Arugula and Mushroom Spaghetti
Arugula and mushroom spaghetti - a recipe from Kashevar, arugula gives pasta and sauce an interesting and original taste.
Spaghetti
Spaghetti for me are like a blank canvas for an artist. On one hand, it’s a simple dish that can be made in half an hour, and on the other – an endless field for creativity. Everything depends on the quality of ingredients, proportions, and timing. You must understand spaghetti, feel their texture with your fingers, know when the dough “breathes”, and when the boiling water has the right level of heat to avoid overcooking the strands. I always emphasize: good spaghetti do not forgive indifference. A single moment of distraction – and they lose their character. But when everything is done correctly, even the simplest combination – olive oil, garlic, and a few basil leaves – turns into a harmony of flavor that stays in memory for a long time. Through years of cooking, I’ve realized that spaghetti reveal a chef’s attitude toward detail: whether they can sense the moment of readiness, whether they understand how the sauce behaves when it meets hot pasta. This is where culinary intuition is formed – something no book can teach.
Recipes with Spaghetti
Choosing Quality Spaghetti
Over the years of cooking, I’ve understood that everything starts with choosing the right raw ingredients. Good spaghetti are made only from durum wheat – it gives them their distinctive firmness and expressive flavor. I always check the color: quality pasta has a warm golden hue, not pale white. If the package says the product was dried at a low temperature, that’s another mark of quality, since slow drying preserves the grain’s aroma. Cheap spaghetti often stick together and lose their shape because they’re made from soft flour. It’s also important to note the surface: a slightly rough texture indicates the use of a bronze die, which helps the sauce cling better to the strands. After so many years in the kitchen, I’ve even learned to distinguish quality pasta by the sound it makes when breaking – it snaps cleanly, like glass. I’ll add that it’s important to buy spaghetti from trusted producers, since cheap brands often contain additives that alter the taste. Store them in a dry, dark place away from spices so the pasta doesn’t absorb odors. These are small details, but they determine consistent results.
Preparation for Cooking
Preparing spaghetti seems simple, but this is where most mistakes occur. The water should be plentiful: at least one liter for every hundred grams of pasta. It’s not a whim but a necessity to give the strands room to move and prevent sticking. I add salt only after the water boils – this way it dissolves evenly and the water stays clear. I never break spaghetti, as their length ensures even cooking and proper wrapping around the fork. I add the pasta to boiling water and stir immediately so nothing sticks to the bottom. The heat should be medium, the boiling steady, not violent. I cook until “al dente,” when there’s still slight resistance inside. This allows the spaghetti to reach perfect texture once mixed with the sauce. Before draining, I always save a bit of the cooking water – its starch helps bind the sauce to the pasta, creating a smooth, creamy texture. This simple trick has saved me many times. When cooking for a large group, I boil the water in advance and add a spoonful of oil not for flavor but to reduce foaming. Once the pasta is ready, there’s no time to wait – the sauce must be ready, because spaghetti do not tolerate delay.
Heat Treatment Techniques
Although most people are used to just boiling spaghetti, I’ve learned that cooking doesn’t end at the colander. The real flavor emerges when the pasta simmers in the sauce for a few minutes over low heat. This step makes it cohesive, fills it with aroma, and allows the sauce to penetrate every pore. When using creamy or egg-based sauces, I remove the pan from the heat – excessive heat can curdle the protein or separate the fat. For baked dishes like spaghetti with cheese or vegetables, it’s important to slightly undercook the pasta first: in the oven at 180°C (356°F) it will reach the perfect texture. From experience, even a few extra seconds of heat can destroy the balance between tenderness and firmness. I often use the “finish in pan” technique – finishing the pasta directly in the sauce on the pan. It allows control over moisture and flavor concentration. When adding cheese, I do it off the heat, letting it melt naturally. Each type of pasta requires its own approach, so I always taste and observe how the spaghetti behave in the dish before serving.
Pairing with Sauces and Ingredients
Spaghetti are a neutral base, so they need partners that reveal their character. Over the years, I’ve learned to choose combinations that don’t compete but create harmony. For tomato sauces, olive oil, garlic, basil, and a hint of wine acidity are ideal. Creamy and cheese sauces pair beautifully with black pepper and nutmeg. When adding seafood, I always limit the spices so as not to overpower the delicate sea aroma. In meat dishes, it’s essential to maintain proportion: the sauce shouldn’t drown the pasta, yet spaghetti must remain the star. I’ve noticed that even the season affects flavor – in winter, one craves rich sauces, while in summer, spaghetti come alive with lemon and herbs. It all comes down to balance: when each component is distinct yet none dominates. It’s important not to overload the dish – sometimes a few right ingredients work better than a dozen unnecessary ones. In my practice, simplicity backed by precision always wins.
Common Mistakes and Quality Control
Most spaghetti failures come not from lack of experience but from lack of attention. Overcooking makes the pasta bland, while rinsing with cold water strips it of flavor. Over the years, I’ve learned to sense the moment of readiness without a timer: when the grain’s aroma becomes pronounced and the strand feels springy between fingers – that’s the time to remove it. Another common mistake is too much sauce. The pasta should be evenly coated, not swimming. I always taste the dish before serving and assess not just the flavor but also the texture: spaghetti should separate easily, have a gentle shine, but not be greasy. For quality control, it’s important to use good salt, clean water, and fine oil – simple things define the result. It’s equally vital to evaluate the pasta after cooking: whether it’s too salty, stuck together, or lost its shape. If something goes wrong, I always analyze the cause – temperature, timing, water quality, sequence of actions. Only constant attention and respect for the product bring consistently good results. And when every strand glistens and smells of wheat, I know everything has been done right.