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Simple Pasta Casserole with Lots of Vegetables

Pasta casserole with a difference, with vegetables and ham. Heartily seasoned with cheese, salt, and nutmeg. A wholesome meal where vegetables are popular even with children. Pasta casserole is delicious and popular with the whole family. Even children can’t get past the vegetables.

Ingredients for 4 persons

  •  250 g tagliatelle
  • 1 ½ teaspoons salt
  • ½ packet of frozen spinach (225g)
  • ½ packet of frozen peas (150g)
  • 4 tbsp. Cooked cheese
  • 150 g raw ham
  • 4 eggs
  • 1 pinch ger. nutmeg
  • 1 cup of yogurt
  • ½ tbsp. oil
  • 1 tbsp. frying fat
  • 1 tomato

Preparation

Cook the ribbon noodles in plenty of water with ½ teaspoon of salt according to the instructions on the package. Defrost the spinach with a little water over low heat. Cook the deep-frozen peas in a little water with ¼ teaspoon of salt for 4 minutes over low heat. the eng. Mix the cheese and ½ teaspoon salt into the spinach. Cut the ham into fine strips. Whisk the eggs, add ½ teaspoon salt and nutmeg and mix in the ham strips. Add the yogurt, which can remain a bit chunky. Pour the noodles through a sieve and rinse with cold water. Grease the fireproof dish with a little oil and preheat the oven to 180 degrees.

Preparation

Melt the drippings in the pan and fry the noodles in it. Cover the bottom of the casserole dish with spinach. Then fill in the noodles, on top of the noodles the peas, and finally the egg and ham mixture. Bake the casserole in the preheated oven for 30 minutes.

Tip: Serve the pasta bake in the dish and garnish with tomato slices.

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Food

Pasta and Vegetable Gratin as a Delicious Pasta Casserole

A wonderfully delicious gratin, particularly creamy thanks to the quark and cream and also beautiful to look at thanks to the colorful vegetables. The feta and the herbs give the gratin a tasty, Mediterranean touch.

A recipe that combines meatless pleasure and a wonderful Mediterranean aroma. The main ingredients include pasta, aubergines, peppers, eggs, quark, cream, and feta. The quark and cream make the gratin particularly creamy, and the sheep’s cheese combined with the breadcrumbs gives it a special twist.

Ingredients for 4 persons

– 2 eggplants
– 3 peppers
– 250g pasta (penne or eliche)
– 150g low-fat quark
– 2 eggs
– 100g feta cheese
– 2 tablespoons herbs de Provence
– 150g sour cream
– Salt pepper
– olive oil
– breadcrumbs

Preparation

  1. Preheat the grill and cook the pasta. Cut the aubergines into slices and sprinkle with salt, cut the peppers into pieces and also salt.
  2. Place the vegetables on a baking sheet and drizzle with oil. Grill the vegetables in the oven grill until they are cooked and brown.
  3. Meanwhile, puree the quark, eggs, sour & sweet cream, herbs de Provence, salt, pepper, and a tablespoon of olive oil with a hand blender.
  4. Layer everything in a gratin dish in the following order: half the pasta, half the quark, and half the vegetables and repeat the whole thing.
  5. Crumble the feta and sprinkle over the gratin. Finally, drizzle with oil and sprinkle with breadcrumbs.
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Food

Homemade Bolognese Sauce for Pasta

This delicious and nutritious Bolognese is homemade and consists only of fresh and natural ingredients. This original Bolognese sauce tastes just like it does in Italy. Like the soul of Italy. original bolognese sauce

If you are fed up with always eating your pasta with fixed products, this pasta sauce is just the thing for you, because only fresh and natural ingredients are used in this sauce and guarantee a special treat.

Even if you don’t have a grandmother in Sicily, you can feast on this Bolognese like in Italy. This homemade Bolognese guarantees a real holiday feeling and conjures up summer in your kitchen.

