Noodle

The term pasta (also referred to as pasta) designated arbitrarily shaped pasta to be cooked before consumption nowadays. You will eingeteigt, then shaped and dried. A fermentation and baking method is not used in the preparation. For steamed dumplings, noodles and noodles pipe no pasta in this narrow sense (see below: word origin ). Pasta (excluding fresh pasta ) may have a maximum moisture content of 13 percent. The salt content shall not exceed one percent.

Noodles are usually prepared from durum wheat semolina, rice, corn or potatoes and water, rarely from millet or spelled, sometimes with the addition of eggs, coloring ingredients, herbs and spices.

• 2.1 Germany
• 2.2 Austria
• 2.3 Czech Republic
• 2.4 Switzerland
• 2.5 Italy
• 2.6 Asia

History

With high probability method for making pasta and pasta dishes have been developed independently in several places. The earliest references and supporting documents to the production come from East Asia from before about 4000 years. In some cases, it is considered, Marco Polo had brought the noodles from China. In fact, since Greek antiquity there is in Europe, however, pasta dishes, and in Etruscan tombs they found pictures of instruments for making pasta. Also reported the geographer Al Idrisi in the 12th century - that in Sicily a filamentous dining 'll made ​​from flour in large quantities. The oldest noodle factory in Germany is founded in 1793 in Erfurt pasta factory.

In Lajia, a large prehistoric village ( 200,000 square feet) on the Yellow River in northwest China, were ( dimensions: 500 × 3 mm) during excavations 4000 year old noodles made from millet ( Panicum miliaceum ) and foxtail millet ( Setaria italica ) recovered in a sealed earthenware bowl.

Word origin

The word " pasta " is probably a variation of dumplings ( see also Dampfnudel ) and thus part of a large stem German words that begin with the syllable kn - thickening express (nodes, tuber, bud, knob, button, Knut, Knute, stick ).

Noodles in different countries

Normally, the dough is rolled out with a rolling pin and the noodles gouged in various shapes or cut, of course, machine, or forced through nozzles. In some regions of China, it is common to form a single noodle strand of a large piece of dough by this elongated and is taken several times in duplicate. Therefore, there are also very different forms. Short pasta, such as Spirelli be referred to as short goods pasta or vegetables, while spaghetti are among the long goods.

The different raw materials share the noodles further into national varieties. The noodles used in European cooking are made mostly of hard or soft wheat. Since durum wheat requires more sun than common wheat, pasta was produced mostly in the northern regions of Europe of common wheat and to achieve the necessary strength, additionally mixed with eggs. The respective preferences for durum wheat or egg noodles endure in part to this day.

Germany

In Germany noodles are industrially produced from wheat and partly with the addition of eggs usually are dried and commercially available. More recently, pre-packaged and chilled fresh produce undergoes more widespread. In addition, and courts as well as frozen prepared food ready to cook instant soups ( " instant soup " ) available.

Noodles are served with a sauce supplemented preferably as main dish in Germany. Also as a side dish, they are used, but to achieve - with the exception of the southwest German cuisine - not as widespread as it prepared potatoes and side dishes. Small pasta shapes are popular as a soup.

There are various forms that originate both own kitchen traditions were taken over by the Italian models:

• Macaroni: long tube noodles, rare served with sauce as a separate dish as a side dish
• Tortiglioni or Rigatoni: short tube pasta, which are served with sauce as an independent court
• Spaghetti: long, sometimes over long thin noodles, which are served with sauce as an independent court
• Lasagna: large pasta plate that is suitable for laminating multiple layers of ground beef or ground vegetables and usually baked with cheese
• Tagliatelle: broad noodles that resemble the Italian tagliatelle and which are served both as a side dish as well with sauce as a standalone dish or dessert ( eg as dairy noodles)
• Farfalle: butterfly -shaped pasta, suitable for soups and independent courts
• Spirelli: twisted noodles which the Italian Fusilli same and are served both as a side dish as well as a separate dish with sauce
• Elbow pasta: small, curved tube pasta, which are used as a side dish, more rarely, as a soup
• Pasta shells: very small noodles in the shape of shells, which are used as a soup
• Pasta stars: very small noodles in the shape of a star that can be used as a soup
• Letters: very small pasta in the form of various letters, which are used as a soup
• Vermicelli: thin small pasta used in soups

In the kitchen of the Southwest (Württemberg and Baden ) Pasta occupy a prominent position. Particularly well known are spaetzle or Knöpfle and dumplings, which form the basis of dishes.

