The history of the appearance of pasta is lost in the depths of centuries. It is known that already in Ancient Greece for the production of noodles used rolling pin and special knives. Dry pasta was first made in medieval Sicily. They were dried in the sun, seasoned with olive oil, cheese, herbs, ate. First, the Italians came up with a special machine for cutting the dough, then presses for the production of various forms. In general, not for nothing that they were nicknamed "pasta".
MUSIC OF TASTE
Meloman easily understand what it means forte or crescendo, and gourmet - what is pasta fresca or lasagna. Italians are famous music lovers and gourmets. They turned out to be very inventive with regard to pasta, as they used to call macaroni. It is difficult to count how many varieties of pasta you can buy today, and it's not always clear what to do with them. Choosing a paste in the store, you can, of course, read its Russian name on the counter-label, but sometimes it may not be or the translation will be too short. Therefore, a little Italian obviously does not hurt. The very word pasta is pretty polysemantic. This is a dough, and that has a pasty state, and the pasta itself. To facilitate acquaintance with them, it is possible to identify several groups into which similar species are united.
Long straight pasta - this is such as spaghetti or capellini. It is best to dress them with sauces. They can be collected in "nests". The example of meanders is "spirals." And what we used to call macaroni, that is, hollow tubes of different lengths, can be straight as "feathers" and curved like "horns." Wide tubes of different shapes are great for The minced meat can be chopped meat or chopped vegetables.The various "bows", "butterflies", "shells" are so unique that they are isolated in a separate group, but that's not all. A special place in the Italian cuisine is pasta with fillings : already liked us ravioli or more similar to our pel'me nor tortellini.Flat and very wide noodles, lasagna (lasagna) - the basis for the eponymous dish.
Most of the pasta is sold in dry form. They can be stored for a very long time. It's not for nothing that in difficult times pasta was stored for future use and considered them a product of strategic importance. But all the same Pasta fresco, or fresh pasta, is especially tasty. Today, fresh pasta, and from different manufacturers (Italy, France, Denmark) in a chilled or frozen form can also be bought from us. It can be with a filling (lasagna with spinach or ham, tortellini, capelletti with cheese, mushrooms) or without (fetuccine-noodles) and supplemented with different sauces (for example, tomato or cream).
RAINBOW IN THE TARELKE
Sometimes you can meet a very special variety of pasta, which even called paste is difficult. They came to us from Asian countries, where they are not made from wheat flour, but from rice or soya. Cook these "spaghetti" should only 1-2 minutes. Domestic producers also offer original products, for example rye pasta or macaroni for diet food with Jerusalem artichoke. In general, paste with additives is in great demand.
A cheerful variety of colors in the plate will turn out, if you buy a paste-assortment. Bright crimson color will give it ordinary beet, red - tomatoes or carrots, green - spinach or broccoli, and quite exotic black will turn out, if ink black cuttlefish was added to it.
If you like "sharper", try spaghetti with chili. By the way, scientists have discovered that the substance contained in burning peppers - capsaicin - prevents the deposition of fat in the body. Maybe that's why it's easier for fans of Indian and Thai cuisine to maintain harmony? About these pastas you will never say "they'll ruin me."
The latest novelty is organic macaroni. They, like other "organic" products, are sold in expensive stores and are quite expensive. This is a trendy trend in dietetics, which are fond of those who want to be healthy and can afford it. Such pasta does not contain anything superfluous. Most importantly, they are made from very high quality wheat, which is grown without any fertilizers and chemicals.
SIMPLE RECIPE
The recipe for classic pasta is extremely simple: flour and water. True, flour is special, macaroni, with high quality gluten, and water is not simple, but special cleaning. Sometimes they add eggs. It is believed that real pasta is produced only from flour of wheat of solid sorts (Triticum durum). When cooking, they retain firmness and never stick together.
Even in the times of Peter I the Italian Fernando disclosed to a Russian businessman the secret of making pasta. At the turn of the 19th and 20th centuries, Russia supplied selected hard wheat to Italy. A variety called "Taganrog" was known throughout the world, but, unfortunately, later it was lost. Today, throughout the world, mostly soft wheat is grown. The share of solid accounts for only 5%. Most of the pasta in Russia is still produced from ordinary bakery flour or pasta flour, but obtained from vitreous soft wheat. Some experts believe that modern technology allows you to minimize differences in the consumer qualities of pasta made from soft and hard wheat. But in Italy, Greece and France, where only durum varieties are legally allowed to be considered differently.
