Pasta is made from unleavened dough consisting of ground
durum wheat and water or eggs. The use of durum wheat sets pasta apart from
other forms of noodles. Durum wheat’s high gluten content and low moisture make
it perfectly suited to pasta production. The durum wheat dough is pressed into
sheets, cut into a variety of shapes, and cooked before serving.
While we do think of pasta as a culturally Italian food, it
is likely the ancestor of ancient Asian noodles. A common belief about pasta is
that it was brought to Italy from China by Marco Polo during the 13th century.
In his book, “The Travels of Marco Polo,” there is a passage that briefly
mentions his introduction to a plant that produced flour (possibly a
“breadfruit tree”). The Chinese used this plant to create a meal similar to
barley flour. The barley-like meal Polo mentioned was used to make several
pasta-like dishes, including one described as “lagana” (lasagna). Since Polo’s
original text no longer exists, the book relies heavily on retellings by
various authors and experts. This, combined with the fact that pasta was
already gaining popularity in other areas of Italy during the 13th century,
makes it very unlikely that Marco Polo was the first to introduce pasta to
Italy.
Noodles existed in Asia long before Polo’s trip to China.
Archaeologists believe that central Asia is most likely the first area to have
produced noodles thousands of years ago. From Asia, it traveled westward. The
way it reached Europe is unclear, though there are many theories—some believe
that nomadic Arabs are responsible for bringing early forms of pasta westward.
Once it reached the Mediterranean the process was refined, and durum wheat
became the ingredient of choice for pasta flour because of its high gluten
content and long shelf life. When durum wheat pasta is dried, it lasts
indefinitely, making it a very convenient food to store. Over time, because of
pasta’s affordability, shelf life, and versatility, it became firmly rooted in
Italian culture. The warm Mediterranean climate of Italy is suited to growing
fresh vegetables and herbs, which meant that Italians could get creative with a
delicious variety of pasta sauces. Tomato-based sauces emerged as a favorite
compliment to pasta, and tomatoes remain the most popular ingredient in pasta
sauce today.
Early Spanish settlers were among the first to bring pasta
to America. Believe it or not, it was Thomas Jefferson that helped give pasta
an initial push into popularity. During an extended stay in Paris from
1784-1789, Jefferson ate what he called macaroni… back then, the word could
have referred to any shape of pasta. He enjoyed the dish so much that he
returned to America with two cases in tow. When his supply ran out, he sent for
reinforcements via a friend from Naples.
During the late 19th century, when a large group of immigrants
relocated from Italy to America (most from Naples), pasta became a common food
in the states. We have been making spaghetti in America ever since.
Today, pasta is generally cooked by boiling the dough. The
first evidence of pasta being boiled comes from the Jerusalem Talmud. The
Talmud includes a discussion on whether or not boiled dough should be
considered unleavened bread under Jewish law. Pasta was likely boiled before
the Talmud was written, but this is the first text reference to the cooking method.
Here in America, we are most familiar with dried pastas
imported from Italy. Dried pasta is usually made from semolina, or purified
durum wheat. Semolina isn’t overly absorbent, which makes for great al dente
style pasta. It also has a long shelf life, unlike fresh pasta.
Shrimp alfredo is easy to make and tasty.
Shrimp Alfredo
Copyright
2012, Christine’s Pantry. All rights reserved.
Ingredients:
1
pound cooked medium shrimp, peeled, deveined and tails removed
1
1/2 cup uncooked bowtie pasta (farfalle)
1
(15 oz.) jar alfredo sauce roasted garlic
3
tablespoons butter
salt
and pepper, to taste
chopped
parsley, for garnish
Direction:
Cook
pasta according to package directions. Drain.
In
skillet, melt butter over medium heat. Add shrimp to the skillet, salt and
pepper. Stir and cook for 5 minutes. Stir in alfredo sauce and cooked pasta,
until heated through. Garnish with parsley. Enjoy!
There is a different in taste between fresh and dried pasta but the dried one is much easier to handle and to keep in the pantry.
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