I-pasta yangempela ye-altare yase-Italy ilungiswa kusuka kolweni kakade. Le nhlanganisela iyasiza emzimbeni futhi ifakwe kahle. Izinhlobonhlobo ezikhethekile zokhukhu oluqinile, okuvela kuyo i-pasta yokuqala e-Italy, zalethwa enqabeni uGiuseppe Garibaldi waseCrimea. Ukunamathiswa kokuqala kwahlukaniswa umbala wegolide nokunambitheka okuyingqayizivele. Ngeshwa, lezi ezihlukahlukene zekolweni zilahlekile. Kodwa, uma ulungiselela kahle i-pasta yanamuhla, akuyona into encane kakhulu.
Kukhona iresiphi ye-classic ye-pasta: i-kilogram eyodwa ye-pasta idinga amalitha angu-10 wamanzi. Emanzini abilayo abilisiwe afaka i-pasta bese upheka kuze kube yilapho usulungile. I-pasta ibalulekile ukungagcini, kungenjalo ilahlekelwa izinto zayo eziwusizo futhi ilahlekelwa ukunambitheka kwayo. Ekhaya, kungenzeka ukuba ungaboni ukulinganisa okunjalo kwe-1/10, kodwa khumbula njalo ukuthi i-pasta ithanda amanzi amaningi.
Kodwa, ukunambitheka okhethekile kwe-pasta ngesi-Italian, yebo, kunika ama-sauces. I-sauce isilungiselelwe ngokwehlukana ne-pasta futhi ihlanganiswe ne-pasta ngqo epulazini, noma epanini.
Zonke izinhlobo zama-pasta zihlukaniswe zibe izinhlobo ezimbili eziyinhloko: i-pasta entsha neyomile. Yonke i-pasta, ethengiswa ezitolo, zonke izinhlobo zobunjwa, imibala namasayizi abizwa ngokuthi unamathisele owomile. Uma kugcinwa ngendlela efanele, unamathisele owomile ugcina ukunambitheka kwawo isikhathi eside. Kuhle kakhulu ngokuhambisana nama-sauces anzima.
I-pasta ehlanzekile emincane neyimpande ye-spaghetti ikhiqizwa ngendlela yamakhoyili we-kampom, futhi ingagcinwa izinsuku ezingaphezu kwezinsuku ezinhlanu esiqandisini. I-pasta entsha idonsa umswakama futhi ihlanganisa nama-sauces alula, alula.
E-Italy, i-pasta ikhiqizwa ngezindlela ezihlukahlukene, eziyinqaba. Kungukuthi uhlobo lokunamathisela ongaluthola kusifunda noma ngisho nedolobha lase-Italy lenziwe. Ifomu elingavamile le-paste litholakala ngokusebenzisa indlela yokucindezela ematrices akhethekile namafomu afanelwe.
I-pasta ethandwa kakhulu e-Italy yi-spaghetti. Bakha izinhlobo ezintathu: i-spaghetti, i-spaghettini, i-bucatini. Ukulungiselela isobho ne-casseroles sebenzisa ukunamathiswa okufushane kwesimo se-cylindrical.
I-Fettuccine - umdwebo we-pasta unikezwa nazo zonke izinhlobo zamasila utamatisi, noma ngama-sauces enhlanzi noma ukhilimu.
I-Lasagna kanye ne-cannelloni- sheet paste isetshenziselwa ukwenza ama-casseroles.
"Izinwele ze-Angel" noma i-Capellini i-pasta encane kakhulu, zibukeka njenge-spaghetti, kodwa zincane kakhulu. Ngakho-ke, imizuzu engu-2-3 ilungiselelwe, ngenxa yalesi sici esikhethekile sokupheka okusheshayo, kufanelekile ukuthandwa kakhulu. Bakhonze ngama-sauces, amafutha omnqumo, umhluzi noma imifino ephekiwe.
I-Penne - ubude obude bhubhu, ne-lateral groove, ngokuqondile ngqo.
I-Rigatoni - emifushane noma emide, amashubhu ane-groove. Kodwa zikhulu kune-penne, zenziwe ngama-sauces obukhulu.
I-Manicotti - i-pasta egxiliwe ngenyama noma ushizi ukugcwaliswa. Ziningi futhi zide kunePenne.
