August
12
17:00
Health // Proper nutrition

I love pasta, let me say they will destroy

story of pasta is lost in the mists of time.It is known that in ancient Greece noodle production using a rolling pin and special knives.Dry pasta first began to do in medieval Sicily.They are dried in the sun, seasoned with olive oil, cheese, herbs, eaten by hand.First, the Italians came up with a special machine for cutting the dough, then press for production of different forms.In general, no wonder they are called "wop".

MUSIC TASTE

listen to anything easily understand what it means to forte or crescendo, and gourmet - what pasta fresca or lasagna.Italians - famous music lovers and gourmets.They were very creative in relation to pasta, as they have called pasta.It is hard to count how many varieties of pasta you can buy today, and not always clear what to do next.Choosing to store pasta, of course you can read her Russian name to the back label, but sometimes it can not be translated or is too concise.Therefore, a little Italian clearly does not hurt.The word pasta rather meanings.This batter, and

that has a pasty condition, and pasta themselves.To ease familiarity with them, there are several groups that united similar views.

Long Straight pasta - it's like spaghetti or Cappellini.It is best to fill their sauces.They can be collected in a "slot."Example winding - "spiralki'-rotini. And what we used to call the pasta, ie, hollow tubes of different lengths can be straight, as" feathers ", and curved like" horns ". The wide rolls of various shapes are perfect forstuffing. minced meat can be minced meat or chopped vegetables. A variety of "bows", "butterfly", "shell" is so distinctive that they are isolated in a separate group. But that's not all. A special place in Italian cuisine takes pasta with fillings: already our favorite ravioli or more similar to our ravioli tortellini. The flat and very wide noodles, lasagna (lasagna) - the basis for the eponymous dish.

Most pasta sold in dry form. They can be very long to keep. No wonder in times of pastagarnered the future and regarded them as the product of strategic importance. Still, Pasta fresco, or fresh pasta, is especially tasty. Today, fresh pasta, and from different manufacturers (Italy, France, Denmark) in a refrigerated or frozen and can be bought from us.It can be stuffed (lasagna with spinach or ham, tortellini, cappelletti with cheese, mushrooms) or without (fetuchchine - noodles) and complemented by different sauces (eg tomato or cream).

RAINBOW in a bowl

Sometimes you can find very special varieties of pasta, which is difficult to even call a paste.They have come from Asian countries, where they are not prepared from wheat flour, rice, or soy.Boil these "spaghetti" should be only 1-2 minutes.Domestic manufacturers also offer original products, such as rye pasta or pasta for a diet with Jerusalem artichoke.Generally, pasta with additives is in great demand.

Merry raznotsvete the plate happens if you buy assorted pasta.Bright crimson color it will give ordinary beets, red - tomatoes or carrots, green - spinach or broccoli, but quite exotic black out, if we add a black ink of cuttlefish.

If you like the "witty", try spaghetti with chili.By the way, scientists have discovered that the substance contained in the burning peppers - capsaicin - prevents fat deposition in the body.Maybe that's why fans of Indian and Thai food is easier to maintain harmony?Such pasta will never say "they will kill me."

latest novelty - pasta organic.They, like other "organic" products are sold in expensive shops and are quite expensive.This fashion trend in nutrition who are addicted to those who want to be healthy and can afford it.These noodles contain absolutely nothing extra.Most importantly, they are made of very high-quality wheat, which is grown without fertilizers and chemicals.

simple recipe

classic pasta recipe is extremely simple: flour yes water.However, the meal - a special, pasta with gluten of high quality, and the water is not easy, and special cleaning.Sometimes even add eggs.It is believed that these only make pasta from flour of durum wheat (Triticum durum).When cooked they retain elasticity and never stick.

