Pasta is an Italian food made from a dough using flour, water and/or eggs. Italian cuisine as a national Cuisine known today has evolved through centuries of social and political changes with its roots traced back to 4th century BC Dough is a paste made out of any Cereals (grains or leguminous crops by mixing the Flour with a small amount of Water. Flour is a powder made of Cereal grains It is the key ingredient of Bread, which is a staple food in many countries and therefore the availability Water is a common Chemical substance that is essential for the survival of all known forms of Life. An egg is a round or oval body laid by the female of many animals consisting of an Ovum surrounded by layers of Membranes and an outer casing which acts to nourish

There are approximately 350 different shapes of pasta^[1]. While the only basic difference between these names is the shape of the Pasta, each pasta is typically matched with a particular sauce based on cooking time consistency ability to A few examples include spaghetti (solid cylinders), macaroni (tubes or hollow cylinders), fusilli (swirls), lasagna (sheets), and gnocchi (balls), although this is considered a separate dish by some. Spaghetti is a long thin cylindrical Pasta of Italian origin A variety of pasta dishes are based on it from spaghetti with cheese and pepper or garlic and thumb|right|200px|Macaroni thumb|right|200px|Macaroni and cheese Macaroni is a kind of moderately extended machine-made dry Pasta. Tubing is a Pipe or hollow cylinder for the conveyance of fluids (liquids or gases Fusilli is a long thick corkscrew shaped pasta The word fusilli means "little spindles" in Italian. Lasagna (singular laˈzaɲa in Italian plural lasagne pronounced) is both a form of Pasta in sheets (sometimes rippled though seldom so in Northern For the Italian Baroque composer please see Pietro Gnocchi. Gnocchi (ˈɲɔːki in Italian singular gnocco) is the Italian name for The two basic styles of pasta are dried and fresh. There are also variations in the ingredients used in pasta. The time for which pasta can be stored varies from days to years depending upon whether the pasta is made with egg or not, and whether it is dried or fresh^[2]. Pasta is boiled prior to consumption. Boiling (also called ebullition) a type of Phase transition, is the rapid vaporization of a Liquid, which typically occurs when a liquid

The word, pasta, can also denote dishes in which pasta products are the primary ingredient, served with sauce or seasonings.

Boy with Spaghetti by Julius Moser, c. Spaghetti is a long thin cylindrical Pasta of Italian origin A variety of pasta dishes are based on it from spaghetti with cheese and pepper or garlic and 1808

Ingredients

There are many ingredients that can be used to make pasta dough. They range from a simple flour and water mixture, to those that call for the addition of eggs, spices and cheeses, or even squid ink to the dough. Squid are marine Cephalopods of the order Teuthida, which comprises around 300 species

Under Italian law, dry pasta can only be made from durum wheat or semolina flour. Durum wheat or macaroni wheat (also spelled Durhum Triticum durum or Triticum turgidum durum) is the only Tetraploid species of Wheat Semolina is the purified middlings of hard wheat used in making Pasta; also the coarse middlings used for breakfast cereals puddings and Polenta. Durum flour has a yellow tinge in color. Italian pasta is traditionally cooked al dente (Italian: "to the tooth", meaning not too soft). Abroad, dry pasta is frequently made from other types of flour (such as farina), but this yields a softer product, which cannot be cooked al dente.

Particular varieties of pasta may also use other grains and/or milling methods to make the flour. Some pasta varieties, such as Pizzoccheri, are made from buckwheat flour. Pizzoccheri are a type of Tagliatelle, a flat ribbon Pasta, made with Buckwheat flour Buckwheat refers to plants in two genera of the Dicot family Polygonaceae: the Eurasian genus Fagopyrum, and the North American genus Various types of fresh pasta include eggs (pasta all'uovo). An egg is a round or oval body laid by the female of many animals consisting of an Ovum surrounded by layers of Membranes and an outer casing which acts to nourish Gnocchi are often listed among pasta dishes, although they are quite different in ingredients (mainly milled potatoes). For the Italian Baroque composer please see Pietro Gnocchi. Gnocchi (ˈɲɔːki in Italian singular gnocco) is the Italian name for The potato is a Starchy Tuberous crop Vegetable from the perennial Solanum tuberosum of the Solanaceae

Preparation

Pasta can be made by hand but is more commonly made with special tools or machines. Extrusion tools force ingredients through holes in a plate known as a die. Extrusion is a process used to create objects of a fixed cross-sectional profile A die is a specialized Tool used in Manufacturing industries to cut shape and form a wide variety of products and components Lamination tools squeeze ingredients through rollers into sheets of a particular thickness, which are then cut by slitters.

