The secrets of preparing the world's most popular Italian dish, pasta, are revealed by Mauro Moscardi, a true gastronomic expert in Italian cuisine. He grew up in the most picturesque corner of Italy - the Abruzzo region, which is famous for its exquisite cuisine.
“Thanks to my vast experience in one of the oldest Italian pasta companies, I know almost everything about pasta,” says Mauro. ─ In Italy they are the basis of the Mediterranean diet and one of the secrets of beauty and longevity. If you know how to choose and cook pasta, you will be happy and healthy until old age, because properly cooked spaghetti is both incredibly tasty and very healthy.”
Living in a huge metropolis, it can be difficult to find time and carefully examine the assortment on the shelves and choose the best. “You are what you eat,” any Italian will say, and he will be absolutely right. Start your choice by studying the composition of the product: it should indicate that the products are made from durum wheat. Then carefully study the nutritional value table on the packaging: a good pasta has a high protein content: it should be at least 12% per 100 g of product.
A high-quality pasta should contain only two ingredients: flour and water. Additionally, the composition may only contain beets, spinach, carrots or tomatoes, which add color and aroma to the pasta.
Examine the pasta through the packaging - the roughness and straw (not yellow) color of the pasta indicate its high quality and the use of “grains” in its preparation, that is, high-quality flour from durum wheat. This paste absorbs the sauce better, which makes the finished dish even tastier. Trite, but effective: when choosing a paste, it is important to study not only the product itself and its characteristics, but also the packaging. It should not be swollen (a sign of a violation of production technology) or torn.
Cooking pasta is easy. It's difficult to cook them tasty. Any, even the most insignificant nuance that you miss when cooking can greatly change the taste of the dish. In order for the pasta to turn out truly tasty, you need to remember a few simple rules.
First, the larger the pan, the better for your pasta. Products should not be “crowded” under any circumstances. In order for the paste to reach the correct condition during cooking, without losing its elasticity and shape, it must absorb a sufficient amount of water, so calculate this: per 100 g of product, 1 liter of liquid. In this case, the more water, the better.
Secondly, before putting the pasta into boiling water, do not forget to generously salt it, preferably coarse salt - the water should taste like sea water. The optimal calculation would be: 12 g of salt (about ½ tablespoon) per 1 liter of water.
Third, time yourself. The classic version of cooking pasta is to al dente (“to the tooth”): pasta prepared in this way retains all its beneficial properties. The packaging usually indicates the cooking time for the pasta - trust the advice of professionals.
The pasta is washed with cold water only if you are preparing a salad. In any other case, this should not be done: in addition to washing off the starch from the finished product, which “helps” the pasta to absorb the sauce as much as possible, you are unnecessarily cooling the dish.
There are two ways to remove pasta from water. The first is to drain it in a colander. In this case, it is not recommended to leave the finished product in a colander for a long time: do not be afraid of the water that has not had time to drain, because the remaining cooking liquid with starch particles helps the pasta absorb the sauce, making its consistency ideal. The second is to remove the pasta from the boiling water with a slotted spoon and immediately transfer it directly into the sauce.
After mixing the pasta with the prepared sauce, do not rush to place the dish on plates. To completely “unite” the ingredients, the finished pasta needs to stand for another minute or two. During this time, you can start setting the table and grate some Parmesan cheese for sprinkling.
The variety of pasta sauces is so wide that you can easily get lost in it. There are some subtleties of combining pasta of different shapes with certain sauces - every cook should know them.
Long pasta (spaghetti, fettuccine, teljatelle, linguine) goes well with thick, homogeneous sauces: tomato with basil and garlic, creamy from several types of cheese, classic pesto and bechamel. Another simple and tasty option, suitable for any type of pasta without exception, and so popular among Italian peasants: a lot of olive oil, chili pepper, garlic and Parmesan.
“Large format” pasta (cannelloni, pappardelle, large orecchiette shells, lasagna sheets) is ideal for baking in the oven. Here, give room to your imagination: you don’t have to prepare the dish in the tradition of classic lasagna Bolognese, because you can fill the pasta with whatever you want: cheese, vegetables, sauce, meat or fish, herbs or mushrooms.
Hollow pasta (both long maccheroncini and short penne and shells) in Italy is usually served with different types of ragout. It can be minced meat with tomato sauce, vegetables sautéed in olive oil, or wild mushrooms with cream and sheep cheese.
