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

Transcriber: TED Translators admin Reviewer: Krystian Aparta

Translator: Ilze Garda Reviewer: Kristaps Kadiķis

Food is design.

Ēdiens ir dizains.

It is design when you compose plates,

Dizains nozīmē izkārtot ēdienu šķīvī,

but it is amazing, even better and most delightful design

bet vēl aizraujošāks, labāks un brīnišķīgāks

when it's about the units.

ir atsevišķu vienību dizains.

[Small thing.]

[Maza lietiņa.]

[Big idea.]

[Liela ideja.]

"Pasta" comes from Latin,

Vārds „pasta” cēlies no latīņu valodas.

and it means "paste."

It's about putting together water and some powder,

Gatavot pastu jeb makaronus nozīmē sajaukt ūdeni ar miltiem,

so that you can actually shape it.

lai varētu veidot formu.

There are cultures in the world that use rice powder,

Daļā pasaules izmanto rīsu miltus,

others use soy powder.

citur – sojas miltus,

In Italy, we tend to use durum wheat.

bet Itālijā – lielākoties cieto kviešu miltus.

Pasta existed for centuries,

Makaroniem ir gadsimtiem gara vēsture,

but it really blossomed during the Renaissance.

bet īstu uzplaukumu tie piedzīvoja renesanses laikā.

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

Un tikai 17. gadsimta otrajā pusē

that it became more mass produced.

tos sāka ražot masveidā.

Whenever you design an object of any kind,

Lai kāda veida objektu mēs dizainētu,

you think of how you want it to perform.

ir jāpadomā, ko no tā sagaidām.

So think about the same for pasta.

Tieši tāpat ir ar makaroniem.

Do you want it to be ribbed

Vai gribēsim tos rievainus

or you want it to be smooth?

vai gludus?

The ribbed ones absorb the sauce better.

Rievainie labāk uzsūc mērci.

Do you want them to be round

Vai gribēsim tos apaļus

or do you want them to be square?

vai kantainus?

They have a different feel on the palate.

Mutē tie radīs atšķirīgu sajūtu.

Everything is for a reason.

It visam ir savs iemesls.

In the amazing taxonomy of the pasta species,

Iespaidīgajā makaronu sugu taksonomijā

there are many different ways to divide it,

tos var iedalīt pēc dažādiem principiem,

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

bet viens no pamata dalījumiem ir starp svaigiem un sausiem makaroniem.

Dry pasta is always durum wheat flour and water.

Sausos makaronus vienmēr gatavo no cieto kviešu miltiem un ūdens.

Fresh pasta could be either that

Svaigos makaronus gatavo vai nu tāpat,

or it could be flour and eggs.

vai arī no miltiem un olām.

Just think of having a dough

Tu tikai iedomājies – tev ir mīkla,

that you can shape in any way you want.

ko vari veidot, kā vien sirds kāro.

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

Tik tiešām, traks var palikt!

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

Tātad svaigie un sausie, bet tad ir arī garie un īsie.

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

Un šajās makaronu dzimtās dažādības ir vēl vairāk.

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

Parunāsim par dažiem parastākajiem īso makaronu viediem.

Penne -- we all know them, right?

Penne – tos zina visi, vai ne?

They are cut at a slanted angle,

Galos tie ir slīpi nogriezti,

perfect to pick up some of the sauce.

kas ļauj ērti paņemt mērci.

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

Farfalle nozīmē „tauriņi”,

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

jo tie vidū ir sakniebti.

"Orecchiette" means "little ears,"

Orecchiette nozīmē „austiņas”,

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

un šie makaroni ir raksturīgi Puļjas reģionam, ļoti gardi!

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

Conquilla, „gliemežvāki”, jo tie, protams, tieši tā arī izskatās.

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

To ārpuse ir rievaina, tāpēc pie tās labi turas mērce,

and they are smooth on the inside.

bet iekšpuse ir gluda.

Pasta is definitely gorgeous,

Makaroni ir ārkārtīgi skaisti,

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

bet nozīme ir arī formai – kā tie pieskaras aukslējām,

how it touches the tongue,

kā tie pieskaras mēlei,

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

tāpēc kura katra forma tiem neder.

When you hone one object across centuries,

Ja vienu objektu rūpīgi pilnveido gadsimtiem ilgi,

standards become really, really high.

kvalitātes standarti ir ļoti augsti.

Many so-called great designers failed miserably,

Daudzi tā dēvētie izcilie dizaineri pilnīgi un galīgi izgāzās,

because they tried to impose a shape onto pasta.

jo mēģināja uztiept makaroniem savu formu.

The great Philippe Starck tried mandala.

Izcilais Filips Stārks izmēģināja mandalas formu.

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

Makarona ārējās sieniņas iznāca ļoti biezas,

and the others were thinner,

citas daļas bija plānākas,

so when you would boil the pasta,

tāpēc vārot šie makaroni pa daļai izjuka,

some of it would be completely mushy

while part of it was too crunchy and uncooked.

kamēr sieniņas palika cietas, neizvārītas.

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

Tā ka pilnīgi garām.

Taču tās nebija Boloņas sievas, tie nebija Neapoles pavāri,

they were not chefs from Naples,

they were not centuries of families of grandmothers

tās nebija itāļu ģimenes un vecmāmiņas,

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

kas gadsimtiem ilgi bija pilnveidojuši makaronu sieniņu plānumu.

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

Makaroniem nevar atrast pirmo dizaineri, pirmo izgudrotāju,

and that's the beauty of it.

un tieši tas ir visskaistākais – makaroni pieder tautai.

It belongs to the people.

And if you think about it,

Un, ja tā padomā,

this simple mixture of a carbohydrate and water

šis vienkāršais ūdens un ogļhidrātu maisījums

becomes the scaffold for a whole culture to be built.

kļūst par pamatu veselai kultūrai.