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Waarom spaghetti en gehaktballetjies die perfekte gereg is om saam met kinders te kook?

Waarom spaghetti en gehaktballetjies die perfekte gereg is om saam met kinders te kook?


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'N Veldgids vir die kindervriendelike pasta

Spaghetti en frikkadelle sorg vir 'n maklike eenpot-ete wat u saam met u kinders kan maak.

In die kinderjare van 'n weeskind in die Midde-Ooste, was een-etes net so gevaarlik soos kaste. Binne die Nederlandse oonde en bakgeregte kan die vrolike en heerlike aandete wees wat ons bitter graag wou hê, of die skuil daarin kan die hartseer van tuna -oondbak wees. Daar was geen manier om te weet voordat u na binne gekyk het nie, en selfs toe was dit 'n chancy. Die feit dat my ma, hoewel sy 'n begaafde tuisonderwyseres was, 'n twyfelagtige kok was, het die gemeenskaplike etes (of die kleiner skulp -speletjies tuis) nie 'n skattejag gemaak nie.

Wat ek en my suster werklik wou hê, destyds soos nou, was wat ons almal trooskos genoem het: argetipies, banaal, strelend, begeerlik. Deur die deksels op te lig, wou ons hê dat die beskikbare stoom bo twarrels spaghetti, rooi sous en gehaktballetjies uitstyg, 'n parfuum van geluk. (Gebakte kabeljou dra nie die parfuum van geluk nie.)

Omdat spaghetti en gehaktballetjies 'n standaard, kindervriendelike gereg was-noedels, vaagweg anonieme vleis, sous in die kategorie rooi-en aspirasie-kos, hoewel ons nog nie verstaan ​​hoekom nie.


Ontdek die geskiedenis van pasta

Op haar webwerf ToriAvey.com ondersoek Tori Avey die storie agter die kos - waarom ons eet wat ons eet, hoe die resepte van verskillende kulture ontwikkel het en hoe gister se resepte ons vandag in die kombuis kan inspireer. Kom meer te wete oor Tori en The History Kitchen.

Pasta is een van my grootste voedsel swakhede. In my wêreld is daar min geregte wat kan meeding met die yum-faktor van engelhare-pasta bedek met romerige wodka-sous. Daarom was ek so bly om te hoor van die 'Pasta -dieet'. Dit werk regtig! Daar is net 'n paar eenvoudige reëls wat u met 'n Italiaanse aksent kan onthou:

  1. Walk-a pasta die bakkery
  2. Walk-a pasta die roomyswinkel
  3. Walk-a pasta die yskas

U sal gewig verloor!

Praktiese advies, ne ?! Jammer dat dit so moeilik is om te volg!

Pasta is een van die mees toeganklike kos ter wêreld. Byna elke land het sy eie unieke weergawe van hierdie gewilde, goedkoop stapelvoedsel. In Duitsland en Hongarye het hulle spaetzle. In Greeze, orzo. In Pole geniet hulle sakagtige pierogi. Ashkenazi -Joodse gesinne maak kreplach -kluitjies. En in Amerika word pasta voorberei en bedien op dieselfde manier as in Italië, met die uitsondering van Amerikaanse spaghetti en gehaktballetjies. Trouens, as baie van ons aan pasta dink, dink ons ​​aan Italiaanse kos, en die meeste mense glo dat dit daar is. Alhoewel pasta tradisioneel Italiaans is, het dit eintlik 'n baie ou geskiedenis, wat dit byna onmoontlik maak om te weet wie die eerste gereg gekry het.

Die geskiedenis van pasta is om verskeie redes moeilik opgespoor. Die woord self vertaal na "plak" in Italiaans. Dit verwys na die deeg, gemaak van 'n kombinasie van meel en water of eiers - alles eenvoudige komponente wat al eeue lank bestaan. Dit maak dit moeilik om pasta te onderskei van ander ou geregte gemaak van dieselfde bestanddele. Aangesien pasta lankal 'n voedsel van die gewone mense was, het dit ook nie soveel aandag gekry as meer buitensporige kosse nie, want dit is een van die gewildste kosse op aarde! Laat ons dit regstel deur die wortels van pasta hier op The History Kitchen te ondersoek.

As ons oor pasta praat, moet ons eers die term definieer. Die woord pasta word algemeen gebruik om tradisionele Italiaanse noedels te beskryf, wat dit onderskei van ander soorte noedels regoor die wêreld. Pasta word gemaak van ongesuurde deeg wat bestaan ​​uit gemaalde durumkoring en water of eiers. Die gebruik van durumkoring onderskei pasta van ander vorme van noedels. Die hoë gluteninhoud en lae vog van Durumkoring maak dit perfek geskik vir pasta -produksie. Die deeg van koring word in velle gedruk, in verskillende vorms gesny en gekook voor opdiening.

Alhoewel ons pasta as 'n kultureel Italiaanse kos beskou, is dit waarskynlik die afstammeling van antieke Asiatiese noedels. 'N Algemene opvatting oor pasta is dat dit gedurende die 13de eeu deur Marco Polo uit China na China gebring is. In sy boek "The Travels of Marco Polo" is daar 'n gedeelte wat kortliks melding maak van sy inleiding tot 'n plant wat meel geproduseer het (moontlik 'n "broodboom"). Die Chinese het hierdie plant gebruik om 'n maaltyd te maak wat soortgelyk is aan garsmeel. Die garsagtige maaltyd wat Polo genoem het, is gebruik om verskeie pasta-agtige geregte te maak, waaronder een wat beskryf word as 'lagana' (lasagne). Aangesien Polo se oorspronklike teks nie meer bestaan ​​nie, maak die boek sterk staat op oorvertellings deur verskillende skrywers en kundiges. Dit, tesame met die feit dat pasta reeds gedurende die 13de eeu in ander dele van Italië gewild geword het, maak dit baie onwaarskynlik dat Marco Polo die eerste was wat pasta aan Italië bekend gestel het.

