Italian Cuisine (2)

Pasta is a processed food that is used in Italian cuisine, made ​​from a mixture of flour, water, eggs, and salt to form a dough that can be formed into a variety of sizes and shapes. Pasta made ​​various dishes after cooking by boiling. In Indonesia, a popular type of pasta such as spaghetti, macaroni and lasagna.

In English, pasta is a term for various types of cuisine with one of the main ingredients of flavored pastas and sauces. Pasta comes from the Italian "pasta alimentare" which means the food dough. In broad terms, "paste" can mean all the dough like bread dough, pastry, or cake. In Italian, which means the pasta foods such as noodles called pastasciutta.

Pasta made ​​from semolina flour mill which is a result of durum wheat seeds mixed eggs so little bright yellow, and when cooked properly will result in slightly chewy texture. American-made pasta is often made from a mixture of flour and semolina flour Farina, so as to have a softer texture to serve dishes such as casseroles.

Outside their home country in Italy, pasta is usually sold in the packaging in dry form. Dry pasta manufactured using extrusion machinery that drives out the pasta dough through the sieve holes. Forms a paste obtained by grinding the other pasta dough into a sheet which is then cut into pieces or printed.

Home-made fresh pasta and the restaurant was formed by hand just before boiling pasta. Fresh pasta requires a short cooking time, but not long-lasting fresh pasta stored because it has a high water content. Durable dry pasta can be stored up to 3 years or more because it has a water content as much as 10%. Pasta is cooked and heated with a microwave oven residence also frequently found in the frozen food section of supermarkets.