The history of pasta essay

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The history of pasta essay

Learn more about Tori and The History Kitchen. Pasta is one of my great food weaknesses. In my world, there are few dishes that can compete with the yum-factor of angel hair pasta topped with creamy vodka sauce.

There are just a few simple rules… make sure you memorize them with an Italian accent: Walk-a pasta the bakery; Walk-a pasta the ice cream shop; Walk-a pasta the refrigerator; You will lose-a the weight!

Nearly every country has its own unique version of this popular, inexpensive staple. In Germany and Hungary they have spaetzle. In Poland, they enjoy pocket-like pierogi. Ashkenazi Jewish families make kreplach dumplings. And in America, pasta is prepared and served similarly to the way it is found in Italy— with the exception of all-American spaghetti and meatballs.

In fact, when many of us think of pasta we think of Italian food, and most people believe that it originated there. While pasta is traditionally Italian, it actually has a very ancient history that makes it almost impossible to know who came up with the dish first.

The history of pasta is difficult to trace for several reasons. This is a reference to the dough, made from a combination of flour and water or eggs — all simple components that have been around for centuries. This makes it hard to differentiate pasta from other ancient dishes made from the same ingredients.

When we talk about pasta, we must first define the term. The word pasta is generally used to describe traditional Italian noodles, which differentiates it from other types of noodles around the world. Pasta is made from unleavened dough consisting of ground durum wheat and water or eggs.

The use of durum wheat sets pasta apart from other forms of noodles. The durum wheat dough is pressed into sheets, cut into a variety of shapes, and cooked before serving. While we do think of pasta as a culturally Italian food, it is likely the descendent of ancient Asian noodles.

A common belief about pasta is that it was brought to Italy from China by Marco Polo during the 13th century. The Chinese used this plant to create a meal similar to barley flour. This, combined with the fact that pasta was already gaining popularity in other areas of Italy during the 13th century, makes it very unlikely that Marco Polo was the first to introduce pasta to Italy.

Archaeologists believe that central Asia is most likely the first area to have produced noodles thousands of years ago. From Asia, it traveled westward. The way it reached Europe is unclear, though there are many theories—some believe that nomadic Arabs are responsible for bringing early forms of pasta westward.

Once it reached the Mediterranean the process was refined, and durum wheat became the ingredient of choice for pasta flour because of its high gluten content and long shelf life.

When durum wheat pasta is dried, it lasts indefinitely, making it a very convenient food to store.A true connoisseur of the chicken tender knows that there are three immutable rules. The first is the rule of physical integrity. A tender has a proper shape: flattish, oblong, and gradually tapering from a wide front to a narrow end.

The history of pasta dates back to as early as when the first humans began harvesting wheat. The first mention of it was from a Roman chef, Apicius, in the first century A.D. He had called the pasta “ribbons” ( University Housing.

The history of pasta essay

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Families all over the world eat pasta. Very often pasta is part of HISTORY OF PASTA Children and parents have eaten pasta for a very, very long time. Dry Pasta Essay further knowledge about Although everyone know what is pasta, and eats pasta, but I am sure that anyone of us do not know what the actual history of pasta is.

Furthermore, I will also explain the benefits of pasta, pasta shapes.

The history of pasta essay

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