"Umhlanga omkhulu" noma i-Cannelloni ithini elide kakhulu. Ukuzikhethela kwabo ukuthi lokhu kuhlanganiswa nenyama noma ushizi ukugcwalisa baphekwe ngaphansi sauce
Enye yezindawo ezithandwa kakhulu futhi ezidumile e-Italy, nakuzo zonke izitsha zomhlaba - i-Lasagna. Nakuba i-lasagna ibizwa ngokuthi hhayi isidlo kuphela, kodwa futhi namashidi enhlama okulungiselelwe kuyo. Lesi sidlo silungiselelwe ngalendlela elandelayo: izingxenye zenhlama ehlukile nezingxenye zokugcwala nokugcwalisa nge-sauce, bese kuthiwa i-lasagna ebhaka kuhhavini. Njengokugcwalisa i-lasagna sebenzisa imifino, isipinashi kanye ne-saumoni, utamatisi onenyama enobisi, noma u-anyanisi no-ukhilimu. Kodwa, ethandwa kakhulu yi-lasagna ne-parmesan ushizi.
Ukunamathiswa okuncane, okude kune-spaghetti, kubizwa ngokuthi - Linguini . Lungiselela futhi ulungiselele njengo-spaghetti - ungaphuli. I-Lingvini nezolimo zasolwandle ingenye yezindlela zokupheka ezithandwayo e-Italy.
"Inkaba yeVenus" noma i-Tortellini, yilokho amaNtaliyane abiza ngamadombolo noma amadombolo amancane anemikhawulo ehlangene. Njengokugxila kubo basebenzisa imifino, i-cottage shizi, inyama, ushizi.
" Gnocchi encane" i- Gnocchi egcwaliswa ushizi, amazambane noma imango nge sipinashi, njengawo wonke ama-pastes e-Italy. Ngibakhonza nge-spicy sauce noma nge-parmesan ushizi.
Izikwele ezivela enhlama ngokugxila - ama- ravioli . bahanjiswa etafuleni le-lido ebhake kuhhavini ngekhilimu, ushizi noma utamatisi we-utamatisi. Noma ngokushesha ngemva kokupheka okushisayo.
I-pasta encane ngesimo se-crescent noma isikwele - i-Agnolotti ifakwe ushizi, isipinashi, inyama noma i-cottage shizi. Yidla i-Agnolotti kuphela ishisa ngokufaka ama-sauces.
Khetha okunamathiselwe.
* I-quality pasta ayihlanganisi ndawonye. Kunzima kakhulu ukuhambisana futhi kunombala obala obala. Uma unamathisele ndawonye, akufanele ukupheka.
* Ukunambitheka kokunambitheka okukhanyayo kuwuphawu oluphawulekayo lwe-pasta yekhwalithi.
* I-Pasta, kufanele iphele kancane, kuphela kuleli cala lihambisana kahle nama-sauces.
Nakuba e-Italy ngokwayo iveza izinhlobo ezingamakhulu ayisikhombisa ze-pasta, futhi ikhiqize ngamabhizinisi angaphezu kwezinkulungwane ezimbili, okungcono ukucabangela i-pasta eyenziwe ekhaya ngesandla. Ekhaya, i-pasta iphekwe cishe usuku, kuyilapho kusetshenziselwa ukukhiqiza kuthatha amahora ambalwa ukwenza i-pasta. Ezitolo zokudlela ezidlula kunazo zonke zase-Italian, i-pasta eyenziwe ekhaya iyakhonzwa. Imiyalo yabo ilindele le ndawo yokudlela kuze kube yizinyanga ezingu-2-3, futhi naphezu kobunzima obunjalo, ukuthandwa kwepasta "ekhaya" kukhula kuphela.
Uma kungenzeka ukuba udle amanothi amnyama, ungamangali, kuzodala amazinyo nolimi lwakho. Okudumile ngalesi sikhathi kukhona ama-pastes amaningi anemibala. Umbala omubi unikeza i-macaroni isipinashi, obomvu utholakala ngokungeza ijusi lesithombo sebhitrudi, imibala yamathanga unamathela ku-orange, futhi isanqante isinika i-red tint. Inkinobho ye-cuttlefish ne-squid color black pasta.
Njengoba sekushiwo kakade, i-spaghetti ibhekwa njenge-pasta ethandwa kakhulu e-Italy. Ububanzi bale pasta bungaba amamitha amabili, i-pancake ikhulu kakhulu kunezingamamitha angu-15. I-spaghetti yokuqala yenziwa eGenoa. Ngakho-ke, emva kokuvakashela e-Italy, kufanele nakanjani ubheke emnyuziyamu we-spaghetti edolobheni laseGenoa. I-museum inezinkulungwane zamakha, ama-sauces kanye ne-spaghetti, amakhulu ama-recipes we-condiments nama-sauces. I-pasta ne-spaghetti bolognese ngenyama enobisi kanye ne-tomato sauce, ne-ham ne-ukhilimu kulungiselelwe i-spaghetti carbonara, ne-tomato sauce spaghetti okuthiwa i-spaghetti-e-Neapolitan.