Pasta is an easy-to-make dish. Pastas differ in flavour, size, texture and taste according to the region or locale they come from. But by far, the best pastas are from the pasta land, Italy.
In the initial days of its discovery, pasta was a mix of powdered grains, eggs and water. Today, pasta has undergone a sea change with the dish becoming a sophisticated item on the global cuisine list.
Renowned traveller Marco Polo has referred to the making of pasta in his travel diaries. The book, The Travel of Marco Polo records that it was the Chinese who first made a semblance of today’s pasta using powdered grain. Whatever the claim be, pasta is here to stay and has become a globally unifying food symbol. Here’s a pasta recipe.
Click here to read this recipe in Malayalam
Ingredients
200 gm noodle pasta
(Boil pasta with required salt and oil for 7 to 8 minutes, drain the water out and smear some oil over it).
200 gm minced beef
Olive oil as required
1 cup white onion
1 cup grated carrots
2 tbsp celery
Red wine as required
1 tsp rosemary
1 tsp oregano
Pepper powder as required
1 cup tomato puree
1 cup tomato (skin, seeds removed)
½ cup milk
Salt as required
Parmesan cheese
Preparation
Heat a pan, pour some olive oil
Saute white onion, carrot and celery
When it starts turning light brown, add minced meat and stir well
Add the red wine
Now throw in the rosemary.
Add tomato puree, chopped tomatoes, meat stock, milk and mix well
Add the cooked pasta
Serve with grated parmesan cheese sprinkled on top
