Presentation on theme: "The Pasta. Types of pasta The Pasta in Italy Dried, to the egg or full, the uncontested queen of Italian gastronomy is Pasta. Among the types of pasta."— Presentation transcript:
The Pasta in Italy Dried, to the egg or full, the uncontested queen of Italian gastronomy is Pasta. Among the types of pasta the part of the lion is certainly for the dry pasta. The dry pasta is made with bran of hard grain and water. The purchase is fundamental and a good quality product keeps it cooking well and gives a good yield. Because of the very different bran pastas, with more or not pronounced colourings, various absorptions of water and times of cooking, a lot of attention to the purchase is necessary, to be able to obtain a good result.
Preparation of the pasta To prepare the pasta, obtained the medley of the bran with water and possibly other ingredients, one passes to the drawn. The drawn is a phase very important to obtain a good quality of the product and fulfils himself with the "routine", a particular utensil which determines the form of the pasta; in practice the medley is pushed against the routine that, thanks to shaped holes, allows the pasta exit with the wanted form. The tradition says that the "routines" are made prevalently of bronze, even if, in the last decades, in many companies,some have been replaced with those in steel or dressed again of Teflon. The results are various, the bronze drawn pasta presents a wrinkled surface more suitable for keeping the condiment, while the other presents a smoother appearance and,if also with a most attractive appearance,it keeps less the condiments.