Pasta casserole with potatoes. Dumplings with potatoes Potatoes and pasta what to cook

Common people believe that potatoes and pasta are not the best combination of ingredients, they simply do not know how to properly prepare such a dish, but we will look at the full technology. A tandem of simple and affordable products guarantees excellent taste. The total time spent is 50-60 minutes.

Pasta of any type and shape will do, you can even use noodles. Potatoes with minimal starch content are desirable.

Ingredients:

• pasta – 200 grams;
• potatoes – 5-6 pieces (medium);
• tomatoes – 2 pieces;
• onions – 1 piece;
• bell pepper – 1 piece.
• hard cheese – 100 grams;
• vegetable oil - for frying;
• salt, pepper, seasonings, spices - to taste.

Recipe for pasta with potatoes

1. Boil pasta in boiling water until done. Dissolve pepper, spices, seasonings and salt in one glass of broth. Peel the potatoes and cut into small cubes.

2. Cut the peeled onion into small pieces and fry until it becomes soft.

3. Add potatoes to the onions. Fry until half cooked, then add finely chopped tomatoes and bell peppers. Fry until the potatoes are ready.

4. Combine pasta with potatoes and other vegetables. Mix. The consistency should be approximately homogeneous.

5. Grease the baking dish with vegetable oil. Add the mixture obtained in the previous step. Pour pasta broth with spices on top, then sprinkle with grated cheese.

6. Bake in the oven at 180°C until golden brown.

7. Divide the finished pasta and potatoes into portions and serve hot.

Pasta with potatoes is an unusual combination of products, but, as culinary practice shows, it is very tasty. Essentially, these are the same dumplings - dough, potatoes and fried onions - but in a simplified version to the maximum.

Pasta with potatoes - a hearty quick dish

Ingredients

Potato 4 pieces) Pasta 300 grams Filtered water 2 liters Ground black pepper 0 grams Unsalted butter 30 grams Refined vegetable oil 30 grams Bulb onions 1 piece(s)

• Number of servings: 6
• Cooking time: 35 minutes

How to cook pasta with potatoes

• You need to peel the potatoes and cut them into small slices. Boil in salted water until the pieces begin to disintegrate. Drain the water and mash the vegetable into a puree.
• Separately, boil the pasta until fully cooked. Place them in a colander to drain all the liquid. Then transfer them to a saucepan and add butter.
• Cut the onion into cubes and fry in vegetable oil until golden brown.
• Transfer the mashed potatoes to the pasta and add the prepared onion. Season with butter and mix well.

Before serving, sprinkle with ground pepper to taste.

Pasta recipe with fried potatoes

The second cooking option looks a little different. Here you will need to fry the potatoes, not boil them.

Cooking process:

• Pour the required amount of water over the pasta, add salt and cook until tender. Place in a colander to drain all the liquid. Place back into the pan and brush with butter to prevent sticking.
• Peel the potatoes and cut into cubes or sticks.
• Pour vegetable oil into a frying pan, place the potato mixture, lightly salt and start frying.
• When the potatoes are almost ready, add boiled pasta to it and continue frying the products together for another 5 - 10 minutes. To prevent the dish from burning, it must be stirred constantly. If you want to get a beautiful golden crust, you need to cook pasta with potatoes without a lid.

You can serve it as a separate dish, sprinkled with seasonal chopped herbs, or as a side dish.

The recipe for the dish can be expanded by adding the following ingredients if desired:

• pre-fried minced meat;
• vegetables - bell peppers, carrots, zucchini, tomatoes, etc.

To dress the dish, you can serve tomato paste, ketchup or your favorite sauce. If desired, you can sprinkle it with grated cheese, which will add a piquant note to the simple taste.

This version of the dish can be garnished with salads of fresh vegetables, seasoned with either vegetable oil or mayonnaise. You can get a good combination of flavors if you serve it with sauerkraut salad. Bon appetit!

One day I found this recipe online. He surprised with his ignobility, but also attracted with his simplicity. He has helped me out several times already. Yesterday I couldn’t decide what to cook: potatoes or pasta, so I cooked everything together. Despite the terrible combination of products, it is actually delicious.

Ingredients:

Pasta – 0.5 packs,

Potatoes – 5-6 pcs.,

Onion – 1 pc.,

Tomato – 2 pcs.,

Basil, pepper, salt - to taste,

Universal seasoning - to taste,

Rast. oil,

Cheese – 100 gr.,

Boil pasta until half cooked.

