Pasta in a Panasonic multicooker

[Zest]

Pasta in a Panasonic multicooker

Category: Dishes from cereals and flour products

Ingredients
Onion
Minced meat	about 450 g
Pasta

Cooking method

• I took one large onion, minced meat and fried in the Baking mode. Then Galina Blanca (feathers) poured a pack of pasta into it and mixed so that the pasta was evenly covered with minced meat and onions. Poured boiling water over just to cover the overall level of pasta. They, of course, do not lie in even piles, and so, until those pasta sticking up, sideways and crookedly, the water did not reach. Then I put on the Pilaf and truncated mode. Opened on call)) Stir again so that the bottom toasted layer mixes evenly with the whole mass.

Note

Zest, but more precisely, you can?

Yes with pleasure)).

Dinner is served))

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[ZHIRULKA]

ZHIRULKA , class! And how do you "guess" the water in pasta? How much higher do you pour? Atleast approximately:) ....

If my memory does not let me down, I take one to one water with pasta and you need to spy after about 10 minutes, otherwise they will digest and stick together - the process is fast there. But again you need to calculate the water yourself. I got overcooked a couple of times - I didn't finish it!

Today I cooked pasta from durum wheat, poured a spoonful of oil, poured pasta to cover the bottom and poured water to cover the pasta (maybe a drop less) and put it on stewing. In 20 minutes. opened and the dish was ready, after we ate, there was still a little left, they were just closed in the cartoon, they turned out a little baked, they became even tastier
Poured cold water

[Alexandra, Celestina]

Alexandra, Celestina, if you need pasta quickly, then pour boiling water not to the end (the tails should stick out) + mix oil / salt / spices and buckwheat mode. Squeak, open again, stir and leave on Warm for 2-3 minutes. Ideal for 1-2 servings. Well cooked and slightly toasted.

[Lika]

Lika, Thank you!
I myself have already wondered why not try buckwheat or pilaf or milk porridge in modes

I cooked pasta in milk on "Milk Porridge", only I added more milk, I like pasta with milk yushka

I cooked pasta in milk on "Milk Porridge", only I added more milk, I like pasta with milk yushka

I also love, but it seems like it does not go on separate food ...

In general, you need to experiment with pasta in different modes.

[Celestina, Lika]

Celestina, Lika,

I am reporting the result of the experiment with pasta.

First, in the baking mode in olive oil, I fried the onions, then I added and fried the minced meat, then I filled in a pack (500 g) of durum wheat pasta, salted and powdered with spices, mixed, filled with water so that the pasta peeped out a little. I chose the Buckwheat mode. But she did not wait until the end of the regime. I decided to spy on it, I can't say exactly after what time - in 10-15 minutes. Everything was ready, then the pasta would have been overcooked. Let's go with a bang!
Thanks for the advice!

And I steamed pasta, and on top of the cutlets in the tray. And to be more precise, let's think about meat, make minced meat, sculpt cutlets, freeze them, put them in bags of 6-7 pcs., If desired, take out a bag, pour water into the cartoon, into the cutlet tray, steaming mode for 15 minutes, then into water (no longer even into water, but into a light meat broth) we throw pasta, and for another 10-15 minutes. And dinner is ready.
Of the minuses, when laying pasta, you need to remove the trays with tunnels, but I just put a plate next to the cartoon and put the tray on it, well, it is not very convenient to drain the water from the multi. But this did not stop us and now we eat exclusively steam cutlets.

[nelya]

nelya, if you love your husband too, make navy pasta, it couldn't be easier ...

Moonlike recipe with good-cook

1. I fry the minced meat with salt and spices in the "Baking" mode for 15-20 minutes.
2. I put horns or shells (only durum wheat without any additives, the composition - "flour-water-salt" should be).
3. Fill with water flush with the horns, mix. I put a piece of butter in the center.
4. I put in the "Pilaf" mode
It turns out amazingly, not a drop of water remains, the horns are not sticky and not racked, completely boiled.

The recipe, which has been proven by many and me, too, on different types of pasta and noodles and on meat too, just pour boiling water, it cooks faster, you can tomato paste or ketchup a couple of spoons ...

Is it possible to cook pasta in a slow cooker, for example, while the meat is stewing, put dry pasta in a steaming container, are they cooking? And will it be possible to open a cartoon during the stewing process to salt the pasta and stir? I'm new to multicooking, so I'm afraid to experiment like this for now, I'd better ask the experienced ones.

