i-pasta
I-Pasta iwukudla okuyisisekelo kokudla kwendabuko kwase-Italy, okunereferensi yokuqala eyaqala ngo-1154 eSicily. Ibuye isetshenziswe ngokujwayelekile ukubhekisela ezinhlobonhlobo zezitsha ze-pasta.
Ngokujwayelekile, i-pasta iyinhlama engenamvubelo kafulawa kakolweni we-durum exutshwe namanzi futhi yakheka ibe amashidi noma izimo ezihlukahlukene, bese iphekwa futhi ihanjiswe kunoma iyiphi inombolo yezitsha.
Ingenziwa ngofulawa ovela kokunye okusanhlamvu noma okusanhlamvu, futhi amaqanda angase asetshenziswe esikhundleni samanzi. Ama-pasta angahlukaniswa abe izigaba ezimbili ezibanzi, omisiwe (i-pasta secca) kanye nentsha (i-pasta fresca).
Amaqanda enkukhu avame ukubusa njengomthombo wengxenye yoketshezi ku-pasta entsha. Iningi le-pasta elomisiwe likhiqizwa ngokuthengisa ngenqubo ye-extrusion. I-pasta entsha yayikhiqizwa ngesandla, ngezinye izikhathi ngosizo lwemishini elula, kodwa namuhla izinhlobonhlobo eziningi ze-pasta entsha nazo zithengiswa ngemishini emikhulu, futhi imikhiqizo itholakala kabanzi ezitolo ezinkulu. Kokubili i-pasta eyomisiwe nelisha iza ngenani lezinhlobo nezinhlobonhlobo, inamafomu athile angama-310 aziwa ngokuhlukahluka ngamagama angaphezu kuka-1300 abhaliwe. E-Italy amagama omumo noma izinhlobo ezithile ze-pasta avame ukuhluka ngokwendawo. Isibonelo ifomu elithi cavatelli laziwa ngamagama ahlukene angama-28 kuye ngendawo nedolobha. Izinhlobo ezivamile ze-pasta zihlanganisa izimo ezide, izimo ezifushane, amashubhu, izimo eziyisicaba namashidi, izimo zesobho ezincane, ezigcwalisiwe noma ezigxiliwe, kanye nezipesheli noma izimo zokuhlobisa. Njengesigaba se-Italian cuisine, kokubili ama-pastas amasha futhi omisiwe asetshenziswa ngokujwayelekile kwenye yezinhlobo ezintathu zezitsha ezilungisiwe. Njengoba i-pasta asciutta (noma i-pastasciutta) i-pasta ephekiwe ihlanganiswe futhi ihanjiswe nge-sauce ehambisanayo noma i-condiment. Isigaba sesibili sezitsha ze-pasta yi-pasta ku-brodo lapho i-pasta iyingxenye yesidlo sohlobo lwesobho. Isigaba sesithathu i-pasta al forno lapho i-pasta ifakwa esitsheni esibhakwa kamuva. I-pasta ngokuvamile iyisidlo esilula, kodwa iza ngezinhlobo ezinkulu ngoba iwukudla okuhlukahlukene. Ezinye izitsha ze-pasta zikhonzwa njengenkambo yokuqala e-Italy ngoba amasayizi wezingxenye mancane futhi alula. I-pasta ibuye ilungiswe ngesidlo sasemini esilula, njengamasaladi noma osayizi abakhulu besabelo sesidlo sakusihlwa. Ingalungiswa ngesandla noma ngeprosesa yokudla futhi inikezwe kushisa noma kubanda. Amasoso e-pasta ayahluka ngokunambitheka, umbala nokuthungwa. Lapho ukhetha ukuthi yiluphi uhlobo lwe-pasta ne-sauce okuzokhonza ndawonye, kunomthetho ojwayelekile okufanele ubhekwe. Amasoso alula afana ne-pesto alungele imicu emide nencane ye-pasta kuyilapho usoso katamatisi uhlangana kahle nama-pastas amakhulu. Amasoso aminyene futhi anamandla anamandla angcono okubambelela emigodini nasekusikekeni kwama-pasta amafushane, amashubhu, asontekile. Izinga le-sauce ne-pasta liyahlukahluka kuye ngokunambitha kanye nokuthungwa, nokho ngokwesiko isoso akufanele sibe ngokweqisa njengoba i-pasta ngokwayo kusafanele inambitha. Isosi eyengeziwe esele epuletini ngemva kokuba yonke i-pasta idliwe ivame ukugotshwa ngocezu lwesinkwa.
Bheka incwadi yethu entsha yokupheka
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UJoost Nusselder, umsunguli weBite My Bun ungumthengisi wokuqukethwe, ubaba futhi uthanda ukuzama ukudla okusha ngokudla kwaseJapan enhliziyweni yothando lwakhe, futhi kanye nethimba lakhe ubelokhu enza izindatshana zebhulogi ezijulile kusukela ngo-2016 ukusiza abafundi abathembekile ngezindlela zokupheka namathiphu okupheka.