How and how long to cook horns in a saucepan, step-by-step preparation

Prepared by: Yulia Malchenko

07/27/2017 Cooking time: 30 min

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Don't know what to cook for lunch or wondering what side dish will go best with meat? I advise you to boil the horns and prepare a sauce of minced meat and onions for them. This dish is similar to navy pasta.

In a saucepan

It is best to choose high-quality products from durum wheat, which are more beneficial for the body. They cook a little longer, thanks to which they practically do not boil over and do not turn into mush.

The easiest way is to cook in a saucepan.

Pour water into the pan at the rate of 500 ml per 50 g of horns.
After boiling, add a little salt and 1 tbsp. l. vegetable oil.
Be sure to add pasta to boiling water.
To prevent the horns from sticking, cook them over high heat, stirring occasionally.
After the cooking time has passed, tip the product into a colander and rinse thoroughly with warm water.
Season the dish with butter, spices and herbs to taste.

Pasta can also be cooked in milk. Children love this dish. The recipe is similar, but use low-fat milk instead of water. Then add a little butter and sugar to taste.

Fkusnofacts

- If the horns are of high quality, after the horns are 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 transfer them to a bowl with butter, stew and/or cheese.
Mix the horns and serve hot. — Good
horns are made only from durum wheat, without adding eggs.

— Calorie content

horns - about 500 kcal/100 grams. Cones are considered very high in calories, but it is not recommended to “sit on pasta alone” - they do not contain enough vitamins.

— Price

horn made from premium flour - 35-80 rubles/0.5 kilograms (average price in Moscow as of June 2021).

— Shelf life

dry horns - 1 year, boiled - 3-4 days in the refrigerator. When storing boiled horns, it is important to keep them tightly covered so that they do not dry out.

— The horns are delicious to serve

with tomato sauce, Bolognese and Carbonara. You can also sprinkle the pasta with chopped herbs (dill or parsley) or fried onions.

In a slow cooker

Using kitchen appliances, you can cook horns quickly and easily.

Cooking in a slow cooker:

Pour 1 liter of boiling water into a bowl, add 100 g of pasta, add a little butter and salt to taste.
Next, you need to close the lid of the bowl and set the “steaming” or “pilaf” mode.
Set a timer for 10–12 minutes.
After the signal, check the horns for readiness.

In addition to the listed ingredients, you can simultaneously load carrots, corn, green beans, etc. into the multicooker. The pasta will absorb the pleasant aroma of the vegetables and acquire a richer taste.

The horns should be cooked in a multicooker in the “steaming” or “pilaf” mode.

Rules for cooking pasta on the stove

Today, more and more housewives are trying to boil pasta, including horns, in a slow cooker. But the traditional version of preparing the product does not lose its popularity. It is recommended to use it as a training, because it allows you to control the process of preparing products and does not take much time.

Pour the required amount of water into the pan and immediately add some salt so that the products do not stick to each other and do not stick to the walls of the dish. It is recommended to use a teaspoon of salt for 1 liter of water.
Immediately after the liquid boils, add a tablespoon of vegetable oil to it. Only now you should lower the horns into the broth and mix them lightly.
How long to boil the composition depends on the type and size of the components. It will take about 5-7 minutes to cook small and medium-sized items; large items will have to be boiled for at least 9-15 minutes.
Place the finished pasta in a colander to drain excess water. Under no circumstances should you skip this stage, otherwise it won’t turn out very tasty. The ingredients will become covered with a slimy film that no sauce will mask.
Even the highest quality product will not surprise you with its pure taste. Do not give up using numerous sauces and dressings. True, it is better to ignore how much food stores offer and prepare such a composition yourself.

If it was not possible to do everything correctly or following the recommendations did not give the desired result, dry the mass if possible, season with vegetable oil and fry in a frying pan.

In the microwave

Pasta can even be cooked in the microwave.

To do this you will need the following ingredients:

100 g horns;
200 ml water;
a pinch of salt;
butter.

Place the pasta in a specially designed deep container and fill it with water until it covers it by 1-2 cm.
Add remaining ingredients.
Select medium or maximum power and set a timer.
Upon completion of the device, the horns are ready for use.
Season them with oil, herbs, and spices.

