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Pasta

Pasta

Pasta is a product made from unleavened wheat dough, which usually includes wheat flour and water, sometimes eggs. They are stored dry and prepared by simple boiling in hot water. The term "pasta" is sometimes used to define such products from freshly prepared dough as: well-known noodles, beshbarmak, gnocchi.

Also, noodles belong to oriental cuisine. In some countries, pasta is called pasta (from Italian - Pasta). Moreover, this name characterizes both the product as a whole and the dishes prepared from them (for example, in Italian cuisine Pasta is called pasta under all kinds of sauces).

According to the composition of the dough, pasta is classified into products made from durum wheat, and products to which eggs are added. Depending on the dough, there are dry and fresh pasta (egg). In addition, pasta is grouped into whole (spaghetti belongs to this group) and tubular (differ in length, thickness and diameter).

The shelf life of this food product is quite long (some products can be stored for more than a year). Pasta is a relatively inexpensive food that contains many nutrients and does not require a lot of cooking time.

Italians invented pasta. In fact, these dough products owe their name to the Greek word "makaria", which means "grace" or "happiness". This is how the Greeks called one of their flour dishes, which they considered very tasty.

Pasta is the food of the poor. Perhaps now, when pasta is produced using machine technology, their cost is quite low. But in the old days, pasta was made by hand, and therefore it was a very expensive food product. Only persons from high society, such as nobles, merchants and kings, indulged in pasta. By the way, it is the court chefs who are responsible for the invention of all kinds of aromatic sauces and seasonings for pasta. For example, the cook of King Anjou guessed to add cheese to pasta, and several cooks of the King of Prussia introduced a fashion for pasta with shrimps, mushrooms, truffles and pate.

Eating pasta can lead to a plump figure. This statement is debatable. There are a lot of useful elements in pasta that are perfectly absorbed by the body, without leaving negative consequences in the form of fat deposition. First, pasta does not contain many calories - there are only 190 calories per 50 grams of dry product. Secondly, this product has the amount of proteins necessary for the human body - thirteen grams are needed per hundred grams. Thirdly, pasta contains starch (about 70%), which is also well accepted. Well, and fourthly, pasta can reduce fatigue, since it contains vitamin Bg (riboflavin), which is responsible for such an important function.

After the pasta has cooked, it must be rinsed in cold water. Many people make this mistake. It is not recommended to do such a manipulation with pasta, since washing reduces the level of vitamins in pasta and a sharp change in their temperature regime occurs.

Pasta is an environmentally friendly product. In most cases, this is true. Russian-made pasta is made from wheat, which is grown with minimal use of fertilizers. Also, the composition of pasta, as a rule, does not contain dyes and preservatives, and therefore this product is completely safe for health. There is one exception though - instant noodles. Such noodles contain chemical elements that remain in the body for a long time and can lead to negative consequences in the form of various diseases.

Pasta can be classified as a dietary dish. Oddly enough, this is true. If you add olive oil to pasta instead of animal fats, then they will quite pass for a dietary dish. But it is still not worth getting carried away with them, since by eating pasta in large quantities (every day, for example), you can easily gain extra pounds.

In European countries, medicinal varieties of pasta are produced. Such pasta is usually made from bran, which contains a large amount of all kinds of vitamins. In addition, palm oil is also added to some varieties, which is known to have medicinal properties. And some grains intended specifically for the preparation of pasta are grown in special, biologically pure conditions. As a result, the so-called biomacarons are produced. There are also transparent and dark pasta, where rice or buckwheat flour is used in the manufacture, respectively. Also, recently, multi-colored pasta is gaining popularity. The main merit of the color appearance is the vegetable additives. For example, spinach or dill gives food a green color, tomato - pink, carrot juice - orange, etc. Among other things, these pasta have the flavor of a specific vegetable additive.

Only pasta made from durum wheat, namely noodles and thin spaghetti, are good for health. This is a deep misconception. All types of pasta can be produced from durum wheat: curly, thin, thick, with sharp edges, in the form of a spiral, etc.

Italians have pasta as their national dish. It really is. Every Italian family prepares pasta (which is how they call pasta dishes) almost every day. Various sauces give this dish a special relish, so the food is always satisfying, tasty and never boring.

Pasta is very difficult to cook. If a person for the first time in his life decided to cook pasta, then he may not succeed in it. But, knowing some simple rules, making pasta will not be difficult. The main thing is to put them in steep boiling water and, so as not to stick together, stir constantly. After about fifteen minutes, you can try - if they are easy to bite, then you can drain the water and then put butter in a pan with pasta. And, of course, do not forget to salt. All these manipulations take a maximum of twenty minutes, and they can be served with sausages, sauces, meat, and other ingredients.

Watch the video: Pasta Allamatricana. Gennaro Contaldo. Italian Special (November 2020).