Testenine i vrste soseva sa kojima idu (Pasta and the types of sauces that go with it)

1. Sos od pečuraka i pavlake – kremast, bogat i blag.

Idealna testenina: fetucine ili taljatele – široke trake dobro “hvataju” kremaste sosove.

2. Sos od mesa (npr. bolonjeze, piletina u pavlaci ili piletina u paradajzu) – gust i pun ukusa.

Idealna testenina: papardele ili rigatoni – šire i jače testenine drže teže sosove.

3. Sos sa sirom (parmezan sir sos, mocarela sir sos, gorgonzola sir sos) – kremast, ponekad veoma gust.

Idealna testenina: fusili, pene ili farfale – spiralni ili šuplji oblici skupljaju sir i soseve lepo u unutrašnjosti.

4. Sos od paradajza (blagi ili pikantni) – tečniji, ali aromatičan.

Idealna testenina: spagete, linguine ili bukatini – dugačke tanke testenine prate blagi sos, ali ipak drže aromu.

Saveti:

1. Sa kremastim sosovima (pečurke, pavlaka, sir):

- Koristi široke ili spiralne testenine (fetucine, taljatele, fusili).

- Sačuvaj malo vode od kuvanja testenine i dodaj u sos – pomaže da sos postane glatkiji i bolje se “zalepi” za testeninu.

- Dodaj sir na kraju, van sporeta, da se lagano otopi bez zgrudvavanja.

2. Sa mesnim sosovima (bolonjeze, piletina u pavlaci ili piletina u paradajzu):

- Šira i deblja testenina (papardele, rigatoni) je najbolja, jer drži teže sosove.

- Pre nego što pomešaš sa sosom, testeninu blago ohladi ili dobro ocedi – višak vode razrediće sos.

- Dodavanje malo maslinovog ulja u sos može pojačati ukus i sjaj.

3. Sa paradajz sosom: 

- Dugačke testenine (spagete, linguine) ili šuplje (bukatini) su idealne.

- Lagano prokuvaj sos pre nego što dodaš testeninu, da se ukusi sjedine.

- Pospi svežim začinskim biljem (bosiljak, peršun) baš pre serviranja – aroma se bolje oseća.

Generalni trikovi za sva jela:

- Uvek sos dodaj u testeninu, a ne obrnuto. Tako testenina upija ukus.

- Ne prekuvaj testeninu – “al dente” drži oblik i bolje prima sos.

- Malo maslinovog ulja ili putera na kraju može spojiti sos i testeninu u glatku teksturu.

1. Mushroom and sour cream sauce – creamy, rich and mild.

Ideal pasta: fettuccine or tagliatelle - wide strips "catch" creamy sauces well.

2. Meat sauce (e.g. Bolognese, chicken in sour cream or chicken in tomato) - thick and full of taste.

Ideal pasta: pappardelle or rigatoni - wider and stronger pasta holds heavier sauces.

3. Cheese sauce (parmesan cheese sauce, mozzarella cheese sauce, gorgonzola cheese sauce) - creamy, sometimes very thick.

Ideal pasta: fusilli, penne or farfalle - spiral or hollow shapes collect cheese and sauces nicely inside.

4. Tomato sauce (mild or spicy) - more liquid, but aromatic.

Ideal pasta: spaghetti, linguine or bucatini - long, thin pasta accompanies a mild sauce, but still retains its aroma.

Tips:

1. With creamy sauces (mushrooms, sour cream, cheese):

- Use wide or spiral pasta (fettuccine, tagliatelle, fusilli).

- Save some water from cooking the pasta and add it to the sauce - it helps the sauce become smoother and "sticks" to the pasta better.

- Add the cheese at the end, off the stove, so that it melts gently without curdling.

2. With meat sauces (bolognese, chicken in sour cream or chicken in tomato):

- Wider and thicker pasta (papardelle, rigatoni) is the best, because it holds heavier sauces.

- Before mixing with the sauce, cool the pasta slightly or drain well - excess water will dilute the sauce.

- Adding a little olive oil to the sauce can enhance the taste and shine.

3. With tomato sauce:

- Long pasta (spaghetti, linguine) or hollow (bucatini) are ideal.

- Gently boil the sauce before adding the pasta, so that the flavors combine.

- Sprinkle with fresh herbs (basil, parsley) just before serving - the aroma is felt better.

General tricks for all dishes:

- Always add the sauce to the pasta, not the other way around. So the pasta absorbs the taste.

- Do not overcook the pasta - "al dente" holds its shape and receives the sauce better.

- A little olive oil or butter at the end can combine the sauce and the pasta into a smooth texture.