March, 01, 2012

The spaghetti by Iustina

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If you ask someone nowadays which are the origins of the spaghetti, anyone would answer – Italian. But did you know that are other countries that claim the paternity of the spaghetti, countries like China and Arabia? For example, in China, after some archaeological diggings, was discovered a spaghetti plate dating back in the Neolithic (I wonder if they are still good and how it’s called in Chinese “al dente”).

Whatever the spaghetti origins are, these are a type of long pasta, the most known and appreciate in the world, a type of dried pasta produced at an industrial level.

In some countries, like China, they are produced still in a traditional manner but they are very easy to make at home, you just need flour, water and a lot of patience for pulling and folding and kneading the dough by hand numerous times until it gets long and thin.

The spaghetti are different by thickness or texture, the choice of the right type is made judging by the ingredients used for preparing them. In the matter of preparing method, we have to highlight (again?) the fact that for each 100 grams of pasta (any kind of pasta) is necessary a liter of water, 10 grams of coarse salt (the salt quantity is influenced by the other spices used in the preparation)and a big saucepan ( so the spaghetti wouldn’t stick while boiling) and that it is necessary, to stir while cooking (the cooking time it’s written on the packaging). The spaghetti, from the classical ones with tomatoes, garlic and olive oil, to the more sophisticated ones with clams, “alla carbonara”, “alla puttanesca” are an important source of carbs (or glucides – responsible for our bodies energy) and that’s because it’s not indicated to be consumed after lunch or in big quantities if you have a sedentary life or you suffer of diabetes. The carbs excessively assimilated are transformed in fats, that’s why not all that eat spaghetti gain weight. With a little fantasy or a quick look in the fridge and adding a new ingredient, the spaghetti can be reinvented into more refined and original recipes.

 
 
 

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