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HISTORY OF PASTA
Pasta was developed independently in a number of places around
the globe. Ineach of these places, the local grain was the primary
starch in the diet. Grainsare normally consumed as a gruel or grain
paste. Pasta noodles were developed
as an alternative to a gruel orbread. Pasta noodles can be made
anywhereunlike bread making which requires a great investment of
time and effort alongwith proper baking equipment.
The earliest known records of noodles in Europe are found on
Etruscan tombdecorations from the 4th century BC. Utensils that are
thought to have been usedto make pasta were also found in the ruins
of79 ADPompeii, where otherChinese objects as mirror was found, the
silk road was extended to Rome in 30BC.
The first certain record of noodles cooked by boiling is in the
Jerusalem Talmud,
written in Aramaic in the 5th century AD. The word used for the
noodles wasitriyah. In Arabic references this word stands for the
dried noodles purchasedfrom a vendor. Dried noodles are portable
and these were introduced during the
Arab conquests of Sicily
Some historians think the Sicilian word "maccaruni" which
translates as "madeinto a dough by force" is the origin of our
word, macaroni. In the ancient methodsof making pasta, force meant
kneading the dough with the feet, often a processthat took a full
day. Ancient Sicilian lasagna dishes, some still eaten in
Sicilytoday, included raisins and spices brought by the Arab
invaders, anotherindication that the Arabs introduced pasta.
Whether the Arabs sauced pasta is
questionable, and the array of sauces may be an Italian
invention. What iscertain is that the climate of Italy was perfect
for growing durum wheat, a hardwheat from which we get semolina,
and the availability of the wheat ensured itspopularity.
The first mention of a recipe is in the book "De arte Coquinaria
per vermicelli emaccaroni siciliani" (The Art of Cooking Sicilian
macaroni and Vermicelli). Thiswas recorded by the chef to the
Patriarch of Acquileia. The first historicalreferences to dried
pasta made in proportions large enough to be offered for saleare
found in the city of Palermo.
Dried pasta became popular through the 14th and 15th Centuries,
as it could beeasily stored on ships, among them ones setting out
to explore the New World.Various types of pasta, including long
hollow tubes, are mentioned in the 15thCentury records of Italian
and Dominican monasteries. By the 17th Century,pasta had become
part of the daily diet throughout Italy because it waseconomical,
readily available and versatile
http://en.wikipedia.org/wiki/Starchhttp://en.wikipedia.org/wiki/Porridgehttp://en.wikipedia.org/wiki/Breadhttp://en.wikipedia.org/wiki/Europehttp://en.wikipedia.org/wiki/Etruscan_civilizationhttp://en.wikipedia.org/wiki/4th_century_BChttp://en.wikipedia.org/wiki/79_ADhttp://en.wikipedia.org/wiki/Pompeiihttp://en.wikipedia.org/wiki/Silk_roadhttp://en.wikipedia.org/wiki/Romehttp://en.wikipedia.org/wiki/30_BChttp://en.wikipedia.org/wiki/30_BChttp://en.wikipedia.org/wiki/Starchhttp://en.wikipedia.org/wiki/Porridgehttp://en.wikipedia.org/wiki/Breadhttp://en.wikipedia.org/wiki/Europehttp://en.wikipedia.org/wiki/Etruscan_civilizationhttp://en.wikipedia.org/wiki/4th_century_BChttp://en.wikipedia.org/wiki/79_ADhttp://en.wikipedia.org/wiki/Pompeiihttp://en.wikipedia.org/wiki/Silk_roadhttp://en.wikipedia.org/wiki/Romehttp://en.wikipedia.org/wiki/30_BChttp://en.wikipedia.org/wiki/30_BC
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In the 16th century, the Spanish brought their food discoveries
back to the oldworld, among which one was the tomato known as
golden apple or pomo doro.The tomato was born to meet pasta as any
Italian might have guessed, andtomato sauce altered the history of
pasta forever. Until the advent of tomatosauce, pasta was eaten dry
with the fingers. Many believe that the liquid sauce
demanded the use of a fork, and the manners of the common man
werechanged. A simple noodle shaped the history of manners as well
as the history offood.