Steamed pasta will definitely not cook. Pasta needs liquid.
In MV it is good to cook navy pasta:
Fry the minced meat with salt and spices in the "Baking" mode for 15-20 minutes
Add any pasta (only necessarily durum wheat and without any additives).
Pour water level with pasta, stir.
On the "Pilaf" mode
It turns out amazing: there is no water left, the pasta is not sticky and not sour, but completely cooked.

Ellka, today I have already cooked pasta in the traditional way and only then came across this topic. I will try to cook the following pasta in this way. Have you tried it without minced meat? The result will be the same (I think it is necessary to add butter, if without minced meat)?

For a child, I cook pasta in the usual way, the water boils, I fall asleep pasta, stir, switch to stewing. There already depends on the pasta how much to cook. Then I drain the water, in general, I cook it on the stove.
And I tried it for a couple, stuck together and did not wait for them to cook

I can’t find how to cook pasta in a slow cooker, or rather, cook and fry at the same time.

I can’t find how to cook pasta in a slow cooker, or rather, cook and fry at the same time.

Put pasta in a cartoon with a not very thick layer, pour water so that it barely covers. Individual tips can stick out a couple of mm - it's not scary, add 1 tablespoon of vegetable oil. Buckwheat mode.

Just in case, how easy it is to cook. Macrons + water (boiling water) + salt. The water should completely cover the macrons, no higher than 1-2 cm. STEAM BOILING mode. Stir, drain the water, return the pasta back to the pan + butter, stir, close the lid. Let stand for 2-3 minutes and stir again.

[Lika]

Lika,

Macrons + water are normal as in a regular saucepan, pour + salt. STEAM BOILING mode

Lick, they tried to escape pasta through the valve, I must have poured a lot of water? It turns out that when cooking pasta in a multit, you can pour less water than when cooking in the usual way?

[Lika]

Lika, I tried to escape through the valve, I probably poured a lot of water? It turns out that when cooking pasta in a multit, you can pour less water than when cooking in the usual way?

Yes, less, but the water should completely cover the pasta, 1-2 cm.

I fixed everything above.

[Lika]

Lika,

Thanks anyway - this method was very useful to me last weekend at night. That evening I was making Napoleon and at 23 with a penny I discovered that the family was not fed, and there was no dinner at all. Saved your recipe and a can of good meat

[Lika,]

Lika, Steam cooking requires a time setting. How much do you need for pasta ??

[Lika,]

Lika, Steam cooking requires a time setting.How much do you need for pasta ??

As much as the pasta manufacturer wrote on the packaging.

If the tubes, shells are not very "purebred", domestic or pasta zara, then I leave 10 minutes as default. I fill all the pasta with boiling water at once, and when I do it on BUCKET too.

Today I decided to cook navy pasta in MV.
Fried the onion and minced meat, and then poured the pasta, mixed and poured water boiling just below the level of the pasta. Turned on the PLOV.
According to the recipe (I suspect from the Good Cook, I downloaded the recipe from the Hairpin) you should get such pasta. But when I opened the lid of the MB, I wanted to cry, the pasta became sour, I quickly dumped them into another pan to dry out something.
Can someone cook this dish in MV and share their experience.
I must say right away that I have good pasta made from hard varieties, I have been buying them for more than one year and their quality is excellent. I am guilty of the fact that their "caliber" was rather large, in the sense of a tube with a large hole, maybe the volume of water was large because of this, so it didn’t have time to evaporate. I do not know!

I swore to cook pasta in MV. Five times I tried and pour different amounts of water, and changed the pasta, and went through the modes. As soon as I open the saucepan, and there is one sticky cake, my mood drops. Today, in the old fashioned way, I cooked it on gas. And I had corn porridge twice undercooked.
But everyone is happy with borscht, stewed cabbage, potatoes, soups

Pasta was always good. Rather, it did not work out once when the wife forgot to put the valve. Then they got stuck together. And the work colleagues who bought the cartoon are also happy with the pasta.
For myself, I came to the conclusion that one should not regret it when cooking oil. I always make a full saucepan, and I put at least a third of the pack of butter. When I do it with stew, then a little less is possible.

