200708072255杜蘭小麥粉及義大利麵之義大利文介紹

.  Semolina (謝莫利那) > 杜蘭小麥磨成的麵粉, 通常是粗粒狀

       Grano (古蘭諾) > 小麥

       Grano tenero > 軟質小麥

       Farina (法利那) > 用軟質小麥磨成的麵粉

       Grano duro > 硬質小麥,杜蘭小麥

       Semola (謝莫拉) > 用硬質小麥磨成的麵粉

 

二.  軟質小麥的分類 >> 00 , 0 , 1 , 2  四種等級

資料來源 : http://www.ochef.com/830.htm 

         Q: What is 00 Flour? I have heard it recommended for making pasta.

          A: You mean is it — like James Bond — licensed to kill? Ah, nothing so dramatic. In Italy, flour is classified either as 1, 0, or 00, and refers to how finely ground the flour is and how much of the bran (麥麩,,穀皮) and germ(,幼芽) have been removed. Doppio zero is the most highly refined and is talcum-powder (爽身粉) soft. Many people assume that this softness also means that the flour is low in protein, and therefore particularly suitable for making pasta but unsuitable for making bread. They are wrong. Wrong, wrong, wrong.

              As Jeffrey Steingarten cogently explains in his book, It Must've Been Something I Ate (Canada, UK), flours of varying protein levels can be milled (mill : 將穀物磨碎,磨細) to the 00 category. He had a number of samples of flour analyzed in a lab and found the 00 flours to be higher in protein than many of the less-refined ones. Higher protein 00 flours that are suitable for making bread are labeled in Italy as "panifiable" — essentially "bread-ready."

              Steingarten says cooks in the United States sometimes substitute a mix of low-protein cake flour and all-purpose flour for the 00 flour called for in a pasta recipe. But Marcella Hazan, author of The Essentials of Classic Italian Cooking (Canada, UK), says she finds that all-purpose flour does the "most consistently satisfying job" in standing in for the doppio zero.  

 

 

 

 

 

三.義大利De Cecco牌子產品外包裝表示法

       < Farina di grano tenero Tipo 00 > 00型軟質小麥 (不知有無進口)

       <Semola di grano duro rimacinata 176 > 硬質小麥, 杜蘭小麥 (馥恩代理進口)  

        <Semola 175 > (關於介紹,要看官網,我英文理解力差~) (不知有無進口)

 

-1    Pasta usually means durum wheat made with flour and water,

           The different types inculd:

    Spaghetti > spaghetti

    Spaghettini > Spaghetti還要細的麵

    Fedelini > 義大利細麵

    Capellini > 天使之髮

    Bucatini > thick, tube-like, spaghetti 細長型通心麵

    Zite > 短管通心麵

    Linguine > 斷面呈橢圓形的扁形麵

    Rigatoni > 蔥管麵

    Penne > short, cylinder-shaped pasta shaped to a point at each end 筆尖形麵

    Fusilli > spiral-shaped pasta 螺旋麵

    Orecchiette > 耳型麵

    Conchiglie > 貝殼形麵

    Farfalle 蝶形麵

 

-2.  On the other hand

      Pasta fresca > fresh pasta  >>>> 指的是 Pasta all’uovo > egg noodles

     也叫做 pasta fatta in casa > home made pasta

     Tagliatelle > flat noodles > 義大利寬麵

     Tagliolini > 義大利扁平細麵

     Lasagna > 義大利麵皮

     Pappardelle > 義大利寬扁麵

     Chitarra > 基達拉義大利麵 (斷面呈方形)

     Garganelli > 蛋捲義大利麵 (將切成方形的麵皮用棒子捲起)

     Fettuccine > narrow, flat noodles

     Tonnarelli > tubular noodles

     Strozzapreti > 捲條義大利麵

 

-3  Ravioli >麵餃

         Cappellacci > 卡佩拉奇麵餃

         Tortelloni > 大一點的湯餃

         Tortellini > 小一點的湯餃

 

.   al dente > Literally : to the tooth. It means that the pasta is a little hard so that you really need to use you teeth!

 

參考資料: 1.東販出版 <義大利麵食百匯>

                  2.De Cecco 網站

                  3.Italian for Dummies

                  4.http://www.ochef.com/830.htm 

延伸資料:http://it.wikipedia.org/wiki/Elenco_dei_tipi_di_pasta

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