Pour more water into the pan and put on the maximum fire. After 5 minutes, the water will boil, add salt, since boiled horns are difficult to add salt. Pour the horns into salted boiling water, mix so that they do not stick together, but it is better to add a spoonful of vegetable oil for the same purpose. Boil for 5 minutes, after cooking immediately pour into a colander. The horns are welded.
How to cook horns
You will need – horns, water, salt, oil to taste
- Pour water into the pan in the ratio of 100 grams of horns – 1 liter of water.
- Put the pot on fire.
- As soon as the water boils, add salt (1 teaspoon of salt per 1 liter of water).
- Pour in 1 tablespoon of vegetable oil.
- Put the horns in boiling water.
- Cook the horns for 7 (small) or 9 (large) minutes.
- Taste for a tooth, if soft – turn off the heat, if not – cook for another 2 minutes.
- Put the horns in a colander, drain the water.
- If the horns stick together (sometimes this still happens – due to the quality of the pasta itself) – rinse and pour over with any oil.
Warm boiled and washed horns in a frying pan or in the microwave, serve with sauces and herbs.
– If the horns are of high quality, after the horns have been cooked, they do not need to be washed – you can either drain them through a colander or catch them like dumplings with a slotted spoon and put them in a bowl with butter, stew and / or cheese. Mix the horns – and serve hot to the table. – Good horns – only from durum wheat, without the addition of eggs.
– Calorie horns – about 500 kcal / 100 grams. Horns are considered very high-calorie, but “sitting on pasta alone” is not recommended – there are not enough vitamins in them.
– Shelf life of dry horns – 1 year, boiled – 3-4 days in the refrigerator. When storing boiled horns, it is important to keep them tightly covered with a lid so that they do not dry out.
– The horns are delicious served with tomato sauce , bolognese and carbonara . You can also sprinkle pasta with chopped herbs (dill or parsley) or fried onions.