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bulthaup, ЦЙМПЕ РТПУФТБОУФЧП ЛХИОЙ - Living with bulthaup - Lifestyle & Living - Eating & Drinking - Pasta – e basta? body {margin-bottom:330px;} * html body {margin-bottom:0px;} #navLeft {z-index:110;} #content {height:auto;} #subcontentMargin {top:264px;} #imageArea {left:232px; top:96px; width:584px; height:168px;} #leftLine {position:absolute; left:0px; top:96px;} .slide {visibility:hidden;} .slidecontent {left:0px; top:0px; width:192px;} #slidebuttons {right:5px; top:411px; height:23px; z-index:100; display:none;} .formfield {width:160px; font-size:11px;} .formTable td {height:24px;} .formButton {border:0px; color:#8c7c6c; background-color:#dbd8d1; font-size:11px; padding-top:2px; padding-bottom:2px;} #imageArea {position:relative;} #textArea {position:relative; top:100px;} .slidecontent {position:relative;} .slide {visibility:visible; display:block; position:relative; width:192px;} цЙМЩЕ РТПУФТБОУФЧБ уФЙМШ ЦЙЪОЙ дПН Й дЙЪБКО еДБ Й ОБРЙФЛЙ Espresso – small, black and strong жЙЪЙЛБ ЛХМЙОБТЙЙ: фПНБФОЩК ЖМБО Fleur de sel – УПМСОПК ГЧЕФПЛ Olive oil – a diverse taste experience тБУУЛБЦЙФЕ ОБН ЧБЫ МАВЙНЩК ТЕГЕРФ лБЛ РТЙЗПФПЧЙФШ ТПУЛПЫОПЕ УХЖМЕ ЙЪ ТПЛЖПТБ Chocolate – a real pleasure оЕЦОБС Й БТПНБФОБС: ЖПТЕМШ Ч УМЙЧПЮОПН НБУМЕ жЙЪЙЛБ ЛХМЙОБТЙЙ У ьТЧЕ фЙУПН: мЙНПООЩК НХУУ Pasta – e basta? Vinegar as an aperitif ьЛУЛМАЪЙЧОЩЕ УПЧЕФЩ лХИПООЩК ЗЙД Pasta - e basta? Pasta is Europe's favorite dish. That's probably because it's so quick and easy to prepare. Simply open the bag, pour the pasta into the pot and after about 8 minutes or so, it's ready! Actually, it's not really quite as easy as that. Certainly, that's one way of getting some pasta on your plate - but to prepare perfect pasta, you need real expertise. That's because, if you follow the sacrosanct rules of pasta preparation, not only will your taste buds thank you, but even pasta connoisseurs will be impressed. The first secret of perfect pasta is a LOT of water (at least one liter per 100 g). If you add enough water, the pasta won't stick together, will cook evenly - thereby reaching the 'al dente' stage - and will lose fewer nutrients. Whether it be penne, rigatoni or orecchiette, pasta never wants to feel like a bather on the beach in Rimini when it's cooking. To contain the large volume of water, a pot with walls as high as possible is very useful. What's more, it prevents unpleasant overcooking. Portion sizes would be around 125 g for small servings and 150 g for people with a bigger appetite. Moreover, a good dash of oil into the cooking water has long since been exposed as a wasteful extravagance, since the only thing that stops the pasta sticking together is - yes, you guessed it - lots of water! What's important is that the pasta must always be cooked without a lid. Strain it a minute before it's ready, since it will continue to cook a little in the hot pan and then later in the sauce. When it comes to choosing the right sort of pasta, as a rule of thumb, you should bear in mind that the more delicate the sauce, the thinner and finer the pasta should be. In this case, a refined approach is required - after all, there must be more than three hundred different types out there. Nowadays, we've got little heart-shaped pasta, footballs or even colored sombrero-shaped pasta. But it's not just the shapes that are becoming more and more unusual. Pasta has even turned into a dessert, with chocolate, marzipan and gingerbread flavors now being available. With a more solemn, scientific approach, a handful of small manufacturers such as Di Martino, Fabbri, Cipriani or Saltarelli, set the standards in pastas used in haute cuisine. Leonardo Saltarelli, near Perugia, for example, has developed a particularly gentle method of making pasta, where he rolls out the dough spiced with orange, lemon, saffron, summer truffles or cocoa. Others, such as Carla and Carlo Latini from the Osimo region near Ancona, focus on the cultivation and gentle processing of ancient types of hard wheat. They have found that this type of wheat's high protein content plays a key role in the ground grain's cohesiveness. Nowadays, they mill the whole grain, including the germ, to make semolina and then press it through bronze molds. The pasta then dries at just 40 - 45 degrees Celsius for up to 28 hours. With industrial production, flour is used instead of semolina and the pasta pressed through Teflon-coated molds, to be then dried in a rapid-drying process at over 100 degrees Celsius. This process thickens the starch, however, changing the taste and consistency. The difference is easily discernible. And not just because the Latini semolina has a wonderful aroma when cooking. The bronze pasta molds designed by Carlo Latini himself keep the surface of the pasta rough and open-pored, enabling it to take up the sauce it is served in more easily. The Latinis' now world-famous pasta-making factory makes one thing abundantly clear: If you want more than just pasta, then the search for the perfect dish will open up a whole culinary universe. You can find out more about Latini pasta here: www.latini.com and Latini pasta can be delivered direct to your home. Visit www.olive-e-piu.com Pasta from Saltarelli can be found at: www.der-feinschmecker-club.de Dessert pasta can be obtained from: www.pastastore.de or from www.italianharvest.com More about the pasta created by Arrigo Cipriani, the owner of Harry's Bar in Venice and New York, can be found at: http://www.cipriani.com www.dileva.it is where you will find pasta from Di Martino. 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