Durum wheat pasta is suitable for making classic pasta. Pasta can be supplemented with tasty and aromatic sauces.
huffingtonpost.comTo prepare the traditional carbonara sauce, pancetta or guanciale is used, as well as aromatic pecorino Romano cheese made from sheep's milk. In our area, meat products can be replaced with fatty bacon, and Italian cheese with Parmesan. And remember: no cream in carbonara!
Cook spaghetti in salted water according to package instructions until al dente. Meanwhile, cut the bacon into small strips and fry in hot oil until golden brown. Beat the yolks and mix them with half the grated cheese and a pinch of pepper.
Drain the spaghetti in a colander and reserve about a glass of the cooking water. Immediately add them to the pan with the bacon, stir and remove from heat. Add some spaghetti water, season with pepper and pour in the egg sauce. Mix well and add a little more water if necessary to achieve a creamy consistency.
Place the pasta on a serving plate and sprinkle with the remaining grated cheese.
nonnabox.com Tomato-meat Bolognese sauce is perhaps known all over the world. Most often it is combined with spaghetti, but it will perfectly complement other types of pasta.
Cut the vegetables into small cubes and chop the rosemary. Fry these ingredients in hot oil until the vegetables soften.
Place in another frying pan and fry until golden brown. Add vegetables, tomatoes, tomato paste and wine to the meat. Stir, season with spices and bring to a boil. Then reduce heat and cook for another 30–40 minutes, stirring occasionally. Add chopped basil and stir.
Boil spaghetti in salted water until al dente. Drain the pasta, place it on a plate, top it with Bolognese sauce and garnish with basil leaves and grated cheese.
simplyrecipes.com In the classic version, the pasta is mixed only with the most delicate creamy sauce, which is prepared from only three ingredients. Later they began to make the sauce more creamy and began to add mushrooms or shrimp to it.
Cook fettuccine in salted water until al dente according to package instructions. Meanwhile, melt the butter in a saucepan over low heat and then remove from heat.
For a creamy sauce, add cream to the butter. Do not remove from heat until the pasta is cooked and stir constantly.
Place the fettuccine in a saucepan using tongs. The paste shouldn't be dry, so don't try to shake off all the liquid. Turn the heat to medium and stir the pasta. Add half the cheese and mix very well again. If necessary, add a little more water in which the fettuccine was cooked. Sprinkle with remaining cheese and stir again.
Place the pasta on a serving plate and sprinkle with ground pepper.
Heat oil over medium heat. Place the chicken breasts in the pan, season with spices and fry for 8 minutes on each side until golden brown. Cool slightly and cut into small pieces.
Place the farfalle in boiling salted water. About 2 minutes before they are cooked al dente, add the broccoli florets to the pan. Then drain the water.
In a saucepan, combine milk, Parmesan, cream cheese, minced garlic and spices. Cook, stirring occasionally, until the sauce thickens. Add farfalle, broccoli and chicken to sauce and mix well.
jamieoliver.com To prepare this paste, you can use both fresh tomatoes and tomatoes in their own juice. And in addition to basil, you can take spinach, arugula or green peas.
Chop the basil stems and leaves separately, reserving a few leaves for garnish. Finely chop the onion and garlic. Peel the tomatoes and cut into small cubes. As for tomatoes in their own juice, sometimes they are chopped, so you don’t have to cut them.
Heat the oil over medium heat and fry the onion for about 7 minutes until softened and lightly browned. Add garlic and basil stems. After a couple of minutes, add the tomatoes and vinegar, season with spices and cook for 15 minutes, stirring occasionally. Add basil leaves and reduce heat to low.
Meanwhile, cook in salted water until al dente. Drain the water into a separate container, place the spaghetti in the tomato sauce and mix well. If the pasta is a little dry, add a little spaghetti water.
Place the pasta on a plate, sprinkle with Parmesan and garnish with basil leaves.
simplyrecipes.com Choose any mushrooms of your choice: champignons, porcini or any other.
Cook pasta in salted water until al dente according to instructions. Drain, reserving one cup of liquid for later.
Melt butter in a saucepan over medium heat. Cook it, stirring constantly, until it turns slightly brown. Remove from heat. Heat the olive oil in a frying pan and add the chopped ones. Cook, stirring occasionally, until lightly browned. Season with salt and pepper.
