Why pasta comes in all shapes and sizes | Small Thing Big Idea, a TED series

Transcriber: TED Translators admin Reviewer: Krystian Aparta

Prevoditelj: Neda Vrkic Recezent: Sanda L

Food is design.

Hrana je dizajn.

It is design when you compose plates,

Kada slažete tanjur to je onda dizajn,

but it is amazing, even better and most delightful design

ali to je nevjerojatni, čak bolji i najuzbudljiviji dizajn

when it's about the units.

kad se radi o elementima.

[Small thing.]

[Mala stvar.]

[Big idea.]

[Velika ideja.]

"Pasta" comes from Latin,

"Pašta" dolazi iz latinskog

and it means "paste."

i znači "lijepiti."

It's about putting together water and some powder,

Radi se o sastavljanju vode i nekog praha,

so that you can actually shape it.

tako da to zapravo možete oblikovati.

There are cultures in the world that use rice powder,

Postoje kulture u svijetu koje koriste rižino brašno,

others use soy powder.

druge koriste sojino brašno.

In Italy, we tend to use durum wheat.

U Italiji skloni smo upotrebi durum pšenice.

Pasta existed for centuries,

Tjestenina je postojala stoljećima,

but it really blossomed during the Renaissance.

ali je stvarno procvjetala tijekom renesanse.

And it's only later on in the 17th century

I tek kasnije u 17. stoljeću

that it became more mass produced.

počela se masovno proizvoditi.

Whenever you design an object of any kind,

Svaki put kad dizajnirate bilo koji predmet,

you think of how you want it to perform.

razmišljate o tome kako želite da djeluje.

So think about the same for pasta.

Dakle, na isti način mislite o tjestenini.

Do you want it to be ribbed

Želite li da bude rebrasta

or you want it to be smooth?

ili želite da bude glatka?

The ribbed ones absorb the sauce better.

One rebraste bolje upijaju umak.

Do you want them to be round

Želite li da bude okrugla

or do you want them to be square?

ili želite da bude kvadratična?

They have a different feel on the palate.

Imaju drugačiji osjećaj na nepcu.

Everything is for a reason.

Sve je s razlogom.

In the amazing taxonomy of the pasta species,

U zadivljujućoj taksonomiji vrsta tjestenina,

there are many different ways to divide it,

postoji mnogo različitih načina njene podjele,

but one of the basic divisions is between fresh pasta and dry pasta.

ali jedna od osnovnih podjela je između svježe tjestenine i suhe tjestenine.

Dry pasta is always durum wheat flour and water.

Suha tjestenina je uvijek durum pšenično brašno i voda.

Fresh pasta could be either that

Svježa tjestenina može biti ili to

or it could be flour and eggs.

ili može biti brašno i jaja.

Just think of having a dough

Samo zamislite da imate tijesto

that you can shape in any way you want.

koje možete oblikovati na bilo koji način želite.

I mean, really, wouldn't you go crazy?

Mislim, stvarno, zar ne biste poludjeli?

So fresh and dry, but then, there's also long and short.

Dakle svježa i suha, ali onda, postoji i dugačka i kratka.

And then within those families, there's even more diversity.

I onda unutar tih porodica postoji još veća raznolikost.

Let's talk about some really classical types of short pasta.

Razgovarajmo o nekim zaista klasičnim vrstama kratke tjestenine.

Penne -- we all know them, right?

Penne - svi ih znamo, zar ne?

They are cut at a slanted angle,

Rezane su pod kosim kutom,

perfect to pick up some of the sauce.

savršene za pokupiti nešto umaka.

"Farfalle" means "butterflies," or how do you call it here,

"Farfalle" znači "leptiri," ili kako ih ovdje zovete,

bow ties, because they are, like, pinched in the middle.

leptir mašne, jer to jesu, kao, stegnute u sredini.

"Orecchiette" means "little ears,"

"Orecchiette" znači "male uši"

and they're typical from Puglia, and they are delicious.

i tipične su za Pugliu i izvrsne su.

And "conquilla," shells, and of course, they look like shells.

I "conquilla," školjke, i naravno, izgledaju kao školjke.

They are ribbed, so they scoop up the sauce on the outside

Rebraste su pa ugrabe umak izvana

and they are smooth on the inside.

i glatke su iznutra.

Pasta is definitely gorgeous,

Tjestenina je definitivno prekrasna,

but the form also is about how it touches the palate,

ali kod oblika se radi o tome kako dodiruje nepce,

how it touches the tongue,

kako dodiruje jezik

so it's never just about giving it a shape.

pa se nikad ne radi samo o tome da joj dajete oblik.

When you hone one object across centuries,

Kad stoljećima usavršavate jedan predmet,

standards become really, really high.

standardi postaju vrlo, vrlo visoki.

Many so-called great designers failed miserably,

Mnogi takozvani sjajni dizajneri neslavno su propali,

because they tried to impose a shape onto pasta.

jer su pokušali nametnuti oblik tjestenini.

The great Philippe Starck tried mandala.

Veliki Philippe Starck pokušao je s mandalom.

Some parts of it, the walls, were very thick,

Neki njeni dijelovi, stijenke, bili su vrlo debeli,

and the others were thinner,

a drugi su bili tanji,

so when you would boil the pasta,

pa kad biste kuhali tjesteninu,

some of it would be completely mushy

neki bi bili potpuno kašasti,

while part of it was too crunchy and uncooked.

dok bi dio bio prehrskav i neskuhan.

So really wrong, but they were not women from Bologna,

Dakle, stvarno pogrešno, ali oni nisu bili žene iz Bologne,

they were not chefs from Naples,

oni nisu bili kuhari iz Napulja,

they were not centuries of families of grandmothers

oni nisu bili stoljeća obiteljskih baka

that were trying to improve on the thinness of the walls of the pasta.

koje su htjele unaprijediti tankoću stijenki tjestenine.

There's no way to trace pasta back to one designer, one inventor,

Nema načina da uđemo u trag jednom dizajneru, jednom izumitelju

and that's the beauty of it.

i u tome je njena ljepota.

It belongs to the people.

Pripada ljudima.

And if you think about it,

I ako razmislite o tome,

this simple mixture of a carbohydrate and water

ova jednostavna smjesa ugljikohidrata i vode

becomes the scaffold for a whole culture to be built.

postaje temelj na kojem će se izgraditi čitava kultura.