Italian language, italy, independent study of the Italian language. Italian language, italy, self-study italian language pappardelle pasta recipe with porcini mushrooms

Tonarelli, tagliatelle, fettuccine, pappardelle, as well as sfolia, farfalle… you can go on almost indefinitely. There is only one thing that unites these Italian words. These are all names for Italian pasta, which can be easily prepared at home. I wrote a lot of pasta recipes. No one has so many recipes in Russian yet. Choose the recipe that's right for you and go!

Tonarelli

Tonarelli is one of the types of homemade egg pasta from the central regions of Italy. Tonnarelli is a long pasta with a square section, very similar in length and thickness to spaghetti. At home, they are sometimes called “maccheroni alla chitarra”, which literally means “guitar pasta”. And they got this name for the way they are made. Traditionally, tonarelli were made with the help of a special device "chitarra" (Russian guitar), which consisted of a wooden frame and metal strings stretched over it. A sheet of dough, not too thinly rolled out (the thickness of the sheet corresponded to the space between the strings), was placed on top of the strings, and then rolled out with a rolling pin, thereby cutting the dough.

The same paste can also be obtained using a pasta cutter. Just carefully select the thickness of the dough sheet - it should be equal to the width of the cutter's grooves. On most machines, this is the penultimate thickness setting.

And here is a video showing how tonarelli is traditionally made:

Pappardelle

In Bologna, a city where homemade pasta is made everywhere, this type of cutting of pasta dough is loved the most. Pappardelle (Italian Pappardelle) is a long, very wide (about 2.5 cm), flat noodles. The name comes from the verb “pappare”, which means literally “devour, swallow”. She got this name for a reason. Its large surface is able to absorb a large amount of rich, goose sauces, even meat, even vegetable. This paste is cut by hand, because standard pasta machines do not have such a cutter. But it cuts easily. To do this, the dough is cut into rectangles about 15 cm wide and about 30 cm long.

Then these sheets of dough are folded and cut with an ordinary knife into strips about 1.5-2.5 cm wide.

Carefully unroll the chopped pasta.

And turn into a “nest” for further drying.

Pappardelle can also have a ribbed edge. To do this, a rolled sheet of pasta is simply cut with a figured baking knife.

Tagliatelle

Tagliatelle is a homemade pasta in the form of long thin and flat strips of dough about 5 mm wide. Tagliatelle comes from the city of Bologna, Emilia-Romagna region, and naturally goes best with Bolognese sauce. Tagliatelle have a rough and rough surface texture, which makes them ideal for thick sauces, usually made from beef, veal or pork, and sometimes from rabbit meat. It can also be combined with some other, less intense sauces - Briciole e Noci (a sauce with breadcrumbs and nuts), Uovo e Formaggio (a sauce with eggs and cheese - a less "rich" version of carbonara), or simply Pomodoro e basilico (sauce with tomatoes and basil).
Tagliatelle is easiest to make with a pasta cutter.

Fettuccine

Fettuccine (Fettuccine literally “little ribbons” in Italian.) - also flat long noodles, which are made mainly from egg dough. And this pasta is very similar to tagliatelle. Moreover, fettuccine and tagliatelle are most likely the same thing. It's just that these names are used in different parts of Italy. There is another small difference - tagliatelle is usually cooked in broth, and fettuccine in water, and only then sauce is added.
And the fettuccine is a little wider than the tagliatelle. Approximately 2 mm. Their width is from 8 to 10 mm.

Italy holds the record for eating and pasta recipes. In any restaurant in Italy, not a single menu is complete without a pasta dish, the Italians know a lot about them and cook them amazingly. One of her favorite types is pappardelle pasta. This is a long noodle that has a width of 2 centimeters. If pasta is familiar to you, then papardelli is twice as wide.

Recipes with pappardelle are very diverse, with which only they do not cook it. Pappardelle dish with mushrooms under different sauces is very tasty.

Fortunately, you can make this delicacy yourself, no special culinary skills are required. Even if you have never been to Italy, you can cook pappardelle with mushrooms even at home, besides, we will be happy to provide you with a step-by-step photo-instruction of the cooking process. Cooking does not take much time, so you can prepare pappardelle with porcini mushrooms for the arrival of guests.

What is the secret of Italian pappardelle pasta?

Everyone knows how popular Italian pasta is all over the world, it is so delicious that the Italians themselves use it for lunch, dinner, and even breakfast.

Secret 1: Have you ever seen a fat and immense Italian?! Can't remember, right? But they consume pasta every day, and at the same time remain slim. According to statistics, Italians consume about 25 kilograms of these flour products per year. This is the first and main secret of Italian pasta - pasta is prepared from durum wheat and is always eaten in an undercooked form - Al dente, which does not contribute to weight gain at all.
Secret 2: Any kind of Italian noodles always goes well with the sauce. There are a lot of options for sauces for pappardelle pasta, but more on that later.
Secret 3: You need to know how to cook pasta correctly. It is better to cook it in a large and spacious pan with plenty of water. Don't even think about breaking the noodles in half like some do. Just dip it into boiling water, and gradually submerge it under the water.

Readiness can be determined simply by trying it. The Italians check readiness like this: if the pasta is soft on the outside, but a little hard on the inside, then it can be taken out of the water. Immediately after you put the boiled noodles, mix it thoroughly so that it does not stick. By the way, another secret of the Italians, they add a little cold water to the pot of pasta so that it does not overcook, because when you turn off the fire, the noodles in boiling water continue to cook. But if you are used to immediately throwing pasta into a colander, then continue like this, the only thing is never rinse the pasta with cold water, as they will not come into contact with the sauce.