Add the pasta, half the chopped spinach and ¼ cup of the pasta water to the mushrooms. Stir and cook until the spinach is slightly wilted. Add the remaining spinach and cook for a few more minutes. If the paste seems dry, add more water.
Then add the butter, 2 tablespoons of lemon juice and the zest of a whole lemon. Stir, place on a plate and sprinkle with cheese and chopped parsley.
simplyrecipes.com Pasta primavera is great to make in the summer with fresh, seasonal vegetables you can find in the kitchen.
Boil the pasta in salted water until al dente.
Heat the oil over medium heat and fry the carrots, cut into small strips, and onion half rings for 5 minutes. Add zucchini and eggplant cubes and sliced peppers. Cook for another 3-4 minutes. Add salt, add chopped garlic, mix well and remove from heat.
Add tomato paste, seasoning and some pasta water. Then add the prepared pasta, halved tomatoes and chopped basil.
stockfresh.com This pasta turns out very tasty and aromatic. King prawns are best suited for it.
Boil the pasta in salted water until al dente. Meanwhile, melt half the butter over medium heat and fry until lightly browned on both sides. Add chopped garlic and cook for another minute.
Pour in the wine, stir and bring to a boil. Add the remaining oil, spices, lemon juice and chopped parsley. Remove from heat, add pasta and stir well.
usa.philips.com The aromatic pasta alla norma is very popular in Sicily. It is prepared with tomato sauce.
Cut the eggplants into small cubes, sprinkle with salt and leave for 20 minutes to remove the bitterness. Then rinse them and dry them with a paper towel. Toss eggplant with oregano, salt, pepper and half the olive oil.
Heat the remaining oil over medium heat and fry the eggplants in parts. Cook them for 5 to 8 minutes, stirring occasionally, until softened and lightly browned. Add chopped garlic and chopped basil stems and cook for a couple more minutes.
Add vinegar and tomatoes, chop them with a spatula and simmer for 15–20 minutes over low heat. You can also use peeled fresh tomatoes, but they will take longer to cook. The sauce should be quite thick.
Boil the spaghetti until al dente in salted water. Drain the liquid into a separate container and add a little to the sauce along with the chopped basil leaves. Add the spaghetti to the sauce, stir and add a little more water if necessary.
Place the pasta on a plate and sprinkle with cheese.
jamieoliver.com This is another classic Italian dish with capers, anchovies and chili. The pasta is rich, spicy and incredibly aromatic.
Boil the spaghetti until al dente in salted water. Heat the oil over medium heat and add the chopped garlic, thin chilli strips, finely chopped anchovy fillets, olives and chopped capers. Fry for a few minutes.
Add halved tomatoes and some spaghetti water. Cover and simmer for 3-4 minutes until the tomatoes begin to soften. Add pasta and basil leaves to sauce. Stir and add salt.
Place pasta on a plate and sprinkle with Parmesan.
Different types of pastas are popular in different regions of the country. Depending on the city and province, pasta in Italy is prepared differently everywhere, taking into account local cultural and gastronomic traditions.
Korrespondent.net talks about the most popular types of pasta and offers recipes for preparing traditional Italian dishes.
Carbonara. Pasta alla carbonara is spaghetti with small pieces of bacon mixed with a sauce of eggs, Parmesan and Pecorino Romano cheese, salt and freshly ground black pepper. This dish was invented in the middle of the 20th century. Pasta carbonara is traditional from the Lazio region, of which Rome is the capital. In Rome they use Pecorino Romano (aged sheep's milk cheese). Pecorino sauce may seem too strong: Pecorino Romano and Parmesan are often mixed equally.
AR
Spaghetti - 200-300 g,
Bacon - 100 g,
Yolks - 4 pcs.
Cream (35%) - 100 ml,
Grated Parmesan (Grana Padano, Giugas, etc.) - 50 g,
Garlic - 1-2 cloves
2 sprigs parsley (leaves only, no stems)
Freshly ground pepper
How to cook:
1. Cut the bacon into small cubes. Add olive oil to a frying pan and fry the bacon over medium heat.
2. Pour 4 liters of salted water into a saucepan and bring to a boil.
3. Place the spaghetti in boiling water and cook until al dente - remove it from the pan one minute before the time indicated on the package.