[Lika]

And I cook pasta like Lika recommended, and then I add all the ingredients for naval pasta

Just in case, how easy it is to cook. Macrons + water (boiling water) + salt. The water should completely cover the macrons, no higher than 1-2 cm. STEAM BOILING mode. Stir, drain the water, return the pasta back to the pan + butter, stir, close the lid. Let stand for 2-3 minutes and stir again

And it always turns out

Everything is clear, so I will not take any more risks.
If yesterday they could still be pecked, today they are completely inedible, I will give them to the dog in the yard.
By the way, and butter, I did not regret it + minced meat with onions was fried to grow. oil.
The experiment failed.

Everything is clear, so I will not take any more risks.
If yesterday they could still be pecked, today they are completely inedible, I will give them to the dog in the yard.
By the way, and butter, I did not regret it + minced meat with onions was fried for rast. oil.
The experiment failed.

We try again on the buckwheat mode, there T is higher

I was making nest pasta. Produced by "Makfa". Our primitive macaros.
Did this:
put the nests in the bottom of the pan, poured a little water. So that they reach half. I added salt to the eye, and also added homemade lecho 2-3 tablespoons. For taste. Added olive oil.
I switched on the "steam cooking" mode. They boiled for about 5-10 minutes. certainly did not notice.
Turned off the MV completely, sprinkled with "oregano" (like Italian pasta)
Then she switched to "extinguishing", held it for 10-15 minutes. All.
Turned off the MV completely.
turned out very nicely.
True, then I forgot the remnants in the cartoon ....: red: And then they were already limp.
And still they have not lost their form. I ate them ...

[Lika]

We try again on the buckwheat mode, there T is higher

Thanks for the advice, Lika! I'll try ...
Tell me, are elastic pasta made in this way? I cook them so that they are aldente (or how is it right? I don't know)

[Lika]

Thanks for the advice, Lika! I'll try ...
Tell me, are elastic pasta made in this way? I cook them so that they are aldente (or how is it right? I don't know)

Not soft, if there is not a lot of water + oil and pasta not a whole pack.

[Lika]

Lika
I'll try you a little while you're here.
How much water do you pour? On a par with pasta, if lower then how much? How much is a pack? We have packs of 450, 500, 600 and 1000 grams.

[Lika]

Lika
I'll try you a little while you're here.
How much water do you pour? On a par with pasta, if lower then how much? How much is a pack? We have packs of 450, 500, 600 and 1000 grams.

No, not flush, the tails should stick out. I have the usual packs of Pasta Zara - 500 gr.
Here is a photo with a pack of pasta

[Lika]

Thank you, Lika!
I understood everything. Pasta 300 grams will be enough.

I cook pasta on pilaf. With meat, of course. First, I fry maso with onions, when with vegetables, then I pour out a pack (450 g of macarons, pour water, as Lika writes, so that the ends stick out and put on pilaf. pasta - one to one I don’t use butter or margarine in pasta, I don’t like it. Yes, and do not spare butter.

Since there are questions about cooking pasta, and not everyone succeeds right away, I decided to show how I make them - in pictures.

Boiled pasta https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44750.0

Pasta on buckwheat mode https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44750.0

Tell me, who has any experience with cooking macaroons on an automatic machine with a timer? I here tried "naval" (fried minced meat + spices + makarokhi, flooded with water to stick out a little) to do with a delay in pilaf. Well, of course, it was possible to eat, but they painted up thoroughly, and what was below was slipped.

The delay was not very long - about 1.5 hours before the start of cooking (that is, not for a day or overnight). Now, in my thoughts - either pasta is not at all adapted to the timer machine, or I was not lucky with pasta (I took large Shebekinsky spirals). Before further experiments, I decided to listen to what experienced multi-waters would say in order to avoid unnecessary trampling on a rake.

Pasta is a dried dough, and any dough will surely get soaked in water in 1.5 hours. So we cook pasta right away, WITHOUT a timer.

[Ernimel]

Pasta is a dried dough, and any dough will surely get soaked in water in 1.5 hours. So we cook pasta right away, WITHOUT a timer.

Yes, without a timer it turns out very tasty, I did it with minced meat like Ernimel, only with the addition of fried onions and carrots.

Pasta is a dried dough, and any dough will surely get soaked in water in 1.5 hours. So we cook pasta right away, WITHOUT a timer.

no, well, this is clear, but suddenly funny and resourceful multi-waters have already figured out how to get around this minor annoyance ...

Well, then we will leave the pasta for short walks for 1.5-2 hours. And for long walks there will be potatoes with meat or some other goodies ...

