In
spite of all the myriad of forms it has taken and the countless contexts in
which it has appeared, today it is almost universally associated with Italy though
historically, this has not always been the case. In fact, it is only in the
last century or so that many regions of northern Italy including Veneto, Lombardy,
Liguria and the Piemonte have embraced pasta as an essential part of their
cuisine. There are many aspects of pasta's history that are surprising.
The
early history of pasta does not begin with Italy, but rather in the Shang
dynasty in China (1700-1100 B.C.) where some form of noodles are known to have
existed, made with either wheat or rice flour. Pasta also appears to have been
a feature in the diet of ancient Greek civilization, flourishing in the first
millennium B.C. In fact, the word lasagna comes from
the Greek term "laganon,"
which consisted of strips of dough made with flour and water.
As
early as the fourth century B.C., the story of pasta shifts to Italy, there is
archeological evidence for the existence of pasta in the Etruscan civilization,
which flourished in the regions we now call Lazio, Umbria and Tuscany. A
bas-relief unearthed in an Etruscan tomb depicts tools and kitchen utensils
used to roll and form pasta very similar to those still in use today. A lucky
find for anthropology, but a sad blow to the legend of Marco Polo, which claims
it was he who introduced Europe to pasta after his adventures in the Far East.
He may have brought some unusual noodles back with him, but it was certainly
not the first time Italians had ever seen such food.
Like
so much else in Italy, the development of pasta as a culinary art really takes
off in the Renaissance. By the 14th century, pasta was a regular part of life
in Rome and Florence. As far as we know the first scholar to write extensively
about pasta was the humanist known as Platina. In 1474, he wrote an important
treatise, entitled "On Right Pleasure and Good Health" (De honesta volupatate et valetudine). In addition to essays
on gastronomy and recipes, the treatise includes discussions on the elemental
nature of food, recommended exercises for the body, and general suggestions on
how to feel in harmony in life.
Later
centuries, as dried pasta became available and sold in shops, pasta grew more popular,
until by the 19th century, it achieved a presence and stature in Italian
cuisine that continues to evolve to the present day. The extraordinary variety
and sophistication of pasta dishes now, from Bucatini alla amatriciana
to Linguine al pesto are part of a
centuries' long evolution. Though Italians cannot claim to have invented pasta,
it's clear they took to the creation with an unparalleled joy, passion and
inventiveness developing an entire culture and cuisine around it, which is now
recognized worldwide.
Research Source: Delallo
You
can have this tasty dish on the dinner table quicker than you can order pizza.
Saucy
Noodles with Ground Beef
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
1
pound ground beef
1
yellow onion, chopped
1
white onion, chopped
1
bell pepper, chopped
salt
and pepper, to taste
1
tablespoon garlic, minced
1
(24 oz.) jar spaghetti sauce
1
tablespoon Italian seasoning
1
(4 oz.) can mushrooms, drained
3
cups uncooked egg noodles
2
cups water
Directions:
In
Dutch oven, cook ground beef, onions and bell peppers, over medium heat. Season
with salt and pepper. Stirring occasionally, cook about 8 to 10 minutes, until
ground beef is cooked through.
Add
remaining ingredients, stir. Bring to boil. Cover and reduce heat to simmer,
cook about 10 minutes, until noodles are tender.
Serve
with crusty bread. Enjoy!
my husband would love it!
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