I came across reflections that pasta and pasta are, in fact, one and the same, the only difference is PR. Well, like with a hamster and a rat. Whom the author in this situation considered a hamster, and whom - a rat, I did not begin to recognize.
Because pasta is sacred. From the very moment, as in "Gentlemen of Fortune" Vasily, it seems, Alibabaevich, with longing says:
- And in prison for dinner macaroni!
So get your hands off the classic pasta.
This is a dish with a primordially masculine spirit: only a real man can break apart horns or feathers that have stuck together into a single monolith. Pasta is a symbol of hard, monotonous work and cheap satiety. When from each - to the maximum, to each - so that he does not throw his paws. Pasta is the embodiment of male helplessness in the kitchen. No matter how armless the man is, he will cook pasta for himself.
You can't cook Italian pasta like macaroni. Here we need long-term traditions of producing horns, feathers, as well as their fragments from a mixture of flour and paste ...
Honestly, I don't like all of the above. I don't like food that is not tasty at all, and if someone says - relax, it's just food, I don't understand that person.
Food should please first - the eye, then - the scent, then - the mouth.
So I vote for the pasta. Something like this:
We take:
- Good durum wheat pasta - such that the bark does not boil over and does not turn into porridge
- 200 ml of chicken broth (meat can be used, but I always have chicken in the freezer)
- 200 ml cream
- A couple of spoons of flour
- A couple of tablespoons of butter
- A couple of cloves of garlic
- Grated cheese - 150-200 grams
- Parsley - half a bunch
How we cook:
Boil the pasta.
In a small saucepan, melt the butter and add finely chopped or passed through a press garlic into it. We fry for a minute.
Now add flour and fry.
Pour the broth, pour the cream, boil and add the grated cheese.
Add some salt and stir until everything is dispersed.
When the sauce is ready, add the pasta to it, sprinkle with finely chopped parsley.
Enjoy your meal!