Paste - it sounds is proud!Paste is included into the five of the most popular dishes in the world. And without it it is simple to present Italian cuisine it is impossible. What the real paste consists of whether it harms a figure and what from it can be prepared?
Shells, tubules, ribbons, spiralk... Why they are called in a word - paste? Very simply: paste is own dough which is banished via special machines, rolling finished products. Figured forms receive by pressing in matrixes. Today there are more than 300 types of paste. Spaghetti - long thin pasta, linguini - long, flat and narrow, fettuchin - the twisted ribbons, wider, than linguini, a penalty fee - direct tubules of average length, ravioli - small squares from the test with various stuffings, kannellon - thick tubules belong to the most popular. It is important to understand that not any pasta can be called paste. Only products as a part of which only two components - water and flour from firm grades of wheat, have the right to bear a proud name. Therefore paste is eaten even by those who keep a figure. In it, of course, there is a lot of calories. But all of them are the "correct", complex carbohydrates are slowly acquired by an organism, giving necessary energy and not being postponed in the form of fatty stocks. For the first time paste was prepared in the south of Italy at beginning Hlvveka. But available the dish was still to not all segments of the population. It was given in provided houses as a festive dish. The matter is that firm wheat was grown up at that time only in Apulia and on Sicily and paste exclusively manually so the goods turned out expensive was produced. In Hvilveke in Naples invented mechanical devices for production of pasta, production was reduced the price, and literally for several years paste became the most consumed product in the country. Then also ways of its preparation changed. Now it is difficult to believe in it, but for a long time paste most often cooked in milk, and was seasoned with cheese, oil and sugar. Culinary revolution separated sweet dishes from salty, paste "got married" gravies and sauces, habitual to taste. And tomato became her most faithful ally. Red pepper, a lemon, garlic and spicy herbs also steadily accompany paste, impacting unique relish. It is necessary to cook pasta to a so-called stage "al an awning", that is, on our representations, slightly not to cook longer. But the most important is a sauce. There is the general rule: to easy products from firm wheat like a spider line and "hair of an angel" serve gentle sauces on the basis of cream and vegetables, and to heavy (a lasagna, spaghetti) - dense and sharp, tomatno - meat or with seafood.
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