Namathisela ekuhumusheni okungokoqobo okuvela esiNtaliyane kusho "inhlama". Ukuqalwa kwakhe (futhi ukukhulunywa kokuqala kwemigqa yenhlama eyenziwe ngophuphu namanzi kuyatholakala ngisho nasemibhalweni yasendulo yaseRoma) hhayi nje kwashintsha ukudla kwase-Italy, kodwa futhi kwathonya i-gastronomy ngokujwayelekile. Esikhathini esidlule, lapho kungekho mishini eyakhiwe, i-pasta yenziwa ngokumane. Inhlama yafakwa engxenyeni encane, bese isuka emaphethweni amaningi noma angaphansi. Ngakho-ke, kuze kube namuhla. Kodwa uma unesidingo esikhethekile - umshini wokwenza i-pasta (ophinde ugobe inhlama ibe ungqimba oluphezulu) noma ibhuloho lokulahla ekuhlanganiseni, ngeke kube nzima kuwe ukupheka noma yiluphi uhlobo lwe-pasta ngesikhathi esifushane. Ngendlela, umshini womshini we-pasta awuthengi, ukubuyiswa okuwukuphela kwukuthi kunzima ukuwahlanza. Kuhlala nje ukufaka ukuthi i-pasta eyenziwe ngokwenzayo i-taster kakhulu kunokwakheka okwenziwe ngomumo, futhi inqubo yokwenza i-pasta ngokwayo kanye nezitsha kuyo ingashintshwa ibe ngumndeni noma i-party enobungane.
Ngokusho kwemithetho yokupheka e-Culinary ye-pasta yase-Italiya, yenziwe kusuka ngogwayi we-durum, e-Italy ngisho nakwezomthetho. Ngaphezu kwalokho, amaNtaliyane adla i-paste al dente, engakapheki kancane. Umthombo omuhle kakhulu we-carbohydrate eziyinkimbinkimbi kanye ne-fiber yokudla. Ngakho-ke sincoma ngokuqinile ukuthi uthathe ufulawa kusuka kubakolweni be-durum ukuze ulungiselele i-pasta (kubonakala ngokugaya futhi okuluhlaza okwesibhakabhaka, okwenza kube okufana nommbila).
Kungenzeka ukwandise usizo lomusa we-pasta, ovame ukulungiswa ngokufaka amaqanda namafutha omnqumo, futhi ubizwa ngokuthi, ngokulandelanayo, i-pasta yonke i-uovo, ukuthatha konke okwenziwe nge-bran noma i-soy, futhi esikhundleni samaqanda aphelele - amaprotheni kuphela. Lena inzuzo enkulu yokupheka ekhaya: ungashintsha nje ukunambitheka kwe-sauce, kodwa iresiphi, kanye "nefomathi" ye-paste ngokwayo! Indlela elula yokuthinta ukunambitheka ukushintsha inani lamaqanda. Inombolo yabo ingaba yizicucu ezimbili ngo-kilogram kafulawa kuya kwezikhupha ezingu-25 zenani elifanayo. Esikhathini esilandelayo, kuyoba yingqikithi yangempela yeqanda eliphuzi elimhlophe (okuyinto, ngeshwa, elihle kakhulu, eliphakeme kakhulu kilojoulori).
Ungashintsha ukunambitheka nombala we-paste, ukuxuba ijusi yemifino noma i-condiments enhlama. Ngakho-ke, amazambane aphuziwe isipinashi enze i-paste eluhlaza, i-beetroot - i-purple, i-carrot juice noma i-safari - i-orange, i-tomato puree - ebomvu. Ku-paste, ungakwazi ukwengeza amantongomane aphansi kakhulu noma i-pepper ebomvu eshisayo. E-Piedmont, i-truffles echotshoziwe isetshenziselwa ukugcizelela okuphambene nendawo. Kuyabiza, kodwa ungagcina nge-sauce: le pasta isiphundu futhi ayidingi izithasiselo.