To give the pasta a special taste, you can lightly fry it in a dry frying pan before cooking it in the microwave. They will acquire a golden crust and become more appetizing.

Pasta with bolognese sauce

For 4 servings (cooking time 35 minutes):

• 300 g pasta “spirals” or “bows”; • 0.5 kg of veal or pork and beef mince; • 1 onion and medium-sized carrot each; • 2 stalks of celery; • 1 stack. tomatoes (canned) in own. juice; • 2-3 pinches hammer. black pepper; • 1 tsp. lie hammer. paprika; • vegetable. butter and salt.

Preparation

After cleaning and rinsing, cut the carrots, celery and onions into equal small pieces.
First, fry the onions and carrots in heated oil - a couple of minutes is enough, and then add celery to them.
After another 2 minutes, add the minced meat to the vegetables. While stirring, add paprika, salt to taste and black pepper. Fry for 9-10 minutes.
Remove the tomatoes from the juice and cut into pieces. We send them to the minced meat, add tomato juice and, reducing the heat, simmer the Bolognese sauce for another 12 minutes. At the end, add salt if necessary.
Boil the “spirals” or “bows” in (slightly) salted water. The pasta should be slightly undercooked.
Drain in a colander and, while still hot, transfer to a bowl with Bolognese sauce. Stir, heat for 5 minutes – and you’re ready to treat yourself!

Feather pasta with meat and red beans

Ingredients

Portions: –+6

Pasta feathers 450 gr
Beef fillet 500-600 gr
Red beans 1 cup
Carrots 3 pcs
Onion 1 piece
Leek 1 piece
Garlic 3 cloves
Salt
Ground black pepper

Steps

60 min.Print

In the evening, fill the washed red or variegated beans with water in a bowl. Cold for sure. In the morning we rinse again.
Boil the “feathers” until half cooked. Cut the beef fillet into small slices and fry in vegetable oil until crisp. Salt. Let's pepper it at the end.
Shred all three peeled carrots into short pieces. Chop the onion. Add the vegetables to the fried meat and cook for 4-5 minutes.
Place beans, crushed garlic and celery rings into the beef with vegetables. Add 200 ml of water or broth and simmer under the lid until the beans are soft.
When the meat and beans are completely ready, combine with the “feather” pasta, mix and, after simmering for another 5 minutes, place the food on portioned plates.

Bon appetit!

Author of the publication

offline 6 days

What to do if the horns are stuck together

If the pasta sticks together after cooking, follow these steps:

Place them in a colander, rinse with cold water and stir gently.
Add melted butter or vegetable oil.
Heat in a frying pan or in the microwave.
Combine pasta with soy sauce, heavy cream, ketchup or gravy.

Mix the dish thoroughly and leave it for a while. The horns will gradually absorb moisture and become more crumbly.

Useful tips

Tips for housewives:

The horns can be served as an independent dish. To add a special taste and aroma, combine them with seafood, meat, minced meat, cottage cheese, vegetables, and herbs.
Boiled horns are used to make casseroles and salads. In this case they should be slightly undercooked. In the process of further cooking, they reach the desired state.
Traditionally, pasta is served with sauce. If it is quite fatty, do not add oil to the finished dish.
To season the cones, you can use frying oil, vegetable oil, or butter. The latter is added in a whole piece so that it melts in the plate, or it is pre-melted in the microwave or in a water bath.

How to cook horns

Horns are a type of pasta that should be present in every housewife's kitchen. Pasta can be cooked on the stove, in the oven or in the microwave. If you want soft and juicy pasta, you need to boil it over low heat in milk. In this article we will tell you step by step how to prepare delicious horns with cheese.

Horns 450 G.
Vegetable oil 2 tbsp.
Salt 10 g.
Water 2000 ml.
Hard cheese 200 g.