By the way, do the immediately included macaroni in the cartoon suffer greatly from being left on the heat? For example, if you poke and leave for 3-4 hours? Or will it stick anyway, but with pasta just do it right away, grab it and eat it?

By the way, do the immediately included macaroni in the cartoon suffer greatly from being left on the heat? For example, if you poke and leave for 3-4 hours? Or will it stick anyway, but with pasta just do it right away, grab it and eat it?

If the pasta is "purebred" - Italian and the balance of water-pasta + oil is selected correctly, then by the end of the program all the water will be absorbed / boiled down and there will be nothing to soak. Nothing happened worse than a slightly fried bottom, but it was heated for no more than 1.5 hours.

I cook pasta on the steam cooking program - 5-6 minutes. I can fry the chicken, take it out, and there pasta, water for 5 minutes - quickly!

And yesterday I decided to cook pasta in Multa for the first time. And so it became simpler.
I filled them with cold water on the Pilaf mode and I'm waiting for the result. Then it dawned on me ...
I poured cold water and poured boiling water over it. Pilaf mode for 20 minutes. The macaros did not stick together, everything worked out great. Only the water did not boil away, probably poured a lot.
From the outside, it seemed to myself a complete fool, because when you cook on the stove, you will not come to fill them with cold water.
This is what carelessness means. I decided to cook pasta as Pakat advises
And only now I noticed that he advises to pour boiling water over them all the same.

I liked the cooking on the Pilaf mode. Next time I'll try it on Baking and steaming as Sofim does.

In the Steaming mode, I cooked shrimps for 5 minutes, which is understandable, but pasta in this way in 5 minutes - I can't even imagine, especially if they are from hard varieties. (Let my surprise be no offense).
How to prepare, I will report.

and in the morning I made pasta, read all the reviews and made up my mind. I took Macfa's spaghetti, poured cold water with pasta, salted and a piece of butter. I put Brown on the function (I have Liberton). She squeaked. turned off. Class. I didn't even have to drain! I was very worried, reading your reviews, that some had failures. Everything is fine. It helped me a lot in time. Since in the morning I didn't just run around the apartment, but flew!

I am just a beginner multivariate cook, but I would venture to share my experience.
Today I tried to make macaroons in manual mode. I set it for 20 minutes at 100 degrees (looking at the instructions that "Buckwheat" heats up to 110). Macaroshka-scallops are somehow cheap, 20 rubles / pack. I poured it with water just to cover it, sprinkled it with spices, pressed Start. After 10 minutes, I opened it, added finely chopped smoked loin, a dessert spoon of rast. butter and grated cheese.

It turned out - you will lick your fingers. The pasta is perfect, I have never eaten such from the stove. Not soft, but not hard, crumbly, the water did not have to be drained, it turned out to be a sauce. I didn't have time to really taste it, as the husband and son took everything away on plates

Unless she chose spices that were completely inappropriate - for meat, because there were no others, and we love experiments. Today I'm going to storm the shelves with spices, I want to try Provencal herbs.

I now cook all the time - generally super. a . I also like it with meat. I threw it in the morning before work and it's ready. do not drain, do not look, do not watch.

Girls, but I got the most ordinary pasta for 5 UAH. : girl_skakalka: I took aro pasta from the subway, at first I fried minced meat in vegetable oil with onions and carrots on baking, salted it, threw in spices, then threw in the pasta, poured boiling water, just not completely, but somewhere 2/3, put it on baked goods, after 10 minutes were ready. Thank you all for the advice. I love my cartoon (I have a Dex 60), I only have it for 3 weeks, but I'm not overjoyed anymore

Today I also tried to cook twisted vermicelli in a cartoon, put butter on the stewing program, and at the end, grated cheese

[poured boiling water over.]

And yesterday I decided to cook pasta in Multa for the first time. And so it became simpler.
I filled them with cold water on the Pilaf mode and I'm waiting for the result. Then it dawned on me ...
I drained the cold water and poured boiling water over.Pilaf mode for 20 minutes. The macaros did not stick together, everything worked out great. Only the water did not boil away, probably poured a lot.

and in the morning I made pasta, read all the reviews and made up my mind. Took the spaghetti Mcfa, poured the spaghetti with pasta cold water

so who fills with what water?

Personally, I, only cold!

And I pour boiling water.
Even with traditional cooking, pasta is put into hot water.

I believe that it makes no sense to cook pasta in a slow cooker. I cook only naval style (with fried minced meat and carrot onions) and then pour boiling water.