2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
To get the most out of pasta, we need to know what kind it is for. Pasta, according to legend, was invented by the ancient Egyptians.
After the death of an Egyptian, his relatives put something like noodles next to his remains to have something to eat in the realm of the dead. According to another version, pasta appeared in Japan or China.
Even today, very long dried pasta is served in Japan on New Year's Eve to make the life of all participants in the holiday longer. According to some historians, the appearance of pasta in Europe is due to Marco Polo, who brought them from China.
Many experts are convinced that the Europeans invented pasta themselves. The fact is that the appearance of many types of pasta, as well as the sauces they are served with, is due to the Italians.
Delicious pasta, which should always be cooked, is good for the mood because it contains B vitamins. Thus, they help to cope with stress and headaches.
And the amino acid tryptophan, which is contained in spaghetti, helps our body cope easily with depression. Vitamin E, which is contained in pasta, protects against wrinkles.
So what are the types of pasta? In the first place are the spirals. These are rotiniwhich are very short spirals, such as small springs. They are consumed cold and warm with thick sauces and in salads.
Fusilli - in long spirals that can be added to soup and served with all kinds of sauce. Hollow pasta is represented mostly by ditalini. These are small, very short tubes, meaning "thimble" in Italian.
Used for soups and salads. Cannelloni - large tubes, which are filled with meat stuffing and baked after being covered with sauce. Pechutele - long, thin hollow pasta that can replace spaghetti.
Of the long pasta, they are the most popular chapels - very long and very thin. They are sometimes called angel hair. Serve only hot, with a light sauce, broth or only with olive oil and cooked vegetables.
Fettuccine - long, flat and wide pasta, which is served hot or cold, necessarily with a thick sauce. Spaghetti - translated means "small ropes" and are served hot with all sorts of sauces.
Lasagna - long and very wide pasta, like sheets. They are arranged in layers, between which stuffing and sauce are put, after which they are baked. It is impossible to serve pasta without sauce.
The Italians use everything they have on hand to make sauces - meat, seafood, vegetables, olive oil, cream. But the rule must be followed - the longer and thinner the pasta, the thinner the sauce should be.
Among the sauces there are popular all over the world, without which we can not imagine spaghetti. These are bolognese sauce made from minced meat and tomatoes. It is followed by carbonara sauce made from cream, bacon and white wine.
Frutti di mare sauce is with seafood and diablo is spicy. Salsa di tomato is a tomato sauce that is prepared over low heat from tomatoes, in which a little basil is added at the end.
Yellow cheese and cheese are a suitable addition to all types of pasta except those served with seafood. The cheese for hot pasta and spaghetti should be firm, like the classic Parmesan.
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