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Transcribed

Pasta

FROM HISTORY TO YOUR TABLE: THE INCREDIBLE JOURNEY OF Pasta PASTA MEANS "FLOUR MIXED WITH WATER AND SALT" AND IT COMES FROM LATIN AND GREEK DESPITE VARIOUS THEORIES, IT'S DIFFICULT TO PINPOINT PRECISELY THE ORIGINS OF PASTA PROBABLY, AS BREAD, PASTA DATING BACK TO THE MAN BEGAN TO GRIND CEREALS, AND KNEADING THESE WITH WATER TO THEN COOK THEM OR SUN DRY THEM, WAS A FOOD THAT ORIGINATED NEOLITHIC AGE (8000 A.C.) WHEN AGRICULTURE STARTED SPONTANEOUSLY AS RESULT OF THE DISCOVERY AND USE OF GRAIN TO SPREAD AMONG SETTLEMENTS AS AN EFFORT TO PRESERVE THEM A FOOD WITHOUT FRONTIERS WAS CREATED: HISTORIC RECORDS OF IT ARE FOUND ACROSS THE EURASIAN CONTINENT ITALY CHINA TWO DIFFERENT PRESTIGIOUS CULINARY TRADITIONS BEGAN TO GROW ACROSS THE WORLD, IN ITALY AND IN CHINA FOR THE ITALIAN RECIPE: ONLY THREE INGREDIENTS ARE NEEDED TO PREPARE FRESH PASTA WHEAT FLOUR RECIPE FOR 4 PEOPLE OR DURUM WHEAT • 400 G OF WHEAT FLOUR • 200 ML OF COLD PASTA WATER • 1 PINCH OF SALT SALT WATER CREATE A DEEP WELL IN THE MIDDLE OF THE FLOUR AND POUR THE WATER INTO IT; START KNEADING, FORMING A SMOOTH AND UNIFORM DOUGH BALL; COVER IT WITH PLASTIC WRAP AND LET IT REST FOR 30 MINUTES, THEN SHAPE IT AS YOU PREFER EGG PASTA IS OBTAINED, OF COURSE, BY ADDING EGGS TO THE DOUGH (1 PER PERSON) DRIED PASTA IS PRODUCED FLOUR VARIETIES, SHAPES, FILLINGS AND SAUCES: THERE ARE MANY WAYS INDUSTRIALLY FOR COMMERCIAL PURPOSES TO PREPARE AND ENJOY PASTA SOME ERRORS ARE COMMONLY MADE WHILE COOKING PASTA THE PROPER PROCEDURE TO COOK DRY PASTA IS SIMPLE AND REQUIRES ONLY A FEW STEPS 1LT OF WATER o PER PERSON 7 GRAMS OF SALT PER PERSON 80 GRAMS OF PASTA PER PERSON DRAIN ONCE IS "AL DENTE" BRING A POT WITH WHEN THE WATER STARTS ONCE THE WATER BOILS, PLACE THE PASTA COLD WATER TO BOIL, IN MEDIUM-HIGH HEAT BOILING, ADD SALT AT THIS POINT; INSIDE AND COOK IT ONLY FOR THE IT WILL MELT AT ONCE PERIOD OF TIME INDICATED IN THE PACKAGE THE SHAPE OF PASTA SHOULD BE MANY PEOPLE ADD OIL TO CHOSEN ACCORDING TO THE SAUCE WHEN YOU DRAIN THE PASTA, DON'T THE WATER WHILE BOILING THROW ALL THE COOKING WATER THE PASTA, TO PREVENT IT FROM STICKING TO THE PAN LONG PASTA IS SUITABLE FOR TOMATO SAUCES AND CREAMS SOME OF IT MAY BE USEFUL WHEN MIXING PASTA WITH THE SAUCE, OVER LOW HEAT FOR AT LEAST ONE MINUTE RIDGED PASTA ABSORBS BETTER BUT THERE IS NO NEED TO DO IT, AS OIL IN THE WATER WILL FLOAT MEAT FLAVORED SEASONINGS IN THIS CASE, DRAIN THE PASTA INSTEAD, YOU COULD SLOWLY SHORT PASTA IS IDEAL FOR LESS A MINUTE IN ADVANCE BECAUSE YOU STIR THE PASTA IN THE BOILING WILL END UP COOKING IT ANOTHER MINUTE LONGER DURING THIS STEP UNIFORM, CHUNKY SAUCES LIKE RAGU WATER WITH A WOODEN SPOON ENJOY YOUR MEAL HEY! DO YOU NEED AN INFOGRAPHIC? CONTACT ME! Massimiliano Martino www.RazionaleFantasia.com International Agency Graphic Design & Creativity Senior Art Director hello@razionalefantasia.com

Pasta

shared by RazionaleFantasia on Mar 08
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From History To Your Table: The Incredible Journey of Pasta. Hey! Do you need an Infographic? Contact me!

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