Nine popular noodles from around the world

Usually pasta is made from wheat or rice flour, although some varieties are made from beans and soy. The dough can be of various shapes and sizes – flat or round, rods (tubes) or spider webs or bars. They can be hard or soft, fresh or dried, with and without eggs. Sometimes potassium potassium carbonate is added to the dough to prevent molds from forming in hot and humid climates.

As every country has a kind of dough that gets involved – a piece of cake. To prevent this, get to know the most popular pastes.

  • Rice paper (pancakes). Incredibly thin dough sheets from rice flour and water. They may be wheels or triangular. It was first prepared in China, Thailand, and most importantly, the Vietnamese cuisine used them to cook spring rolls or pack meat or fish into pieces. The land is usually made from vegetables or shrimps, or pork, or everything together. The first rice pancake should be immersed in warm water for softening. The rolls were then rolled and roasted or cooked in the fryer.
  • Rice Noodle. These translucent or white stripes are very popular in China for a few millimeters to three inches.
  • Chinese Wheat Pasta. These creamy-beige or white doughs may vary in thickness and may be round or flat, but necessarily long. They are made from wheat flour, salt and water.
  • Ramen. The best known in the world view of Japanese wheat pasta. It's as thin as vermicelli, and in the form of a long briquette.
  • Soy dough. Thin and flat pasta made from soy, like a rubber band. They are made from pressed coffee beans, rich in protein and other nutrients.
  • Pasta-shaped ribbon with fettuccine and linguine.
  • A popular Italian pasta group is ravioli and tortellini and manicotti. This group is different from the others because it contains pasta filling (vegetables, cheese, ham, etc.)
  • Tapioca pasta. Maybe it is one of the most varied forms: the eyes and the dough spirals to varying degrees and the length of the plane. He ate in Asia and Africa: he was baked with a sharp and aromatic sauce, in Indonesia and Malaysia red beans, coconut milk and sugar syrup. This is a traditional dessert.
  • Soba. This is a well-known Japanese version of pasta. Soba is flat and thin, made from a mixture of buckwheat and wheat flour. The Soba is nuts and beige in brown color. Sometimes the Japanese adds to the green tea, so they get greenish. It is usually cooked in salty, hot water and steep for 5-7 minutes. It is very popular in the summer because it served cold.

Source by Angelina Pacini

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