Misplaced Pages

Pasta: Difference between revisions

Article snapshot taken from[REDACTED] with creative commons attribution-sharealike license. Give it a read and then ask your questions in the chat. We can research this topic together.
Browse history interactively← Previous editNext edit →Content deleted Content addedVisualWikitext
Revision as of 00:27, 1 June 2007 view sourceJFD (talk | contribs)Extended confirmed users7,235 edits →History← Previous edit Revision as of 00:30, 1 June 2007 view source JFD (talk | contribs)Extended confirmed users7,235 edits →HistoryNext edit →
Line 17: Line 17:
== History == == History ==
]'', Europe, 15th century.]] ]'', Europe, 15th century.]]
Though the Chinese were eating noodles as long ago as 2000 BCE,<ref>{{Harvcolnb|Lu|2005}}</ref> the familiar legend of ] importing pasta from China is just that—a legend, whose origins lie not in Polo's '']'', but in the newsletter of the National Macaroni Manufacturers Association.<ref>{{Harvcolnb|Serventi & Sabban|2002|p=10}}</ref>]|thumb|200px]]The works of the 2nd century CE Greek physician ] mention ''itrion'', homogenous compounds made up of flour and water.<ref name=ss17>{{Harvcolnb|Serventi & Sabban|2002|p=17}}</ref> The ] records that ''itrium'', a kind of boiled dough,<ref name=ss17/> was common in Palestine from the 3rd to 5th centuries CE.<ref>{{Harvcolnb|Serventi & Sabban|2002|p=29}}</ref> A dictionary compiled by the 9th century Syrian physician and lexicographer Isho bar Ali defines ''itriyya'' as stringlike pasta shapes made of semolina and dried before cooking, a recognizable ancestor of modern-day dried pasta.<ref name=ss17/>] in the west is recorded in the ''Liber de coquina'', written at the turn of the ].<ref name=Columbia3>Pasta: The Story of a Universal Food By Françoise Sabban, Silvano Serventi (page number 24) . Translated by Antony Shugaar. Published 2002. ]. Cooking / Wine. 416 pages. ISBN 0231124422</ref>]]One form of ''itrion'' with a long history is ''laganum'' (plural ''lagana''), which in Latin refers to a thin sheet of dough.<ref name=ss15>{{Harvcolnb|Serventi & Sabban|2002|pp=15–16}}</ref> In the 1st century BCE work of Horace, ''lagana'' were fine sheets of dough which were fried<ref>{{Harvcolnb|Serventi & Sabban|2002|p=24}}</ref> and were an everyday food.<ref name=ss15/> Writing in the 2nd century CE ] provides a recipe for ''lagana'' which he attributes to the 1st century Chrysippus of Tyana: very fine sheets of a dough made of wheat flour and the juice of crushed lettuce, then flavored with spices and deep-fried in oil.<ref name=ss15/> An early 5th century cookbook describes a dish called ''lagana'' that consisted of several layers of rolled-out dough alternating with meat stuffing and baked in an oven, a recognizable ancestor of modern-day '']''.<ref name=ss15/> Though the Chinese were eating noodles as long ago as 2000 BCE,<ref>{{cite science | last = Lu | first = Houyuan | coauthors = ''et al.'' | date =13 October 2005 | title = Culinary archaeology: Millet noodles in Late Neolithic China | journal = Nature | volume = 437 | pages = 967–968 | doi =10.1038/437967a | news =http://news.bbc.co.uk/2/hi/science/nature/4335160.stm | abstract =http://www.nature.com/nature/journal/v437/n7061/abs/437967a.html}}</ref> the familiar legend of ] importing pasta from China is just that—a legend, whose origins lie not in Polo's '']'', but in the newsletter of the National Macaroni Manufacturers Association.<ref>{{cite book | last = Serventi | first = Silvano | coauthors = Françoise Sabban | others = Trans. Antony Shugaar | title = Pasta: The Story of a Universal Food | year = 2002 | publisher = Columbia University Press | location = New York | id = ISBN 0231124422 | pages = 10}}</ref>]|thumb|200px]]The works of the 2nd century CE Greek physician ] mention ''itrion'', homogenous compounds made up of flour and water.<ref name=ss17>{{Harvcolnb|Serventi & Sabban|2002|p=17}}</ref> The ] records that ''itrium'', a kind of boiled dough,<ref name=ss17/> was common in Palestine from the 3rd to 5th centuries CE.<ref>{{Harvcolnb|Serventi & Sabban|2002|p=29}}</ref> A dictionary compiled by the 9th century Syrian physician and lexicographer Isho bar Ali defines ''itriyya'' as stringlike pasta shapes made of semolina and dried before cooking, a recognizable ancestor of modern-day dried pasta.<ref name=ss17/>] in the west is recorded in the ''Liber de coquina'', written at the turn of the ].<ref name=Columbia3>Pasta: The Story of a Universal Food By Françoise Sabban, Silvano Serventi (page number 24) . Translated by Antony Shugaar. Published 2002. ]. Cooking / Wine. 416 pages. ISBN 0231124422</ref>]]One form of ''itrion'' with a long history is ''laganum'' (plural ''lagana''), which in Latin refers to a thin sheet of dough.<ref name=ss15>{{Harvcolnb|Serventi & Sabban|2002|pp=15–16}}</ref> In the 1st century BCE work of Horace, ''lagana'' were fine sheets of dough which were fried<ref>{{Harvcolnb|Serventi & Sabban|2002|p=24}}</ref> and were an everyday food.<ref name=ss15/> Writing in the 2nd century CE ] provides a recipe for ''lagana'' which he attributes to the 1st century Chrysippus of Tyana: very fine sheets of a dough made of wheat flour and the juice of crushed lettuce, then flavored with spices and deep-fried in oil.<ref name=ss15/> An early 5th century cookbook describes a dish called ''lagana'' that consisted of several layers of rolled-out dough alternating with meat stuffing and baked in an oven, a recognizable ancestor of modern-day '']''.<ref name=ss15/>


