Food is design. It is design when you compose plates, but it is amazing, even better and most delightful design when it's about the units.
Ēdiens ir dizains. Dizains nozīmē izkārtot ēdienu šķīvī, bet vēl aizraujošāks, labāks un brīnišķīgāks ir atsevišķu vienību dizains.
[Small thing.]
[Maza lietiņa.]
[Big idea.]
[Liela ideja.]
"Pasta" comes from Latin, and it means "paste." It's about putting together water and some powder, so that you can actually shape it. There are cultures in the world that use rice powder, others use soy powder. In Italy, we tend to use durum wheat.
Vārds „pasta” cēlies no latīņu valodas. Gatavot pastu jeb makaronus nozīmē sajaukt ūdeni ar miltiem, lai varētu veidot formu. Daļā pasaules izmanto rīsu miltus, citur – sojas miltus, bet Itālijā – lielākoties cieto kviešu miltus.
Pasta existed for centuries, but it really blossomed during the Renaissance. And it's only later on in the 17th century that it became more mass produced.
Makaroniem ir gadsimtiem gara vēsture, bet īstu uzplaukumu tie piedzīvoja renesanses laikā. Un tikai 17. gadsimta otrajā pusē tos sāka ražot masveidā.
Whenever you design an object of any kind, you think of how you want it to perform. So think about the same for pasta. Do you want it to be ribbed or you want it to be smooth? The ribbed ones absorb the sauce better. Do you want them to be round or do you want them to be square? They have a different feel on the palate. Everything is for a reason.
Lai kāda veida objektu mēs dizainētu, ir jāpadomā, ko no tā sagaidām. Tieši tāpat ir ar makaroniem. Vai gribēsim tos rievainus vai gludus? Rievainie labāk uzsūc mērci. Vai gribēsim tos apaļus vai kantainus? Mutē tie radīs atšķirīgu sajūtu. It visam ir savs iemesls.
In the amazing taxonomy of the pasta species, there are many different ways to divide it, but one of the basic divisions is between fresh pasta and dry pasta. Dry pasta is always durum wheat flour and water. Fresh pasta could be either that or it could be flour and eggs. Just think of having a dough that you can shape in any way you want. I mean, really, wouldn't you go crazy?
Iespaidīgajā makaronu sugu taksonomijā tos var iedalīt pēc dažādiem principiem, bet viens no pamata dalījumiem ir starp svaigiem un sausiem makaroniem. Sausos makaronus vienmēr gatavo no cieto kviešu miltiem un ūdens. Svaigos makaronus gatavo vai nu tāpat, vai arī no miltiem un olām. Tu tikai iedomājies – tev ir mīkla, ko vari veidot, kā vien sirds kāro. Tik tiešām, traks var palikt!
So fresh and dry, but then, there's also long and short. And then within those families, there's even more diversity. Let's talk about some really classical types of short pasta.
Tātad svaigie un sausie, bet tad ir arī garie un īsie. Un šajās makaronu dzimtās dažādības ir vēl vairāk. Parunāsim par dažiem parastākajiem īso makaronu viediem.
Penne -- we all know them, right? They are cut at a slanted angle, perfect to pick up some of the sauce.
<i>Penne</i> – tos zina visi, vai ne? Galos tie ir slīpi nogriezti, kas ļauj ērti paņemt mērci.
"Farfalle" means "butterflies," or how do you call it here, bow ties, because they are, like, pinched in the middle.
<i>Farfalle</i> nozīmē „tauriņi”, jo tie vidū ir sakniebti.
"Orecchiette" means "little ears," and they're typical from Puglia, and they are delicious.
<i>Orecchiette</i> nozīmē „austiņas”, un šie makaroni ir raksturīgi Puļjas reģionam, ļoti gardi!
And "conquilla," shells, and of course, they look like shells. They are ribbed, so they scoop up the sauce on the outside and they are smooth on the inside.
<i>Conquilla</i>, „gliemežvāki”, jo tie, protams, tieši tā arī izskatās. To ārpuse ir rievaina, tāpēc pie tās labi turas mērce, bet iekšpuse ir gluda.
Pasta is definitely gorgeous, but the form also is about how it touches the palate, how it touches the tongue, so it's never just about giving it a shape. When you hone one object across centuries, standards become really, really high.
Makaroni ir ārkārtīgi skaisti, bet nozīme ir arī formai – kā tie pieskaras aukslējām, kā tie pieskaras mēlei, tāpēc kura katra forma tiem neder. Ja vienu objektu rūpīgi pilnveido gadsimtiem ilgi, kvalitātes standarti ir ļoti augsti.
Many so-called great designers failed miserably, because they tried to impose a shape onto pasta. The great Philippe Starck tried mandala. Some parts of it, the walls, were very thick, and the others were thinner, so when you would boil the pasta, some of it would be completely mushy while part of it was too crunchy and uncooked. So really wrong, but they were not women from Bologna, they were not chefs from Naples, they were not centuries of families of grandmothers that were trying to improve on the thinness of the walls of the pasta.
Daudzi tā dēvētie izcilie dizaineri pilnīgi un galīgi izgāzās, jo mēģināja uztiept makaroniem savu formu. Izcilais Filips Stārks izmēģināja mandalas formu. Makarona ārējās sieniņas iznāca ļoti biezas, citas daļas bija plānākas, tāpēc vārot šie makaroni pa daļai izjuka, kamēr sieniņas palika cietas, neizvārītas. Tā ka pilnīgi garām. Taču tās nebija Boloņas sievas, tie nebija Neapoles pavāri, tās nebija itāļu ģimenes un vecmāmiņas, kas gadsimtiem ilgi bija pilnveidojuši makaronu sieniņu plānumu.
There's no way to trace pasta back to one designer, one inventor, and that's the beauty of it. It belongs to the people. And if you think about it, this simple mixture of a carbohydrate and water becomes the scaffold for a whole culture to be built.
Makaroniem nevar atrast pirmo dizaineri, pirmo izgudrotāju, un tieši tas ir visskaistākais – makaroni pieder tautai. Un, ja tā padomā, šis vienkāršais ūdens un ogļhidrātu maisījums kļūst par pamatu veselai kultūrai.