Ingredients for 8 servings of Bolognese sauce

  • 500 grams of minced meat
  • 3 carrots
  • 1 kg of fresh tomatoes
  • 2 onions
  • 1 pot of basil
  • 4 garlic tens
  • olive oil

Preparation of the Bolognese sauce

  1. Peel and dice the carrots.
  2. Peel and dice the onion
  3. Quarter the tomatoes and remove the green stalk.
  4. Heat 4 tablespoons of olive oil in a large saucepan and add the carrots, onions, and tomatoes. Let everything boil down really well and for about an hour. Stir frequently so that nothing sticks to the pan. While everything is simmering, add the peeled and minced garlic ten.
  5. As soon as the carrot pieces are simmered until soft, remove everything from the stovetop and use a hand blender to puree the cooked ingredients into a sauce.
  6. Heat olive oil in a pan and brown the minced meat until crumbly.
  7. Then add the ground beef to the tomato sauce.
  8. Season everything with salt and pepper and add a few tablespoons of olive oil if necessary.
  9. Finally, pluck the basil from the pot and chop it up and add it to the sauce.

Useful additional knowledge about the original Bolognese sauce

If you want a vegetarian tomato sauce, simply leave out the minced meat. In addition to the basil, other herbs can also be added depending on the season.

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Cooking Tips

Tips and Instructions for Making Pasta Yourself

Lots of useful tips for making pasta dough and making pasta yourself. With instructions on how to make your own pasta. Now conjure up your own pasta with your own homemade pasta dough.

Just make your own noodles

They are on everyone’s lips and almost everyone knows them: pasta. They are among the most popular side dishes and simply make connoisseurs happy. Noodles can be prepared quickly and are a taste experience in salty and sweet forms. We usually enjoy industrially produced pasta. Fresh pasta that tastes like it was made by mom or grandma is rare. Freshly made noodles are sold commercially as a delicacy. The price is correspondingly high. But making pasta yourself is not rocket science. With a little patience and practice, anyone can make their own delicious pasta dough.

The ingredients for the pasta dough

For a good pasta dough weighing approx. 550 g, the following ingredients should be ready.

  • 300gr wheat flour type 405
  • 200gr durum wheat semolina
  • 6 egg yolks
  • 1 egg
  • 2 teaspoons oil
  • 3 tablespoons of water
  • and a pinch of salt

This amount makes about four servings when cooked.

The tool for making pasta yourself:

For kitchen tools we need:

  • a cooking spoon
  • a large mixing bowl
  • a teaspoon
  • and a tablespoon

The steps of the DIY pasta

Place the flour and semolina in a mixing bowl. Make a small well in the middle of the mixture with your hands and pour in the yolks and the whole egg.

Now add the oil and salt. If you are not afraid of raw eggs in the dough and thus of salmonella poisoning, you can try the raw dough and possibly spice it up a little to taste. Since the noodles will later be cooked in salt water, the seasoning should not be overdone. Finally, add the water to the dough. Muscle strength is required now. The dough must be kneaded for at least a quarter of an hour. The dough is good when it rolls smoothly into a ball and doesn’t crumble.

If despite all caution, it crumbles, a tablespoon of water and a few drops of cooking oil can quickly restore the elasticity of the dough.

When the dough is well wrapped in cling film and has been flattened with muscle power, it can be placed in the fridge and left to rest for about half an hour. The break should really be observed. If the dough is not really cool, it can become sticky and processing with a great result is not possible.

The purchase of pasta machines and Co.

If you want to make your pasta dough, you don’t necessarily need an expensive pasta machine to roll out and cut the dough. However, it can be a great kitchen helper for the household if fresh pasta is made more often.

You can also make your own noodles with a simple, sharp knife. Anyone who is toying with the idea of ​​making their own pasta dough in the future and avoiding industrially manufactured products will definitely find what they are looking for in the large market of pasta machines.

By the way: You can also make pasta dough with other ingredients such as fresh vegetables, herbs, and cocoa. Vegetables such as carrots or beetroot and spinach color the pasta dough and make the pasta taste like the vegetables used. If you have a sweet tooth, you can try a type of pasta with cocoa in a sweet version.

