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Pasta

Discover our extensive collection of pasta recipes and tips, perfect for creating a wide range of delicious and satisfying dishes. From classic pasta dishes like spaghetti Bolognese and fettuccine Alfredo to creative recipes such as pasta salads, lasagna, and pasta bakes, explore a variety of ways to enjoy this versatile staple. Learn how to cook different types of pasta to perfection, including tips on achieving the ideal texture and pairing with complementary sauces. Find popular recipes like creamy pasta with mushrooms, hearty pasta with meatballs, and light pasta with vegetables. Get practical advice on choosing the right pasta shape, cooking methods, and variations for different pasta dishes. Whether you’re preparing a quick weeknight dinner or a gourmet meal, our Pasta category offers everything you need to make the most of this essential ingredient.

Pasta carbonara

Main Dishes

Italian

Spaghetti Carbonara, a classic Italian dish that epitomizes simplicity and elegance. Originating from Rome, this beloved recipe features al dente spaghetti tossed in a creamy sauce made from fresh eggs,...

Spaghetti with ground beef

Italian

For the spaghetti with ground beef (spaghetti bolognese) choose durum wheat pasta. If you want to achieve a more original taste, mix several types of meat, for example: beef-pork, beef-pork-chicken....

Creamy pork and mushroom pasta

Italian

For the Creamy pork and mushroom pasta choose durum wheat pasta. You can experiment with the ingredients for this dish, use different herbs and spices, add several types of cheese,...

Lean soup with pasta and mushrooms

Soups

Italian

Beijing cabbage can be replaced with kale or spinach.

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Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.

5 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#MealPrepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find here: dishmagazine.com

#food #meal #mealprep #dinner #recipe #georgianfood #dumplings

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