4. Mix eggs with cream (milk), add salt and pepper to taste and beat with a whisk. Add 50 g grated parmesan (pecorino).
5. Remove the bacon from the pan, and brown the finely chopped garlic in the remaining fat (garlic can also be added raw to the sauce).
6. Place the spaghetti in the pan where the garlic was fried and stir.
7. Remove the pan from the stove, add the beaten eggs and stir vigorously until the eggs curl. Add bacon and pepper.
8.Serve, sprinkle with grated Parmesan (pecorino) and garnish with fresh parsley leaves.
Bolognese(Ragu alla bolognese) - meat sauce for Italian pasta, originally from Bologna. Traditionally prepared by the residents of Bologna with fresh tagliatelle and green lasagna. Less traditionally, the sauce is served with macaroni or other types of pasta. The officially recommended recipe by the Bologna delegation to the Accademia Italiana della Cucina limits the sauce to the following ingredients: beef, pancetta, onion, carrots, celery, tomato paste, meat broth, red wine and, optionally, milk or cream.
AR
To prepare pasta with bolognese sauce you will need:
Ground beef, 100 g
Onion, 1 pc.
Tomatoes, 3 pcs.
Garlic, 1 clove
Tomato paste, 2 tsp.
Dried basil, a pinch
Sugar, pinch
Red wine, 2 tbsp.
Oregano, pinch
Spaghetti, 80 g
Parmesan cheese
How to cook:
1. Heat vegetable oil in a large frying pan and fry the minced meat over medium heat until brown. Drain off any excess fat, then add the chopped onion and garlic and cook for another 2-3 minutes.
2. Add tomatoes, tomato paste, herbs, sugar and red wine and bring to a boil. Simmer for 20-30 minutes, covered, until the sauce thickens.
3. While the sauce is cooking, cook the spaghetti al dente. Place the pasta on a plate and spread the prepared sauce on top. Sprinkle with grated Parmesan.
Classic Italian dish Penne Arabyata(Penne all'arrabbiata) was invented not so long ago, somewhere around the beginning of the 20th century. This is "evil pasta" that is quick and easy to prepare. The rich “angry” taste of this dish is given by a mixture of garlic and hot red peperoncino pepper.
Honolulueats.wordpress.com
To prepare we will need:
Italian pasta, 300 g
Garlic, 1 clove
Tomatoes, canned in their own juice, 400 g
Crushed red dried hot pepper (peperoncino)
Parsley or basil
Olive oil
How to cook:
1. Heat olive oil in a large frying pan, add chopped garlic clove and peperoncino
2. Reduce heat and cook until the garlic acquires its characteristic golden color
3. Chop the tomatoes and put them in the pan along with the juice
4. Boil the spaghetti until al dente.
5. Mix them with the sauce and tomatoes prepared in a frying pan
Spaghetti Primavera- classic spring pasta with fresh vegetables. This dish is considered American-Italian, since the original recipe was invented by Italian immigrants. To be more precise, the name was given to it in the New York restaurant Le Cirque. In 1977, an article about her appeared in the New York Times.
Thelostitalian.areavoices.com
The taste of spaghetti Primavera is always dominated by vegetables, and this pasta is aromatic and colorful. You can cook it with any combination of vegetables. Primavera means spring in Italian.
To prepare we will need:
Paste, 500 g
Broccoli, 350 g
Carrots, 2-3 pieces, cut into strips
Young green peas, 150-200 g
Sweet pepper, 1 pc.
Cherry tomatoes - 10-15 pcs
Garlic, 4-5 pcs.
Ground pepper, 1-2 tbsp.
Parmesan cheese
How to cook:
1. Heat olive oil in a frying pan, add finely chopped garlic and hold for about 20-30 seconds over low heat. Remove from heat when the garlic just begins to change color.
2. Add cherry tomatoes and peppers
3. Cook the pasta until al dente. During the last two to three minutes of cooking, add vegetables to the pasta.
4. Drain pasta and vegetables
5. When serving, sprinkle the pasta with Parmesan cheese.
Lasagna- a pasta product in the shape of a flat square or rectangle, as well as a traditional dish of Italian cuisine, especially the city of Bologna, prepared from this product, mixed with layers of filling, covered in sauce (usually bechamel). Layers of filling can be, in particular, meat stew or minced meat, tomatoes, spinach, other vegetables, and Parmesan cheese. Lasagna was first baked in Emilia-Romagna, but later this dish gained fame and became popular not only in Italy, but throughout the world.
