Usually pasta is made of wheat or rice flour, although some varieties are made of beans and soy. Noodles may be of different shapes and sizes - flat or round, in the form of rods (tubes), or spider net or bar. They can be hard or soft, fresh or dried, with the addition of eggs and without them. Sometimes in noodles is added potash (potassium carbonate), in order to prevent them from mold in a hot and humid climate.
As every country have its own kinds of noodles, tangling in them - a piece of cake. To prevent this from happening, let's get acquainted with the most popular types of pastas.
Rice Paper (pancakes).
It is incredibly thin sheets of dough made from rice flour and water. They can be round or triangular. Used to be prepared for the first time in China, Thailand, and most importantly, the Vietnamese kitchen used them to cook Spring Rolls, or wrap pieces of meat or fish before hot. Ground is usually made of vegetables, or vegetables with shrimp, or pork - or from all together. First rice pancakes have to be dipped in warm water, for softening. Then rolled up rolls and fried or boiled in the fryer.
Rice noodles.
These translucent or white strip width from a few millimeters to three inches are very popular in China.
Chinese wheat noodles.
These creamy-beige or white noodles may vary in thickness, and also be round or flat, but necessarily long. They are prepared from wheat flour, salt and water.
Ramen.
The most famous in the world view of Japanese wheat noodles. It is as thin as vermicelli, and long, sold in the form of briquettes.
Soy noodles.
Noodles made from soy - looking thin and flat, like a rubber band. They are made of pressed bean curd, so it is rich in protein and other nutrients.
Fettuccine and linguine are pasta that is shaped like ribbons.
One popular Italian pasta group is ravioli and tortellini and manicotti. This group differs from other ones because this pasta has a stuffing (vegetables, cheese, ham etc.)
Tapioca noodles.
Perhaps can be of one of the most varied forms: from grains and pasta spirals to varying degrees and length of the plane. It is eaten in Asia and Africa: fried together with sharp and aromatic sauces, and in Indonesia and Malaysia, it is mixed with red beans, coconut milk and sugar syrup. It turns to be a traditional dessert.
Soba.
This is a well-known Japanese version of pasta. Soba is flat and thin, made from a mixture of buckwheat and wheat flour. Soba has a nutty flavor and color from beige to brown. Sometimes Japanese add in soba green tea, making it acquiring a greenish color. It is usually cooked in salted boiling water, steep 5-7 minutes. It is very popular in the summer of as it's served cold.
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