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Know your Pasta - the Origin and Making of Pasta

By Treeves Subscribe to RSS | January 27th 2012 | Views:
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Pasta is the Italian basic food and generically referred in most part of the world as vermicelli. Pasta was widely known to the world right from the time of Renaissance, though it was not easily reachable or affordable by the lower grades. It was a delicacy enjoyed by the wealthy and afforded by the common class on special occasions. Pasta created an evolution in the early 18th century and became a well know food among the masses. The eruption of pasta as the everyday food of the people created a wave and most of stalls sold many varieties on the street corners in Italy. Though, for a short period this slimy delicious food suffered a setback due to several health related notions and was branded as being unhealthy for the diet, it regained its original fantasy with the efforts of few well known personalities and became a brand food. Soon enough, there were many pasta factories that sprang up near the big cities churning out loads and loads of it to meets the demands.

Pasta usually made of flour and egg mixture was only served at lunch in many communities. Because of the extra calorie content, it was thought to be an ideal food for lunch and savored by many. The recent trend, however, has made it to become the most popular start to meal, particularly the stuffed variety of pasta. Though, this is quite not a scene in formal dinners, one can still find its appearance in the form of starters like soups. The stuffed pasta or pasta soups make a spectacular entree during several course meals. Most of the pasta lovers appreciated this trend and is being popularized. Now-a-days, it is more often served as the main part of a one-course meal, followed by a salad and this has become a typical meal of many. As it balances the nutrient requirements and health quotients, it has proven to be good food to include in the diet. Pasta with a blend of sauce consisting either of a small amount of meat, some vegetables pulses, cheese or eggs is definitely one well-balanced food to be consumed.

Pasta is usually referred to the dried version though fresh pasta is also eaten; it is by no means necessarily a treat. In Italy, both the versions are used as per the situation and homemade pasta is common in almost all the households. Homemade pasta is traditionally made using flour and eggs in most of the homes of Italy. Though, some believe replacing eggs with water increases moisture leading to softer and sturdier pasta. Leading manufactures follow the same method of making dried pasta which is no less tasty that the homemade versions. Recently, I happened to watch a show aired on my television connected by one of the popular Satellite TV Providers. The show was about the process of making pasta by a leading manufacture. It was so mesmerizing to watch the making of dried pasta in huge quantities and the process involved was tedious. Watching it on my high definition dish television enhanced the experience and I was able to note minute details involved in the process.

Today, pasta is available in many shapes and sizes in the market and some of the well-known long-shaped pastas are Spaghetti, Linguine, Ribbon Pasta, Tagliatelle, Fettuccine, Penne, Rigatoni and Capellini. Some weird shaped pasta known are Gnocchi, Farfalle, Orecchiette, Radiatore and Fusilli. Stuffed pastas are available like Ravioli, Tortellini, Cannelloni and Lasagna. Pasta has become the staple food of many families and cooking pasta in wonderful sauces with a combination of vegetables, meat, pulses and the exact type of cheese to suit the pasta is certainly a delicacy to savor.

Treeves - About Author:
Tina is a freelance writer who likes to write about food and technology oriented topics. She likes to watch food shows aired on television by a connection sourced by popular

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