It depends on what kind of flour was used in the production of products.
When the products are ready, they should be slightlyfirm in the middle. Such a "cobweb" must be washed so that the dish contains small, separating vermicelli, and not a solid mass, vaguely resembling a "cobweb" that the hostess poured into the water at the beginning of the process. Washing is done in the following way: water with noodles is drained through a colander, the colander is filled with pasta and our "spider line" is washed under cold water. You should not delay the process too much, it should take no more than half a minute to rinse: gossamer vermicelli is a very delicate product, and prolonged exposure even in cold water can spoil its structure and integrity.
In order for the vermicelli not to stick together and look presentable in any dish, it needs to be flavored with oil. We spread the finished product from the colander into the pan and pour the pasta mass with vegetable oil, which has no aroma and pronounced taste. Do not forget to shake the pan so that the products are mixed with oil, or use a spatula (spoon) to mix the finished pasta.
So, gossamer pasta (photo provided) is ready! There are practically no restrictions for serving products on the table. Use them as a side dish for cutlets, meat, fish. Or maybe you like the sweet version (pasta cooked in a pan with sugar) that has a sunny hue.
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