How to cook pasta in the form of butterflies recipe. Types of pasta

A portion of pasta for a girl is about 60 grams in dry form, for a man - 85 grams. Most often, pasta is made from wheat flour, but there are pasta made from rice, buckwheat, chickpea flour and flour of other legumes. Because pasta is made from a specific type of flour, it contains similar, but in lesser amounts, vitamins and minerals to the grain that the flour is made from. Most often, these are vitamins of group B, E, trace elements such as iron, phosphorus, manganese, potassium. Pasta should not be eaten with bread - it turns out that you eat two different types flour processing, thereby increasing the daily calorie content.

Pasta is divided into groups - A, B, C, which, in turn, are divided into the highest, first and second grade. Of course, it is better to choose group A pasta - they are made from durum wheat flour, they retain more fiber and contain less starch. This is important for people with type 1 and type 2 diabetes - wholemeal pasta is lower. People with should choose pasta made from buckwheat and rice flour.

The color of the paste may vary depending on the dyes in the dough. Pasta is green (with spinach), purple (with beets), red (with carrots), orange (with pumpkin), black (with cuttlefish ink or truffle). Macaroni is a good side dish for meat, fish, poultry, cheese. Pay attention to the cooking time, which is indicated on the package: the longer it is, the more useful the pasta is. Pasta is best cooked to al dente, that is, undercooked. So the body will digest them longer, and you will stay full. Remember: not from pasta, but from large portions and fatty sauces. It is preferable to use tomato, low-fat meat or fish sauce.

FARFALLE - butterfly pasta

For a Russian person pasta perceived
our own food. From childhood, each of us
pasta is associated as the most affordable and familiar
food. Today, pasta is one of the most
popular products on the tables of our consumer, in
strength of its nutritional value and quick preparation.

Pasta in Russia begins to appear under Peter I, one
from Italian shipbuilders brought with him
pasta. The people liked the dish very much, and from that
moment, pasta began to spread throughout Russia.

One of the main versions claims that the word pasta
(maccheroni) comes from an Italian dialect and
means processed dough. According to another version, that the word
pasta comes from the Greek word "macaria", and
means a meal made from barley flour.

Russian pasta is nothing but the most
common food in Italy and is called -
pasta (maccheroni). In Russia you can only meet
a small portion of all types of Italian pasta.

AT different countries pasta has different names: macaroni -
bucatini; vermicelli - vermicelli, caneloni cappelini;
shells - conchile; large snails - linguini, lumakoni;
stuffed pasta similar to dumplings - maceroni,
pappardelle, penne, ravioli; springs - fusilli; bows -
farfalle and many other types.

There is an opinion that pasta strongly affect the increase in
weight. Pasta is a carbohydrate food, but carbohydrates are
essential component of our diet. Carbohydrates
provide the body with the necessary
vital energy.

Paste high grades made from hardwood
wheat, and is considered not only delicious dish, but also
useful. Pasta entered the menu of the popular
Mediterranean diet, which is considered all over the world
not just diet, but healthy and proper nutrition for
person. Pasta, are an integral part
balanced diet and should be in the diet
each person.

The fact that pasta makes you fat is a delusion
in fact, fat is the cause of excess weight
sauces, cheese and other additions to pasta, themselves
pasta does not contain a single gram of fat. If cooking
pasta with vegetable sauce you can lose weight,
feeling a constant feeling of hunger.

Main useful substances in pasta
durum wheat products are: Vitamins
group B; Vitamin E tocopherol; Minerals - manganese,
potassium, iron and phosphorus; Carbohydrates; Amino acid
tryptophan; Fiber that inhibits production
sugar in digestion.

In Italy, every year since 1995, the population
celebrates the holiday - Pasta Day.

Farfalle - pasta in the form of a butterfly.

The process of making farfalle does not require special
technology. brewed Farfalle like any pasta
products in salted boiling water. Then finished
Farfalle is mixed with various additives and sauces.

The basic rule of cooking is 1l:10g:100g
/water:salt:farfalle.

The first thing to do is take a large pot and a lot of
water:

Farfalle put into boiling water, which
must be salted first. Waiting for the salt
dissolved, you can throw Farfalle into boiling water.
Because they colder than water, the temperature drops
below the boiling point. Therefore, it is desirable to add
temperature for a quick boil.

Short noodles should be poured slowly so that they do not
stuck together in a lump while stirring with a large wooden fork.
Spaghetti is put into the water as a whole, laid out in a pan
fan carefully immerse in boiling water.

To prevent sticking of pasta, it is necessary
stir from time to time. Cover the pot while
cooking, leave ajar, if not at all
cover the pot so that the water does not boil away.

There is an opinion that if in boiling water before
immersion pasta add a spoon
olive or vegetable oil, the pasta does not stick together.

In Italy, this is considered a gross violation and
unacceptable, since the oil can clog pores
noodles, and in the process it does not soak in the sauce.
The Italians are right if there is enough in the pan
water and you stir it regularly, the noodles will not stick together
and without oil.

