Go Back


Pasta Directory

pasta09.jpg

A Little Pasta History

10ds.jpgThe 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
itself.
12es.jpgHistory 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 pasta07.jpg(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 easier.

16gs.gifArtifacts 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 mouth.

The important thing to remember is that pasta is an excellent food1as.jpg
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.

Mangia!

5bs.jpg             Pasta

7cs.jpg

I. Sheet Pasta (noodles)

 

A. Full Sheets -- Used for lasagna, manicotti, rotolo,      ravioli, tortellini.

pasta011s.jpgB. 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.

pasta013s.jpgD. 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.

pasta01s.jpgF. 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."

pasta02s.jpg   II. Extruded Pastas         pastao3s.jpg

pasta06.jpgA. 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.



All The Pasta Dies Book

pasta directory

pasta directory 2

 

For specialty equipment for the hospitality industry: We sell the best and service the rest. Write or call us at S.R.E. Corp. 941 Avenue G, Arlington, TX 76011. 817.640.3131 Email:


sresreweb.com


Return to

To Enter Product Categories

Click Here

movdoor3.gif (8721 bytes)