Stir-fried Pasta with Garlic [ms. Kong Teaches Cooking]

Name: Stir-fried Pasta with Garlic [ms. Kong Teaches Cooking]
Total time: 5 min
Yield: 1
Cuisine: Chinese
Ingredients: 100g Oliviera Classic Pasta 100g; 30g 30 grams parsley leaves; 50g 50 grams of onions; 2 cloves 2 cloves of garlic; Some A pinch of black pepper; Some A little chili noodles; Some Amount of salt; Some Oliviera olive oil moderate amount

by Teacher Kong teaches cooking

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

1

The earliest pasta was formed in the 13th to 14th centuries. After the Renaissance, the types and sauces gradually enriched with the art. There are also many shapes of noodles, such as slender, flat, macaroni, and butterfly. , Spiral, shell, etc. hundreds of kinds.

Today, pasta has developed into the darling of the world food industry. Spaghetti is high in gluten, chewy, and can be stored for a long time at room temperature after drying; because spaghetti is rich in protein and complex carbohydrates, it is one of the ideal staple foods. Today’s "Garlic Stir-Fried Pasta" is shared with you. The little knowledge about cooking pasta is also included in the steps, so don’t ignore it.

Ingredients

Stir-fried Pasta with Garlic [ms. Kong Teaches Cooking]

1. When the water in the pot is boiled, add Oliviera's classic pasta and salt. (The amount of water used to cook the pasta should also be sufficient. All pasta has not been cooked because the pasta is difficult to cook. If there is no water on the surface, it will be dry and difficult to cook. The golden ratio: 1 liter of water, 100 grams of pasta, 7 grams of salt .)

Stir-fried Pasta with Garlic [ms. Kong Teaches Cooking] recipe

2. Cook on medium heat for 9-11 minutes. The cooking time can be adjusted according to your taste. (Ouli Weilan classic pasta, the raw materials are selected high-quality durum wheat, the color is golden, the taste is strong, 100% imported from Italy, produced by a century-old family inheritance process, flexible, tough, easy to digest, no sticky on the surface, boiled After being cooked, it will not stick and turn, and it will still be smooth and smooth within a few minutes after cooking, maintaining its unique fragrance, color and taste.)