Noodles bestaan ​​in Asië lank voor Polo se reis na China. Argeoloë glo dat Sentraal -Asië waarskynlik die eerste gebied is wat duisende jare gelede noedels geproduseer het. Uit Asië het dit weswaarts gereis. Die manier waarop dit Europa bereik het, is onduidelik, hoewel daar baie teorieë is - sommige meen dat nomadiese Arabiere verantwoordelik is vir die vroeë vorm van pasta weswaarts. Nadat dit die Middellandse See bereik het, is die proses verfyn, en harde koring het die beste bestanddeel vir pastameel geword vanweë die hoë gluteninhoud en die lang rakleeftyd. As pasta van durumkoring gedroog word, duur dit vir 'n onbepaalde tyd, wat dit baie gerieflik is om op te slaan. Met verloop van tyd, weens die bekostigbaarheid van pasta, die rakleeftyd en veelsydigheid, het dit stewig gewortel in die Italiaanse kultuur. Die warm Mediterreense klimaat van Italië is geskik vir die kweek van vars groente en kruie, wat beteken dat Italianers kreatief kan raak met 'n heerlike verskeidenheid pastasouse. Op tomate gebaseerde souse is 'n gunsteling aanvulling op pasta, en tamaties bly vandag die gewildste bestanddeel in pastasous.

Vroeë Spaanse setlaars was een van die eerstes wat pasta na Amerika gebring het. Glo dit of nie, dit was Thomas Jefferson wat pasta gehelp het om gewild te raak. Tydens 'n langdurige verblyf in Parys van 1784-1789, het Jefferson destyds geëet wat hy macaroni genoem het; die woord kon na enige vorm van pasta verwys het. Hy het die gereg so geniet dat hy teruggekeer het na Amerika met twee kassies. Toe sy voorraad opraak, stuur hy versterkings via 'n vriend uit Napels.

Gedurende die laat 19de eeu, toe 'n groot groep immigrante van Italië na Amerika verhuis het (die meeste uit Napels), het pasta 'n algemene voedsel in die state geword. Sedertdien maak ons ​​spaghetti in Amerika.

Vandag word pasta gewoonlik gekook deur die deeg te kook. Die eerste bewys dat pasta gekook word, kom uit die Jerusalem Talmud. Die Talmoed bevat 'n bespreking oor die vraag of gekookte deeg onder Joodse wet as ongesuurde brood beskou moet word. Pasta is waarskynlik gekook voordat die Talmoed geskryf is, maar dit is die eerste teksverwysing na die gaarmaakmetode.

Hier in Amerika is ons die bekendste met gedroogde pasta's wat uit Italië ingevoer is. Gedroogde pasta word gewoonlik gemaak van semolina, of gesuiwerde harde koring. Griesmeel is nie te absorberend nie, wat sorg vir uitstekende al dente -pasta. Dit het ook 'n lang raklewe, anders as vars pasta.

Pasta is vir alle doeleindes 'n trooskos. Een van die troostendste eienskappe daarvan is hoe min dit deur die eeue verander het. Dit word steeds gemaak met dieselfde noodsaaklike bestanddele en voorbereidings as wat dit sedert die oudheid was. As ons pasta eet, kan ons verseker wees van die waarskynlikheid dat ons voorouers en ons voorvaders iets soortgelyks geëet het. Pasta, met sy lang, multikulturele geskiedenis, is 'n kulinêre verbinding met ons verlede.


Ontdek die geskiedenis van pasta

Op haar webwerf ToriAvey.com ondersoek Tori Avey die storie agter die kos - waarom ons eet wat ons eet, hoe die resepte van verskillende kulture ontwikkel het en hoe gister se resepte ons vandag in die kombuis kan inspireer. Kom meer te wete oor Tori en The History Kitchen.

Pasta is een van my grootste voedsel swakhede. In my wêreld is daar min geregte wat kan meeding met die yum-faktor van engelhare-pasta bedek met romerige wodka-sous. Daarom was ek so bly om te hoor van die 'Pasta -dieet'. Dit werk regtig! Daar is slegs 'n paar eenvoudige reëls, en u moet dit met 'n Italiaanse aksent memoriseer:

  1. Walk-a pasta die bakkery
  2. Walk-a pasta die roomyswinkel
  3. Walk-a pasta die yskas

U sal gewig verloor!

Praktiese advies, ne ?! Jammer dat dit so moeilik is om te volg!

Pasta is een van die wêreld se mees toeganklike kosse. Byna elke land het sy eie unieke weergawe van hierdie gewilde, goedkoop stapelvoedsel. In Duitsland en Hongarye het hulle spaetzle. In Greeze, orzo. In Pole geniet hulle sakagtige pierogi. Ashkenazi -Joodse gesinne maak kreplach -kluitjies. En in Amerika word pasta voorberei en bedien op dieselfde manier as wat dit in Italië gevind word, met die uitsondering van Amerikaanse spaghetti en gehaktballetjies. Trouens, as baie van ons aan pasta dink, dink ons ​​aan Italiaanse kos, en die meeste mense glo dat dit daar is. Alhoewel pasta tradisioneel Italiaans is, het dit eintlik 'n baie ou geskiedenis, wat dit byna onmoontlik maak om te weet wie die eerste gereg gekry het.

Die geskiedenis van pasta is om verskeie redes moeilik opgespoor. Die woord self vertaal na "plak" in Italiaans. Dit verwys na die deeg, gemaak van 'n kombinasie van meel en water of eiers - alles eenvoudige komponente wat al eeue lank bestaan. Dit maak dit moeilik om pasta te onderskei van ander ou geregte gemaak van dieselfde bestanddele. Aangesien pasta lankal 'n voedsel van die gewone mense was, het dit ook nie soveel aandag gekry as meer buitensporige kosse nie, want dit is een van die gewildste kosse op aarde! Laat ons dit regstel deur die wortels van pasta hier op The History Kitchen te ondersoek.

