Pasta with the pressure cooker
Instructions
Place in pressure cooker all bulk ingredients, water, pasta, peeled, better tomatoes, oil, butter, half nut, salt, oregano, chili.
The only thing to observe strictly the ratio between pasta and water should be about 160 g of water per 100 g of pasta.
Keep in mind that if you do a single tile you must add other 40 g of water to make steam, and that the tomatoes out even a little water.
Mix well, making sure the dough is covered by water, tapped and brought to the whistle.
At this point lower the flame a little timed, half the cooking time indicated on the package, then turn off and purged.
Break out the pot and if some water remains in the bottom let it dry at high heat stirring well.
Add some oregano and serve.
