2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The pasta is probably the greatest Italian culinary masterpiece. There are hundreds of species, many of which are unknown to us. What many do not know is that pasta exists in various forms in other countries around the world, and although it is not called pasta, it is still prepared in a similar way. Here are some types of pasta you've never heard of, as well as a brief description of them:
Room - is a thin noodle, which is made from flour and buckwheat and is typical of Asian cuisine. It is boiled, but usually served cold, seasoned with nutmeg.
Tientsin fen pi - It is prepared from bean sprouts and served as a substitute for rice typical of Asian cuisine.
U-dong - a common pasta in Japan and Korea, which resembles spaghetti in shape and is made from wheat flour and water, without eggs. It is served cold in a bowl with broth, most often in combination with tempura.
Pansots - typically Italian pasta, typical for the northwestern part of the country. It is a stuffed pasta with eggs and spinach, which is usually served with garlic sauce and various spices.
Tortellini - Italian pasta, which is similar to tortellini, but much larger. It can be stuffed with meat products or cheese and is especially popular in Central Italy.
Somen - Dry thin noodles made from wheat. After boiling, it is filled with cold water so that it can retain its shape. Serve with cold broth and finely chopped pre-chilled onions. It is typical for Japan.
Bucatini - Italian pasta, which resembles spaghetti, but is much thicker than them and is hollow. Visually it looks like a straw.
Corset - Italian pasta, which looks like a coin and can be prepared in a variety of ways.
Chukamen - wheat noodles, common in Japan and China. It can be served in a variety of ways, but is most often served in bowls of broth along with pieces of roasted pork, sprinkled with a little black pepper.
River rice noodles - a typical Chinese rice noodle, which can be compared to tagliatelle in shape.
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