Finely chop the onion and fry until it becomes soft.

Add small pieces of potatoes to the onions and fry them too.

Lastly, add peeled and finely chopped tomatoes, basil, and pepper.

There are two options here: either we fry and boil everything until cooked and then combine, or we throw half-finished potatoes and vegetables into undercooked pasta and, in fact, finish cooking both. The point of all this fuss is that neither the potatoes nor the pasta remain too raw.

Drain the pasta water into a separate bowl and dissolve the all-purpose seasoning in it.

So, pour what you got into a greased form and pour in a small amount of the prepared broth. The amount of liquid will depend on the degree of readiness of the potatoes and pasta. Approximately 0.5-1 cup is required. Sprinkle everything with cheese and bake in the oven.

It turns out tasty and satisfying. In winter, I prepared a similar dish with tomato paste instead of tomatoes.

Let's prepare dumplings with potatoes using a dumpling maker - a device that will facilitate the process of home cooking and allow you to make a high-quality semi-finished product. Add mushrooms, lard and other ingredients to raw potatoes as the main filling.

Dumplings created with the help of a dumpling maker turn out not only quickly, but also beautifully, since they all have the same shape at the end. But which dumpling maker is better - manual or electric? It all depends on your preferences.

Advantages of a manual dumpling maker

A manual dumpling maker can be plastic or made of metal, usually aluminum.

• Practicality. The plastic mold is dishwasher safe, and its rubberized feet prevent it from slipping on the table surface. As practice shows, a metal dumpling maker makes the cooking process easier, since the dough is perfectly separated from the aluminum surface.
• Convenience. The manual unit is very convenient to use due to its standard round shape, since it is easier for inexperienced housewives to roll out a round rather than a square layer of dough.
• Price. Another advantage is its cost, which is very affordable!

3 recipes for dumplings with potatoes

The recipe for dumplings with potatoes can be supplemented with mushrooms, onions, as well as minced meat and lard.

With raw potatoes

It is well known that potatoes have high taste and nutritional qualities. Due to the content of a significant amount of potassium in its composition, potatoes help eliminate salt from the body, which improves metabolism. Dumplings with raw potatoes are an affordable recipe that can be prepared on a weekday.

You will need:

• raw potatoes, medium tubers - 6 pcs.;
• wheat flour - 2 cups;
• boiled water, pre-cooled - 1 glass;
• eggs - 2 pcs.;
• onions - 5 pcs.;
• vegetable or olive oil - 3 tablespoons;
• salt, ground black pepper and peppercorns - to taste.

Preparation

1. Knead the dough using water and eggs added to the flour sifted in advance. Mix thoroughly and pour in a little oil to create a pliable material for modeling. Leave it to rest for a short time (20-30 minutes).
2. Peel the potatoes and onions, rinse and grind in a blender or meat grinder. Squeeze out the juice, you will get raw potato and onion mince. Add spices to it as desired.
3. Roll out the dough, place a thin layer on the dumpling maker, then sort the potatoes and onions into cells, roll another thin layer of dough on top. Roll the top with a rolling pin and remove the mini potato pies from the pan.
4. Boil in water with bay leaf, pepper and salt for about 5-7 minutes. All is ready!
5. Some dumplings can be stored in the freezer for up to three to four months and cooked as desired.

Potato dumplings can be made with meat, but then the dough recipe will be slightly different from the lean one. For dumplings with minced meat, the dough will be stiffer without adding any oil, which gives elasticity.

With mushrooms

The range of beneficial properties of mushrooms is wide - they contain amino acids and minerals necessary for the body, which practically do not disappear as a result of drying or freezing. In addition, lecithin contained in mushrooms prevents the accumulation of cholesterol. How to cook dumplings with potatoes and mushrooms?


You will need:

• wheat flour - 2 cups;
• egg - 1 pc.;
• chilled boiled water - 200 ml;
• onion - 1 large;
• fresh mushrooms, can be frozen - 400 g;
• raw potatoes, medium tubers - 5 pcs.;
• butter - 50 g;

Preparation

1. Knead dumpling dough from flour, water and one egg, add a little oil, leave it for half an hour.
2. Peel the potatoes and grate them on a coarse grater.
3. If the mushrooms are frozen, first defrost them, drain them and then finely chop them. Also peel and chop the onion.
4. Mix the filling from potatoes, onions and chopped mushrooms, add a little butter, garlic, and spices.
5. Roll out the rested dough, place a layer on the dumpling maker, spread out the filling, and roll the second layer on top. Remove from mold. Cook dumplings with minced mushrooms and potatoes in salted water with bay leaves and peppercorns.

