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Italian language, italy, independent study of the Italian language. Papardelle pasta: creamy mushroom pleasure Italian dialects - can we understand each other

Italy holds the record for eating and pasta recipes. In any restaurant in Italy, no menu is complete without a dish with pasta, Italians know a lot about them and cook them amazingly. One of her favorite types is papardelle pasta. These are long noodles that are 2 centimeters wide. If pasta is familiar to you, papardelli is twice as wide.

Recipes with papardelle are very diverse, with what they just don't cook it. The papardelle dish with mushrooms and different sauces is very tasty.

Fortunately, and you can cook this delicacy yourself, no special culinary skills are required. Even if you have never been to Italy, you can cook papardelle with mushrooms even at home, and we will be happy to provide you step by step photo instructions cooking process. Cooking does not take much time, so you can prepare papardelle with porcini mushrooms in time for your guests.

What is the secret of Italian papardelle pasta?

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

  • Secret 1: Have you ever seen a fat and immense Italian woman ?! Do not 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 a year. This is the first and main secret Italian pasta - pasta is prepared from hard varieties wheat and is always eaten in an undercooked form - Al dente, which does not at all contribute to weight gain.
  • Secret 2: Any kind of Italian noodles are always paired with a sauce. There are a lot of options for sauces for papardelle pasta, but more on that later.
  • Secret 3: You need to know how to cook pasta correctly. It is best to cook it in a large and spacious saucepan with plenty of water. Don't even think about breaking the noodles in half, as some do. Just dip it in boiling water and gradually submerge it under the water.

You can determine readiness simply by trying it. The Italians check the readiness like this: if the pasta is soft on the outside, but a little hard on the inside, then you can get it out of the water. Immediately after placing the cooked noodles, stir them thoroughly so that they do not stick. By the way, another secret of the Italians, they add a little cold water to the saucepan with the pasta so that it doesn't get overcooked, because when you turn off the heat, the noodles continue to cook in boiling water. But if you are used to throwing pasta right away in a colander, then continue like this, the only thing is, never rinse the pasta cold water, so they will become badly in contact with the sauce.

Sauces for papardelle pasta

Papardela recipes, as a rule, are not complete without sauce, so we offer you recipes for several famous sauces:

  • - classic Italian pasta dressing. To prepare it, you need olive oil, cheese, basil, garlic, pine nuts and salt.
  • - ideal for spaghetti, fettuccine and papardelle. The recipe includes: olive oil, garlic, eggs, parmesan, bacon, sour cream and spices.
  • Sicilian sauce - made with tomatoes and onions stewed in a mixture of olive oil, garlic, sardines, olives and capers.
  • - the simplest, as it is prepared in no time. Garlic is fried on 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.

Papardelle pasta with porcini mushrooms

Ingredients:

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

Cooking in stages:

  1. A diagram of how to properly boil pappardelle is presented a little higher.
  2. Rinse the mushrooms under running water and pour boiling water over them for 10 minutes. Cut the mushrooms into small pieces.
  3. Peel the onions and garlic. Fry the onion and garlic in olive oil, then add the mushrooms to them.
  4. When the mushrooms are a little fried, add sour cream, cream and spices. And extinguish everything over low heat.
  5. In received mushroom sauce add the boiled papardelle and continue to simmer for about 2 minutes, not forgetting to stir.
  6. When mushroom dish when done, put it on a plate, sprinkle with grated Parmesan and fresh parsley. Italian dish can. Bon Appetit or Buon Appetito!

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

Video: Cooking papardelle with salmon in a creamy sauce

This site is dedicated to self-study 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 modern 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 In several districts in Croatia and Slovenia, where there is a large Italian-speaking population, Italian is also spoken by a part of the inhabitants of the island of Malta.

Italian dialects - can we understand each other?

In Italy itself today you can hear many dialects, sometimes it is enough to drive only a few tens of kilometers to come across 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 "hinterland" meet, then they may not even be able to understand each other.
What is especially interesting is that some dialects have, in addition to the oral form, also written, such are 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 spoken mainly by elderly people in rural areas, while young people use, which unites all Italians, the correct literary language, the language of radio and, of course, television.
It can be mentioned here that until the end of World War II, modern Italian was only a written language used by the ruling class, academics and in administrative institutions, and it was television that played a large role in spreading the common Italian language among all residents.