Whether vegetables, cocoa, herbs, or simply plain. Homemade noodles just taste good. An attempt to make the pasta dough yourself will be rewarded with pure enjoyment. And if the pasta attempt doesn’t work right away, it will definitely work next time. Pasta that has “accidentally” also tastes delicious.

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Cooking Tips

Myth or Fact? Reheated Pasta Has Fewer Calories

Noodles can be combined in many ways and are a popular food; the problem for many: They are relatively calorie-dense. Warmed up noodles should have fewer calories.

Things worth knowing about pasta

Noodles come in many different forms. There are also numerous ways of preparing it: whether casseroles, one-pot dishes or a soup, noodles can be used in many different ways. According to extras, around 9.5 kilograms of pasta were consumed per capita in 2020.

According to surveys, spaghetti is one of the most popular types of pasta in Germany. Around 33% said spaghetti was their favorite type of pasta. This is followed by gnocchi, cannelloni, tortellini, rigatoni, tagliatelle, ravioli and, in 8th place, penne.

Noodles are often associated with the reputation that they are thick eaters. Noodles can certainly lead to weight gain if you eat them too often and in large quantities, if you eat an unbalanced and unhealthy diet and if you don’t exercise enough. Cooked white flour pasta has an average of 150 calories per 100 grams, wholemeal pasta around 140 calories. So it’s the quantity that counts: If you choose 150 grams of cooked pasta as a side dish with a vegetable dish, for example, this is just around 220 calories. In addition, there are now numerous alternatives to white flour pasta on the market, which often also provide more nutrients and fiber. These include, for example, corn noodles, spelled noodles, noodles made from lentils or chickpeas as well as gluten- and calorie-free konjac noodles.

Saving calories when reheating pasta

The statement that noodles have fewer calories when warmed up is basically true; however, it must always be borne in mind that the “savings” show up to a very small extent. The reason for the reduced number of calories lies in the so-called resistant starch: This is produced when heated, starchy foods such as pasta, but also potatoes, for example, cool down. The resistant starch is one of the dietary fibers and ensures that we stay full longer, but also that the calorie content drops.

The so-called resistant starch has only about half the calorie content of the “normal” starch it contains. This is because not all of the starch it contains is converted to resistant starch; this only happens with a relatively small amount of starch.

Caution is advised with resistant starch: it passes through the small intestine undigested. If you otherwise eat little fiber and now very large amounts of indigestible starch, you may experience abdominal pain, bloating, constipation or diarrhea. It is therefore important to include high-fiber foods in the diet in everyday life and to increase the intake slowly and in a controlled manner.

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Healthy Pasta? Nutritional Values and Calories of The Most Popular Varieties

Noodles have different nutritional values: some types have more calories and carbohydrates, while other types of noodles have almost no carbohydrates. Our overview shows which pasta is “low-carb” and which is high in protein.

Noodles are noodles? That is only partly true. Not only do they come in different shapes and colors, noodles also have different nutritional values. Here you will find the most important nutritional values ​​of the most popular types of pasta, including calories, fat, carbohydrate and protein content. The information relates to the cooked product.

Nutritional values ​​of the pasta classic: durum wheat semolina pasta

Spaghetti, penne rigate, cannelloni and macaroni are undoubtedly among the absolute pasta classics. Whether with pesto, tomato sauce or carbonara – the light pasta is a popular choice in this country. But what about the nutritional values ​​of the pasta? Here is the most important information for 100 grams of cooked durum wheat pasta without eggs.
Calories: 126 kcal
Carbohydrates: 24 g
Fat: 1g
Protein: 4 g

Egg Noodles: Type of pasta with the most calories

In addition to durum wheat pasta, whole egg pasta is also popular. As the name suggests, such noodles contain eggs. They are similar in shape to spaghetti but have a stronger flavor. Of all the varieties we compared, these noodles have the most calories.
Calories: 144 calories
Carbohydrates: 28.7 g
Fat: 1g
Protein: 4 g

