Some people add a little olive oil to the cooking water to stop the pasta from sticking and while that works for larger pasta like lasagna it is not necessary if you use a large pot, plenty of water, and remember to stir the pasta. When draining the pasta remember to save about a cup of the water in the pot, this starchy water will add a little body to whatever sauce you choose. Washing off all that starch and salt will kill any flavor your pasta once had.
When it comes to sauce it is really up to personal preference unless you are trying to follow a traditional recipe. A good rule is to remember simple pasta works best with simple sauces while complex-shaped pasta is ideal for thicker sauces. There is no shortage of great pasta and sauce combinations and each is worth trying. However, it is important that you use high-quality pasta cooked properly to ensure authentic flavor. Within this article, we wanted to show you everything that you should know about the history of pasta in Italy.
How it started, evolved, and where is the pasta tradition now! Or simply someone has this habit. I will have to correct this article. You are right. I never seen adding olive oil in Italy and I think that even if the pasta would absorbs the oil in the water that would not be good.
I remove the pasta a few minutes before it is done and then I add the pasta to the sauce and stir for a few minutes. I will have to correct the article, thanks for pointing that out. Love this article, but I disagree with one thing.
I watched this time and sure enough, it was expensive virgin olive oil down the drain. So now I just stir it to keep it from sticking! The history of Pasta in Italy 19th century Maccaronaro selling pasta What do you need to know about the history of Pasta in Italy? Pasta Today — the history of Pasta in Italy It is estimated that Italians eat over sixty pounds of pasta per person, per year easily beating Americans, who eat about twenty pounds per person.
Fresh Homemade Pasta Ph. Notify of. Recipe Rating Recipe Rating. Newest Oldest Most Voted. Inline Feedbacks. The pasta seemed unparalleled to me in its whiteness and fineness. In his collection of earthy tales, The Decameron, he recounts a mouthwatering fantasy concerning a mountain of Parmesan cheese down which pasta chefs roll macaroni and ravioli to gluttons waiting below.
In the s Franco Sacchetti, another poet and writer of tales, also tells how two friends meet up to eat macaroni. He did not dare put it in his mouth as the food was steaming. What did the pasta that Noddo bolts down with such relish taste like? Throughout the Middle Ages, until the start of the 16th century, pasta dishes were markedly different from those eaten today.
Not only was pasta cooked for longer—there was none of the modern-day preference for pasta al dente—it was also mixed with ingredients that would seem surprising now, often combining sweet, savory, and spicy flavors. Pasta was considered a dish for the wealthy, taking pride of place in aristocratic banquets during the Renaissance.
For example, Bartolomeo Scappi, a papal chef in the middle of the 16th century, created a third course for a banquet consisting of boiled chicken accompanied with ravioli filled with a paste made of boiled pork belly, cow udders, roast pork, Parmesan cheese, fresh cheese, sugar, herbs, spices, and raisins. After being left to dry, the macaroni was boiled for half an hour, strained and covered with grated cheese, slices of butter, sugar, cinnamon and pieces of provatura, a Roman variant of mozzarella cheese.
Finally, the dish baked in the oven for half an hour with a little rose water so the cheese would melt, while the macaroni was imbued with the flavor of the spices.
Pasta, by the late 17th century in Naples, was becoming the main staple of the common diet. Neapolitans had been nicknamed leaf-eaters mangiafoglia in the s. From the s they started to be called macaroni-eaters mangiamaccheroni instead. Several explanations have been put forward for this.
Religious restrictions also had an influence on the changing diet: Pasta was an ideal food for days when eating meat was forbidden. In Naples pasta became identified with beggars, or lazzaroni. That did not prevent pasta from conquering the palates of the upper classes. Several things that have changed drastically over time are the flavorings added to pasta. Sweetness has been replaced by savory, sugar swapped out for vegetables, which helped make pasta a nutritionally complete dish. Then, at the beginning of the 19th century, tomatoes were added.
