PASTA

~PASTA ALA CARBONARA~
Hello everyone!! Today we will show you how to cook PASTA ..

But before that , did you know what is pasta? Pasta is the Italian word for 'pasta' or simply means dough or general term for any shape of macaroni product or egg noddles.

There are a few types of pasta :

1. Dry Pasta - Spaghetti , Macaroni , Lasagna , Vermicell , Linguine .
2. Fresh Pasta - Ravioli , Cannelloni , Fresh Lasagna , Tortellini , Spaztie

Tips : Pasta should be cooked "al dante" or "to the tooth". This means that cooking should be stopped when the pasta still feels firm to the bite not soft or mushy.

• Serves for 4 people
• Preparation time : 25 Minute

Ingredient :

Butter - 60 gm
chicken ham or meat - 200 gm 
Mushroom (slice) - 115 gm
Egg - 1 no
Salt and pepper ( to taste )
450 gm Pasta (we are using spaghetti)
Chopped parsley as needed


Method :

1. Melt the butter in a saute and add the ham. Saute the ham until it is hot.
2. Add the mushrooms and saute them. Season them to taste with the salt and pepper.
3. Beat the egg thoroughly and stir in the light cream.
4. Add the cream mixture and reheated , drained pasta to the ham and mushroom ; cook the mixture gently , stirring constantly , until the sauces is heated through. Do not allow the mixture overheats, or it will curdle.
5. Pour the sauces over the pasta and serves it immediately , sprinkled with the chopped parsley.

Utensil :

Chef knife , paring knife , chopping board , spoon , pot , ladle , stainless steel bowl 

~ LASAGNA~

Serve : 4 people

Preparation Time : 45 Minutes

Ingredient :

400 ml of mornay sauce

400 ml of bolognese sauce

200 gm of pasta lasagne

Grated parmesan ( as needed )

Melted butter ( as needed )

Method :

1. Cook gently in boiling salted water to 'al dante' stage.
2. Refresh in cold water and drain well in colander. Place on clean cloth to dry.
3. Butter a grain dish: layer a pasta and nappe base with a layer of bolognese sauce.
4. follow with a thin layer mornay and layer of pasta.
5. Repeat this process untill all pasta is used and complete with a final layer of pasta masked with a thin coat of mornay sauce.
6. Sprinkled with grated parmesan cheese and melted butter.
7. Bake in hot oven for 20 to 30 minutes until hot and golden brown. Served immediately.

Utensil :

Chef knife , Paring knife , Chopping board , Measurement spoon , Measurement jug , Spoon , Pot and Ladle