By the way, I must say that a little vegetable
oils with good reason can be splashed into a colander, on
which will recline pasta, then
the pasta will glide better when mixed.

watch the video

If you are just cooking pasta with olive oil and
seasonings, then in this case it is completely indifferent,
whether you use oil in the cooking process or not. After all, you
so and so you will add a little olive or
vegetable oil in noodles. You can warm up the olive
oil along with herbs and mix with noodles. Minute
case and you're ready hot snack Recommended
use exclusively olive oil because of him
excellent taste.

In the article you learned what is Farfalle, the right way
boiling, if the article turned out to be useful to you or
you have something to add, leave your comments.

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feeling a constant feeling of hunger.

Pasta(more often just pasta) - long, fiber-like dough products (usually made from wheat flour with water). Rice flour, buckwheat flour, mung bean starch, and other foodstuffs are also sometimes used. Usually pasta is stored dry and boiled before consumption. Sometimes other ingredients are added to the dough, for example: dyes (tomato paste, spinach, cuttlefish ink and others), eggs.

Often the term "pasta" refers only to dried dough products. However, some dough products that are boiled are prepared not only from dry, but also from freshly prepared dough (for example: noodles, gnocchi, beshbarmak). There is no exact, unambiguous and generally accepted classification of dough products. In Italian pasta and some other flour products called paste(Italian Pasta), apparently from late. lat. pasta "dough" (possibly derived from the Greek παστη "flour gravy") is a homogeneous mushy mass, but in Russian this word has a different meaning.
In the cuisine of the Slavic peoples, several flour dishes are known that resemble the Italian “dough”: noodles, lazanki, dumplings, straps, dumplings.

Classification of pasta

The raw materials used affect, in accordance with Russian standards, the division of pasta into groups A, B, C (depending on the type of wheat) and the highest, first and second grades (depending on the type of flour):

• group A: made from durum wheat flour (durum) of the highest, first and second grades.
• group B: made from flour of soft vitreous wheat of the highest and first grades.
• group B: made from wheat flour of the highest and first grades.

Durum wheat varieties have a higher gluten content and a lower starch content than soft wheat. Pasta made from them has a lower glycemic index.

In some countries (for example, in Italy), pasta is only allowed to be made from hard varieties wheat (similar to group A in Russia).

By cooking method Distinguish between fresh, usually egg, and dry products.

By degree of readiness pasta can vary depending on its type and local traditions. In Italy, the standard is cooking to the degree of al dente (“on the tooth”, that is, the very middle of the product remains slightly undercooked and hard. In some countries, including Russia, products prepared in this way may seem half-baked).

The largest and perhaps the most common group of pasta is whole (spaghetti) or tubular (pasta) products, at least 15 cm long, with a very small, usually 1-2 mm, diameter of the product (or its wall thickness, if tubular) .

AT Italy different types of pasta are named according to their shape and size.
The ending in the name indicates the size of the product:

• oni - large
• ette or etti - small
• ini are small.

According to the form, pasta is divided into five groups:

• long pasta
• short pasta
• Pasta for baking
• Filled dough th

long pasta

• Bavette(ital. Bavette) - similar to flattened spaghetti - originally from Liguria.
• capellini(Italian Capellini; from Italian capello - hair) - the name comes from the north of Central Italy, translated from Italian as "hair", "thin hair" (1.2 mm - 1.4 mm). It is also sometimes called: "Angel's hair" (Capelli d'angelo) or "Hair of Venus" (Capelvenere).
• Vermicelli(Italian ‘Vermicelli; from Italian verme - worm) - long, rounded and rather thin (1.4 mm - 1.8 mm).
• Spaghetti(Italian Spaghetti; from Italian spaghe - string) - long, rounded and rather thin (1.8 mm - 2.0 mm). They were originally 50 cm long. Now, for convenience, this has been reduced to about 25 cm, but you can also find long spaghetti (Manufacturers usually put them in the “special format” section).
• Spaghettini- thinner than spaghetti.
• spaghettoni- thicker than spaghetti.
• Maccheroncini(ital. Maccheroncini) - are somewhere between spaghetti and bavette.
• Bucatini(Italian Bucatini).
• Tagliatelle(Italian Tagliatelle) - thin and flat strips of egg dough about 5 mm wide. Differing from fettuccine, mainly only in a smaller width (the difference is at least 2 mm).
• Fettuccine(Italian Fettuccine) - thin flat strips of dough about 7 mm wide.
• Mafaldin(Italian Mafaldine) - a long ribbon with wavy edges. Mafaldine were invented in Naples and were once called "Rich Fettuccine". The Neapolitans invented them specifically for Princess Mafalda of Savoy and subsequently christened them "Reginette" (Reginette - princess, literally translated) or "Mafaldina" in her honor.
• Linguine(Italian Linguine) - long, thin strips of noodles.
• Pappardelle(Italian: Pappardelle) - 13 mm wide flat noodle ribbons, originally from Tuscany.

