Pasta (jakia)

Pasta (jakia)
elikagai egonkor, jaki eta pasta
Materialakgari-irina
ore zapala
Osagaiakgari gogorra eta gari-irina
Historia
JatorriaItaliako Erresuma eta Txinako Herri Errepublika

Pasta irina edo semola, gatza eta ura nahasiz eta landuz lortzen den jakia da[1]. Ore horri, lehortu aurretik luzatu, zabaldu eta forma desberdinak ematen zaizkio. Egin berritan pasta freskoa deitzen zaio. Saltzen den pasta gehiena ez da freskoa, lehorra baizik.

Pastak bere horretan ez du zapore handirik. Beste osagai batzuekin nahasi beharko da zaporea har dezan.

Pastaren orea prestatzeko garaian, batzuetan arrautza ere gehitzen da, modu honetan pastak zapore pitin bat gehiago hartuko du, eta testura egonkorragoa izango du. Batzuetan, kolorea emateko barazki pureak edo ongailuak erabiltzen dira: ziazerba, erremolatxa, azenarioa, kurkuma...

Ezaugarriak

Pasta Italiarra

Pasta bereziki gari semola zuriz edo osoaz osatuta dago; beraz, eta bere osagaietan mantenugai nagusia karbohidratoak izango dira. Proteina kopuru handi bat ere izango du eta bestelako mikro mantenugaiak; bereziki pasta integrala janez gero.

Pasta freskoa

Pasta freskoa

Pasta egin berriari deitzen zaio normalean horrela, eta 3 minutu nahikoak izaten ditu egosteko.

Industrialki egiten da normalean; ondoren, lehortu egiten da eta horrela saltzen da gure dendetan. Pasta zenbat eta lehorragoa egon, orduan eta denbora gehiago beharko du egosteko.

Pasta freskoa prestatzeko gari gogorra (gluten edo proteina askoko garia) izatea ezinbestekoa da. Horrela izanez gero, gatz eta urarekin nahasita nahikoa da pasta egiteko.

Pasta freskoari beste zapore edo kolore bat emateko, edo irinak nahiko proteina izango ez balu, arrautza, esnekia, txipiroi tinta, ziazerba, erremolatxa, tomatea edo kurkuma…..gehitzeko aukera dago.

Pasta freskoa gauzatu eta moztu ondoren, betetzeko, saltsan prestatzeko, zopetan hornigai moduan, xafletan, betegarriekin, kaneloiak edo lasagnak egiteko edo pasta lehorra prestatzeko erabili daiteke.

Pasta fresko errezeta

Osagaiak

  • Gari semola edo indar irina: 330 g
  • Erdi tamainako arrautzak: 3.
  • Gatza.

Prestaketa

  • Irinarekin sumendi bat osatu. Sumendiaren erdian arrautzak eta gatza jarri. Eskuekin ongi nahasi eta 10 minutuz landu. Ore hau katilu batean gorde eta trapu busti batekin estali ondoren, 15 minutuz pausatu.
  • Denbora hau igarota, arrabolarekin edo pasta egiteko erabiltzen den gailuarekin luzatu. Pasta egiteko gailua erabiliko balitz, bertan moztu.
  • Bestela 25 x 25 cm.-ko karratuak egin. Biribildu zilindro bat osatuz. Labaina batekin zentimetro bateko biribilkiak moztu. Behatzekin fetucciniak askatu.
  • Gazitutako ur irakinetan 3 minutuz egosi.

Oharra

  • Indar irina gluten kopuru handia duen irina da pastak eta ogiak egiteko egokiena. Indar gariarekin egingo bagenu, arrautzaren ordez ura erabil daiteke.
  • Semola edo irin lodia: Gari alea birrintzeko garaian ez dute irin bihurtzen, kuskusa ere semola handiagoa dela esan daiteke.
  • Pasta freskoarekin fetucciniak egin beharrean errazagoa izango da kaneloiak edo lasagna egitea.
  • Pasta egosi ondoren ez bada momentuan jan behar, hoztu egin beharko da.

Pasta egostea

Ur gazitu ugaritan egosi behar da pasta. Pasta lehorragoa edo hezeagoa izateak egoste denbora baldintzatzen du. Normalean, pasta saltzen den zorroan bertan azaltzen da zenbat denboraz irakin behar den. Edozein kasutan, pastak gehiegi egosita asko galtzen du. Pasta freskoak 3 minutuz egosita nahikoa izaten da, hortik aurrera, lehorragoa badago, 8-15 minutu bitartean egosten da normalean.

Pasta momentuan prestatu eta jateko, egositakoan, momentuan behar den saltsarekin nahasi eta jan behar da. Aldiz, pasta ez badugu momentuan jango, iragazi ondoren ur hotzetan freskatu eta olio tanta batekin nahastu ondoren, gorde egin daiteke erabili bitartean.

Fideua, fideoak

Motak

Pasta motzak

Koloretako pasta italiarra

Saltsarekin prestatzeko, entsaladetan, zopetan lagungarri moduan edo pasta lehorra prestatzeko:

  • Farfallea edo lazoak.
  • Fusillia Kiribilak edo espiralak.
  • Lumache edo Karakolak
  • Conchiglieak edo oskolak.
  • Routia edo gurpilxoak.

Tiretako pastak

Fettucciniak carbonara saltsan

Bereziki saltsa desberdinekin prestatzeko erabiltzen dira. Baina entsaladetan ere erabil daitezke:

  • Tagliatellea

Betetzeko pastak

Pasta freskoa egindakoan, bete egiten dira, barazki, haragi, itsaski arrain edo esnekiekin prestatutako betegaiekin. Orokorrean betegaiak pisu osoaren %25 ez duela gainditu behar.

Xafletan moztutako pasta

Barazki lasagna

Pasta freskoarekin egindako xaflak dira, motzagoak edo luzeagoak. Ondoren barazki, bexamel, haragi edo bestelako betegaiekin bildu edo mila orri moduan muntatuko dira. Kasu gehienetan bexamela edo tomate saltsarekin lagundurik aurkezten dira.

Erreferentziak

  1. ↑ Harluxet Hiztegi Entziklopedikoa. Pasta. .

Ikus, gainera

Kanpo-estekak

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