Sauces for pappardelle pasta

Recipes with pappardele, as a rule, do not do without sauce, so we offer you recipes for several famous sauces:

A classic Italian pasta dressing. For its preparation, olive oil, cheese, basil, garlic, pine nuts and salt are needed.
– ideal for spaghetti, fettuccine and pappardelle. The recipe includes: olive oil, garlic, eggs, parmesan, bacon, sour cream and spices.
Sicilian sauce is made from tomatoes and onions, which are simmered in a mixture of olive oil, garlic, sardines, olives and capers.
- the simplest, as it is prepared in two counts. Garlic is fried in olive oil with the addition of spices, herbs and chili.
- the most satisfying dressing, it is prepared from minced meat, vegetables, meat broth and red wine.

Recipe for pappardelle pasta with porcini mushrooms

Ingredients:

Pappardelle noodles - 1 pack (200 gr.);
White mushrooms (fresh champignons) - 150 gr.;
Onion - 1 pc.;
- 50 gr.
Olive or butter - 2 tablespoons;
Garlic - 1 clove;
Fatty cream - half a glass;
Sour cream - 1 tbsp;
Spices (thyme, parsley, salt, pepper, Italian herbs) - to taste.

Cooking step by step:

A diagram of how to properly boil pappardelle is presented a little higher.
Rinse the mushrooms under running water and pour boiling water over them for 10 minutes. Cut the mushrooms into small pieces.
Peel the onion and garlic. Fry the onions and garlic in olive oil, then add the mushrooms to them.
When the mushrooms are a little fried, add sour cream, cream and spices. And put everything out on a slow fire.
Add boiled pappardelle to the resulting mushroom sauce and continue to simmer for about 2 minutes, not forgetting to stir.
When the mushroom dish is ready, put it on a plate, sprinkle with grated parmesan and fresh parsley. Italian dish is available. Bon Appetit or Buon Appetito!

With creamy mushroom sauce, you can cook not only papardelli, but also other types of pasta. Such a delicacy is suitable both for everyday life and when receiving guests.

Video: Cooking pappardelle with salmon in a creamy sauce

This site is dedicated to self-learning Italian from scratch. We will try to make it the most interesting and useful for everyone who is interested in this beautiful language and, of course, Italy itself.

Interesting about the Italian language.
History, facts, modernity.
Let's start with a few words about the current status of the language, it is obvious that Italian is the official language in Italy, the Vatican (simultaneously with Latin), in San Marino, but also in Switzerland (in its Italian part, the canton of Ticino) and in several counties in Croatia and Slovenia, where there is a large Italian-speaking population, Italian is also spoken by a part of the inhabitants on the island of Malta.

Italian dialects - can we understand each other?

In Italy itself, even today you can hear many dialects, sometimes it is enough to drive only a few tens of kilometers to encounter another of them.
At the same time, dialects are often so different from each other that they can seem like completely different languages. If people from, for example, the northern and central Italian "outback" meet, then they may not even be able to understand each other.
What is especially interesting is that in addition to the oral form, some of the dialects also have a written one, such as the Neopolitan, Venetian, Milanese and Sicilian dialects.
The latter exists, respectively, on the island of Sicily and is so different from other dialects that some researchers distinguish it as a separate Sardinian language.
However, in everyday communication, and especially in large cities, you are unlikely to experience any inconvenience, because. today the dialects are mainly spoken by older people in the countryside, while young people use the correct literary language, which unites all Italians, the language of radio and, of course, television.
It may be mentioned here that until the end of the Second World War, modern Italian was only a written language used by the ruling class, scientists and administrative institutions, and it was television that played a large role in spreading the common Italian language among all inhabitants.

How it all began, origins

The history of the formation of modern Italian as we all know it is closely connected with the history of Italy and certainly no less fascinating.
Origins - in ancient Rome, everything was in the Roman language, commonly known as Latin, which at that time was the official state language of the Roman Empire. In the future, from Latin, in fact, the Italian language and many other languages \u200b\u200bof Europe arose.
Therefore, knowing Latin, you can understand what a Spaniard is saying, plus or minus a Portuguese, and you can even make out part of the speech of an Englishman or Frenchman.
In 476, the last Roman emperor Romulus-Augustula abdicates the throne, after the capture of Rome by the leader of the Germans Odoacar, this date is considered the end of the Great Roman Empire.
Some also call it the end of the "Roman language", however, even today disputes still do not subside, because of what exactly the Latin language has lost its relevance, due to the capture of the Roman Empire by the barbarians, or was it a natural process and in what language itself spoke towards the end of the Roman Empire.
According to one version, in ancient Rome, by this time, along with Latin, the spoken language was already widespread, and it is from this folk language of Rome that Italian comes, which we know as Italian of the 16th century, according to the second version, in connection with the invasion of the barbarians Latin was mixed with various barbarian languages and dialects, and it is from this synthesis that the Italian language already originates.

Birthday - first mentioned

960 is considered the birthday of the Italian language. The first document is associated with this date, where this "proto-folk language" is present - vulgare, these are court papers related to the land litigation of the Benedictine abbey, the witnesses used this particular version of the language so that the testimony was understandable to as many people as possible, up to this point in all official papers we can see only Latin.
And then there was a gradual spread in the ubiquitous life of the vulgare language, which translates as a folk language, which became the prototype of the modern Italian language.
However, the story does not end there, but only becomes more interesting and the next stage is associated with the Renaissance and with such well-known names as Dante Alighiere, F. Petrarch, J. Bocaccio and others.
to be continued...

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