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

Transcriber: TED Translators admin Reviewer: Krystian Aparta

Translator: Jonathan Haryono Reviewer: Nathaniel Luis Reyhan Soesilo

Food is design.

Makanan adalah karya desain.

It is design when you compose plates,

Ini tercipta ketika Anda menatanya di atas piring,

but it is amazing, even better and most delightful design

namun yang menakjubkan, desain yang lebih indah dan berkesan

when it's about the units.

ada di elemen hidangan.

[Small thing.]

[Hal Kecil.]

[Big idea.]

[Ide Besar.]

"Pasta" comes from Latin,

"Pasta" berasal dari Bahasa Latin,

and it means "paste."

yang berarti "adonan,"

It's about putting together water and some powder,

yakni ketika menyatukan air dan beberapa tepung,

so that you can actually shape it.

sehingga Anda bisa membentuknya.

There are cultures in the world that use rice powder,

Ada beberapa budaya di dunia yang menggunakan tepung beras,

others use soy powder.

budaya lain menggunakan tepung kedelai.

In Italy, we tend to use durum wheat.

Di Italia, kami cenderung memakai gandum durum.

Pasta existed for centuries,

Pasta sudah ada selama berabad-abad,

but it really blossomed during the Renaissance.

namun pasta naik daun pada era Renaisans.

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

Kemudian pada abad ke-17,

that it became more mass produced.

pasta diproduksi secara massal.

Whenever you design an object of any kind,

Ketika Anda mendesain sesuatu,

you think of how you want it to perform.

Anda akan berpikir tentang performa hal tersebut.

So think about the same for pasta.

Jadi, pikirkan hal yang sama untuk pasta.

Do you want it to be ribbed

Apakah Anda ingin pasta yang bergerigi

or you want it to be smooth?

atau yang halus?

The ribbed ones absorb the sauce better.

Pasta yang bergerigi menyerap saus lebih baik.

Do you want them to be round

Apakah Anda ingin pasta bundar

or do you want them to be square?

atau yang persegi?

They have a different feel on the palate.

Masing-masing memiliki tekstur yang berbeda di mulut.

Everything is for a reason.

Setiap desain memiliki tujuan.

In the amazing taxonomy of the pasta species,

Dalam taksonomi menakjubkan tentang beragam pasta,

there are many different ways to divide it,

terdapat banyak pembeda untuk mengelompokannya,

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

namun salah satu yang mendasar adalah: pasta segar dan pasta kering.

Dry pasta is always durum wheat flour and water.

Pasta kering pasti dibuat dari tepung gandum durum dan air.

Fresh pasta could be either that

Pasta segar bisa dari kedua bahan tadi

or it could be flour and eggs.

atau dari tepung dan telur.

Just think of having a dough

Coba bayangkan suatu adonan

that you can shape in any way you want.

yang bisa Anda bentuk sesukanya.

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

Maksud saya, bukankah Anda akan menggila?

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

Jadi, pasta segar dan kering, namun ada juga pasta panjang dan pendek.

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

Kemudian selain kategori tadi, ada lebih banyak ragam pasta.

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

Mari membahas jenis-jenis klasik pasta berukuran pendek.

Penne -- we all know them, right?

Penne -- kita semua tahu, bukan?

They are cut at a slanted angle,

Penne dipotong dengan sudut serong,

perfect to pick up some of the sauce.

sangat cocok untuk menyerap saus.

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

"Farfalle" berarti "kupu-kupu," atau yang biasanya disebut sebagai

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

dasi kupu, karena pasta ini seperti ditekan di tengah.

"Orecchiette" means "little ears,"

"Orecchiette" berarti "telinga mungil,"

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

pada umumnya dibuat di Puglia, dan pasta ini lezat.

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

Dan "conquilla," "kerang," tentu karena bentuknya seperti kerang.

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

Bentuknya bergerigi sehingga menyerap saus di luar,

and they are smooth on the inside.

namun bagian dalamnya halus.

Pasta is definitely gorgeous,

Pasta sudah tentu menawan,

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

namun desainnya juga tentang bagaimana ketika menyentuh mulut,

how it touches the tongue,

bagaimana ketika menyentuh lidah,

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

jadi ini bukan hanya sekedar memberinya suatu bentuk.

When you hone one object across centuries,

Ketika Anda menyempurnakan satu hal selama berabad-abad,

standards become really, really high.

standar akan menjadi sangat tinggi.

Many so-called great designers failed miserably,

Banyak desainer yang dikatakan hebat mengalami kegagalan

because they tried to impose a shape onto pasta.

karena mencoba menciptakan suatu bentuk pasta.

The great Philippe Starck tried mandala.

Sang Philippe Starck mencoba desain mandala.

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

Beberapa sisi dindingnya sangat tebal,

and the others were thinner,

dan bagian lainnya lebih tipis,

so when you would boil the pasta,

sehingga ketika pasta direbus,

some of it would be completely mushy

beberapa sisinya akan menjadi lembek

while part of it was too crunchy and uncooked.

sementara lainnya masih terlalu keras dan belum matang.

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

Sangat salah, tapi mereka bukan perempuan dari Bologna,

they were not chefs from Naples,

mereka juga bukan koki dari Naples,

they were not centuries of families of grandmothers

mereka bukan keturunan berabad kemudian dari para nenek

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

yang mencoba menyempurnakan tipisnya dinding pasta.

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

Sangat tidak mungkin menelusuri pasta hingga ke satu desainer,

satu penemu,

and that's the beauty of it.

dan inilah keindahannya.

It belongs to the people.

Pasta adalah milik semua orang.

And if you think about it,

Dan ketika Anda memikirkannya,

this simple mixture of a carbohydrate and water

adonan sederhana dari karbohidrat dan air ini

becomes the scaffold for a whole culture to be built.

menjadi kerangka untuk membangun sebuah budaya yang utuh.