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History of Pasta

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Emily Golba

on 19 May 2014

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Transcript of History of Pasta

1400
1700
1271
2000
History of Pasta
The History of Pasta
Some researchers place its discovery in the 13th Century by Marco Polo, who introduced pasta to Italy upon returning from one of his trips to China in 1271. Other people think pasta dates much further back to ancient Etruscan civilizations, which made pasta by grinding several cereals and grains and then mixed them with water, a blend that was later cooked producing a tasty and nutritious food product.
Pasta in the 1400's
In the 1400's pasta was called "lasagna" and pasta manufacturers were referred to as "lasagnare." In the 1800's the name was changed and they were referred to as "vermicellai." But between the 1400's and the 1800's, between the "lasagne" and the "vermicelli," the "fidelli" were born; these were pasta thread with a cylindrical shape. In this way, the pasta manufacturers also became the "fidellai."
Pasta in the 1300's
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 appeared and new technology made pasta easier to make. With these innovations pasta truly became a part of Italian life.
Pasta was brought to the United States with the waves of immigration that hit the country beginning in the late 1800's. In the late 1800's, Italians began coming to America and passed along their pasta making recipes. The larger world was first introduced to spaghetti when large numbers of Italians began emigrating to the US, Canada, South America and Australia to escape the low wages, high taxes, extreme overcrowding, and political turmoil associated with the unification of Italy that was taking place between 1860 and 1914. During that period over seven million Italians migrated to other countries—more than half of them to the US. “Little Italy’s” sprang up in most large cities, and the Italians began to
make their mark on American culture.
Pasta in the 1600's
The Golden Age of manufacturing pasta dates back to the 1600's when you saw a large migration and population of manufacturing plants all the way up the coast of Italy to San Remo. The introduction of the extrusion press and brake had taken full force in the industry. It was becoming the opinion that pasta made by the extrusion press was superior to the pasta made by hand. The consistency of the pasta shapes and the texture were identical from one piece of pasta to the next. An impossibility when making homemade pasta. The trend
crossed the country rapidly from
then on migrating to Genoa, Apulia,
and Brindisi.
Spaghetti is probably the type of noodle that is most associated with pasta. Around the year 1700, long noodles were eaten with forks. A short while later, the poorer population of Italy discovered that tomatoes were inexpensive and produced a wonderful topping for the pasta. Prior to this time period, tomatoes were thought by many to be poisonous. The Italians experimented with all shapes and sizes of pasta. Flat noodles, twirled noodles, thin noodles, short noodles and whatever the mind could conceive. People found that different shapes and thicknesses of pasta produced varied effects upon the palate.
Pasta in the 1900's
Pasta manufacturing advanced with the discovery of electricity in the early 1900's. Machines were invented for mixing the dough and electrically controlling drying chambers were introduced, making life easier for the pasta industry. Pasta was no longer limited to warm climates and on the press of a button the quantity of pasta that had once taken a month to produce was obtained in an hour. Pasta-making became very automated. The whole process of reception of raw materials, production, packaging, and dispatch can be performed completely automatically by computer - controlled machinery.
1300
1500
1600
By: Emily Golba
1800
1900
2010
2014
The first reference to dried noodles cooked by boiling is in the Jerusalem Talmud, written in Aramaic in the 5th Century AD. By 1546, the Corporation of Pasta Makers was established in Liguria (North West Italy) and rules for Pasta Making established in Savona in 1574. Lasagne was originally eaten like any other flat bread. By the Middle Ages, it was eaten creamy and with cheese, (tomatoes only came to Europe after Columbus went to America). Also, pasta, such as tortellini with cheese,
was eaten by travelers.
Pasta in the 1500's
Work cited
http://www.themedievalclassroom.com.au/?page_id=1071
http://www.thenibble.com/reviews/main/pastas/the-history-of-pasta.asp
http://www.lifeinitaly.com/food/pasta-history.asp
http://www.internationalpasta.org/index.aspx?id=6
http://www.pasta-recipes-by-italians.com/history-of-pasta.html
http://www.indepthinfo.com/pasta/history.htm
http://www.allaboutspaghetti.com/whatisspaghetti.html
http://www.bakeinfo.co.nz/Facts/Pasta/Timeline
http://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html
www.rigunblog.com
www.relatemag.com
www.yumsugar.com
www.theguardian.com
ouritaliantable.com
Pasta in the 1700's
Pasta in the 1800's
Pasta in the 2000's
Pasta in 2010
According to a survey in September 2005 by the Italian pasta manufacturer Barilla, more than half of all Americans do not cook their pasta properly. With 88 per cent of American adults eating pasta at least once a year and 35 per cent eating it at least once a week, that’s a lot of pasta being prepared poorly. Also more pasta recipes have been made and better technology has been made to make pasta.
Pasta Today
It turns out that not only do you not need a large volume of water to cook pasta, but in fact, the water does not even have to be boiling. Trained cooks have been taught that when cooking pasta, you need to have a large pot of boiling water. Pasta has changed by having a new way to cook it and by not needing some of the same things to cook it.
There are two major classifications: pasta fresca (fresh) and pasta secca (dried). From here, there are more than 400 unique types of pasta: sheets, strips, long strands, cylinders, unique shapes, flavors, and many other local varieties. There are more names for pasta than the mind can retain, yet all are made from the same basic ingredients — 100% durum wheat and water with a specific percentage of acidity and humidity under Italian law. Varying from the basics, light flavors and colors can be added to pasta with egg yolk, spinach, tomato paste, chocolate, and even squid ink. Each of these pastas creates its own unique dining experience when properly served. Another crucial aspect of the experience is pasta being married with an appropriate, complimentary sauce. The individual shape and texture given to pasta can be somewhat of a code in determining the proper sauce.
How Pasta Is Made Video
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