As ons oor pasta praat, moet ons eers die term definieer. Die woord pasta word algemeen gebruik om tradisionele Italiaanse noedels te beskryf, wat dit onderskei van ander soorte noedels regoor die wêreld. Pasta word gemaak van ongesuurde deeg wat bestaan ​​uit gemaalde durumkoring en water of eiers. Die gebruik van harde koring onderskei pasta van ander vorme van noedels. Die hoë gluteninhoud en lae vog van Durumkoring maak dit perfek geskik vir pasta -produksie. Die deeg van koring word in velle gedruk, in verskillende vorms gesny en gekook voor opdiening.

Alhoewel ons pasta as 'n kultureel Italiaanse kos beskou, is dit waarskynlik die afstammeling van antieke Asiatiese noedels. 'N Algemene opvatting oor pasta is dat dit gedurende die 13de eeu deur Marco Polo uit China na China gebring is. In sy boek "The Travels of Marco Polo" is daar 'n gedeelte wat kortliks melding maak van sy inleiding tot 'n plant wat meel produseer (moontlik 'n "broodboom"). Die Chinese het hierdie plant gebruik om 'n maaltyd te maak wat soortgelyk is aan garsmeel. Die garsagtige maaltyd wat Polo genoem het, is gebruik om verskeie pasta-agtige geregte te maak, waaronder een wat as 'lagana' (lasagne) beskryf word. Aangesien Polo se oorspronklike teks nie meer bestaan ​​nie, maak die boek sterk staat op hervertellings deur verskillende skrywers en kundiges. Dit, tesame met die feit dat pasta reeds gedurende die 13de eeu in ander dele van Italië gewild geword het, maak dit baie onwaarskynlik dat Marco Polo die eerste was wat pasta aan Italië bekend gestel het.

Noodles bestaan ​​in Asië lank voor Polo se reis na China. Argeoloë glo dat Sentraal -Asië waarskynlik die eerste gebied is wat duisende jare gelede noedels geproduseer het. Uit Asië het dit weswaarts gereis. Die manier waarop dit Europa bereik het, is onduidelik, hoewel daar baie teorieë is - sommige meen dat nomadiese Arabiere verantwoordelik is vir die vroeë vorm van pasta weswaarts. Sodra dit die Middellandse See bereik het, is die proses verfyn, en harde koring het die beste bestanddeel vir pastameel geword vanweë die hoë gluteninhoud en die lang rakleeftyd. As pasta van durumkoring gedroog word, duur dit vir 'n onbepaalde tyd, wat dit baie gerieflik is om op te slaan. Met verloop van tyd, as gevolg van die bekostigbaarheid van die pasta, die rakleeftyd en die veelsydigheid daarvan, het dit stewig gewortel in die Italiaanse kultuur. Die warm Mediterreense klimaat van Italië is geskik vir die kweek van vars groente en kruie, wat beteken dat Italianers kreatief kan raak met 'n heerlike verskeidenheid pastasouse. Op tomate gebaseerde souse is 'n gunsteling aanvulling op pasta, en tamaties bly vandag die gewildste bestanddeel in pastasous.

Vroeë Spaanse setlaars was een van die eerstes wat pasta na Amerika gebring het. Glo dit of nie, dit was Thomas Jefferson wat pasta gehelp het om gewild te raak. Tydens 'n lang verblyf in Parys van 1784-1789, het Jefferson destyds geëet wat hy macaroni genoem het; die woord kon verwys het na enige vorm van pasta. Hy het die gereg so geniet dat hy teruggekeer het na Amerika met twee kassies. Toe sy voorraad opraak, stuur hy versterkings via 'n vriend uit Napels.

Gedurende die laat 19de eeu, toe 'n groot groep immigrante van Italië na Amerika verhuis het (die meeste uit Napels), het pasta 'n algemene voedsel in die state geword. Sedertdien maak ons ​​spaghetti in Amerika.

Vandag word pasta gewoonlik gekook deur die deeg te kook. Die eerste bewys dat pasta gekook word, kom uit die Jerusalem Talmud. Die Talmoed bevat 'n bespreking oor die vraag of gekookte deeg onder Joodse wet as ongesuurde brood beskou moet word. Pasta is waarskynlik gekook voordat die Talmoed geskryf is, maar dit is die eerste teksverwysing na die gaarmaakmetode.

Hier in Amerika is ons die bekendste met gedroogde pasta's wat uit Italië ingevoer is. Gedroogde pasta word gewoonlik gemaak van semolina, of gesuiwerde harde koring. Griesmeel is nie te absorberend nie, wat sorg vir uitstekende al dente -pasta. Dit het ook 'n lang raklewe, anders as vars pasta.

Pasta is vir alle doeleindes 'n trooskos. Een van die troostendste eienskappe daarvan is hoe min dit deur die eeue verander het. Dit word steeds gemaak met dieselfde noodsaaklike bestanddele en voorbereidings as wat dit sedert die oudheid was. As ons pasta eet, kan ons verseker wees van die waarskynlikheid dat ons voorouers en ons voorvaders iets soortgelyks geëet het. Pasta, met sy lang, multikulturele geskiedenis, is 'n kulinêre verbinding met ons verlede.


Ontdek die geskiedenis van pasta

Op haar webwerf ToriAvey.com ondersoek Tori Avey die storie agter die kos - waarom ons eet wat ons eet, hoe die resepte van verskillende kulture ontwikkel het en hoe gister se resepte ons vandag in die kombuis kan inspireer. Kom meer te wete oor Tori en The History Kitchen.

Pasta is een van my grootste voedsel swakhede. In my wêreld is daar min geregte wat kan meeding met die yum-faktor van engelhare-pasta bedek met romerige wodka-sous. Daarom was ek so bly om te hoor van die 'Pasta -dieet'. Dit werk regtig! Daar is net 'n paar eenvoudige reëls wat u met 'n Italiaanse aksent kan onthou:

  1. Walk-a pasta die bakkery
  2. Walk-a pasta die roomyswinkel
  3. Walk-a pasta die yskas

U sal gewig verloor!

Praktiese advies, ne ?! Jammer dat dit so moeilik is om te volg!