If you add a little butter to the raw potato filling, it will become juicier and tastier.

With lard

Lard contains important arachidonic acid, which is responsible for the normal functioning of the human cardiovascular and hormonal systems. Dumplings with potatoes and lard - an original recipe that results in dumplings with a filling similar to potato pancakes.


You will need:

• wheat flour - 2 cups;
• chilled boiled water - 1 glass;
• onion - 1 pc.;
• raw potatoes - 8 pcs.;
• fresh lard - 150 g;
• vegetable or olive oil - 2 tablespoons;
• butter - to taste and desire;
• salt, garlic, ground black pepper and peas - to taste.

Preparation

1. Form a dough based on sifted wheat flour and boiled water, add a little salt and sunflower (olive) oil. Leave it to let it go.
2. Peel the raw potatoes, then pass them through a meat grinder along with lard and peeled onions. Squeeze out the juice to obtain thick potato and onion mince with lard. Add squeezed garlic and ground pepper.
3. Spread the prepared minced meat with lard into the cells of the dumpling maker, covered with dough, with a teaspoon, roll out the second layer of dough on top. Cook the dumplings for about 5-7 minutes, also with the addition of spices.

Lard can be replaced with minced meat, then you will get dumplings with minced meat and potatoes. Dumplings with lard are best served with butter, sprinkled with fresh herbs: onions, garlic, dill.

A recipe for potato dumplings with the addition of lard, fresh or frozen mushrooms will help you quickly satisfy your hunger at any time of the day. Bon appetit!

Greetings, dear friends! I dedicate today's recipe to all connoisseurs of real homemade dumplings with potatoes. It’s no secret that in supermarkets and markets it’s a fantasy to buy delicious dumplings with potatoes, so I prepare dumplings with potatoes at home, especially since my little daughter simply adores them and happily helps me in the kitchen.

I won’t promise you that making delicious dumplings with potatoes is easy, but I will be happy to share the secrets of how to prepare the dough for dumplings with potatoes, and also tell you how to prepare the filling for dumplings with potatoes and onions.

My grandmother taught me how to cook dumplings and dumplings, and despite her advanced age, she still prepares delicious dumplings for us when we come to visit her. My recipe for dumplings with potatoes contains an egg, so if you want to make lean dumplings with potatoes, just omit this ingredient.

Ingredients:

dough for dumplings with potatoes:

• 3 cups flour + 100 gr.
• 1 glass of water*
• 1 egg
• 1 pinch of salt
• 1 tbsp. vegetable oil

filling for dumplings with potatoes:

• 1 kg. potatoes*
• 1 onion
• 3-4 tbsp. vegetable oil for frying

* indicated quantity of unpeeled potatoes

* glass 200 ml.

How to cook dumplings with potatoes:

We start preparing dumplings with the filling. We peel the potato tubers, cut them into 4-6 parts, place them in a saucepan, and fill them with boiling water (about 1.5 liters). You can add cold water, but boiling water will cook the potatoes faster. Place the potatoes on the stove, bring to a boil, then reduce the heat to medium and cook until tender. At the end, don’t forget to salt the potatoes.

To make the filling for dumplings with potatoes juicy, I always add fried onions. It is the fried onions that give dumplings with potatoes a unique homemade taste. By the way, another very tasty filling option for dumplings is potatoes + sauerkraut, but this is for the future.

Cut the onion into small cubes and fry in vegetable oil until golden brown, stirring constantly.

Drain all the water from the boiled potatoes. The fact is that we need the most dry filling for dumplings so that the dumplings don’t float in the refrigerator. If desired, you can add a piece of butter.

Puree the potatoes using a potato masher or blender.

Add the fried onions, but not all of them - you need to leave a little onion for serving.

The filling for dumplings with potatoes is ready. All we have to do is mix and cool the filling to room temperature.

Prepare the dough for dumplings with potatoes:

If the dumplings float in the refrigerator, it means either it’s time to change the flour, or the dough did not receive enough flour during the rolling process. Proper dumplings in the refrigerator do not float in boiling water while waiting for their finest hour. With the freezer, everything is also not easy: it happens that the dumplings crack. This means only one thing - the dough is poorly kneaded.

Dumplings with potatoes according to my grandmother's recipe

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