== Accompaniments == == Accompaniments ==

Revision as of 00:30, 1 June 2007

Cuisines
Continental
African
Americas
Asian
European
Oceanian
Intercontinental
National and
regional
Ethnic
Religious
Historical
Styles
Lists
Related
Pasta, dry, unenriched
Nutritional value per 100 g (3.5 oz)
Energy1,553 kJ (371 kcal)
Carbohydrates75 g
Starch62 g
Sugars2 g
Dietary fibre3 g
Fat1.5 g
Protein13 g
Vitamins and minerals
VitaminsQuantity %DV
Folate (B9)5% 18 μg
Other constituentsQuantity
Water10 g
Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

Pasta is a type of food made from the flour of certain grains mixed with water and/or eggs, which is then kneaded and formed into various shapes, and boiled prior to consumption. Pasta can be found in numerous different forms; both fresh and dried and in many different shapes and varieties, probably the most famous of which is spaghetti. Macaroni is a term encompassing various pasta shapes, but is most commonly used to refer to small thin pasta tubes.

Pasta can also denote dishes in which pasta products are the primary ingredient, served with sauce or seasonings. The word comes from Italian pasta which shares its origins with "paste", meaning "dough", "pasta", or "pastry" as in "small cake". As recently as 1918 the English word "paste" was used instead of or alongside the Italian pasta.

Dried Italian-style pasta is made from durum wheat semolina, which gives it a light yellow colour and a slightly chewy texture when properly prepared. It is traditionally cooked al dente (Italian: "with bite"). Italian dried pastas are also rolled between copper rollers.

Certain American pastas are produced from a mixture of farina and semolina. Such pastas often have a different texture and flavor and are typically used in casseroles or other dishes. Some pasta varieties, such as Pizzoccheri, are made from buckwheat flour. Gnocchi are often listed among pasta dishes, although they are quite different in ingredients (mainly milled potatoes) and mode of preparation.

Pasta is made either by extrusion, where the ingredients are forced through holes in a plate known as a die, or by lamination, in which dough is kneaded, folded, rolled to thickness, then cut by slitters. Fresh pasta cooks quickly, but spoils relatively quickly due to its high water content. Dry pasta generally contains about 12.5% moisture, which makes it shelf stable for about three years.

Packed refrigerated or frozen pasta can be found with relative ease in most pasta counsuming countries. More varieties tend to be available where expatriate Italian communities have taken root. Italian companies such as Arienti & Cattaneo Ima, Ostoni, and Zamboni manufacture machines for producing "fresh" packed pasta, which has a shelf life of around 7 weeks.