Ingredients

Boiled horns

For 8 servings:

450 g dry pasta cones
From 4 to 6 liters of water
Salt to taste

Horns boiled in milk

For 3–4 servings:

2 cups (170 g) dry pasta cones
2 1/2 to 2 3/4 cups (600–650 ml) milk
1/4 cup (60 ml) water

Pasta in the microwave

For 1–2 servings:

1/2 to 1 cup (40 to 80 g) dry pasta cones
Water

Boiled horns

1Bring 4–6 liters of salted water to a boil.
Pour water into a large saucepan and add a few pinches of salt. Cover the pan with a lid and turn the heat to high. Heat the water until it boils and steam comes out of the lid.
[1]
- To prepare one serving, boil 2 liters of water and cook 1/2 to 1 cup (40 to 80 g) pasta in it.
2
Place 450g of dry pasta cones into the pan.
Stir the pasta with a spoon to prevent it from sticking while cooking.
[2]
- The water will stop bubbling immediately after you add the pasta.
3
Bring the water to a boil and cook the pasta for 7-8 minutes.
Remove the lid from the pan and cook the cones over high heat. Soon the water will begin to bubble again. Stir the pasta regularly and cook the cones until al dente, about 7 minutes. If you want softer pasta, cook it 1 minute longer.
[3]
4
Drain the pasta.
Turn off the stove and place a colander in the sink. Carefully pour the pasta into a colander to drain. Serve pasta hot.
[4]
- If you want to make the pasta for later, place it in an airtight container and refrigerate it for 3 to 4 days. Reheat pasta in your favorite sauce or casserole.

Horns boiled in milk

1Mix milk and water.
Pour 2 ½ cups (600 ml) milk and ¼ cup (60 ml) water into a large saucepan and place on the stove.
[5]
Read also: Trip in Korean. Recipe for making salad with Chim-Chim seasoning, onions, soy sauce. Photo
- To make one serving, reduce milk, water and pasta by half.
2
Bring the liquid to a boil over low heat.
Remove the lid from the pan and heat the liquid until it begins to bubble.
[6]
- Do not heat the liquid over high heat, otherwise the milk will burn on the bottom of the pan.
3
Reduce heat and add pasta to pan.
Turn heat to low and add 2 cups (170 g) macaroni cones.
[7]
4
Cook pasta for 20 minutes.
Leave the pan uncovered and allow the cones to cook slowly until acceptable. Stir the pasta every few minutes to prevent it from sticking and burning.
[8]
- If liquid evaporates, add ¼ cup (60 ml) milk.
5
Drain pasta.
Decide whether you should save the boiled milk for cooking or if you can drain it. If you want to keep the milk, place a large bowl in the sink and a colander or strainer over it. If you don't need milk, don't place the bowl under a colander. Slowly pour the cooked pasta into a colander.
[9]
6
Use cooked pasta.
Use the hot cones to prepare the dish or transfer them to an airtight container. Refrigerate the pasta and use it within the next 3-4 days.
[10]
- If you plan to use boiled milk, why not thicken it with a roux and add grated cheese? Combine pasta with this cheese sauce to make mac and cheese.

Pasta in the microwave

1Place the cones in a large bowl and cover with water.
Place 1/2 to 1 cup (40 to 80 g) dry pasta cones in a microwave-safe bowl. Pour in enough water to cover the pasta by 5cm.
[11]
- The pasta will absorb water as it cooks, so use a bowl large enough to give it room to expand.
2
Place a plate under the bowl and place them in the microwave.
Place a microwave-safe plate under the bowl to catch any water that will overflow. Place the plate and bowl in the microwave.
[12]
3
Microwave the cones for 11 to 12 minutes.
Turn on the microwave until the water boils and the pasta softens. When the timer beeps, check the pasta to see if it is soft enough.
[13]
- If you want to soften the pasta, microwave it 1-2 minutes longer.
4
Drain pasta.
Place a colander or strainer in the sink. Put on oven mitts and remove the bowl of cooked pasta from the microwave. Empty the contents of the bowl into a colander - the excess water will drain out, but the pasta will remain.
[14]
5
Use cooked pasta.
Add cooked pasta to your favorite sauce or soup. Refrigerate the pasta and store it in an airtight container for up to 3-4 days.
[15]