Izindaba zesibukhulu
Ngesimo nobukhulu, le-paste ihlukaniswe ngamaqembu ama-5:
- Unamathela omude (luyindilinga futhi lugcwele, lincane futhi lubanzi);
- Ukunamathiswa okufishane (kufaka phakathi izinhlobonhlobo zezimpaphe, i-fusilli ne-rigatoni);
- I-Soup paste (ukunamathiswa okuncane kwezinhlobo ezahlukene);
- Namathisela isakhiwo esiyinkimbinkimbi (farfalle (imicibisholo), amagobolondo kanye namanye ama-pasta "amahle", angeke enze kuphela okuhlwabusayo, kodwa futhi ahlobise ama-saladi nge-pasta);
- I-Pasta ngokugcwalisa (ravioli, nioki, pansotti, tortellini - "amadombolo wokudala");
- I-spaghetti (i-spaghetti) - inqwaba edumile kakhulu emide kakhulu (cishe ubude obuyi-25 cm ubude no-1-2 mm ububanzi), ilungele ngama-sauces ajwayelekile futhi alula;
- I-Linguine (linguini) - inhlanganisela ende, emincane futhi enesisindo enobubanzi obuyi-2 mm. "Spaghetti Flat";
- TagliateUe (Tagliatelle) - unamathisele flat 4-6 mm ububanzi. Kuhle kakhulu ngama-sauces inyama noma ngokubhaka. I-Narrower Tagliatelle (3 mm) ibizwa ngokuthi i-thallolini;
- Fettuccine (fetuchini) - amathayipu aphambene nobubanzi buka 8-10 mm. Ama-saense aminyene noma ama-tomato afanelekayo;
- I-Papparedelle (i-papardelle) - kakhulu kakhulu (kufika ku-15 mm) kanye nokunamathiswa okude kwe-Tuscan. Kuhle ukubhaka nama-sauces amnyama;
- Lasagna (i-Lasagna) - ebanzi kakhulu. Ubukhulu obungasetshenziswanga, njengoba wonke ama-lasagna ahlukanisiwe ngaphansi kwamafomu awo okubhaka. Izendlalelo ezinjalo ziqala ukubiliswa, bese zifakwa nge-sauces inyama noma ukhilimu, imifino, amakhowe, ushizi nenyama enobisi noma i-bechamel sauce futhi ibhaka;
- Farfalle (farfalle) - "izimvemvane" noma "imicibisholo";
- Bucatini (bucatini) - lokho esikubiza nge-macaroni, amashubhu amade amakhulu. Idume kakhulu eRoma;
- I-Fusilli (fusilli) - imivimbo yezinhlamvu ezahlukene (ama-3-8 mm). Gcina ama-sauces aphelele, afanele ama saladi. Okuvame kakhulu enyakatho nephakathi kwe-Italy;
- Penne - emipayipi yokusika emincane (i-plane). Ifomethi yendawo yonke, eyakheke ngokuphelele futhi ilungele ukubhaka;
- Rigatoni (rigatoni) - amashubhu amancane aqokiwe amancane. I-Thinner rigatoni ebizwa ngokuthi i-tortilloni, ebanzi kakhulu (2-3 cm) - cannelloni - isetshenziselwa ukugxilisa;
- I-Tortellini (i-tortellini) ifana kakhulu nama-dumplings ethu, amagumbana awo ahlanganiswe ngohlobo lwe-buddha. Kungcono ukuwaqala nge-ricotta eluhlaza noma isipinashi, ukugcwaliswa kuzo kuyingcosana. Kunezincane kakhulu nezinkulu kakhulu;
- I-Raviolli (i-ravioli) - amadombolo amancane ngokuma i-ellipse noma isikwele. Ukugxila okuthandwa kakhulu yikukhukhulwa yi-parmesan, i-parsley nesipinashi, kodwa ungakwazi ukwenza cishe noma yini. Ukuvame ukukhonjiswa nge-pesto sauce. Ngaphambi kwesikhathi othosiwe kahle wengeze esobho.
Iwayini ne-pasta
Ukupheka okulula kakhulu kwezitsha kanye zokupheka kwe-pasta yase-Italy kuhlanganisa izithako ezimbalwa kuphela: amafutha omnqumo, i-garlic, isipinashi. Zifaneleka kakhulu amawayini ahlanzekile, aphuzi amhlophe, isibonelo, uphawu lokuqala lwase-Italy lwe-pino grigio nge-citrus flower kanye namanothi aqoshiwe. U-Pino grigio ufanelana kahle nama-pasted yemifino enemifino eluhlaza namantongomane.
