TOUR OF OUR PASTA ROOM click
I can attest that it is good for
you! I have eaten at least 100 times my weight in pasta during my
lifetime and still love it! My cholesterol is low and my health
is good so if you need advise on how to cook it , do not hesitate
to call me. For other information, continue...
Little Pasta History
term pasta in Italian means paste. Centuries ago primitive people
learned that grinding grain and mixing it with water, and then drying
the product, resulted in food that could be cooked quickly but also
preserved longer than the grain
is very unclear as to whether pasta originated in the Arabic countries
or in China. We know for certain, however, that Marco Polo did not
introduce spaghetti to the Italians. Sicilians and Neapolitians were
eating macaroni (far
more complex to make than spaghetti) for 2 thousand years before Marco
Polo was born.It is more probable that the ancient Arabic mariner,
Sinbad the Sailor, in trading with China discovered their use of dies
or presses for extruding their egg cereal grain mixture to make drying
discovered in Sicily reveal extrusion dies for pasta were made over
3000 years ago.
The making of noodles is not too
difficult a task even for primitive
people, since they discovered this method of preserving their cereal
grains. Because pasta or noodles are essentially neutral in taste,
they are perfect conduits for carrying amyraid of flavors to one's
The important thing to remember
is that pasta is an excellent food
source. It does not initiate a glycemic response in diabetics because
it is digested soslowly. It is a nearly perfect source of carbohydrates
in the diet.
I. Sheet Pasta (noodles)
A. Full Sheets -- Used for lasagna,
manicotti, rotolo, ravioli, tortellini.
2-inch wide with or without curled edges -- Used for
lasagna and lasagna products.
C. 1-inch wide called
pappardelle -- Used as noodles when
cut long or to make farfelli (bow ties); when cut
short in 1 1/2 or 2 inch lengths.
1/2-inch wide called tagliatelle when rolled thin. When
corn pasta dough is used, theyare cut thicker.
When they are fried, they are known as fritos.
E. 1/4-inch wide fettucini, which
means "little ribbons" and is
one of the
foremost Italian noodles.
1/8-inch wide called linguini, which means "little tongues"
is also one of
the most famous noodles.
G. 3/32-inch wide called
cappelini is a non-extruded spaghetti.
H. 1/16-inch wide called
capelli d'angelo, literally means angel hair and is used with themost
delicate sauces, when fried become "chow mein noodles."
Long round pasta -- spaghetti, sagatini.
B. Long hollow pasta
-- ziti, bucati, bucatini.
C. Short hollow pasta
-- macaroni, mostacolli, rigata, penne.
D. Shaped pasta --
creste di gallo, rotelle.
E. Pastina -- little
tiny shapes used principally for soups.