Pasta

One of the most popular Italian food is pasta products. Pasta is a processed food made from a mixture of flour, water, eggs, and salt. The dough is printed in various sizes and shapes. In Indonesia, a popular type of pasta is spaghetti, macaroni, and lasagna.
The specialty pasta or macaroni products include: rich in complex carbohydrates, especially starch, high protein, low fat, and most importantly does not cause fat. In addition, easy to prepare and available in hundreds of shapes and sizes, and can be used in hundreds of types of cuisine.
Construction is also simpler and more easily stored than other grain products, such as bread and cake.
Durum wheat, as the main raw material for most of macaroni products, containing 12-14 percent protein. Macaroni products are good sources of many essential nutrients. However, if consumed as a single food, macaroni products can not meet all nutritional needs.

Protein content in dry macaroni products, varies between 10-18 percent. Once cooked, the protein content in macaroni to 2-8 percent, depending on the species. Content of amino acids in the protein containing the full 8 types of essential amino acids.
As well as products from other grains, the composition of amino acid imbalance in macaroni products mainly because of low content of lisinnya. To improve the balance of this amino acid composition (to fit the required pattern of the body), into the macaroni can be added other ingredients such as eggs, milk, dry yeast, or soy protein.
To improve the nutritional content, to consider the addition of other ingredients in the processing of macaroni. For that, very often cooked macaroni (and eat) together with the sauce / broth of meat or cheese. This will improve the amino acid composition to be more suitable to the needs of the body.
In the manufacture of macaroni products can be enriched (enrichment) of vitamins and minerals. In every pound (about 0.5 kg) of the products listed on the label Enriched Macaroni, contained 4-5 mg of thiamin (vitamin B1), 1.7 to 2.2 mg of riboflavin (vitamin B2), 27-34 mg of niacin or niasinamida , and 13 to 16.5 mg of iron (Fe).
Carbohydrates contained in macaroni products is a complex carbohydrate that contributes about 82 percent of total calories. Complex carbohydrates, eg starch, not a main ingredient the cause of obesity, unlike simple carbohydrates such as sugar (sucrose / sugar, glucose or fructose). Macaroni products also contain fiber food (dietary fiber) is about 1.6 grams per bowl in a state ripe.
Cook macaroni, spaghetti, vermicelli, noodle and other pasta products similar to cooking rice in boiling water (to make rice). How to cook a familiar task for us is to cook the egg noodles.
Cooking is generally not alter the original form or raw form. Changes in form can occur if too long is cooked or raw material (wheat) used low quality (non-durum wheat).
Generally products cooked pasta until tender, but not until sticky let alone destroyed. Manufacturer of pasta products generally include cooking instructions, sometimes accompanied by certain recipes on the packaging.
When cooked, macaroni products generally inflate to twice its initial volume. To prevent product conjoined with each other, you can add a little salt in boiling water.
After the water boils, add macaroni and little by little, so that water continues to boil, and cooked in a pot is not closed until it becomes tender. Furthermore, drained macaroni and ready for various types of cuisine. Macaroni product cooking time becomes shorter if the manufacturing added sodium phosphate.
Generally, macaroni, spaghetti, vermicelli, noodle (noodles) were not given a specific taste. In the cooking process, usually mixed with a material with a sharp taste like cheese, tomato, onion, sausage, or other ingredients to taste.

Good color for macaroni products are bright yellow. A darker color (dull) or more white showing their raw materials is less well (or not from durum wheat or durum wheat which is mixed with other grain or flour other than wheat).
VARIOUS PASTA


PASTAFor Lasagna, fettucine, farfalle and Noodles
Material100 grams flour1 egg¼ teaspoon salt2 tsp olive oil
Method:1. Stir all ingredients by hand, (be suppressed)2. At the base sprinkled with a little flour, milled denganparalon dough, or cake mill3. Fold and milled until the dough looks homogeneous.4. Fold the dough and cut into 3 parts5. Take one part, and milled with a mill number one, folding, and milled again, do it over and over, at least 3 times .. Again divided into 3.6. Take one part, and then milled in accordance with the type of pasta that we make7. If you want to make noodles, fettuccini or spaghetti, after grinding the dough number 5, then milled with a mill noodle.
From this basic material can be made dumplings, tortelini, lasagna, fettuccini, spaghetti, noodles etcFor Spaghetti, fettuccini, Mie, when boiling pasta, put one tablespoon of salad oil or olive oil (which is expensive booo), so that pasta does not stick. Boil about 10 minutes if you can use pasci pasta. And after being cooked drained.
Kinds of Sauce: carbonara, marinara SALSA AND BECHAMEL Sauce
1) Carbonara
Materials.50 g Soft Butter1 Egg2 egg yolks100gram cheese (cheddar), grated1sdt salt2-3sheet  smoked beef (cut in terms of length 1 ½ cm)6 tablespoons double creampepperchooped parsley (chopped, washed with boiled water, and put in a clean cloth, then wring it out, so that dried parsley and spread when sown, no clumping)
Could beCorned beef, chicken etc.
Types of pasta: Fettucinni, spaghetti, Macaroni
How to make
1. Fried pieces of smoked beef with soft butter, then drain2. Shake the loose eggs, double cream, pepper, and salt3. After that mix with fetuccini then sprinkle with grated cheese, smoked beef, parmesan cheese and chopped parsley,4. Oven briefly5. Ready to serve
2) SALSA marinara / marinara sauce
Material2 cloves garlic2 tablespoons salad oil / olive oil2 cups tomato sauce½ teaspoon pepper½ teaspoon oregano25 gr parmesan cheese50 g cheddar cheese
Can be given: Meat ball, shrimp, scallops, etc.
Types of pasta used: Lasagna, Penne, Fusili, Spaghetti, etc.
Method:1. Saute garlic until fragrant, put onions2. Enter the tomato sauce, salt, pepper, shrimp, clams, oregano3. Add water, a little sugar
3) BECHAMEL Sauce
Material100 gr margarine-butter100 gr flour1 liter of milk (can be made from the 5 cups of water and 5 tablespoons of powdered milk)1sdt salt½ tsp nutmeg powder½ tsp pepper½ teaspoon sugar
How to make1. Mix the flour, milk, nutmeg powder, pepper, salt, sugar2. Heat the butter and enter the no 13. Stir, then add water4. Add grated cheese.5. Stir until cooked
CANNELONI
Ingredients for Pasta dough200 cc water100gram flour1 egg¼ teaspoon saltAll materials are stirred contrived like pancakes
Contents: Carbonara Sauce with chicken and carrots content or marinara sauce withmeat contentHow to make Contents:1) Heat butter2) insert the garlic slices3) enter the chicken and shrimp4) stirring constantly, then add the bechamel suace5) added sugar, celery
How to make Caneloni1. Contents canneloni sheet with the desired content2. Arrange on a plate heat-resistant3. Denagn Pour tomato sauce and parmesan cheese4. Oven
How to make Lasagna
1. Arrange pieces on a plate Lasagna heat resistant.2. Insert meat ball / shrimp, tuna / clam3. Flush with marinara sauce or Bechamel4. Set another piece of lasagna, meat and sauce5. Last stacking another piece of lasagna.6. Oven. Lasagna cut while still not dry, if it is dry,interrupted after boiling.
How to make Meat Ball
Material½ kg meatEggs½ teaspoon salt½ teaspoon pepperBread Flour 1 ½ tbsp
Mix all ingredients together, round, fried with butter for a while, when used to drain, not to get carried away butter.