East Asian: Nutritional Values ​​of Glass Noodles

The glass noodles owe their name to their appearance: When cooked, they are almost completely transparent. In contrast to noodles made from durum wheat, the Asian side dish consists of starch and is characterized above all by its lower fat content.
Calories: 100 calories
Carbohydrates: 23.7 g
Fat: 0.1g
Protein: 0.1g

Whole Wheat Pasta: Lots of nutrients and carbohydrates

Whole wheat pasta contains the whole grain and therefore has more fiber and more complex carbohydrates than pasta made from durum wheat. They fill you up longer than plain pasta and are a good part of a healthy diet. The nutritional values ​​of whole wheat pasta:
Calories: 139 kcal
Carbohydrates: 26 g
Fat: 1g
Protein: 5.8g

Gluten-free from Japan: soba noodles

Soba noodles originally come from Japanese cuisine and are made from buckwheat. They are gray-brown in color and are served hot and cold.

The most important nutritional values ​​​​at a glance:
Calories: 99 calories
Carbohydrates: 21.4 g
Fat: 0.1g
Egg White: 5g

Nutritional values ​​of legume pasta

Chickpeas, lentils or peas: You can now find pasta made from legumes in most supermarkets and they are becoming increasingly popular. The new noodles are rich in fiber, protein, vitamins and they are gluten-free and vegan. Nutritional values ​​for 100 grams of red lentil pasta:
Calories: 130 calories
Carbohydrates: 19.4 g
Fat: 0.8g
Egg White: 10g

Zucchini Pasta: Noodles (almost) without carbohydrates

If you want to live a particularly healthy life, you can simply make your pasta out of zucchini. The noodles contain few calories – 20 kilocalories per 100 grams. In addition, the noodles have almost no carbohydrates. All you need to prepare them is a spiralizer. You can read exactly how to do it here: Make zucchini noodles yourself

This is in 100 grams of zucchini:
Calories: 20 kcal
Carbohydrates: 2.2g
Fat: 0.3g
Protein: 1.6g

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Cooking Tips

Tips and Instructions for Making Pasta Yourself

Lots of useful tips for making pasta dough and making pasta yourself. With instructions on how to make your own pasta. Now conjure up your own pasta with your own homemade pasta dough.

Just make your own noodles

They are on everyone’s lips and almost everyone knows them: pasta. They are among the most popular side dishes and simply make connoisseurs happy. Noodles can be prepared quickly and are a taste experience in salty and sweet forms. We usually enjoy industrially produced pasta. Fresh pasta that tastes like it was made by mom or grandma is rare. Freshly made noodles are sold commercially as a delicacy. The price is correspondingly high. But making pasta yourself is not rocket science. With a little patience and practice, anyone can make their own delicious pasta dough.

The ingredients for the pasta dough

For a good pasta dough weighing approx. 550 g, the following ingredients should be ready.

  • 300gr wheat flour type 405
  • 200gr durum wheat semolina
  • 6 egg yolks
  • 1 egg
  • 2 teaspoons oil
  • 3 tablespoons of water
  • and a pinch of salt

This amount makes about four servings when cooked.

The tool for making pasta yourself:

For kitchen tools we need:

  • a cooking spoon
  • a large mixing bowl
  • a teaspoon
  • and a tablespoon

The steps of the DIY pasta

Place the flour and semolina in a mixing bowl. Make a small well in the middle of the mixture with your hands and pour in the yolks and the whole egg.

Now add the oil and salt. If you are not afraid of raw eggs in the dough and thus of salmonella poisoning, you can try the raw dough and possibly spice it up a little to taste. Since the noodles will later be cooked in saltwater, the seasoning should not be overdone. Finally, add the water to the dough. Muscle strength is required now. The dough must be kneaded for at least a quarter of an hour. The dough is good when it rolls smoothly into a ball and doesn’t crumble.

If despite all caution, it crumbles, a tablespoon of water and a few drops of cooking oil can quickly restore the elasticity of the dough.

