Best Way to Cook Spaghetti Noodles

 What is spaghetti and what does it look like?

Spaghetti is long Italian pasta with a round diameter. That is not unimportant to mention, because flattened long Italian pasta is not called spaghetti, but linguine. Spaghetti is cooked “al dente” in water with or without the addition of olive oil. Opinions differ when it comes to salt in the water or not, olive oil in the cooking water or not, and of course also about what “al dente” really means.

Here it often just depends on your own preferences, how crispy the pasta should be. Spaghetti is usually 1.6 mm in diameter and about 26 centimeters long. Spaghettini is thinner, capellini the thinnest, and spaghettoni is called the slightly thicker version.

Where does the delicious spaghetti come from?

Best Way to Cook Spaghetti Noodles As has meanwhile been proven, the noodle actually has its origin in Asia. In China, it was already consumed in the 3rd century BC. However, as a side dish to the soup. The Chinese poet Shu Xi even wrote an ode to noodles in the 3rd century AD. EGG SANDWICH IN A GLASS

In Italy, pasta first appeared in the 9th century AD. From Sicily, they spread all over Italy. When Marco Polo traveled to Asia in 1298, pasta had been eaten in Italy for 300 years and in a different way than in China.

The Italians opted for the dry (Calcutta) enjoyment of noodles with sauce and not only use the pasta as an accompaniment to noodle soups.

Antonia Viviani gave the spaghetti her name in 1842 because the pasta reminded him of threads (spaghetti - threads).

For a long time, spaghetti was cooked very softly and preferably eaten with cheese until it became a quick meal in the streets of Naples and was now more “al dente”. The shorter the cooking time of pasta, the less starch the body can use from it and the lower the calories the noodle.

How is spaghetti made?

Cook, the spaghetti according to the instructions.  7 FATTENING FOODS THAT HAVE NO CALORIES

Best Way to Cook Spaghetti Noodles Heat the walnut oil and butter in a pan and fry the ham. You can also fry chopped onions or fresh garlic, depending on your preference.

The Katenschinken can also be replaced by any other sausage. What is in the fridge? Then add the cooked noodles to the pan and fry them until they are really crispy.

Serve on a plate and sprinkle with the grated Emmentaler cheese. True quality has a story. This one begins in 1916 when Domenico Cocco - just 14 years old - started working in a small pasta shop. Here he was introduced to the secrets of pasta production by old pasta masters and soon received the "Mastro Domenico". In 1944 he passed the craft on to his son Giuseppe Cocco. With the old, lovingly restored machine types, a lot of experience, and the traditional recipes, the "Pastoio Giuseppe Cocco" still makes his pasta today. Their secret: grain, water, air, and expert processing. Good spring water and an excellent climate for drying and ventilating the pasta are crucial. Interesting detail: the large sheets of dough are turned by a special bronze roller so that the roughness of the products is ensured and the pasta absorbs the fine sauces better. No industrial pasta can match this quality. CREAM OF PUMPKIN SOUP WITH BACON AND SPRING ONION

ingredients    

    1 package                 spaghetti or other pasta

    125 great                 ham or sausage30 gbutter

    2 tbsp                         walnut oil.

    B.Emmentaler         grated    Possibly

    Onion (noun)            Possibly garlic