The U.S. Food and Drug Administration (FDA) determined that consuming five servings of fortified grain foods — a serving might be ½ cup of cooked pasta or a slice of bread, for example — could add another 220 micrograms or more of folate per day, to help people meet their recommended folate levels.

History

Making pasta; illustration from an edition of Tacuinum Sanitatis, Europe, 15th century.

Though the Chinese were eating noodles as long ago as 2000 BCE, the familiar legend of Marco Polo importing pasta from China is just that—a legend, whose origins lie not in Polo's Travels, but in the newsletter of the National Macaroni Manufacturers Association.

Spaghetti

The works of the 2nd century CE Greek physician Galen mention itrion, homogenous compounds made up of flour and water. The Jerusalem Talmud records that itrium, a kind of boiled dough, was common in Palestine from the 3rd to 5th centuries CE. A dictionary compiled by the 9th century Syrian physician and lexicographer Isho bar Ali defines itriyya as stringlike pasta shapes made of semolina and dried before cooking, a recognizable ancestor of modern-day dried pasta.

File:Lasagna jonsullivan.jpg
The earliest documentation of lasagne in the west is recorded in the Liber de coquina, written at the turn of the fourteenth century.

One form of itrion with a long history is laganum (plural lagana), which in Latin refers to a thin sheet of dough. In the 1st century BCE work of Horace, lagana were fine sheets of dough which were fried and were an everyday food. Writing in the 2nd century CE Athenaeus of Naucratis provides a recipe for lagana which he attributes to the 1st century Chrysippus of Tyana: very fine sheets of a dough made of wheat flour and the juice of crushed lettuce, then flavored with spices and deep-fried in oil. An early 5th century cookbook describes a dish called lagana that consisted of several layers of rolled-out dough alternating with meat stuffing and baked in an oven, a recognizable ancestor of modern-day lasagne.

Accompaniments

Pesto Cavatappi.

Common pasta sauces in Northern Italy include pesto and ragù alla bolognese; in Central Italy, simple tomato sauce and amatriciana and carbonara, and in Southern Italy, spicy tomato, garlic, and olive oil based sauces, often paired with fresh vegetables or seafood. Varieties include puttanesca, spaghetti alla norma (tomatoes and eggplant), pasta con le sarde (fresh sardines, pine nuts, fennel and olive oil).

Fettuccine Alfredo, with cheese and butter, and spaghetti with tomato sauce with or without ground meat or meatballs are popular Italian-style dishes in the United States.

Pasta varieties

Varieties of pasta

Pasta comes in many different shapes and sizes. There are simple string-shaped pasta like spaghetti and vermicelli, ribbon-shaped ones like fettuccine and linguine, short tubes like elbow macaroni and penne, large sheets like lasagna, and hollow pasta stuffed with filling, like ravioli, manicotti, and tortellini.

The basic ingredients are often the same, the shape and characteristics of surface makes various kind of pasta well suited for different kind of dressing.

References

  1. United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  2. National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 2024-12-05.
  3. The Boston Cooking-School Cook Book. Chapter VI. CEREALS. Fannie Farmer. Original text from of the 1918 edition of Fannie Merritt Farmer's Boston Cooking-School Cook Book.
  4. Template:Cite science
  5. Serventi, Silvano (2002). Pasta: The Story of a Universal Food. Trans. Antony Shugaar. New York: Columbia University Press. p. 10. ISBN 0231124422. {{cite book}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)
  6. ^ Serventi & Sabban 2002:17 harvcolnb error: no target: CITEREFServenti_&_Sabban2002 (help)
  7. Serventi & Sabban 2002:29 harvcolnb error: no target: CITEREFServenti_&_Sabban2002 (help)
  8. Pasta: The Story of a Universal Food By Françoise Sabban, Silvano Serventi (page number 24) . Translated by Antony Shugaar. Published 2002. Columbia University Press. Cooking / Wine. 416 pages. ISBN 0231124422
  9. ^ Serventi & Sabban 2002:15–16 harvcolnb error: no target: CITEREFServenti_&_Sabban2002 (help)
  10. Serventi & Sabban 2002:24 harvcolnb error: no target: CITEREFServenti_&_Sabban2002 (help)

External links

See also

Categories:
Pasta: Difference between revisions Add topic