Italian pasta has the widest variety in size, shape and preparation. Every region in Italy has its own favored shape, preparation, and recipe.
Pasta is basically unleavened dough from buckwheat or wheat flour plus water. It comes in various shapes and sizes such as spaghetti, or thin string pasta; the cylinders and tubes of macaroni; and lasagna which has a layered structure. There are two ways to make these, with eggs or without eggs. Those made without eggs can last up to two years but those that utilize eggs should be refrigerated as they spoil in a matter of days.
Classic Italian pasta dishes have been cooked now all over the world. In Asia macaroni and spaghetti are the most favorite as a part of western style cooking. The Japanese prefer Neapolitan and Bolognese approach to pasta preparation the most. In Latin America, almost all the varieties are present especially in places where many people have Italian ancestry. It is also served with native cuisine like köttfärssås in Sweden.
Generally, cooking pasta itself means boiling it. This is the main similarity between most of the pasta dishes. A variety of ingredients are used to cook sauces. They include different types of meat from pork to ground beef; various types of vegetable; and the spices that make the taste special. The only limitation on a person cooking Italian pasta would be the extent of that person's imagination. This has given rise to the plethora of classic recipes each Italian region offers.
One of the more popular ways of preparation is pouring sauce over string pasta. In this method, the sauce is what will make the dish spectacular. It could be tomato based, milk based, or some other ways of preparation. Ingredients like ground beef, onions, basil leaves and many others could be used depending on the taste.
The pasta could be cooked separate from the sauce then mixed later on or have the sauce poured over it. The ingredients could also be mixed with the pasta or applied to it and then baked. Frankly, there are many more ways to cook pasta. It is an adventure not just for those who enjoy eating it but also for those who cook it.
Pasta is basically unleavened dough from buckwheat or wheat flour plus water. It comes in various shapes and sizes such as spaghetti, or thin string pasta; the cylinders and tubes of macaroni; and lasagna which has a layered structure. There are two ways to make these, with eggs or without eggs. Those made without eggs can last up to two years but those that utilize eggs should be refrigerated as they spoil in a matter of days.
Classic Italian pasta dishes have been cooked now all over the world. In Asia macaroni and spaghetti are the most favorite as a part of western style cooking. The Japanese prefer Neapolitan and Bolognese approach to pasta preparation the most. In Latin America, almost all the varieties are present especially in places where many people have Italian ancestry. It is also served with native cuisine like köttfärssås in Sweden.
Generally, cooking pasta itself means boiling it. This is the main similarity between most of the pasta dishes. A variety of ingredients are used to cook sauces. They include different types of meat from pork to ground beef; various types of vegetable; and the spices that make the taste special. The only limitation on a person cooking Italian pasta would be the extent of that person's imagination. This has given rise to the plethora of classic recipes each Italian region offers.
One of the more popular ways of preparation is pouring sauce over string pasta. In this method, the sauce is what will make the dish spectacular. It could be tomato based, milk based, or some other ways of preparation. Ingredients like ground beef, onions, basil leaves and many others could be used depending on the taste.
The pasta could be cooked separate from the sauce then mixed later on or have the sauce poured over it. The ingredients could also be mixed with the pasta or applied to it and then baked. Frankly, there are many more ways to cook pasta. It is an adventure not just for those who enjoy eating it but also for those who cook it.
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