AR
To prepare we will need:
Olive oil, 2 tbsp.
Onion, chopped, 1 pc.
Garlic, pressed, 2 cloves
Ground beef, 500 g
Chopped mushrooms, 150 g
Tomato paste, 1/4 cup
Fresh tomatoes, 400 g
Red wine, 1/2 cup
Chopped parsley leaves, 2 tbsp.
Lasagna slices, 375 g
Grated cheese, 1.2 cups
Grated Parmesan, 1/2 cup
Cream, 3/4 cup
Flour, 2 tbsp.
Milk, 2 cups
Soft ricotta, 125 g
How to cook:
1. Preheat the oven to 180°C. Grease a baking dish.
2. Heat oil in a large frying pan. Fry onion and garlic, 4-5 minutes, until soft. Add minced meat and fry for another 4-5 minutes, until golden brown. Break up the lumps with a spatula. Add mushrooms and cook for another 2-3 minutes. Add tomato paste.
3. Add tomatoes and wine. Bring to a boil and simmer for 8-10 minutes until the liquid partially evaporates. Add parsley and season with salt and pepper to taste.
4. Prepare white sauce. Melt the butter, add flour and cook, stirring, for 1 minute over high heat. Remove from heat and add milk. Stir and return to heat. Boil and cook over low heat for 3 minutes until thickened. Add ricotta, salt and pepper.
5. Place a sheet of lasagne in a baking dish, trimming off any excess around the edges. Place half of the minced meat on top and pour half of the white sauce over it. Sprinkle with a quarter of the cheese. Once again lay out the layers in the same order. Cover with a sheet of dough.
6. In a small bowl, beat the cream and egg. Pour this mixture over lasagna and sprinkle cheese on top. Bake for 30-35 minutes, until golden brown. Before serving, let the dish sit for 5 minutes.
When preparing the material, materials were used wafli.net, cookingpalette.net , Flavor.ua , Ivona.bigmir , Wikipedia , Italianfood.about.com
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How to cook pasta? How to cook spaghetti? How to cook pasta? How to choose high-quality Italian pasta and not go wrong? Now I will tell you everything in detail and give answers to all the questions that arise in your head. In order not to make mistakes in the proportions and cooking time, so that the pasta does not turn into porridge and does not crunch on the teeth, and for many other “so that”, I will write down 10 principles that will help you in the future. So here's a step-by-step guide to cooking spaghetti and other pasta.
1. Pasta made from durum wheat flour. To make delicious pasta, you first need to choose quality pasta. This is really very important! When buying pasta, be sure to look for the words “made from durum wheat flour” on the packaging. This is not a marketing ploy, this is really the best type of flour for any Italian pasta, only this pasta will not boil, will not stick together, and, in addition, it is good for digestion, unlike other pasta.
2. Paste structure. Even if you find a mark indicating that the pasta is made from durum wheat flour, be sure to look at the structure of the paste. It is best if its surface is rough, not smooth and certainly not glossy. The olive oil or sauce you mix the pasta with should coat it, which is what happens with rough pasta. With a glossy sauce, the sauce simply flows to the bottom of the plate.
3. Cooking time. The exact cooking time should be written on the packaging of any high-quality pasta. If the time is not indicated, then the pasta is not worth your attention. Any self-respecting manufacturer will not ignore this point.
4. Manufacturer country. Naturally, the desired country for producing any pasta is Italy, the birthplace of delicious pasta. But there are exceptions, for example, my favorite chef Jamie Oliver produces his own pasta, made in the UK, and this is one of the most delicious pastas I have ever tried.5. Paste color. The color of the paste is usually bright yellow due to the addition of yolks to the batter, but if you see multi-colored pasta, don't be alarmed, it is colored by natural dyes such as spinach (green) or beetroot (red). There is even a black paste, it is colored with cuttlefish ink. There is no additional taste observed in multi-colored pastes.
6. Proportions. When cooking pasta, it is very important to maintain the correct proportions. They are always the same, just remember once:
7. Integrity of the paste. Never break the paste! Spaghetti or linguine also don't need to be broken, as many people think. Spaghetti should remain long and, when eaten, be wrapped around a fork using a spoon. When cooking, put the whole pasta into the pan and in half a minute, with your help, it will completely go under water. 
