Category Archives: pasta types

History of pasta

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Ancient Rome was the birthplace of fresh pasta (pasta fresca),which was made by adding water to semolina-flour. This vital ingredient is made from durum wheat, a thriving crop in Italy’s temperate climate. Unlike the dried pasta found at your local grocery store today, fresh pasta was meant to be eaten immediately. The Arab invasions of Sicily in the 8th Century are thought to be the origins of dried pasta (pasta secca). At the time, Palermo was producing mass quantities of the new product. Some Arabian influence can still be found in select recipes, using ingredients such as raisins and cinnamon.

Con 1300 pasta secca è molto popolare per la sua alimentazione e lunga durata, che lo rende ideale per i viaggi di navi lunghe. Pasta fatta in tutto il mondo durante i viaggi di scoperta un secolo più tardi. A quel punto diversi formati di pasta sono apparse e la nuova tecnologia pasta fatta più facile da fare. Grazie a queste innovazioni la pasta è diventata veramente una parte della vita italiana. Tuttavia il prossimo grande progresso nella storia della pasta non sarebbe venuto fino al 19 ° secolo, quando la pasta incontra pomodori.
 
Anche se i pomodori sono stati ricondotti in Europa poco dopo la loro scoperta nel Nuovo Mondo, ci è voluto molto tempo per l’impianto per essere considerato commestibile. In realtà i pomodori sono un membro della famiglia della belladonna e le voci di pomodori essendo velenoso continuato in alcune parti d’Europa e le sue colonie fino alla metà del 19 ° secolo. Pertanto non è stato fino al 1839 che la prima ricetta di pasta con pomodori è stata documentata. Tuttavia poco dopo pomodori prese piede, soprattutto nel sud Italia. Il resto, naturalmente, è la storia deliziosa.

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By the 1300’s dried pasta was very popular for its nutrition and long shelf life, making it ideal for long ship voyages. Pasta made it around the globe during the voyages of discovery a century later. By that time different shapes of pasta have appeared and new technology made pasta easier to make. With these innovations pasta truly became a part of Italian life. However the next big advancement in the history of pasta would not come until the 19th century when pasta met tomatoes.

Although tomatoes were brought back to Europe shortly after their discovery in the New World, it took a long time for the plant to be considered edible. In fact tomatoes are a member of the nightshade family and rumors of tomatoes being poisonous continued in parts of Europe and its colonies until the mid 19th century. Therefore it was not until 1839 that the first pasta recipe with tomatoes was documented. However shortly thereafter tomatoes took hold, especially in the south of Italy. The rest of course is delicious history.

List of pasta

Image	Italian	English (Description )
	Spaghetti	Along, thin Spaghetti is made of semolina or flour and water.
	Stringozzi	Similar to shoelaces
	Penne	Medium length tubes with ridges, cut diagonally at both ends.
	Fusilli	Long, thick, corkscrew shaped pasta that may be solid or hollow.
	Rotini	Related to fusilli, but hastighter helix,
	Lasagna	Wide pasta
	Lasagnette	Narrower version of lasagna
	Macaroni	Bent tubes
	Maccheroncini	Hollow tube-shaped pasta
	Paccheri	Large tube pasta that may be prepared with a sauce atop them or stuffed with ingredients.
	Conchiglie	Seashell shaped
	Conchiglioni	Large, stuffable seashell shaped
	Farfalle	butterfly shaped

List of pasta p/2

Image	Italian	English (Description )
	Cappelletti	Square of dough, filled with minced meat, and closed to form a triangle
	Caramelle	A stuffed pasta resembling double twist candies
	Passatelli	Formed of bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in chicken broth.
	Agnolotti	Semicircular pockets; can be stuffed with ricotta or mix of cheese and meats or pureed vegetables