Pasta is een van die mees toeganklike kos ter wêreld. Byna elke land het sy eie unieke weergawe van hierdie gewilde, goedkoop stapelvoedsel. In Duitsland en Hongarye het hulle spaetzle. In Greeze, orzo. In Pole geniet hulle sakagtige pierogi. Ashkenazi -Joodse gesinne maak kreplach -kluitjies. En in Amerika word pasta voorberei en bedien op dieselfde manier as wat dit in Italië gevind word, met die uitsondering van Amerikaanse spaghetti en gehaktballetjies. Trouens, as baie van ons aan pasta dink, dink ons ​​aan Italiaanse kos, en die meeste mense glo dat dit daar is. Alhoewel pasta tradisioneel Italiaans is, het dit eintlik 'n baie ou geskiedenis, wat dit byna onmoontlik maak om te weet wie die eerste gereg gekry het.

Die geskiedenis van pasta is om verskeie redes moeilik opgespoor. Die woord self vertaal na "plak" in Italiaans. Dit verwys na die deeg, gemaak van 'n kombinasie van meel en water of eiers - alles eenvoudige komponente wat al eeue lank bestaan. Dit maak dit moeilik om pasta te onderskei van ander ou geregte gemaak van dieselfde bestanddele. Aangesien pasta lankal 'n voedsel van die gewone mense was, het dit ook nie soveel aandag gekry as meer uitspattige kosse nie, want dit is een van die gewildste kosse op aarde! Laat ons dit regstel deur die wortels van pasta hier op The History Kitchen te ondersoek.

As ons oor pasta praat, moet ons eers die term definieer. Die woord pasta word algemeen gebruik om tradisionele Italiaanse noedels te beskryf, wat dit onderskei van ander soorte noedels regoor die wêreld. Pasta word gemaak van ongesuurde deeg wat bestaan ​​uit gemaalde durumkoring en water of eiers. Die gebruik van harde koring onderskei pasta van ander vorme van noedels. Die hoë gluteninhoud en lae vog van Durumkoring maak dit perfek geskik vir pasta -produksie. Die deeg van koring word in velle gedruk, in verskillende vorms gesny en gekook voor opdiening.

Alhoewel ons pasta as 'n kultureel Italiaanse kos beskou, is dit waarskynlik die afstammeling van antieke Asiatiese noedels. 'N Algemene opvatting oor pasta is dat dit gedurende die 13de eeu deur Marco Polo uit China na China gebring is. In sy boek "The Travels of Marco Polo" is daar 'n gedeelte wat kortliks melding maak van sy inleiding tot 'n plant wat meel produseer (moontlik 'n "broodboom"). Die Chinese gebruik hierdie plant om 'n maaltyd te maak wat soortgelyk is aan garsmeel. Die garsagtige maaltyd wat Polo genoem het, is gebruik om verskeie pasta-agtige geregte te maak, waaronder een wat as 'lagana' (lasagne) beskryf word. Aangesien Polo se oorspronklike teks nie meer bestaan ​​nie, maak die boek sterk staat op oorvertellings deur verskillende skrywers en kundiges. Dit, tesame met die feit dat pasta reeds gedurende die 13de eeu in ander dele van Italië gewild geword het, maak dit baie onwaarskynlik dat Marco Polo die eerste was wat pasta aan Italië bekend gestel het.

Noodles bestaan ​​in Asië lank voor Polo se reis na China. Argeoloë glo dat Sentraal -Asië waarskynlik die eerste gebied is wat duisende jare gelede noedels geproduseer het. Uit Asië het dit weswaarts gereis. Die manier waarop dit Europa bereik het, is onduidelik, hoewel daar baie teorieë is - sommige meen dat nomadiese Arabiere verantwoordelik is vir die vroeë vorm van pasta weswaarts. Sodra dit die Middellandse See bereik het, is die proses verfyn, en harde koring het die beste bestanddeel vir pastameel geword vanweë die hoë gluteninhoud en die lang rakleeftyd. As pasta van durumkoring gedroog word, duur dit vir 'n onbepaalde tyd, wat dit baie gerieflik is om op te slaan. Met verloop van tyd, weens die bekostigbaarheid van pasta, die rakleeftyd en veelsydigheid, het dit stewig gewortel in die Italiaanse kultuur. Die warm Mediterreense klimaat van Italië is geskik vir die kweek van vars groente en kruie, wat beteken dat Italianers kreatief kan raak met 'n heerlike verskeidenheid pastasouse. Op tomate gebaseerde souse is 'n gunsteling aanvulling op pasta, en tamaties bly vandag die gewildste bestanddeel in pastasous.

Vroeë Spaanse setlaars was een van die eerstes wat pasta na Amerika gebring het. Glo dit of nie, dit was Thomas Jefferson wat pasta gehelp het om gewild te raak. Tydens 'n lang verblyf in Parys van 1784-1789, het Jefferson destyds geëet wat hy macaroni genoem het; die woord kon verwys het na enige vorm van pasta. Hy het die gereg so geniet dat hy teruggekeer het na Amerika met twee kassies. Toe sy voorraad opraak, stuur hy versterkings via 'n vriend uit Napels.

Gedurende die laat 19de eeu, toe 'n groot groep immigrante van Italië na Amerika verhuis het (die meeste uit Napels), het pasta 'n algemene voedsel in die state geword. Sedertdien maak ons ​​spaghetti in Amerika.

Vandag word pasta gewoonlik gekook deur die deeg te kook. Die eerste bewys dat pasta gekook word, kom uit die Jerusalem Talmud. Die Talmoed bevat 'n bespreking oor die vraag of gekookte deeg onder Joodse wet as ongesuurde brood beskou moet word. Pasta is waarskynlik gekook voordat die Talmoed geskryf is, maar dit is die eerste teksverwysing na die gaarmaakmetode.

Hier in Amerika is ons die bekendste met gedroogde pasta's wat uit Italië ingevoer is. Gedroogde pasta word gewoonlik gemaak van semolina, of gesuiwerde harde koring. Griesmeel is nie te absorberend nie, wat sorg vir uitstekende al dente -pasta. Dit het ook 'n lang raklewe, anders as vars pasta.