Using Cooked Pasta

1Prepare Macaroni and Cheese.
Melt the butter and mix it with the flour in a saucepan to make a paste. Whisk together milk and butter to create a simple white sauce. Add your favorite grated cheese and prepared pasta.
- Serve the mac and cheese immediately or transfer it to a baking dish. Bake the mac and cheese until the cheese starts to bubble.
2
Prepare the casserole.
Combine pasta with shredded chicken, chopped ham or canned tuna. Add diced vegetables and your favorite seasonings. Add canned soup, pasta sauce or beaten eggs to keep the casserole from breaking up and transfer the mixture to a greased baking dish. Cook the casserole until it is golden brown.
[16]
3
Make Cold Pasta Salad
.
Cool the pasta and toss it with the salad dressing. Add diced vegetables, grated cheese and boiled eggs or cooked meat. Refrigerate the pasta salad a few hours before serving.
[17]
4
Spread the pasta over the pasta.
For a quick meal, heat up your favorite pasta sauce, such as marinara sauce or alfredo. Pour the sauce over the pasta and sprinkle with grated Parmesan cheese.
- Add cooked ground beef or sautéed shrimp or meatballs to the pasta.
5
Bon appetit!
Read also: Minced meat with mushrooms: the best recipes and cooking features

Cooking features

It may seem to many that the process of cooking horns is very simple, but in reality it is not so. After all, if you want to cook a truly tasty and satisfying dish, you need to know about some tricks. Now we will tell you about some recommendations that will definitely come in handy:

After boiling, small horns should be cooked for 6 minutes, and large ones - 12.
Some housewives wash the pasta before cooking, but this is a very serious mistake. Indeed, in this case, the likelihood of the horns sticking together increases significantly.
Determining the readiness of the horns is quite simple, put a few things in your mouth and bite them several times. They should be dense, but the taste of flour should not be felt.
You only need to throw the horns into boiling water; if it gurgles in only 2-3 places, it means the water has not yet boiled. If you throw pasta at the initial stage of boiling water, then it will definitely stick to the bottom.
During the cooking process, pasta significantly increases in volume, and this feature should not be forgotten. Otherwise you will simply flood the entire slab.
After pouring the pasta, immediately cover the pan with a lid, this will allow it to boil faster.
Some housewives cook pasta in mineral water, and they note that in this case they do not stick together at all. And even without the use of vegetable oil.

You will need:

Directly the pasta itself. They can be found at any grocery store. Usually a pack contains from 200 grams to a kilogram of this product. You can choose the appropriate packaging. It is recommended to buy goods from local producers, since pasta is made from wheat, and there is agriculture in every region. This will allow you to get truly high-quality products. Also pay attention to the color. It is desirable that it be slightly yellowish. Determine the class of the product yourself, but it is not recommended to save too much - this will affect the result. You also need to determine the type (horns, nests, spaghetti, shells, spirals, etc.);
Pot. Please note that this recipe tells you how to properly cook pasta for the whole family (500 grams), so you will need a container with a volume of at least 4 liters. It should also be noted that spaghetti and other long pasta absorb more water than other varieties. Of course, the difference is not significant, but it still exists. If you don't know how much water to take, then take more. In any case, unnecessary liquid can be poured out, and its lack can seriously affect the taste of the product.
Salt. It all depends on your sense of proportion. It’s better, of course, to under-salt it. On average, it is recommended to use one tablespoon. But everything very much depends on the volume of water and the amount of food. You can measure the required volume using a kitchen scale with calorie counting.
Butter or margarine. The latter can significantly spoil the taste, so it is best to use it only as a last resort. Regular butter, on the contrary, will give a pleasant flavor.
Colander. It is necessary to drain unnecessary water. The most important thing here is not to make a mistake with the size. It's better to take the largest option. Keep in mind that the volume of pasta will increase significantly after cooking.

Storage Features

Dry cones can be stored for about a year, but the humidity in the room should not be high. Boiled horns can be stored in the refrigerator for no longer than 4-5 days. After this period, they can already be thrown away.

You also need to understand that if you seasoned all the pasta with cheese, meat or some kind of sauce. Then the dish should be stored for no longer than 2 days in the refrigerator with the lid closed.

What to cook with pasta?

Pasta is a regular guest on our table. They are easy to prepare, but constantly eating boiled ones is not at all interesting. Interesting recipes will diversify your family’s diet, and if you also try preparing different sauces for pasta, your family will appreciate pasta dishes and will ask you to cook them again and again.

Sweet casserole

They were often prepared by grandmothers. Both adults and children eat it with great appetite. It is also called pasta.