History

Making pasta; illustration from the 15th century edition of Tacuinum Sanitatis, a Latin translation of the Arabic work Taqwīm al-sihha by Ibn Butlan. The Tacuinum (sometimes Taccuinum) Sanitatis is a medieval handbook on wellness based on the Taqwin al‑sihha ar تقوين الصحة ("Tables Arabic (ar الْعَرَبيّة (informally ar عَرَبيْ) in terms of the number of speakers is the largest living member of the Semitic language Ibn Butlan (d 1038) was an Iraqi physician He wrote the Taqwim al-Sihhah (The maintenance of health ^[4]

Though the Chinese were eating noodles as long ago as 2000 BC (this is known thanks to the discovery of a well-preserved bowl of noodles over 4000 years old^[5]), the familiar legend of Marco Polo importing pasta from China is just that—a legend^[6], whose origins lie not in Polo's Travels, but in the newsletter of the National Macaroni Manufacturers Association. A noodle is food made from unleavened Dough that is cooked in a boiling liquid Marco Polo ( September 15 1254 – January 9 1324 at earliest but no later than June 1325 was a Venetian trader and explorer China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National The Travels of Marco Polo is the usual English title of Marco Polo 's travel book nicknamed Il Milione ( The Million ^[7] The works of the 2nd century CE Greek physician Galen mention itrion, homogeneous compounds made up of flour and water. Galen ( Greek: Γαληνός Galēnos; Latin: Claudius Galenus, Aelius Galenus, Claudius Aelius Galenus, or ^[8] The Jerusalem Talmud records that itrium, a kind of boiled dough,^[8] was common in Palestine from the 3rd to 5th centuries AD^[9] 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. The Jerusalem Talmud or Talmud Yerushalmi (תַּלְמוּד יְרוּשָׁלְמִי often the Yerushalmi for short is a collection ^[8]

Lasagne

One form of itrion with a long history is laganum (plural lagana), which in Latin refers to a thin sheet of dough. Lasagna (singular laˈzaɲa in Italian plural lasagne pronounced) is both a form of Pasta in sheets (sometimes rippled though seldom so in Northern ^[10] In the 1st century BC work of Horace, lagana were fine sheets of dough which were fried^[11] and were an everyday food. ^[10] Writing in the 2nd century 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. Athenaeus ( Ancient Greek - Athếnaios Naukratios Latin Athenaeus Naucratita of Naucratis in Egypt Greek rhetorician and grammarian flourished ^[10] 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 Lasagna. Lasagna (singular laˈzaɲa in Italian plural lasagne pronounced) is both a form of Pasta in sheets (sometimes rippled though seldom so in Northern ^[10]

The innovation of dried pasta, in the form of long thin noodles we use today (spaghetti), is documented by Arabs^[4] who wrote of its existence in Southern Italy (i. e. Trabia, Sicily) around the 12th Century. Prior to this, Italians are said to have eaten their pasta freshly made (pasta fresca) in a gnocchi and lasagna like forms.

Accompaniments

Pesto Cavatappi. Cavatappi, also called Cellentani or double elbows is Macaroni formed in a spiral tube shape