Pasta is vir alle doeleindes 'n trooskos. Een van die troostendste eienskappe daarvan is hoe min dit deur die eeue verander het. Dit word steeds gemaak met dieselfde noodsaaklike bestanddele en voorbereidings as wat dit sedert die oudheid was. As ons pasta eet, kan ons verseker wees van die waarskynlikheid dat ons voorouers en ons voorvaders iets soortgelyks geëet het. Pasta, met sy lang, multikulturele geskiedenis, is 'n kulinêre verbinding met ons verlede.


Ontdek die geskiedenis van pasta

Op haar webwerf ToriAvey.com ondersoek Tori Avey die storie agter die kos - waarom ons eet wat ons eet, hoe die resepte van verskillende kulture ontwikkel het en hoe gister se resepte ons vandag in die kombuis kan inspireer. Kom meer te wete oor Tori en The History Kitchen.

Pasta is een van my grootste voedsel swakhede. In my wêreld is daar min geregte wat kan meeding met die yum-faktor van engelhare-pasta bedek met romerige wodka-sous. Daarom was ek so bly om te hoor van die 'Pasta -dieet'. Dit werk regtig! Daar is slegs 'n paar eenvoudige reëls, en u moet dit met 'n Italiaanse aksent memoriseer:

  1. Walk-a pasta die bakkery
  2. Walk-a pasta die roomyswinkel
  3. Walk-a pasta die yskas

U sal gewig verloor!

Praktiese advies, ne ?! Jammer dat dit so moeilik is om te volg!

Pasta is een van die mees toeganklike kos ter wêreld. Byna elke land het sy eie unieke weergawe van hierdie gewilde, goedkoop stapelvoedsel. In Duitsland en Hongarye het hulle spaetzle. In Greeze, orzo. In Pole geniet hulle sakagtige pierogi. Ashkenazi -Joodse gesinne maak kreplach -kluitjies. En in Amerika word pasta voorberei en bedien op dieselfde manier as in Italië, met die uitsondering van Amerikaanse spaghetti en gehaktballetjies. Trouens, as baie van ons aan pasta dink, dink ons ​​aan Italiaanse kos, en die meeste mense glo dat dit daar is. Alhoewel pasta tradisioneel Italiaans is, het dit eintlik 'n baie ou geskiedenis, wat dit byna onmoontlik maak om te weet wie die eerste gereg gekry het.

Die geskiedenis van pasta is om verskeie redes moeilik opgespoor. Die woord self vertaal na "plak" in Italiaans. Dit verwys na die deeg, gemaak van 'n kombinasie van meel en water of eiers - alles eenvoudige komponente wat al eeue lank bestaan. Dit maak dit moeilik om pasta te onderskei van ander ou geregte gemaak van dieselfde bestanddele. Aangesien pasta lankal 'n voedsel van die gewone mense was, het dit ook nie soveel aandag gekry as meer buitensporige kosse nie, want dit is een van die gewildste kosse op aarde! Laat ons dit regstel deur die wortels van pasta hier op The History Kitchen te ondersoek.

As ons oor pasta praat, moet ons eers die term definieer. Die woord pasta word algemeen gebruik om tradisionele Italiaanse noedels te beskryf, wat dit onderskei van ander soorte noedels regoor die wêreld. Pasta word gemaak van ongesuurde deeg wat bestaan ​​uit gemaalde durumkoring en water of eiers. Die gebruik van durumkoring onderskei pasta van ander vorme van noedels. Die hoë gluteninhoud en lae vog van Durumkoring maak dit perfek geskik vir pasta -produksie. Die deeg van koring word in velle gedruk, in verskillende vorms gesny en gekook voor opdiening.

Alhoewel ons pasta as 'n kultureel Italiaanse kos beskou, is dit waarskynlik die afstammeling van antieke Asiatiese noedels. 'N Algemene opvatting oor pasta is dat dit gedurende die 13de eeu deur Marco Polo uit China na China gebring is. In sy boek "The Travels of Marco Polo" is daar 'n gedeelte wat kortliks melding maak van sy inleiding tot 'n plant wat meel geproduseer het (moontlik 'n "broodboom"). Die Chinese gebruik hierdie plant om 'n maaltyd te maak wat soortgelyk is aan garsmeel. Die garsagtige maaltyd wat Polo genoem het, is gebruik om verskeie pasta-agtige geregte te maak, waaronder een wat as 'lagana' (lasagne) beskryf word. Aangesien Polo se oorspronklike teks nie meer bestaan ​​nie, maak die boek sterk staat op oorvertellings deur verskillende skrywers en kundiges. Dit, tesame met die feit dat pasta reeds gedurende die 13de eeu in ander dele van Italië gewild geword het, maak dit baie onwaarskynlik dat Marco Polo die eerste was wat pasta aan Italië bekend gestel het.

Noodles bestaan ​​in Asië lank voor Polo se reis na China. Argeoloë glo dat Sentraal -Asië waarskynlik die eerste gebied is wat duisende jare gelede noedels geproduseer het. Uit Asië het dit weswaarts gereis. Die manier waarop dit Europa bereik het, is onduidelik, hoewel daar baie teorieë is - sommige meen dat nomadiese Arabiere verantwoordelik is vir die vroeë vorm van pasta weswaarts. Sodra dit die Middellandse See bereik het, is die proses verfyn, en harde koring het die beste bestanddeel vir pastameel geword vanweë die hoë gluteninhoud en die lang rakleeftyd. As pasta van durumkoring gedroog word, duur dit vir 'n onbepaalde tyd, wat dit baie gerieflik is om op te slaan. Met verloop van tyd, weens die bekostigbaarheid van pasta, die rakleeftyd en veelsydigheid, het dit stewig gewortel in die Italiaanse kultuur. Die warm Mediterreense klimaat van Italië is geskik vir die kweek van vars groente en kruie, wat beteken dat Italianers kreatief kan raak met 'n heerlike verskeidenheid pastasouse. Op tomate gebaseerde souse is 'n gunsteling aanvulling op pasta, en tamaties bly vandag die gewildste bestanddeel in pastasous.

