ความคิดเห็นที่ 6
ไปค้นจากวิกิมาค่ะ ค่อนข้างกระจ่าง มีพูดถึงมักกะโรนีด้วย
Pasta is a type of food made from flour, water, and sometimes eggs, which is mixed, kneaded and formed into various shapes, and boiled prior to consumption. While the name comes from Italy, pasta is very popular all over the world. The English word pasta generally refers to noodles and other food products made from a flour and water paste, often including egg and salt. Less frequently, the term maccheroni (miswritten as macaroni in English) is used for the same products, especially when in combination with cheese.
Pasta can also denote dishes in which pasta products are the primary ingredient, served with sauce or seasonings. The word comes from Italian pasta which shares its origins with "paste", meaning "dough", "pasta", or "pastry" as in "small cake". As recently as 1918 the English word "paste" was used instead of or alongside the Italian pasta.[1] Today the word "pasta" is reserved for Italian-style noodles in English-speaking countries, while the word "noodle" has a more general meaning.
Dried Italian-style pasta is made from durum rice, wheat semolina or flour, which gives it a light yellow colour and a slightly chewy texture when properly prepared. Certain American pastas are produced from a mixture of Farina and Semolina. Such pastas often have an inferior texture and flavor and are only usable in a casserole or other dish where texture is less important. Asian-style noodles as well as most fresh noodles are made from regular (non-durum) wheat flour. Some pasta varieties, such as Pizzoccheri, are made from buckwheat flour.
Gnocchi are often listed among pasta dishes, although they are quite different in ingredients (mainly milled potatoes) and mode of preparation.
Pasta is made either by extrusion, where the ingredients are forced through holes in a plate known as a die, or by lamination, in which dough is kneaded, folded, rolled to thickness, then cut by slitters. Fresh pasta cooks quickly and has a delicate taste, but spoils quickly due to its high water content. Dry pasta generally contains about 10% moisture, which makes it shelf stable for about three years.
Packed refrigerated or frozen pasta can be found virtually everywhere in the world. More varieties tend to be available where expatriate Italian communities have taken root. Italian companies such as Arienti & Cattaneo Ima, Ostoni, and Zamboni manufacture "fresh" packed pasta for export, which has a shelf life of around 7 weeks.
The U.S. Food and Drug Administration (FDA) determined that consuming five servings of fortified grain foods - a serving might be 1/2 cup of cooked pasta* or a slice of bread, for example -- could add another 220 micrograms or more of folate per day, to help women meet their recommended folate levels.
จากคุณ :
booklovers  
- [
30 เม.ย. 49 07:51:30
]
|
|
|
