Breaking
FoodNerdy Recipes Management System
Tag

connoisseurs

Browsing
Food

Fresh and Creative: Fast Pasta for Connoisseurs

It is a well-known fact that noodles make people happy – both for gourmet guests and creative cooks. Because fresh pasta in particular is cooked super fast, easy to combine, and still really sophisticated. No wonder the Germans have long since discovered their passion for fast pasta!

We eat around 8 kg of pasta per capita and year in this country. Admittedly, it is still a modest balance compared to Italy: Per capita consumption there is a whopping 30 kg per year. But we’re catching up – after all, our craving for pasta has roughly doubled since the early 1990s; Germans spend more than 500 million euros every year on pasta alone. And almost two-thirds of Germans eat pasta at least once a week.

Italian pasta is becoming increasingly popular, and although we have around 70 different varieties to choose from, spaghetti is still number one on the pasta charts. However, fresh pasta from the refrigerated section is also becoming increasingly popular, especially in bags and pouches with a fine filling.

By the way: The quick pasta from the refrigerated section not only tastes fantastic. Whether you prefer the classic stuffed pasta, place value on wholemeal, or prefer organic quality – there is guaranteed to be the right product for every taste and lifestyle.

Fast pasta: Enjoyment is a matter of minutes

And no matter what you choose: You can always conjure up super fast pasta with a high enjoyment factor from ravioli, tortelloni, Cappellini, or cappelletti in no time at all. Connoisseurs in a hurried mix the pasta, which is freshly cooked in just 2-3 minutes, e.g. B. simply with a little butter, sprinkle freshly grated Parmesan, Pecorino, or Grana Padano over it. If necessary, mix a small salad with it – and you have a delicious, quick dinner for the end of the day or a light lunch for the lunch break.

For those who still have a few minutes left, the quick pasta from the refrigerated section offers plenty of opportunity for creative cooking. It rarely takes longer than 15 to 20 minutes if you want to bring a dish with fresh pasta to the table like the Italian restaurant around the corner. A fine dinner for two or with friends in the middle of the week is easily possible – and because at least 90% of all Germans love pasta, you are always right.

Creative ideas for a quick pasta

So get creative! Here are a few ideas on how to create a delicious, quick pasta with little effort and always different ingredients:

  • Not only tempting for veggies: Pasta filled with vegetables and ricotta or mushrooms becomes an extra treat with freshly grated hard cheese, freshly chopped herbs, and diced tomatoes.
  • Popular and delicious for a quick pasta: simply serve with pesto! You can easily do this yourself, with a powerful mixer it hardly takes longer than the pasta needs to cook. If you don’t have the time or desire to do so, you can also get fresh pesto ready-made from the refrigerated section. Our tip: It becomes particularly sophisticated and appetizing if you mix the pasta half with red and half green pesto and then decorate with fresh basil leaves and possibly a few pine nuts.
  • Whether with a vegetarian filling or with meat inside: the quick pasta from the refrigerated section plus fresh or frozen vegetables turn a broth into a full-fledged, filling soup à la minestrone at lightning speed.
    Fancy something delicious from the oven? It doesn’t have to take long at all. Simply put tortelloni or other freshly filled pasta with vegetables or a ready-made sauce in an ovenproof dish. Then layer the mozzarella on top and bake in the oven until golden brown.
  • If you prefer something fresh, then you can also use your all-around talents very well. Whether it’s a lukewarm vegetable salad with ravioli, a spicy Cappelloni salad with avocado and chili, or a Cappelloni-Caprese salad: these or other salads to fill you up are on the table in about 15 minutes with quick pasta from the refrigerated section!
  • Anyone who likes it nice and crispy on the outside and wonderfully creamy on the inside will also be delighted with the brand new pan pasta. Fried with butter or olive oil, this quick pasta offers endless combinations: with vegetables or mushrooms, with or without meat, poultry, fish, or scampi…
Keep Reading
By
Food

Hot Tip for Connoisseurs: Pan Pasta

Classic pasta with sugo and parmesan makes every connoisseur’s heart beat faster – but our mouths really water when the much-loved pasta comes out of the pan. No wonder fried pasta is one of the most popular Asian dishes!

It is all the more surprising that both Italian and German cuisine has so far only known pasta from the pan as typical use of leftover cooked pasta. High time to change that! Because with pasta plus fresh ingredients according to your taste, you can conjure up wonderfully light, all-around delicious dishes.

Pan pasta: This is how it is guaranteed to succeed

Of course, pasta is always the basis for the pan: leftovers are welcome, but you can also pre-cook the pasta for this purpose.

Important: In order for them to be nice and crispy and not mushy, the pasta should be “al dente”, i.e. still have a bite to it, and drain very well! Don’t put too much in the pan at once and turn the pan pasta frequently while frying. As a rule, you first take the finished fried pasta out of the pan, then cook the remaining ingredients and mix the pasta back in to heat it up just before serving.

Incidentally, almost all types of pasta made from durum wheat semolina are particularly suitable as pan pasta, whether whole grain or not. They shouldn’t be too thin – like e.g. soup noodles or vermicelli. Medium size and a rather short shape are ideal: penne, farfalle, conchiglie (mussel pasta), fusilli, or rigatoni, for example, are particularly easy to fry, as are filled tortellini, ravioli, or Cappellini. However, you should also pre-cook the latter for a short time!

Pan pasta: often different, always delicious

Even simpler and downright ingenious: noodles that were specially developed for frying in the pan. Isn’t there? there is! Brand new in the refrigerated section, for example, are three ingenious types of “pan pasta”. The special thing about it: the casing made of delicious dough stays in shape when frying and becomes super crispy. As an irresistible contrast, the creamy filling with fine pieces provides an extra culinary surprise.

And again and again, because the previously “only” three varieties of the pan pasta, which was specially designed for frying, can be combined with almost anything that tastes good – and depending on the ingredients used, it gets a new twist every time. Meat and fish fans will get their money’s worth as well as die-hard veggies. Because whether filled with dried tomatoes and grilled aubergines, with creamed spinach and cheese, or with ricotta and mushrooms: the cappelletti for pan pasta go just as well with fresh vegetables as with meat, poultry, or fish.

Pan pasta: perfect for those in a hurry

Do you like to eat really well, but have little time to cook and wash up? Then pan pasta is the perfect solution for you! You don’t need more than one pan to prepare it – and it’s also extra fast.

For example, you only have to plan a full 10 minutes if you want to serve delicious pans of pasta in tomato cream – even though you prepare the sauce yourself! The pan-fried pasta with creamed spinach and parmesan is also ideal for connoisseurs in a hurry at around 12 minutes.

The colorful pan-fried pasta Caprese with tomatoes, mozzarella, and basil does not take much longer, namely 15 minutes. The sliced ​​​​tender chicken fillet, aromatic tomatoes, and crispy pasta spread enchanting aromas of “Bella Italia” with a turbo-speed preparation time of just 17 minutes. And even a hearty classic like the pan-fried pasta with hearty bacon and vegetables is ready in just under 20 minutes.

Almost record-breaking: The pan pasta with olives and rocket brings real Italian flair to the table after incredible 7 minutes. You can hardly cook market-fresh, healthy, and tasty food faster!

Keep Reading
By