Common pasta sauces in Northern Italy include pesto and ragù alla bolognese; in Central Italy, simple tomato sauce, amatriciana and carbonara, and in Southern Italy, spicy tomato, garlic, and olive oil based sauces, often paired with fresh vegetables or seafood. Related categories Central Italy Southern Italy Insular Italy Northeast Italy Pesto ( Italian, Genoese) is a Sauce that originates in the city of Genoa in the Liguria region of northern Italy ( Bolognese sauce ( Ragù alla bolognese in Italian also known by its French name sauce bolognaise) is a Meat -based sauce for Pasta Central Italy is a geographic area in Italy that encompasses four of the country's 20 autonomous regions: Lazio Marches This article is about the sauces often used with pasta In some countries "tomato sauce" is also used to refer to the condiment Ketchup. Sugo all'amatriciana is an Italian Pasta Sauce prepared with Guanciale or Pancetta, red Chili peppers and Tomatoes Pasta alla carbonara (usually Spaghetti, but occasionally Linguine or Bucatini) is an Italian Pasta dish based on eggs Geography Southern Italy forms the lower "boot" of the Italian peninsula containing the ankle (Abruzzo and Molise and southern Lazio the toe (Calabria and the heel Varieties include puttanesca, pasta alla norma (tomatoes, eggplant and fresh or baked cheese), pasta con le sarde (fresh sardines, pine nuts, fennel and olive oil), spaghetti aglio, olio e peperoncino (literally with garlic, (olive) oil and hot chili peppers). Pasta Puttanesca ( Italian Pasta alla Puttanesca) is an Italian Pasta dish made with a sauce named sugo alla puttanesca.

Fettuccine alfredo, with butter and cheese, and spaghetti with tomato sauce with or without ground meat or meatballs are popular Italian-style dishes in the United States. Fettuccine alfredo is a Pasta dish made from Fettuccine Pasta tossed with Parmesan cheese, Butter, and heavy cream The United States of America —commonly referred to as the

Pasta in any form commonly is accompanied by said sauces. It should be assumed that the pasta you order is meant to include a tomato based condiment unless otherwise stated in the dishes description.

As pasta is introduced elsewhere in the world, it has been incorporated into a number of local cuisines that may have significantly different ways of preparations from those of its country of origin. In Hong Kong, the local Chinese has adopted pasta, primarily spaghetti and macaroni, as an ingredient in the Hong Kong-style Western cuisine. Hong Kong ( officially the Hong Kong Special Administrative Region, is a territory located on China 's south coast on the Pearl River Delta, and borders Spaghetti is a long thin cylindrical Pasta of Italian origin A variety of pasta dishes are based on it from spaghetti with cheese and pepper or garlic and thumb|right|200px|Macaroni thumb|right|200px|Macaroni and cheese Macaroni is a kind of moderately extended machine-made dry Pasta. The cuisine of Hong Kong is Cantonese cuisine with extensive influences from parts of non-Cantonese-speaking China (especially Chaozhou, Dongjiang, In the territory's Cha chaan tengs, pasta, most commonly macaroni, is cooked in water, and served in broth with ham or frankfurter sausages, peas, black mushrooms, and optionally eggs reminiscent of noodle soup dishes. A cha chaan teng is a type of Chinese Tea Restaurant commonly found in Hong Kong, known for its eclectic and affordable menus which Ham is the Thigh and Rump of Pork, cut from the Haunch of a Pig or Boar. A sausage is a prepared Food, usually made from Ground meat, animal fat salt and Spices (sometimes with other ingredients such as herbs typically packed The shiitake ( Lentinula edodes) is an Edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries as well as being dried An egg is a round or oval body laid by the female of many animals consisting of an Ovum surrounded by layers of Membranes and an outer casing which acts to nourish Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth This is often a course for breakfast or light lunch fare ^[12]. The method often involves cooking the pasta well beyond the al dente stage and washing the starches off the pasta after cooking, measures frowned upon in Italy or in Hong Kong's more authentic Italian eateries. In Cooking, the adjective al dente (æl ˈdɛnteɪ describes Pasta and (less commonly Rice that has been cooked so as to be firm but not hard

See also

• List of pasta
• Italian cuisine
• Cooking

References

External links

• National Pasta Association
• Pasta shapes – history and an abridged list of pasta shapes. Pasta ( Italian for "dough" is a generic term for Italian variants of Noodles. Pasta ( Italian for "dough" is a generic term for Italian variants of Noodles. Pasta ( Italian for "dough" is a generic term for Italian variants of Noodles. Pasta ( Italian for "dough" is a generic term for Italian variants of Noodles.