Vroeë Spaanse setlaars was een van die eerstes wat pasta na Amerika gebring het. Glo dit of nie, dit was Thomas Jefferson wat pasta gehelp het om gewild te raak. Tydens 'n lang verblyf in Parys van 1784-1789, het Jefferson destyds geëet wat hy macaroni genoem het; die woord kon verwys het na enige vorm van pasta. Hy het die gereg so geniet dat hy teruggekeer het na Amerika met twee kassies. Toe sy voorraad opraak, stuur hy versterkings via 'n vriend uit Napels.

Gedurende die laat 19de eeu, toe 'n groot groep immigrante van Italië na Amerika verhuis het (die meeste uit Napels), het pasta 'n algemene voedsel in die state geword. Sedertdien maak ons ​​spaghetti in Amerika.

Vandag word pasta gewoonlik gekook deur die deeg te kook. Die eerste bewys dat pasta gekook word, kom uit die Jerusalem Talmud. Die Talmoed bevat 'n bespreking oor die vraag of gekookte deeg onder Joodse wet as ongesuurde brood beskou moet word. Pasta is waarskynlik gekook voordat die Talmoed geskryf is, maar dit is die eerste teksverwysing na die gaarmaakmetode.

Hier in Amerika is ons die bekendste met gedroogde pasta's wat uit Italië ingevoer is. Gedroogde pasta word gewoonlik gemaak van semolina, of gesuiwerde harde koring. Griesmeel is nie te absorberend nie, wat sorg vir uitstekende al dente -pasta. Dit het ook 'n lang raklewe, anders as vars pasta.

Pasta is vir alle doeleindes 'n trooskos. Een van die vertroostendste eienskappe daarvan is hoe min dit deur die eeue verander het. Dit word steeds gemaak met dieselfde noodsaaklike bestanddele en voorbereidings as wat dit sedert die oudheid was. As ons pasta eet, kan ons verseker wees van die waarskynlikheid dat ons voorouers en ons voorvaders iets soortgelyks geëet het. Pasta, met sy lang, multikulturele geskiedenis, is 'n kulinêre verbinding met ons verlede.


Ontdek die geskiedenis van pasta

Op haar webwerf ToriAvey.com ondersoek Tori Avey die storie agter die kos - waarom ons eet wat ons eet, hoe die resepte van verskillende kulture ontwikkel het en hoe gister se resepte ons vandag in die kombuis kan inspireer. Kom meer te wete oor Tori en The History Kitchen.

Pasta is een van my grootste voedsel swakhede. In my wêreld is daar min geregte wat kan meeding met die yum-faktor van engelhare-pasta bedek met romerige wodka-sous. Daarom was ek so bly om te hoor van die 'Pasta -dieet'. Dit werk regtig! Daar is net 'n paar eenvoudige reëls wat u met 'n Italiaanse aksent kan onthou:

  1. Walk-a pasta die bakkery
  2. Walk-a pasta die roomyswinkel
  3. Walk-a pasta die yskas

U sal gewig verloor!

Praktiese advies, ne ?! Jammer dat dit so moeilik is om te volg!

Pasta is een van die wêreld se mees toeganklike kosse. Byna elke land het sy eie unieke weergawe van hierdie gewilde, goedkoop stapelvoedsel. In Duitsland en Hongarye het hulle spaetzle. In Greeze, orzo. In Pole geniet hulle sakagtige pierogi. Ashkenazi -Joodse gesinne maak kreplach -kluitjies. En in Amerika word pasta voorberei en bedien op dieselfde manier as wat dit in Italië gevind word, met die uitsondering van Amerikaanse spaghetti en gehaktballetjies. Trouens, as baie van ons aan pasta dink, dink ons ​​aan Italiaanse kos, en die meeste mense glo dat dit daar is. Alhoewel pasta tradisioneel Italiaans is, het dit eintlik 'n baie ou geskiedenis, wat dit byna onmoontlik maak om te weet wie die eerste gereg gekry het.

Die geskiedenis van pasta is om verskeie redes moeilik opgespoor. Die woord self vertaal na "plak" in Italiaans. Dit verwys na die deeg, gemaak van 'n kombinasie van meel en water of eiers - alles eenvoudige komponente wat al eeue lank bestaan. Dit maak dit moeilik om pasta te onderskei van ander ou geregte gemaak van dieselfde bestanddele. Aangesien pasta lankal 'n voedsel van die gewone mense was, het dit ook nie soveel aandag gekry as meer uitspattige kosse nie, want dit is een van die gewildste kosse op aarde! Laat ons dit regstel deur die wortels van pasta hier op The History Kitchen te ondersoek.

As ons oor pasta praat, moet ons eers die term definieer. Die woord pasta word algemeen gebruik om tradisionele Italiaanse noedels te beskryf, wat dit onderskei van ander soorte noedels regoor die wêreld. Pasta word gemaak van ongesuurde deeg wat bestaan ​​uit gemaalde durumkoring en water of eiers. Die gebruik van harde koring onderskei pasta van ander vorme van noedels. Die hoë gluteninhoud en lae vog van Durumkoring maak dit perfek geskik vir pasta -produksie. Die deeg van koring word in velle gedruk, in verskillende vorms gesny en gekook voor opdiening.

Alhoewel ons pasta as 'n kultureel Italiaanse kos beskou, is dit waarskynlik die afstammeling van antieke Asiatiese noedels. 'N Algemene opvatting oor pasta is dat dit gedurende die 13de eeu deur Marco Polo uit China na China gebring is. In sy boek "The Travels of Marco Polo" is daar 'n gedeelte wat kortliks melding maak van sy inleiding tot 'n plant wat meel geproduseer het (moontlik 'n "broodboom"). Die Chinese het hierdie plant gebruik om 'n maaltyd te maak wat soortgelyk is aan garsmeel. Die garsagtige maaltyd wat Polo genoem het, is gebruik om verskeie pasta-agtige geregte te maak, waaronder een wat beskryf word as 'lagana' (lasagne). 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 complement 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.