short pasta

• Fusilli- fusilli - originally from northern Italy. The name comes from the word "fuso", from the Italian "spindle", with which wool was spun. The shape of the Fusilli resembles three blades fastened together and twisted in a spiral.
• Girandole- Girandole - are considered the younger sisters of Fusilli. Girandole got its name for its resemblance to a children's toy - a multi-colored spinner. They are shorter and take less time to cook.
• Penne- Penne - Rigate (ribbed), Lisce (smooth), Piccole (small) - all Penne have a characteristic dynamic shape of a hollow tube with oblique cuts, in the manner of a sharpened old pen, in comparison with the usual straight classic pasta.
• pipe rigate- pipe rigate. Some believe that this format of pasta belongs to the Roman gastronomic culture, while others suggest that it first appeared in north Central Italy. People call them snails. They resemble tubules in shape, twisted in a semicircle so that the sauce is kept inside. Due to its shape, Pipe Rigate goes well with the most various sauces, which are perfectly held on the ribbed surface and inside, so that directly in contact with the palate reveal the taste of all ingredients. That is why Pipe Rigate is successfully used in combination with even the most light sauces. Brilliant protagonists of almost all culinary experiments, Pipe Rigate goes well with simple yet flavorful sauces. A particularly delicious result is obtained by combining Pipe Rigate with sauces made from vegetables or cheeses, which, getting inside the curved shape, will allow you to slowly enjoy their taste. They also go well with thick, aromatic sauces, such as mushroom, sausage, and hot red pepper sauces.
• Tortiglioni- tortiglioni - one of the first forms of pasta invented in Naples - short tubes with a characteristic pattern, from which they got their name - "tortiglione" - spiraling grooves that remain after processing on a lathe.
• Maccheroni- maccheroni - small thin tubes, slightly bent.
• Cellentani- cellentani - spiral tubes.

Pasta for baking

• cannelloni- cannelloni - tubes with a diameter of up to 30 mm and a length of up to 100 mm, one of the first types of pasta invented by people. Since ancient times, they have been made from dough mixed with water from ground grain and salt, then the dough was rolled out and cut into rectangles, on which the filling was placed, rolled into a tube and then boiled.
• Lasagne- lasagna - Rectangular baking sheets. Lasagna sheets are alternated with the filling and baked in the oven for 20 minutes. Unlike other types of dough, it does not need to be pre-boiled.

• Anelli- anelli - miniature rings for soups.
• Stelline- stelline - asterisks.
• Orecchiete- small items in the form of ears.
• filini- thin short threads.
• « letters».

• Farfalle- farfalle - butterflies.
• Farfallette or Farfallini- smaller butterflies.
• Conchiglie- conchile - products in the form of shells; suitable for filling. There are smooth (lische) and corrugated (rigate).
• Conchiliette- smaller shells.
• Conchiglioni- conchiglioni (large shells).
• Gemelli- thin spirals or bundles with hollow ends.
• Caserecce- horns.
• Campanelle- bells with a wavy edge.
• Gnocchi or cavatelli- corrugated shells.

• Ravioli- an analogue of Russian dumplings, Ukrainian dumplings, etc.
• Agnolotti- rectangular and crescent-shaped envelopes with traditional meat filling
• capeletti- small stuffed products in the shape of a hat.
• Tortellini- an analogue of dumplings, only with a peculiar filling, for example, with cheese, with ham and cheese, even with ricotta and spinach.
• Cannelloni- large tubes designed for filling with minced meat.

Pasta is common all over the world and is the basis of many dishes. Widely used, among others, in Italian, East Asian and vegetarian cuisine.

Food and the energy value

In accordance with Russian standards, 100 g of pasta (not cooked) should contain from 10.4 to 12.3 (in soy - 14.3) g of protein, from 1.1 to 2.1 (in dairy - 2, 9) g of fat, from 64.5 to 71.5 g of carbohydrates. Energy value - from 327 to 351 kcal.
In Italy, a plate of pasta (85 g is a portion per person) should contain approximately:
In a bowl of pasta: Daily Value:

Kilocalories 297 2000
Proteins 10.2g 75g
Fats 1.3g 67g
Saturated fats 0.3g 22g
Carbs 61.4g 275g
Sugar 0.9g 30g
Dietary fiber 2.5g 30g
Sodium 2mg 2.4mg

pasta dishes

pasta
Naval pasta
Lasagna with bacon, spinach and mushrooms
Spaghetti with asparagus and ham
Tuscan Cannelloni
Mediterranean pasta with basil
Meat lasagna with eggplant
Tagliatelle with smoked salmon
Spaghetti with bolognese sauce
Pasta with cheese and zucchini sauce with garlic flavor
Pasta baked with mozzarella
Salad with penne pasta sun-dried tomatoes
Pasta - tagliatelle with mushrooms
Pasta with broccoli and asparagus
Pasta with summer vegetables and herbs
Salad with noodles, shrimps and ginger
Pasta with lemon, basil and ricotta
Spaghetti with olive and caper sauce
Spaghetti with shrimps
Pasta with broccoli cream cheese sauce
Fusilli with herbs and tomatoes
Ramen.

The source of information:

Wikipedia - http://ru.wikipedia.org/

Pasta- article from the Great Soviet Encyclopedia.