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This post discusses the history of pasta, and how it is made. It also includes a recipe for "Psl Kittithada zip". Some people may say they despise pasta and the like: thin, thin sheets of dough cooked with various sauces and topped with cheese. I am not one of those people. I love pasta dishes – my favorite type is something we call Psl Kittithada zip – thin sheets of dough that are boiled or steamed before being transferred to a pan to roast in some butter or oil along with onions, potatoes, tomatoes, basil leaves, garlic cloves and two slices of fresh coconut cleaned from its shell by slitting it down one side from top to bottom. The batter is made with flour, salt and baking powder. Preparation time is one and a half hours, and each portion has about 450 calories. This dish can be prepared in advance, but is best eaten fresh after it has been cooked with the tomatoes and basil leaves. Eat with a spoon (or fork,) not with cutlery: Grab a handful of zip and fold it loosely like an envelope before putting it in your mouth; press your tongue against the roof of your mouth; move the zip off to one side; use your tongue to push it down as far as possible. Don’t chew; let the zip dissolve in your mouth. The recipe calls for enough flour to make a medium-thick batter. Adding too much flour causes the zip to turn into hard, dry shreds that are difficult to eat since they are difficult to swallow. The batter will be too thin if you don’t have enough water, or if it is prepared with water that is too hot. If the batter is too thin it will spread out over the pan and lose its shape, or it will fall apart when you try to fold it over itself before putting it in your mouth. The zip used for this dish is so thin that it cracks easily. It should not be reused. Note: This post should not be read by anyone who has not yet tasted the real thing. Please do not try to substitute other flours, especially wheat flour if you know that Psl Kittithada zip is made with only homemade flour without any chemical additives; otherwise, your pasta may end up tasting like cardboard or something else that you may not like at all. This article was first published by "Kaltenecker's Kitchen" on 15 June 2012 at the following link: http://www.kalteneckerskittathadasli.blogspot. com/2012/06/psl-kittithada-zip.html The article was archived by "Wikipedia". It was read and discussed more than 1,000 times in various blogs and forums. Psl Kittithada zip This page includes a recipe for "Psl Kittithada zip". The Art Of Cooking With Zip This publication includes a recipe for "Psl Kittithada zip". cfa1e77820
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