When the dough is well wrapped in cling film and has been flattened with muscle power, it can be placed in the fridge and left to rest for about half an hour. The break should really be observed. If the dough is not really cool, it can become sticky and processing with a great result is not possible.

The processing of the pasta dough

After the dough has rested in the refrigerator and is now back on the work surface, further processing depends on which pasta is to be made.

Cannelloni: For cannelloni, the dough must be rolled out extremely thinly on a floured work surface. If you want to save flour, you can try rolling it out on baking paper or a silicone mat. Then cut the thin dough into squares and shape it into small rolls. There are various ideas for tasty fillings on the Internet.
Ribbon noodles: For ribbon noodles, roll out the dough wafer-thin and then cut into thin strips with a sharp knife. It is important: Dust the dough well with flour and not place the cut noodles on top of each other.
The dough should be wafer-thin because the eggs it contains give the dough a powerful lift. Even if the batter is so thin that we can almost see through it, it can still be too thick for certain pasta dishes.

No matter which pasta dish you choose, the basic pasta dough mentioned above is suitable for all pasta shapes.

The preparation of the noodles

Last but not least, tips for cooking pasta should be observed. So let the noodles cook in a pot of boiling water for about three to four minutes. Add a teaspoon of salt to the cooking water. Please no oil in the water. The oil in the cooking water closes the pores of the pasta. You can therefore no longer absorb sauces on the plate.

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Myth: Pasta Water Without Salt Boils Faster

Does salt belong in the pasta water? If so, when and how much? There are many myths circulating on the subject. We explain to you what really matters when it comes to salt in pasta water.

Preparing noodles is very easy: Boil water in a pot, put noodles in, cook noodles. But many wonder how much salt is needed and when to add it – right at the beginning in the cold water or as soon as it boils? All in all, the salt in the pasta water can affect three factors: the taste of the pasta, the boiling point of the pasta water and the cooking time. Let’s take a closer look at each factor.

Salt in the pasta water: why the timing is still interesting

Nevertheless, it makes a difference whether you add the salt to the cold or boiling pasta water. Salt dissolves better in hot than in cold water. Therefore, when you add the salt to the cold water, a larger amount that doesn’t immediately dissolve will sink to the bottom of the pot. There the salt causes stains and can damage the pot in the long run.

Tip: Stainless steel pots are much more robust than aluminum pots. Salt doesn’t do much harm to the former.

Pasta water: salt and its effect on cooking time and taste

The Max Planck Institute says: No, salt in the pasta water does not significantly affect the cooking time. So why would you salt the pasta water at all? The answer is: for the taste.

Salt in the pasta water ensures that the pasta retains its flavor. Behind this is a relatively complex physical phenomenon called osmosis. Put simply, you can imagine it like this with pasta water: If the water is completely unsalted, the salt concentration in the pasta is higher than in the pasta water (pasta naturally contain minerals such as sodium). The system wants to compensate for this concentration gradient. This is why minerals from the pasta go into the cooking water. The result: the noodles lose their taste. On the other hand, if you salt the pasta water well, the pasta can even absorb salt.

A matter of taste: How much salt in the pasta water?

You can decide how much salt you add to the pasta water according to your taste. A simple rule of thumb is: ten grams of salt for 100 grams of pasta and one liter of water.

Another tip comes from chef Sami Nosrat (author of the book Salt, Fat, Acid, Heat): salt the water until it tastes like sea water.

Salt in Pasta Water: Does It Affect Nutrient Content?

Unfortunately, the question of whether salt in the pasta water influences the nutrient content of the pasta has not been conclusively answered. Intuitively, the section on osmosis would tell us that salted pasta water is beneficial because less of the material in the pasta migrates into the water. However, the difference may be insignificant or other factors that have not previously been considered play a role.

