[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.zadax.cz\/testoviny\/#Article","mainEntityOfPage":"https:\/\/www.zadax.cz\/testoviny\/","headline":"T\u011bstoviny","name":"T\u011bstoviny","description":"T\u011bstoviny jsou potravinou, kter\u00e1 se vyr\u00e1b\u00ed z nekynut\u00e9ho t\u011bsta z p\u0161enice, vody a dal\u0161\u00edch p\u0159\u00eddavn\u00fdch dochucuj\u00edc\u00edch \u010di obarvuj\u00edc\u00edch l\u00e1tek. P\u0159ipravuj\u00ed se jednodu\u0161e pova\u0159en\u00ed ve vrouc\u00ed osolen\u00e9 vod\u011b, p\u0159i\u010dem\u017e se doporu\u010duje na 100 g pou\u017e\u00edt zhruba 1 l vody. Rozd\u011blit si je m\u016f\u017eeme na vaje\u010dn\u00e9 a bezvaje\u010dn\u00e9 nebo semolinov\u00e9, celozrnn\u00e9, \u0161paldov\u00e9, je\u010dn\u00e9 \u010di \u017eitn\u00e9. Dnes u\u017e […]","datePublished":"2021-02-17","dateModified":"2021-02-17","author":{"@type":"Person","@id":"https:\/\/www.zadax.cz\/author\/#Person","name":"zadax.cz","url":"https:\/\/www.zadax.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/b682f75cb96d085fca5fbc8ca3f08e323444e236f6e6028585b73de81c46f711?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/b682f75cb96d085fca5fbc8ca3f08e323444e236f6e6028585b73de81c46f711?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"zadax.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.zadax.cz\/wp-content\/uploads\/noodles-2150181_960_720.jpg","url":"https:\/\/www.zadax.cz\/wp-content\/uploads\/noodles-2150181_960_720.jpg","height":0,"width":0},"url":"https:\/\/www.zadax.cz\/testoviny\/","about":["Produkty"],"wordCount":450,"articleBody":"         T\u011bstoviny jsou potravinou, kter\u00e1 se vyr\u00e1b\u00ed z nekynut\u00e9ho t\u011bsta z p\u0161enice, vody a dal\u0161\u00edch p\u0159\u00eddavn\u00fdch dochucuj\u00edc\u00edch \u010di obarvuj\u00edc\u00edch l\u00e1tek. P\u0159ipravuj\u00ed se jednodu\u0161e pova\u0159en\u00ed ve vrouc\u00ed osolen\u00e9 vod\u011b, p\u0159i\u010dem\u017e se doporu\u010duje na 100 g pou\u017e\u00edt zhruba 1 l vody. Rozd\u011blit si je m\u016f\u017eeme na vaje\u010dn\u00e9 a bezvaje\u010dn\u00e9 nebo semolinov\u00e9, celozrnn\u00e9, \u0161paldov\u00e9, je\u010dn\u00e9 \u010di \u017eitn\u00e9. Dnes u\u017e najdeme mnoho druh\u016f tak\u00e9 v obchodech se zdravou v\u00fd\u017eivou \u2013 pohankov\u00e9, kuku\u0159i\u010dn\u00e9 nebo r\u00fd\u017eov\u00e9.P\u00e1tr\u00e1n\u00ed po p\u016fvodu t\u00e9to chutn\u00e9 potraviny vede do It\u00e1lie, kde si dodnes udr\u017eely svou popularitu a \u0159ad\u00ed se mezi nejobl\u00edben\u011bj\u0161\u00ed typ p\u0159\u00edloh. Italsk\u00e9 t\u011bstoviny jsou dnes synonymem, p\u0159i\u010dem\u017e zn\u00e1me spoustu druh\u016f, kter\u00e9 tamn\u00ed lid\u00e9 vymysleli. Mezi nepln\u011bn\u00e9 \u0159ad\u00edme nap\u0159\u00edklad \u0161pagety, spaghettini (tenk\u00e9 \u0161pagety), bucatiny )dlouh\u00e9 dut\u00e9 \u0161pagety), linguine (tenk\u00e9 a placat\u00e9 \u0161pagety), fetuccine (\u0161irok\u00e9 nudle), tagliatelle (\u0161irok\u00e9 nudle, o n\u011bco u\u017e\u0161\u00ed ne\u017e p\u0159edchoz\u00ed), pappardelle (hn\u00edzda \u0161irok\u00fdch nudl\u00ed), penne (\u0161irok\u00e9 rourky), lasagne (pl\u00e1ty), farfalle (mot\u00fdlci), fusilli (v\u0159etena), \u0161pecle, gnocchi a mnoh\u00e9 dal\u0161\u00ed. Z pln\u011bn\u00fdch pak jmenujme alespo\u0148 tortellini (ta\u0161ti\u010dky ve tvaru prst\u00fdnku se s\u00fdrovou \u010di masovou n\u00e1pln\u00ed), ravioli (ta\u0161ti\u010dky ve tvaru \u010dtvere\u010dk\u016f), cappelleti (tvar mal\u00fdch klobou\u010dk\u016f) a cannelloni (z\u00e1vitky).Z klasick\u00fdch italsk\u00fdch recept\u016f zn\u00e1me nap\u0159\u00edklad pasta al pomodoro (s raj\u010daty, \u010desnekem a bazalkou), lasagne alla bolognese (s masov\u00fdm rag\u00fa a be\u0161amelovou om\u00e1\u010dkou), spagetti alla carbonara (s vaj\u00ed\u010dkem, \u0161pekem a parmaz\u00e1nem) nebo t\u0159eba penne puttanesca (s an\u010dovi\u010dkami, kapari, raj\u010daty, olivami a b\u00edl\u00fdm v\u00ednem).A\u010dkoli se d\u00e1 It\u00e1lie pova\u017eovat za velmoc s touhle surovinou, jsou roz\u0161\u00ed\u0159en\u00e9 po cel\u00e9m sv\u011bt\u011b. Pokud se \u0159eknou ma\u010farsk\u00e9 t\u011bstoviny, mnoz\u00ed z n\u00e1s si vybav\u00ed klasicky tarho\u0148u. Jedn\u00e1 se o drobn\u00e9 no\u010dky z nudlov\u00e9ho t\u011bsta (mouka, vejce a s\u016fl), kter\u00e9 se dle tradi\u010dn\u00edho receptu nechaj\u00ed su\u0161it na slunci. Tento druh zdom\u00e1cn\u011bl tak\u00e9 na Slovensku, kde ji \u010dasto pou\u017e\u00edvaj\u00ed m\u00edsto halu\u0161ek v tradi\u010dn\u00edm pokrmu s bryndzou a slaninou.Zn\u00e1m\u00e9 jsou tak\u00e9 nap\u0159\u00edklad francouzsk\u00e9 t\u011bstoviny, kter\u00e9 se skl\u00e1daj\u00ed z masov\u00e9ho rag\u00fa na \u010derven\u00e9m v\u00edn\u011b, parmaz\u00e1nu, raj\u010dat, oliv a zakysan\u00e9 smetany. Tradi\u010dn\u00edch recept\u016f r\u016fzn\u00fdch zem\u00ed, kde tahle surovina hraje bychom dnes ji\u017e ale na\u0161li v\u00edce, t\u0159eba i v t\u00e9 na\u0161\u00ed \u010desk\u00e9 kuchyni.                                                                                                                                                                                                                                                                                                                                                                                          4\/5 - (8 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"T\u011bstoviny","item":"https:\/\/www.zadax.cz\/testoviny\/#breadcrumbitem"}]}]