Gracia, Italia: the most popular types of pasta

Today the word "pasta" is almost immediately associated with the Italian culinary masterpiece - and it's only fifteen to twenty years ago that our people did not know that popular types of pasta were not known, but the very definition itself recalled the image of tooth powder.

Well, prejudices disappeared along with the dashing nineties. They were replaced by specialized restaurants of Italian cuisine, where we have the opportunity to get acquainted with this work of culinary art. And yet you should not confuse the pasta with ordinary pasta - still not in the USSR we live.

The etymology and content of the term " pasta "

This sonorous Italian spell in the indigenous language denotes an elementary "dough". That is, and bread, and cakes, and pelmeni (to be more precise - tartellini) - all this is also Italian pasta? Most likely, just like that, and pasta - only a subspecies of a huge family.

What does the famous dish consist of? Classical pasta is prepared from coarse flour, water and a small amount of egg yolk. What kind of flour to choose? Italians prefer wheat, rice - in general, that is originally grown on sultry Pyrenean lands. In our own days, pasta and noodles are cooked, including buckwheat, chickpeas, rye and barley flour with a lot of additives. Bran, ink cuttlefish, spinach - all this is no longer exotic, but rather an indispensable species difference.

Where do the types of pasta come from? Most likely, this dish is as old as any principality of Italy, because a mixture of flour and water without the addition of yeast should have preceded the bakery products. Yes, and cook pasta is much easier and faster. So the cunning and resourceful Italians for good reason planted the whole planet on their crown dish. The only thing to forget about is not - paste is not used for food without a certain dressing or sauce.

Types of Pasta

And did you know that it was the long pasta that served as the foundation for the invention of the four-toothed dining-room fork? However, this is not the only merit of pasta.

Since the first dish of flour and water saw the light, the paste gained a whole family tree. Today our soups decorate alphabet letters, bagels and ringlets, we use flat noodles or seashells for garnish - and all this is pasta!

Conditionally, there are three types: dry, damp and full - that is, a stuffed paste.

So, dry types of Italian pasta mean exactly those products that we buy in groceries and supermarkets, short or long noodles, most often packed in polyethylene. It is a child of the conveyor, a purely industrial type of manufacture, and therefore does not cause special respect among gourmets.

It's more pleasant and tasty to roll pasta with your own hand, with the addition of a fresh egg - this sticky, sticky and nutritious dish is credible and is the main pride of the chef. In people, the method of cutting a dough for longitudinal strips is called homemade noodles. But we come up with all kinds of pasta, experimenting with refueling. The most famous of them are chicken (Pasta Carbonara), beef with tomato sauce (Bolognese), with egg and parmesan - (Carbonara), and also with seafood.

Finally, the full one is the pasta with the filling. Implies the inclusion in the pasta of minced meat - be it tartellini with spinach and ricotta or seashells with meat stuffing. In general, any mistress is able to invent her fillings pasta.