In this situation European continent meets more than half of world pasta production with a ratio of 51,2 per cent. The second continent in pasta production is America. In America continent which meets 38 per cent of world pasta production, Middle and South America have 21,9 per cent and North America has 16,1 per cent. While the 4,4 of the production is being carried out in Middle East, 4,3 per cent of the production is being carried out in Africa continent.
The share of the Asia continent in world pasta production is 1,8 per cent and Australia's share is 0,4 per cent. Middle East, Asia and Australia which have a small share in the production, have a great potential for consumption. Thus they are being evaluated as the markets which show promise by means of export. As we have stated before the fact that pasta being an easy to prepare and cost efficient; also high nutritional value of the durum wheat within the pasta and the fact that pasta being a food which can be prepared with various sauces so that it would be appropriate to palates of almost every culture are effective in this.
According to the data of International Pasta Organization IPO the country in which the pasta consumption is at its peak is the production leader Italy. Pasta consumption per capita in Italy is 26 kg. Venezuela follows Italy with 13,2 kg, Tunisia with 11,9 kg, Greece with 10,6 kg and Switzerland with 9,2 kg. The pasta consumption per capita in Turkey is 6,6 kg.
Among the main reason why pasta consumption has not increased in Turkey we can count the fact that sauce culture is not yet established, having missing or wrong information in pasta cooking methods, not having enough product variety and not realizing the nutritional values of the pasta yet. As an addition to these, the amount of noodle produced in homes and then consumed is not included in the records also affects the amount of consumption.
When we have a look at the total pasta production by countries, we see that the biggest consumer country is USA with 2 million thousand tons. Italy follows USA with 1, million tons and Brazil with 1, million tons and Russia with 1, million tons and Germany with thousand tons. The consumption of Turkey was , tons.
This value is the equivalent of 2,9 million tons of pasta import has increased a little due to the increase in the import in In , the world pasta import was recorded as 3,2 million tons and this equals to 3, million Euros. In , the world pasta import was 3, million tons.
In the same period, the value equivalent of pasta import was 3, million Euros. Spaghetti ranges from 1. Tortellini filled pasta rings are made on a separate machine. The machine cuts small circles from a roll of dough. A bucket of ricotta cheese mixture drops a pre-measured amount of cheese onto the circle of dough.
The dough is then folded over and the two ends are joined to form a circle. To make ravioli filled pasta squares , premeasured quantities of cheese filling are dropped by machine at pre-measured intervals on a sheet of pasta. Another sheet of pasta is placed over this sheet as it moves along a conveyer belt. The two layers then pass under a cutting machine that perforates the pasta into pre-measured squares. Careful handling of the pasta during the drying period is also crucial.
Spaghetti is the most fragile of the noodles and is therefore hung high above the floor. Dried pasta is loaded, either manually or by machine, into stainless steel buckets usually of heavy gauge type which move along a conveyer belt to the appropriate packaging station. The pasta is measured by machine into pre-printed boxes, which also list the type of noodle, ingredients, preparation, and expiration date.
Again, careful handling is important. For example, because lasagna noodles are particularly fragile, workers place them on metal slides that ease the pasta into boxes. The boxes are then sealed by machine. Conveying system can be constructed in "S," "C," or "Z" configurations, or as horizontal conveyer belts. These systems move the pasta up and down and across the plant at heights up to 10 feet 3 m. Workers at the floor-level stations monitor the packaging process.
The mechanism allows for workers to package the pasta manually if necessary. The manufacturing of pasta is subject to strict federal regulations for food production. Federal inspectors schedule regular visits to insure that the company is adhering to goverrnment laws. In addition, each company sets its own standards for quality, some of which are set in practice before the pasta reaches the plant.
Lab technicians test the semolina flour for color, texture, and purity before it is removed from rail cars. Protein and moisture content are measured and monitored on sophisticated quality control computer software.
In the plant, technicians constantly test the pasta for elasticity, texture, taste, and tolerance to overcooking.
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