How it all began, the origins

The history of the formation of modern Italian, as we all know it, is closely related to the history of Italy and, certainly, no less fascinating.
Origins - in ancient Rome, everything was in the Roman language, universally 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 ​​of Europe arose.
Therefore, knowing Latin, you will be able to understand what the Spaniard says, plus or minus the Portuguese, and you can even make out part of the speech of an Englishman or a Frenchman.
In 476, the last Roman emperor Romulus-Augustulus abdicates the throne, after the capture of Rome by the leader of the Germans Odoakar, this date is considered the end of the Great Roman Empire.
Some people also call it the end of the "Roman language", however, even today the disputes still do not subside, because of what exactly the Latin language has lost its relevance, because of 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 of the versions, 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 the Italian, which we know as Italian of the 16th century, comes from, according to the second version, in connection with the invasion of the barbarians Latin mixed with various barbarian languages ​​and dialects, and it is from this synthesis that the Italian language already originates.

Birthday - first mention

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 dispute of the Benedictine Abbey, the witnesses used this particular version of the language so that the testimony was understood by as many people as possible, up to this moment in all official papers we can see only Latin.
And then there was a gradual spread in the ubiquitous life of the language vulgare, which is translated as the national 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 Alighier, F. Petrarch, G. Boccaccio and others.
to be continued...

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Self-study guide of the Italian language

I present a new separate heading for all Italian learners - Self-Study of Italian for Beginners.
Of course, it's not easy to make a full-fledged Italian self-study guide out of a blog, but I try to give the most convenient and logical sequence of interesting online lessons so that you can learn Italian on your own.
A section will also appear - an audio tutorial, where, as you might guess, there will be lessons with audio applications that can be downloaded or listened to directly on the site.
How to choose a self-teaching Italian language, where to download, or how to study it online, you will find information about this in my posts.
By the way, if someone has ideas or suggestions on how best to organize such a tutorial on our Italian blog, then be sure to write to me.

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Tonarelli, tagliatelle, fettuccine, pappardelle as well as sfolla, farfalle ... you can go on almost indefinitely. There is only one thing that unites these Italian words. These are all titles italian pasta that can be easily prepared at home. I have written enough pasta recipes. So far, no one has such a number of recipes in Russian. Choose the recipe that suits you and go!

Tonarelli

Tonarelli is a type of homemade egg paste from the central regions of Italy. Tonnarelli is a long pasta with a square section, very similar in length and thickness to spaghetti. In their homeland they are sometimes called “maccheroni alla chitarra”, which literally means “pasta on the guitar”. And they got this name for the manufacturing method. Traditionally tonarelli were made with the help of a special device called "сhitarra" (Russian guitar), which consisted of a wooden frame and metal strings stretched over it. A sheet of dough, not too thinly rolled (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 be obtained using a pasta cutting machine. Just choose the thickness of the dough sheet carefully - it should be equal to the width of the cutter 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 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 literally means “devour, swallow”. She got this name for a reason. Its large surface is capable of absorbing a large number of rich, goose sauces, even meat, even vegetable. This paste is cut by hand, because there is no such cutter in standard pasta machines. But it is easy to cut. To do this, the dough is cut into rectangles about 15 cm wide and about 30 cm long.

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


Carefully unfold the sliced ​​pasta:

And we turn it into a “nest” for further drying.

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




Tagliatelle

Tagliatelle is homemade pasta in the form of long thin and flat dough strips about 5 mm wide. Tagliatelle comes from the city of Bologna, Emilia-Romagna region, and naturally pairs best with Bolognese sauce. Tagliatelle have a rough and rough surface texture, making them ideal for thick sauces, usually made from beef, veal or pork, and sometimes from rabbit. It can also be combined with some other, less saturated sauces - Briciole e Noci (sauce with breadcrumbs and nuts), Uovo e Formaggio (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 slicer.

Fettuccine

Fettuccine (Fettuccine literally "small ribbons" in Italian.) Is also flat long noodles 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 Italy. There is another slight difference - tagliatelle is usually cooked in broth, and fettuccine in water, and only then the sauce is added.
And the fettuccine is a little wider than the tagliatelle. Approximately 2 mm. Their width is from 8 to 10 mm.