Features of choosing ingredients

It is not enough to prepare a dish correctly, because you need to take care of choosing quality ingredients in advance. Here are a few tricks that will definitely help you:

If you buy cheese, then pay attention to its composition. It is important that there is as little vegetable fat as possible, in this case the cheese will melt well and then envelop the horns.
Carefully inspect the horns; they should have small dark spots on them. These are the remains of cereal shells, so the benefits of such a product will be much greater. It is better not to buy very light pasta of a single color, as it will boil too much during cooking.
The following types of hard cheeses are best suited for this dish: Parmesan, Cheddar, Gouda.
Inspect the package of pasta before purchasing; if there are a lot of fragments and crumbs of pasta inside, then the cones will most likely boil quickly.
The pasta should have a smooth surface and a yellow-amber color.
Don’t forget to look at the composition before buying cones; it should contain only water and durum wheat flour.
Check the label for how much protein is in this type of pasta. Usually it varies between 10-20 g per 100 grams.

How to cook horns

In this article we will look in detail at how to cook horns in a pan, horns with meat and milk horns, as well as how long to cook the horns after boiling.

Every housewife has at least once encountered a lack of time to prepare a full lunch or dinner. Feeding your family with sandwiches or semi-finished products of dubious quality is not an option. In such cases, the best choice would be horns, which can be cooked in a few minutes.

note

Pay special attention to the volume of water in the pan and the salting procedure. The water should be salted before the pasta is placed in the container. The volume of water must be below three quarters, otherwise you will flood the kitchen. If you do not intend to continue cooking, then there is no need to rinse the products under cold water, as this can seriously damage the taste. Many novice cooks do not pay attention to this and the end result is not the most pleasant.

It is also recommended to cook in the presence of someone for the first time. An experienced person can give recommendations, and an inexperienced person can try the pasta with you and draw a conclusion about its readiness. Besides, cooking together is much more interesting. Just don’t get too distracted by conversations, otherwise you might ruin the dish.

By the way, the Italians, true masters of making pasta (not only spaghetti, but also cones, shells, spirals, nests and others) serve a fresh dish on hot plates. This allows the product to retain its taste characteristics longer. It’s interesting how Italian waiters get out of this situation. Most likely, they use special stands.

If you have any questions, tips or suggestions about how to cook pasta correctly, be sure to write them in the comments.

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How to cook horns in a saucepan

To prepare a delicious dish, it is better to pay attention to pasta made from durum wheat. A product even made from the highest grade of flour will stick together during cooking, and there will be a sticky mass on the plate. When choosing horns, you should carefully read the packaging so that cooking does not turn into torture. There is no need to skimp on quality, since expensive pasta is much tastier than budget pasta.

The categories are indicated on the package:

A – durum wheat varieties;
B – soft glassy wheat;
B – ordinary baking flour.

Before cooking, it is important to read the instructions from the manufacturer - they are usually indicated on the packaging. This will allow you not to overcook the product and not serve aldente horns. Pasta is brought to half-cookedness if it will later be stewed in sauce or gravy.

200 g horns;
2 liters of water;
salt to taste.

To prepare a delicious dish, it is better to pay attention to pasta made from durum wheat. A product even made from the highest grade of flour will stick together during cooking.

Before cooking, it is important to read the instructions from the manufacturer - they are usually indicated on the packaging.

The cooking pan can be taken from any material, but when calculating the volume, it should be taken into account that 1 liter of water is taken per 100 g of dry product.

We collect the required amount of water and place it on the stove.

Boil water over moderate heat.

If desired, the water can be salted.

Add horns to boiling water.

Be sure to stir for the first 2-3 minutes so that the pasta does not stick to the bottom and stick together.

Cook until done according to package instructions.

Place the horns in a colander and place into serving bowls.

We serve the finished horns as a main dish or as a side dish for meat.

If desired, add butter or sauce. There is no need to pour durum wheat horns with cold water - they hold their shape perfectly. Previously, it was customary to rinse the noodles to prevent them from sticking together, but even in this case, there was often pasta porridge on the plates. Quality horns should not be subjected to the test of a cold shower.

How to cook horns with stew

The recipe is similar to “navy-style pasta”, but cooking takes half the time. It is important to accurately detect the moment of re-boiling so that the horns are cooked to the “aldente” state - in the exact translation from Italian the phrase means “by the tooth”. The finished product should stick slightly to the teeth and retain its shape well. With further heat treatment with the stew, the horns will absorb the meat broth, so the dish will turn out tasty and aromatic.