Pasta is, for all intents and purposes, a comfort food. One of its most comforting qualities is how little it has changed over the centuries. It is still made with the same essential ingredients and preparations that it has been since antiquity. When we eat pasta, we can be assured of the likelihood that our ancestors, and our ancestor’s ancestors, ate something similar. Pasta, with its long, multicultural history, is a culinary connection to our past.


Uncover The History of Pasta

On her website ToriAvey.com, Tori Avey explores the story behind the food – why we eat what we eat, how the recipes of different cultures have evolved, and how yesterday’s recipes can inspire us in the kitchen today. Learn more about Tori and The History Kitchen.

Pasta is one of my great food weaknesses. In my world, there are few dishes that can compete with the yum-factor of angel hair pasta topped with creamy vodka sauce. That’s why I was so happy to hear about the “Pasta Diet.” It really works! There are just a few simple rules make sure you memorize them with an Italian accent:

  1. Walk-a pasta the bakery
  2. Walk-a pasta the ice cream shop
  3. Walk-a pasta the refrigerator

You will lose-a the weight!

Practical advice, no?! Too bad it’s so difficult to follow!

Pasta is one of the world’s most accessible foods. Nearly every country has its own unique version of this popular, inexpensive staple. In Germany and Hungary they have spaetzle. In Greeze, orzo. In Poland, they enjoy pocket-like pierogi. Ashkenazi Jewish families make kreplach dumplings. And in America, pasta is prepared and served similarly to the way it is found in Italy– with the exception of all-American spaghetti and meatballs. In fact, when many of us think of pasta we think of Italian food, and most people believe that it originated there. While pasta is traditionally Italian, it actually has a very ancient history that makes it almost impossible to know who came up with the dish first.

The history of pasta is difficult to trace for several reasons. The word itself translates to “paste” in Italian. This is a reference to the dough, made from a combination of flour and water or eggs – all simple components that have been around for centuries. This makes it hard to differentiate pasta from other ancient dishes made from the same ingredients. In addition, since pasta has long been a food of the common people, it has not received as much attention as more extravagant foods a pity, since it’s one of the most popular foods on the planet! Let’s remedy that by exploring the roots of pasta here on The History Kitchen.

When we talk about pasta, we must first define the term. The word pasta is generally used to describe traditional Italian noodles, which differentiates it from other types of noodles around the world. 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 descendent 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 complement 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.

Pasta is, for all intents and purposes, a comfort food. One of its most comforting qualities is how little it has changed over the centuries. It is still made with the same essential ingredients and preparations that it has been since antiquity. When we eat pasta, we can be assured of the likelihood that our ancestors, and our ancestor’s ancestors, ate something similar. Pasta, with its long, multicultural history, is a culinary connection to our past.


Uncover The History of Pasta

On her website ToriAvey.com, Tori Avey explores the story behind the food – why we eat what we eat, how the recipes of different cultures have evolved, and how yesterday’s recipes can inspire us in the kitchen today. Learn more about Tori and The History Kitchen.

Pasta is one of my great food weaknesses. In my world, there are few dishes that can compete with the yum-factor of angel hair pasta topped with creamy vodka sauce. That’s why I was so happy to hear about the “Pasta Diet.” It really works! There are just a few simple rules make sure you memorize them with an Italian accent:

  1. Walk-a pasta the bakery
  2. Walk-a pasta the ice cream shop
  3. Walk-a pasta the refrigerator

You will lose-a the weight!

Practical advice, no?! Too bad it’s so difficult to follow!

Pasta is one of the world’s most accessible foods. Nearly every country has its own unique version of this popular, inexpensive staple. In Germany and Hungary they have spaetzle. In Greeze, orzo. In Poland, they enjoy pocket-like pierogi. Ashkenazi Jewish families make kreplach dumplings. And in America, pasta is prepared and served similarly to the way it is found in Italy– with the exception of all-American spaghetti and meatballs. In fact, when many of us think of pasta we think of Italian food, and most people believe that it originated there. While pasta is traditionally Italian, it actually has a very ancient history that makes it almost impossible to know who came up with the dish first.

The history of pasta is difficult to trace for several reasons. The word itself translates to “paste” in Italian. This is a reference to the dough, made from a combination of flour and water or eggs – all simple components that have been around for centuries. This makes it hard to differentiate pasta from other ancient dishes made from the same ingredients. In addition, since pasta has long been a food of the common people, it has not received as much attention as more extravagant foods a pity, since it’s one of the most popular foods on the planet! Let’s remedy that by exploring the roots of pasta here on The History Kitchen.

When we talk about pasta, we must first define the term. The word pasta is generally used to describe traditional Italian noodles, which differentiates it from other types of noodles around the world. 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 descendent 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 complement 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.

Pasta is, for all intents and purposes, a comfort food. One of its most comforting qualities is how little it has changed over the centuries. It is still made with the same essential ingredients and preparations that it has been since antiquity. When we eat pasta, we can be assured of the likelihood that our ancestors, and our ancestor’s ancestors, ate something similar. Pasta, with its long, multicultural history, is a culinary connection to our past.


Uncover The History of Pasta

On her website ToriAvey.com, Tori Avey explores the story behind the food – why we eat what we eat, how the recipes of different cultures have evolved, and how yesterday’s recipes can inspire us in the kitchen today. Learn more about Tori and The History Kitchen.

Pasta is one of my great food weaknesses. In my world, there are few dishes that can compete with the yum-factor of angel hair pasta topped with creamy vodka sauce. That’s why I was so happy to hear about the “Pasta Diet.” It really works! There are just a few simple rules make sure you memorize them with an Italian accent:

  1. Walk-a pasta the bakery
  2. Walk-a pasta the ice cream shop
  3. Walk-a pasta the refrigerator

You will lose-a the weight!

Practical advice, no?! Too bad it’s so difficult to follow!