But with these tips you will have a nutrient-rich meal in any case:
Use whole wheat pasta instead of white flour pasta. The former contain more fiber, minerals and vitamins.
Whether with or without salt: when cooking, water-soluble nutrients are transferred from the pasta to the pasta water. This applies, for example, to B vitamins. You can save part of it by enriching the pasta sauce with the pasta water. The pasta water also contains starch from the pasta, which binds your sauce. And since you salted the pasta water well, it also adds flavor.

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Cooking Tips

9 Common Pasta Mistakes – And How to Avoid Them

Everyone loves pasta. But you can do a lot wrong with this supposedly simple dish. We explain what you should pay attention to if you want to indulge in pasta happiness in a sustainable and enjoyable way.

“Making pasta is also cooking!” Anyone who wholeheartedly agrees with this student motto is not alone: ​​pasta is at the top of many people’s list of favorite foods. But from the purchase to the preparation to the use of leftover pasta, you can do a lot wrong.

If you keep a few things in mind, pasta is not only a delicious dish, but also a healthy and sustainable one. You should avoid these common mistakes:

1. Always choose “normal” spaghetti

Durum wheat semolina pasta is delicious, but if you stick to it, you’re missing out.

2. Mismatching sauce and pasta

Not all noodles are the same – and combining them with the right sauce is a chapter in itself. Because only when both are coordinated can the taste really come into its own. As a rule of thumb, long, thin pasta like spaghetti or linguine are perfect for oil-based or creamy sauces.

Thicker or slightly chunky sauces and pesto combine well with short, thick, textured pastas like rigatoni, fusilli, or penne. The sauce sticks to the windings of the noodles, and ingredients such as pieces of vegetables can be mixed in perfectly – while long noodles quickly sink to the bottom of the plate.

3. Cooking pasta wrong

One would think that cooking pasta is not the fine art of gastronomy. Nevertheless, there is a lot to consider, because common mistakes reduce the enjoyment.

Many hobby cooks use a pan that is too small or too shallow, too little water and too little salt. If you add the salt at the beginning, you prevent the noodles from absorbing it optimally – so it’s better to only add salt when the water is boiling. Another mistake: putting oil in the water. Although it ensures that the pasta does not stick together, it also seals the surface of the pasta and the sauce can no longer be properly absorbed.

If you stir too little during cooking, the noodles will stick together – a wooden spoon is good for short varieties, and a fork is recommended for spaghetti & co. You should also be careful not to exceed the correct cooking time, otherwise it means “arrividerci al dente”.

4. Pour away the pasta water

Pasta water is far too valuable to be thrown down the drain – and has the potential to become a liquid all-purpose product for cooking and baking, for your plants and even for your skin and hair.

5. Quench pasta

Once the noodles are in the colander, the sources of error continue: You shouldn’t quench your perfectly cooked, al dente pasta with cold water – this will wash the starch off the surface and the sauce will no longer stick to the noodles as well.

6. Serve pasta wrong

Now it’s a matter of timing: If the sauce isn’t ready yet and the pasta waits too long in the sieve to be used, it will quickly become sticky. When serving, you should not spread the sauce separately on the pasta, but mix both in the pot beforehand – this is how the elements fuse perfectly.

7. Discard leftover pasta

Most hobby cooks portion pasta by eye. And it is not uncommon for the quantities to be misjudged when the stomach is growling. However, if you have leftover pasta after eating, don’t throw it straight into the trash – it’s a waste of food that really isn’t needed.

You can store a small amount in the fridge for a short time and turn it into a new meal with some freshly cooked pasta. You don’t want to eat any more pasta in the next few days? No problem either: you can freeze pasta without any problems.

8. Buy conventional pasta

The basic noodle consists only of durum wheat and water.

9. Buy pasta in plastic packaging

A mistake that most pasta comes with: it is wrapped in plastic. Anyone who buys pasta currently has few alternatives to avoid this plastic waste.

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Cooking Tips

Instructions and Tips for Cooking Pasta

Cooking pasta is made easy with our clever tips for cooking pasta and spaghetti. A guide to cooking pasta and important things to watch out for when cooking pasta.