Even in the times of Peter I the Italian Fernando opened one Russian businessman secret of making pasta.At the turn of XIX-XX centuries Russia has supplied to Italy selective durum wheat.Variety called "Taganrog" known all over the world, but unfortunately, he was subsequently lost.Today, all over the world mainly grown soft wheat.The share of firm accounts for only 5%.Most of pasta in Russia is produced from ordinary bread flour or flour pasta, but derived from vitreous wheat.Some experts believe that modern technologies allow to minimize the differences in consumer qualities of pasta made from soft and hard wheat.But in Italy, Greece and France, where allowed by law to use only durum varieties believe otherwise.

Durum wheat has a number of features that ensure success and paste.When it is formed krupchataya grinding flour - semolina, which is used for making top grade pasta and polukrupka - for the first grade.The durum wheat contains carotenoids, pigments that make pasta acquire not only useful properties, but also become a nice amber hue.Because of the increased protein content and its properties when cooked form a special structure in which the starch granules are surrounded by a protein lattice.Therefore, the water passes a minor amount of starch paste and retains its shape.

Nutritionists say that from this paste prepared from durum wheat, it is impossible to recover.This is a typical error.In 100 grams of pasta contains very little fat indeed, about 10% of protein and lots of carbohydrates - 70-75%.A large number of carbohydrates can be helpful if you lead a very active lifestyle.For example, before a competition athletes throw parties spaghetti-party, especially to energy recharge.But if you prefer a quiet evening, have to restrict portion.Of course, the example of Sophia Loren, publicly stated: "I love pasta" and still maintain the beauty and shape is impressive.But do not forget that pasta - only part of her diet.The Italians have always loved not only pasta, but also vegetables, cheese, fish, seafood and red wine - in short, everything that is called "Mediterranean diet".Feeding spaghetti, the hostess is always put on the table, tomatoes, olive oil, onion and garlic.And, of course, a few sauces.

pasta and pesto

choosing a particular sauce, we must remember an important rule: the shorter and thicker pasta is, the thicker should be the sauce.One of the most traditional sauces for pasta - pesto.It is prepared by grinding in a mortar all the ingredients to a paste.A need for him basil leaves, olive oil, garlic, parmesan cheese, pine nuts.By the way, it is not difficult to guess that the Russian word "pest" and the name of the Italian sauce have a common origin.Pesto - literally, "I rubs."

Another very popular sauce - meat.It made it through the meat, always with tomatoes and red wine.For the first time began to prepare this sauce in Bologna, and therefore it is called bolognese.Generally, tomato seasoning - one of the most beloved.For a long time they were expensive and inaccessible.Very popular are also sauces carbonara (with ham), aioli (garlic) sauce with seafood.

itself EXPERT

If you decide to buy a house and cook authentic Italian pasta, take note of a few rules.

- Find the markings on the label pasta: durum.On the domestic packaging them belong to the group "A", and from soft - to groups of "B" or "B".Pasta of durum may be referred to as words durum, semolina di grando duro, and further indicate the variety.

- View the contents of the package (as a rule, it allows).The real pasta tend to be strong (there should be no chips), have a monotonous, often amber-yellow color and a smooth surface.

- Make the right choice, you can be at home.Dry pasta from durum wheat on the fracture must have a glassy surface, and soft - rough.During cooking, the former do not boil soft, they do not necessarily wash in cold water."Not real," the pasta can turn into a ball, and the water in which they were cooked, is sure to become cloudy.

- properly cook pasta is simple.Boiled pasta in large volume boiling salted water (normal ratio 1:10), while they themselves increase in volume by half.Cooking time indicated on the package, and is different for products of different shapes.Italians believe that it is necessary to observe with great accuracy, unless you cook the pasta al dente.Spaghetti and other long forms are immersed in water gradually, of course, without breaking them.

- pasta Store in original packaging in a dry place, away from products with strong odor.Better even put them in a wooden box (or a large breadbox).The temperature should be no higher than 30 ° C.Then you can save the pasta (in unopened packaging), even for a few years.So proudly claimed by manufacturers, but why is it that, fortunately, the store is such a variety!

Macaroni loved us by law.And we have reasonably can argue with the words of a song of love for pasta - let's say they will kill me.Do not ruin, and will help to keep the shape, health and joy of life.