340 g of stewed meat - standard jar;
200 g horns;
2 liters of water;
small onion;
salt to taste;
a bunch of fresh parsley;
50 g cheese.

It is necessary to take into account that the stew already contains seasonings, so you can use less salt for preparing the horns. The size of the pan should be such that the dishes can accommodate all the ingredients.

Boil water in a saucepan over moderate heat, add salt and add pasta.
Boil until aldente, drain in a colander.
Peel the onion, wash it, chop it into small cubes.
Remove the fat from the stew, melt in a frying pan, fry the onion until golden brown.
Add the stew, separating large pieces of meat into small pieces with a spatula.
Fry for 3-5 minutes.
Place the pasta in the pan, stir and simmer over low heat for 8-10 minutes, stirring occasionally. A couple of minutes before the end of cooking, cover the pan with a lid, turn off the heat and leave the horns for another 5 minutes.
During this time, rinse the parsley, dry it lightly with a paper towel, and chop it.
Grate the cheese on a fine grater.
Serve in portioned bowls, sprinkled with cheese and parsley.

How do the Chinese prepare horns?

You are unlikely to surprise anyone with ordinary boiled horns as a side dish. We bring to your attention an interesting recipe. In Chinese cuisine, factory-made pasta is replaced with homemade products made from pita bread. If you don’t like this method of cooking, you can take large horns, which are used for stuffing, and prepare such a treat. Although with horns made from lavash it will turn out much more original and tastier.

Ingredients:

pork tenderloin – 150 g;
sheet pita bread - three pieces;
sweet bell pepper – 100 g;
garlic - a couple of cloves;
onion - one head;
selected chicken eggs - three pieces;
premium wheat flour - two teaspoons. spoons;
salt, ground allspice;
refined vegetable oil – 200 ml.

Preparation:

Place three store-bought lavash sheets on top of each other.
Place a plate of large diameter and cut out circles from pita bread according to its shape.
Now we cut it into two equal parts, we get halves of a circle. We will make small notches inside with a knife.
Place one egg white in a bowl or mug. We will need the yolk later. Add wheat flour. Stir thoroughly so that the mass acquires a homogeneous consistency.
Grease each side of the pita bread with the prepared mixture. Some chefs call this mass culinary glue. For convenience, it is better to use a silicone brush.
Leave the lavash sheet in this form for half a minute, and then form a horn out of it.
In this way we prepare all the other pseudo pasta.
Leave them for a third of an hour so that the adhesive mixture is absorbed.
Cut the chilled pork flesh into oblong strips. You can use meat with a layer of fat or bacon.
We clean the sweet pepper from the seed box and stalk. Wash thoroughly and dry with a napkin. Cut into medium size cubes.
Finely chop the onion with a knife.
Peel the garlic cloves and cut them into thin slices.
We will not boil the prepared horns, but fry them until golden.
Heat a little refined vegetable oil in a frying pan.
Place the lavash cones and fry until golden brown. As practice shows, the process takes no more than 1.5 minutes.
To get rid of excess oil, place the fried horns on a towel or napkin.
In another frying pan, sauté the onion and garlic slices until golden.
Then add the shredded pork tenderloin. Mix with vegetables and continue frying.
Fry until the meat becomes light in color.
Next, add the remaining chicken eggs. You can also use the yolk, which we put aside at the very beginning.
Mix the egg mixture thoroughly with the remaining ingredients and bring it to readiness, like an omelette.
Then add chopped sweet pepper to this mixture. Stir and immediately remove from the stove.
We have prepared the filling, which all that remains is to put into the horns. The dish does not require additional heat treatment. It can be served immediately.

How long to cook the horns

Detailed information about cooking is indicated on the package, so you should read the instructions before cooking. The time should be noted depending on the state of readiness of the cones:

for “aldente” 5-6 minutes is enough;
It will take 8-9 minutes to fully cook.

Out of habit, pasta made from durum wheat may seem too dense. To soften the texture slightly, after turning off the stove, keep the cones in the pan, covered, for about 2 minutes.

How long to cook the horns after boiling

The cooking time must be noted at the moment when the pasta is immersed in water. Cooking the horns until fully cooked takes no longer than 9 minutes, and can be brought to the “aldente” state in 5-6 minutes.