Noodles can be prepared very quickly and in many different ways for a wide variety of meals. Here we have put together the best tips that will guarantee that the noodles will turn out well. Not too soft and not too hard – they should be al dente!

Cooking pasta made easy – in three steps

With just a few simple steps, you can achieve the result of a perfectly cooked pasta. If you follow these instructions, nothing can go wrong even when preparing pasta for the very first time. The three steps make cooking pasta easy.

Step 1: Water and Salt

When cooking noodles, you should always choose a sufficiently large pot in which 1 liter of water is heated for every 100g of noodles (125-150g of dry noodles correspond to approximately one portion at a meal). As soon as the pasta water is boiling, add a teaspoon of salt per liter of water. After a few seconds, the noodles can be added. Be careful not to burn yourself.

With long noodles, such as spaghetti, it usually takes a moment before they are soft enough to be pushed completely into the water. However, it is not necessary to break through these – on the whole, they are easier to eat.

Step 2: Stir and avoid overcooking

Constant stirring to prevent the pasta from sticking or sticking to the bottom of the pot is very important. No oil needs to be added to the cooking water. The pasta water should be constantly simmering with the heat turned down. To prevent the water and foam from boiling over, you can simply leave a wooden spoon in the saucepan. If the water boils over, add some cold water.

Step 3: Drain at the right moment

With the help of a timer that is set to the specified minimum cooking time (see package), you are guaranteed not to miss the moment when you should try the pasta. Incidentally, homemade noodles take much less time than dried noodles. In this case, it is best to stick to the recipe – often just a few minutes are enough to get the right cooking point.

Whether al dente or soft – this is the moment when you have to decide whether the noodles can be carefully drained in a colander – which is ideally already in the sink. There is no need to quench the noodles, which only makes the noodles cold faster, and it also rinses off the starch in the noodles so that the sauce can no longer stick to them. Oil also prevents the sauce from sticking to the pasta. So it’s most recommended to add the noodles straight to the hot sauce, untreated.

Don’t throw away the pasta water, use it in a variety of ways

Pasta water is a true all-rounder. It’s a shame if the water ends up in the sink after draining the pasta. More than ten kilos of pasta were consumed per capita in Germany in 2020, according to the Statista survey portal. The corona pandemic has accelerated the purchase of goods. And the pasta water used can be reused in many areas because the boiled pasta water contains a lot of starch and minerals.

  • Mixing sauces and pesto becomes creamier with pasta water. Since the pasta releases starch into the water, the liquid is suitable for thickening sauces. As long as the water is still hot, it should be processed further.
  • Adding pasta water to soups and stews. This means that vegetable broth or clear water is often no longer necessary. The starch in the water makes the soup thicker and richer. The water also acts as an aromatic ingredient in other meals.
  • Use for pizza and bread dough. Both doughs need water with salt. This is already contained in the pasta water and gives the pastry a special touch. In addition, note a simple guide to making roux yourself.
  • Use pasta water to soak beans, lentils, and peas. To do this, soak these products overnight. Then the pasta water creates a special taste.
  • Food steaming with the water. So then simply hold the vegetables over the steaming water with a sieve. You can also learn more about healthy steaming of food.
  • Water plants with cold pasta water. If you do not want to use pasta water for further cooking, you should let your plants benefit from it. They are happy about the minerals in the water.

Pasta prepared faster

If you need something quick, you can also use fresh pasta from the refrigerated section. You usually only need a few minutes for such noodles to have them ready to serve. Often even heating in the sauce is sufficient.

Alternatively, very thin spaghetti is recommended, which is also cooked in a very short time. These also have the advantage that – in contrast to fresh pasta – they usually do without eggs. This makes them suitable for both egg allergy sufferers and vegans.

Cook pasta differently

TV chef Stefan Marquard shows on YouTube how pasta can be cooked in a somewhat more unconventional way. He promises: that his method does not require any water to be drained off at the end of the cooking process. So don’t mess up the sieve, don’t scald your fingers on the hot steam… Sounds child’s play, give it a try!

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