8. How long to cook pasta, spaghetti, macaroni or what is “al dente”? Let's return to point number 3. You need to cook the pasta exactly as much as it says on the package: no more, no less. But if you can't wait, start trying in a minute. It should be quite hard, but not stick to the teeth. Italians say “al dente,” which translates to “by the tooth.”
9. To prevent the paste from sticking. When cooking, the pasta needs to be actively stirred, and after you have cooked it and drained it in a colander, leave a little of the starchy water in which the pasta was cooked in the pan, and then pour it back in and pour in olive oil - in this form the pasta will not stick together for a very long time .
10. Pairing with sauces. The finished boiled pasta should be transferred to the frying pan with the prepared sauce, and not vice versa. In addition, after mixing them in the pan, continue to keep the dish on the fire for another half a minute so that all the flavors mix and the sauce completely envelops each pasta. 
There is no need to add olive oil to the water when cooking pasta. It doesn’t affect absolutely anything, honestly! 🙂 Also, you don’t need to cover the pan with the cooking pasta. 
Ready-made Italian pasta can be eaten by sprinkling with finely grated Parmesan cheese. And it's very tasty! You can also mix it with different pasta sauces. Be sure to check it out
, their diversity will amaze you! 
Now you know how to choose and cook spaghetti and any other pasta. Try cooking, leave comments with ratings and subscribe to new recipes in the right sidebar so you don’t miss anything! Remember that delicious cooking can be very easy, and that you are more talented than you can imagine! Enjoy your meal! 
Paste. You can argue a lot on the topic: “So who was the first to invent cooking a flour mixture in salt water?” Let's leave this question aside. Such pasta, as we are used to seeing it, originates in Italy. It was the Italians who first began to cut the dough and mix it with cheese and tomatoes. Thus the first one was born
Pasta is not only an excellent side dish, but also a wonderful and versatile ingredient. Created in this way, they have a unique taste and aroma, noticeably different from store-bought pasta.
Pasta is good because it cooks quickly, without requiring any extraordinary abilities from housewives. In addition, they contain a lot of fiber and practically no fat. Dry spaghetti pasta goes well with various sauces that have a thick, heterogeneous consistency, while fresh, on the contrary, harmonizes with simple seasonings based on butter or cream.
A little later you will see that pasta is easy to make and cooking does not require much time. The dough can be colored and used to create fancy pasta products. Children may enjoy this type of cooking and will be another opportunity to spend more time with their children.
You can treat and surprise your household with fresh togliatelle, seasoned with butter and sprinkled with grated cheese. In addition, fresh pasta can be frozen and stored in the freezer for about six months.
Making spaghetti pasta.
Sift flour (450g) and salt into a large bowl, make a small hole in the middle. Pour four beaten eggs into it, add a tablespoon of vegetable oil and about three tablespoons of water. Mash and mix thoroughly and gently to form a dough.
Then place on a floured work surface. Knead for fifteen minutes until the dough is smooth and elastic. Leave the dough in the room for an hour (or overnight in the refrigerator), placing it in a plastic bag.
Divide the dough into four parts. When working with one portion, the rest should remain in the bag. Try to roll out the dough as thin as you can. Leave to dry for ten minutes and only then start cutting. Prepare the other parts of the dough in the same way.
You already know how to make spaghetti pasta, let's see how to cook and serve it.
For one person you need to count on fifty to seventy grams of dry or about two hundred and twenty grams of fresh.
Spaghetti pasta requires a lot of water, as does everything. 450 g of fresh pasta requires about three and a half liters of water. When boiling, add two tablespoons of salt and lower the pasta. Try to do this slowly, which will prevent a sharp drop in the water temperature. Long dry spaghetti pasta requires special care. Stir the product in the water with a fork, straightening the products. Do not cover the lid, otherwise water will flood the stove.
With intense boiling, cook the pasta for ten to twelve minutes for dry pasta and three to eight minutes for fresh pasta. You should try pasta when the lower limit of the specified time has expired. When bitten, the product should be somewhat hard. There is no need to rinse the pasta; just drain it in a colander and serve immediately. Spaghetti pasta can come in a variety of colors. It depends on the filler that was used in its preparation. For example, spinach gives green color, and paprika gives red color. In addition, mushrooms, various spices and herbs can be added to the base dough. This will give the pasta a unique taste and aroma.