Iwayini elimhlophe yiyona engcono kunazo zonke kuma saladi nge-pasta. I-pasta enezinhlanzi zasolwandle ifaneleka okomile, isibonelo, i-prosecco. Futhi ukunamathisela i-pasta ene-spicy sauce, sebenzela iwayini elimnandi nelinamandla elimhlophe. Ama-noodle amaqanda ama-classic amakhulu, kokubili iwayini elimhlophe elinamanothi e-citrus nama-red (ikakhulukazi amahle nge-pasta nge-sage nama-mushroom) afanelekile.
Ku-ravioli, iwayini likhethiwe ngokusekelwe ekugcwaliseni. Imifino emhlophe yemifino emhlophe iyathathwa, ngokuba ushizi nenyama - umhlophe obomvu, isibonelo, insipho, noma obomvu (i-valpolicella). Kodwa ayikho imithetho enzima. I-Ravioli nge isipinashi, isibonelo, kuyamnandi ukugeza nge-redbrumco ebomvu. Ngokuhlukile kuyadingeka ukuthi usho mayelana ne-pasta namatamatisi noma i-pesto sauce. Ihlanganiswe newayini elibomvu, kodwa lingenzima kakhulu, ukuzwa ukunambitheka okumnandi kwe-sauce. I-Chianti noma i-merlot izokwenza. Zingadliwa futhi ku-carbonara. Ku-pasta onamatamatisi, inyama nama-sausage kaningi kufakwe. Khona-ke iwayini elibomvu kufanele ligcwele futhi liqinile - kusukela ezindaweni eziseningizimu. Uma upheka i-pasta nge ushizi, ukukhethwa kwewayini kuzoxhomeke kunhlobo ushizi. I-ravioli ne-ricotta yayinomvu obomvu noma obomvu ocebile. Ama-Sauces asekelwe ezinkathini ezinzima, ezibukhali neziluhlaza okwesibhakabhaka, njengeParmesan noma i-Gorgonzola, zidinga iwayini elinamandla, elibomvu elimisiwe: i-Barbaresco, iShiraz. Amawayini aseSicilian ayoba kuhle. Zibuye ziphelele ne-pasta al fenno - ziphekwe kuhhavini.
Ukupheka inhlama
Okokuqala, unqume ukuthi ufuna yini inhlama eqondile noma iqanda. Esikhathini sokuqala, udinga nje ukuthulula amanzi amancane kufulawa. Ungangezela kancane kancane ofulawa olukhuni, unga-semolina (ngesilinganiso se-3: 1). Ukuze uhlole amaqanda, uzodinga amafutha omnqumo namaqanda. Ngezinye izikhathi amaqanda awawona amaqanda aphelele, kodwa izikhupha zamaqanda noma ingxube yamaqanda nezikhupha ku-1: 3. Khona-ke i-pasta eyenziwe ngomumo ithola ukunambitheka okuveziwe, futhi isidlo siba ne-calorific futhi sinelisekile kakhulu.
Ubuchwepheshe bokugodla ukuhlolwa kuyafana kokubili okukhethwa kukho. Phakamisa ufulawa oluhlanjwe ngesilayidi, yenza umbhoshongo phakathi, uthele amanzi kuwo. Knead qala kusukela emaphethelweni kuya enkabeni. Zonke izithako kufanele zibe sezingeni lokushisa. Hlanganisa inhlama, ukuyibeka njalo, okungenani imizuzu engama-20, lapho ubukhulu kufanele bube yifomu, bukhulu futhi bunzima. Uma wenza unamathisela ombala, hlanganisa izithako ngamanzi noma amaqanda. Ungakwazi ukubeka isigaba sokuqala sokulungiselela ukuhlolwa ukuze kuhlanganiswe, kodwa sisakhuthaza ngesandla ukuba sikulethe "esimweni". Uqedile ukuhlolwa, ukuma ibhola, ukumboza ithawula bese uvumela "ukuphumula" ekamelweni lokushisa okungenani imizuzu engu-40. Bese ugoqa bese uwunquma ngomshini noma ngesandla, unikeze isimo esifisa. Ungakhohlwa ukulungiselela indawo ye-pasta ephelile: kufanele ifafazwe kancane ngopuphu. Kungcono ukusebenzisa inhlama masinyane, kepha okungaphezu kwalokho kungagcinwa kwisitsha esivaliwe efrijini (kungabi ngaphezu kwezinsuku ezintathu).