Austria

Traditional pasta dishes are Mohnnudeln, Tyrolean ravioli (or in East Tyrol also Schlipfkrapfen ), Carinthian noodles ( Kasnudel ) Krautfleckerl and ham pasta. Typical Austrian noodles are in contrast to the Italian always made ​​with eggs ( egg pasta ).

Czechia

In the Czech cuisine noodles made ​​from wheat flour and eggs. They are available as tagliatelle ( Nudle ) and as Fleckerl ( Fleky ). Well-known dishes are Šunkofleky ( Schinkenfleckerl ) and noodles with spinach and poached egg.

Switzerland

In Switzerland, the term " pasta " means only the flat noodles. All other forms are summarized under the term " pasta " or " pasta ". A typical Swiss pasta dish is called macaroni forties. Characteristic of macaroni is their form: along the rotational symmetry axis halved 2- torus.

In the Alpine regions Älplermagronen are popular: a stew of potatoes and macaroni with cheese. In Graubünden one finds the Pizzoccheri made ​​from buckwheat.

Italy

Italian dried pasta, pasta called, are usually made of durum wheat semolina ( durum wheat ), Italian Pasta di grano duro di semola. Their shapes and colors, variety, and its unique quality associated with the binding of sauces, such as tomato-based Italian pasta to make the outstanding object, not only as food.

Asia

• Asian glass noodles are made from mung bean starch, therefore the different consistency compared to grain pasta
• Asian rice noodles are made ​​from rice flour; the rice starch makes the thin noodles very bright You are not to be confused with the well-known in Germany under the same name noodles Greek ( Kritharaki ) and the Italian Kitchen ( Risoni or risk ) that are made ​​of durum wheat semolina and shape of a grain of rice have.
• Chinese egg noodles or mie noodles are noodles made from wheat flour, similar to the Italian Spaghetti, but taste stronger and will be merged on the basis of their length to form a block.
• Japanese soba noodles are made from buckwheat flour and are sometimes tinged with green tea powder. You will also be eaten cold.
• Japanese Udon are thicker or wider noodles made ​​from wheat flour.
• Japanese Hiyamugi are moderate noodles made ​​from wheat flour.
• Japanese Somen are thin, long and slightly sweet -tasting noodles made ​​from wheat flour, which are often eaten cold.
• Japanese ramen are thin, long noodles made ​​from wheat flour, which are served in broth as soup.

Modern food technology

For Italian pasta it is criticized by connoisseurs often that they used to be better in taste and the sauce would have been better received.

One reason for this is that the industrial pasta machines usually coated with Teflon mold nozzles are equipped nowadays, what a smooth rolling surface causes the the sauces less maintenance features as a surface structure produced by jets from non-ferrous metal such as copper, brass or bronze.

As a sign of quality for pasta, especially for Italian products made ​​from durum wheat semolina, is therefore considered, when pressed by a mold made of bronze in the production. The surface rough and the sauce will adhere better to the pasta. Often on the box with the title " Bronze " (Italian al brooklyn ) is particularly emphasized that in making a mold was used in bronze.

Also the drying is carried out much more quickly today: Formerly air dried slowly and carefully, so it is done today in less than three hours at about 100 ° C, resulting in that the strength of gels.

Traditionally crafted pasta reason of their rough surface of not very appealing. In particular, the direct comparison with smooth noodles often raises the impression of a bad or tainted product. However, this appearance is not a defect, but a sign of quality.

The pasta in so-called convenience products are pre-cooked and freeze- dried.

Others

The longest noodle in the world was created on 20 November 2004 by Chen Shengli notary public in Vienna. In traditional method of production, he succeeded with a weight of 1500 grams to draw by hand from a piece of dough with a rolling pin 180 meters total length was enough for 50 servings. The previous record was 55.5 meters.