With bolognese sauce, huancaína and butter: the 3 pasta recipes you should learn

Whether they are prepared with a simple spoonful of butter or with the best of bolognese, the pasta They are everyone’s favorite foods. They are one of those preparations that even using the most basic and simple ingredients offer us an unmistakable experience: that of enjoyment. Thinking about that, Advantage gather three prescriptions, with different levels of difficulty, that you can prepare at home. Thus, we show you how to prepare a simple angel hair noodle with garlic butter, a very Peruvian fettuccini with huancaína sauce and, finally, we teach you how to prepare your own pasta accompanied by a bolognese ragu.

1. Angel hair in garlic butter

Ingredients

• 1kg angel hair noodles
• 4 tbsp. Butter
• 3 cloves of garlic in slices
• 1/2 tsp. lemon juice
• 2 tbsp. chopped parsley
• 6 tbsp. grated Parmesan cheese
• Salt

Preparation

In a pot, bring three liters of salted water to a boil, add the noodles, mix and cook for 5 minutes. Melt the butter in a skillet over medium heat and brown the garlic. Add lemon juice and remove from heat. Drain the noodles, transfer them to the pan along with the parsley and toss with the browned garlic slices. Serve and sprinkle with Parmesan cheese.

2. Fettuccine with huancaine

Ingredients

• 1/2 kg. fettuccine
• 1 boiled egg
• 1 1/2 cups .milk
• 200g fresh cheese
• 2 tbsp. oil
• 2 garlic cloves minced
• 1/2 chopped onion
• 1 hot pepper without veins or seeds, chopped
• 2 yellow peppers without veins or seeds, chopped
• 1 tbsp. Butter
• salt and pepper

Preparation

Cook fettuccini in boiling salted water. Drain, mix with the butter and reserve. Parboil the peppers and the rocoto. Saute onion and garlic. Add the peppers and hot pepper and sauté for two more minutes. Get out of the fire. Blend this dressing with fresh cheese, milk and egg. Season. Heat this sauce, without letting it boil, and serve over the pasta.

3. Long pasta with bolognese ragu

Ingredients

• grated Parmesan cheese
• 1 bay leaf
• 2 cups beef broth
• 1/2 kg. skinless and seedless tomatoes, chopped
• 1 tbsp. Tomato paste
• 1 tbsp. unprepared flour
• 1 cup Red wine
• 1 tbsp. oil
• 1 stick of celery in cubes
• 1 chopped onion
• 1 chopped carrot
• 300g lean beef, ground
• 1 egg
• 1 cup prepared flour
• 1 tbsp. vegetable oil
• salt and pepper

Preparation

Long pasta:

On a flat surface, pour the flour and, in the center, place the egg. Mix both ingredients with your hands, until the flour completely absorbs the egg. Let the dough rest for approximately 15 minutes, until it acquires a compact consistency. Then flatten it with a rolling pin to get half a centimeter thick.

Carefully roll up the dough and cut crosswise into 5mm strips if you want fettuccini, or 8mm strips if you prefer tagliatelle. Place the strips on a hanger or on a cloth (dryer) and let them dry for at least 15 minutes. If you are going to cook the pasta immediately after preparation, cook it in boiling salted water until al dente, about five minutes. After draining the noodles, add the oil to prevent sticking.

Bolognese ragout:

Put the ground beef, carrot, onion and celery in a saucepan. Brown everything with the oil, over high heat for five minutes. Season with salt and pepper and stir. Immediately afterwards, bathe with red wine and let evaporate. Add the flour and tomato paste. Let cook two minutes. Add the tomatoes and broth, cover the pot and cook over low heat for about an hour. Add the bay leaf before turning off the heat.

Arrange the freshly cooked pasta on a flat plate and pour the Bolognese ragu over it. Generously sprinkle with freshly grated Parmesan cheese.