Hard wheat has a number of characteristics that ensure the success of the paste. When it is grinded, a large flour is formed - grains, which are used for making the highest grade of pasta, and semicred - for the first grade. Wheat durum contains carotenoid pigments, thanks to which pasta not only acquires useful properties, but also becomes a pleasant amber hue. Due to the high protein content and its properties, a special structure is formed during cooking, in which the starch granules surround the protein lattice. Therefore, a small amount of starch passes into the water, and the paste retains its shape.
Nutritionists say that from a real pasta made from durum wheat, you can not recover. This is a typical misconception. In 100 grams of paste contains really very little fat, about 10% protein and a lot of carbohydrates - 70-75%. A lot of carbohydrates can be useful if you are a very active lifestyle. For example, before the competition, athletes organize parties spaghetti-party, specifically to energetically recharge. But if you prefer to spend an evening quietly, the portion will have to be limited. Of course, the example of Sophia Loren, who publicly declares: "I love pasta" and still preserved beauty and figure, is impressive. But do not forget that pasta is only part of her diet. Italians have always loved not only pasta, but also vegetables, cheese, fish, seafood and red wine - in general, everything that is called a "Mediterranean diet". Serving spaghetti, the hostess will always put on the table tomatoes, olive oil, onions and garlic. And, of course, a few sauces.
PASTE AND PESTO
Choosing this or that sauce, it is necessary to remember the important rule: the shorter and thick pasta, the thicker the sauce should be. One of the most traditional pasta sauces is pesto. It is prepared by grinding in the mortar all the ingredients until a pasty state. And you will need for it the leaves of basil, olive oil, garlic, parmesan cheese, pine nuts. By the way, it is not difficult to guess that the Russian word "pest" and the Italian name of the sauce have a common origin. Pesto - literally "I rub."
Another very popular sauce is meat. It is made on the basis of minced meat, necessarily with tomatoes and red wine. For the first time such a sauce was prepared in Bologna, which is why it is called Bolognese. In general, tomato seasonings are one of the most loved. For a long time they were expensive and inaccessible. Very popular are also carbonara sauces (with ham), aioli (with garlic), sauces with seafood.
THE SELF EXPERT
If you decide to buy and prepare a real Italian pasta at home, take note of a few rules.
- Find on the label of pasta labeling: from wheat of solid varieties. On domestic packages they are referred to group "A", and from soft ones to groups "B" or "B". Macaroni from firm grades can be designated also by words durum, semolina di grando duro, in addition specify and grades.
- Consider the contents of the package (as a rule, it allows it). It is natural for macaroni to be strong (there should be no crumbs), to possess a monophonic, often amber-yellow, color and a smooth surface.
- Make sure the right choice can be at home. Dry pasta from varieties of hard wheat on the fracture should have a glassy surface, and from the soft - rough. In the process of cooking, the first do not boil, they do not necessarily wash in cold water. "Unreal" the same pasta can turn into a ball, and the water in which they were welded, will necessarily become turbid.
- It is easy to prepare pasta. Boil the pasta in a large volume of boiling salted water (the usual ratio of 1:10), while they themselves increase in volume by half. The cooking time is indicated on the packaging and varies for products of different shapes. Italians believe that it must be observed with great accuracy, unless you are preparing the paste al dente. Spaghetti and other long forms are immersed in water gradually, of course, without breaking them.
- Store the pasta in its original packaging in a dry place, away from products with a pungent odor. Better even put them in a wooden box (or a large breadbox). The temperature should not be above 30 ° C. Then you can keep the pasta (in intact packaging) even for several years. So proudly claim the producers, although why, when, fortunately, in the store such a variety!
Macaroni are loved by our right. And, we can reasonably argue with the words from the song about the love of pasta - let them say they will ruin me. Do not ruin, but help preserve the figure, health and joy of life.