Pasta is one of the world’s most accessible foods. Nearly every country has its own unique version of this popular, inexpensive staple. In Germany and Hungary they have spaetzle. In Greeze, orzo. In Poland, they enjoy pocket-like pierogi. Ashkenazi Jewish families make kreplach dumplings. And in America, pasta is prepared and served similarly to the way it is found in Italy– with the exception of all-American spaghetti and meatballs. In fact, when many of us think of pasta we think of Italian food, and most people believe that it originated there. While pasta is traditionally Italian, it actually has a very ancient history that makes it almost impossible to know who came up with the dish first.

The history of pasta is difficult to trace for several reasons. The word itself translates to “paste” in Italian. This is a reference to the dough, made from a combination of flour and water or eggs – all simple components that have been around for centuries. This makes it hard to differentiate pasta from other ancient dishes made from the same ingredients. In addition, since pasta has long been a food of the common people, it has not received as much attention as more extravagant foods a pity, since it’s one of the most popular foods on the planet! Let’s remedy that by exploring the roots of pasta here on The History Kitchen.

When we talk about pasta, we must first define the term. The word pasta is generally used to describe traditional Italian noodles, which differentiates it from other types of noodles around the world. 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 descendent 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 complement 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.

Pasta is, for all intents and purposes, a comfort food. One of its most comforting qualities is how little it has changed over the centuries. It is still made with the same essential ingredients and preparations that it has been since antiquity. When we eat pasta, we can be assured of the likelihood that our ancestors, and our ancestor’s ancestors, ate something similar. Pasta, with its long, multicultural history, is a culinary connection to our past.


Uncover The History of Pasta

On her website ToriAvey.com, Tori Avey explores the story behind the food – why we eat what we eat, how the recipes of different cultures have evolved, and how yesterday’s recipes can inspire us in the kitchen today. Learn more about Tori and The History Kitchen.

Pasta is one of my great food weaknesses. In my world, there are few dishes that can compete with the yum-factor of angel hair pasta topped with creamy vodka sauce. That’s why I was so happy to hear about the “Pasta Diet.” It really works! There are just a few simple rules make sure you memorize them with an Italian accent:

  1. Walk-a pasta the bakery
  2. Walk-a pasta the ice cream shop
  3. Walk-a pasta the refrigerator

You will lose-a the weight!

Practical advice, no?! Too bad it’s so difficult to follow!

Pasta is one of the world’s most accessible foods. Nearly every country has its own unique version of this popular, inexpensive staple. In Germany and Hungary they have spaetzle. In Greeze, orzo. In Poland, they enjoy pocket-like pierogi. Ashkenazi Jewish families make kreplach dumplings. And in America, pasta is prepared and served similarly to the way it is found in Italy– with the exception of all-American spaghetti and meatballs. In fact, when many of us think of pasta we think of Italian food, and most people believe that it originated there. While pasta is traditionally Italian, it actually has a very ancient history that makes it almost impossible to know who came up with the dish first.

The history of pasta is difficult to trace for several reasons. The word itself translates to “paste” in Italian. This is a reference to the dough, made from a combination of flour and water or eggs – all simple components that have been around for centuries. This makes it hard to differentiate pasta from other ancient dishes made from the same ingredients. In addition, since pasta has long been a food of the common people, it has not received as much attention as more extravagant foods a pity, since it’s one of the most popular foods on the planet! Let’s remedy that by exploring the roots of pasta here on The History Kitchen.

When we talk about pasta, we must first define the term. The word pasta is generally used to describe traditional Italian noodles, which differentiates it from other types of noodles around the world. 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 descendent 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 complement 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.

Pasta is, for all intents and purposes, a comfort food. One of its most comforting qualities is how little it has changed over the centuries. It is still made with the same essential ingredients and preparations that it has been since antiquity. When we eat pasta, we can be assured of the likelihood that our ancestors, and our ancestor’s ancestors, ate something similar. Pasta, with its long, multicultural history, is a culinary connection to our past.


Uncover The History of Pasta

On her website ToriAvey.com, Tori Avey explores the story behind the food – why we eat what we eat, how the recipes of different cultures have evolved, and how yesterday’s recipes can inspire us in the kitchen today. Learn more about Tori and The History Kitchen.

Pasta is one of my great food weaknesses. In my world, there are few dishes that can compete with the yum-factor of angel hair pasta topped with creamy vodka sauce. That’s why I was so happy to hear about the “Pasta Diet.” It really works! There are just a few simple rules make sure you memorize them with an Italian accent:

  1. Walk-a pasta the bakery
  2. Walk-a pasta the ice cream shop
  3. Walk-a pasta the refrigerator

You will lose-a the weight!

Practical advice, no?! Too bad it’s so difficult to follow!

Pasta is one of the world’s most accessible foods. Nearly every country has its own unique version of this popular, inexpensive staple. In Germany and Hungary they have spaetzle. In Greeze, orzo. In Poland, they enjoy pocket-like pierogi. Ashkenazi Jewish families make kreplach dumplings. And in America, pasta is prepared and served similarly to the way it is found in Italy– with the exception of all-American spaghetti and meatballs. In fact, when many of us think of pasta we think of Italian food, and most people believe that it originated there. While pasta is traditionally Italian, it actually has a very ancient history that makes it almost impossible to know who came up with the dish first.

The history of pasta is difficult to trace for several reasons. The word itself translates to “paste” in Italian. This is a reference to the dough, made from a combination of flour and water or eggs – all simple components that have been around for centuries. This makes it hard to differentiate pasta from other ancient dishes made from the same ingredients. In addition, since pasta has long been a food of the common people, it has not received as much attention as more extravagant foods a pity, since it’s one of the most popular foods on the planet! Let’s remedy that by exploring the roots of pasta here on The History Kitchen.

When we talk about pasta, we must first define the term. The word pasta is generally used to describe traditional Italian noodles, which differentiates it from other types of noodles around the world. 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 descendent 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 complement 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.

Pasta is, for all intents and purposes, a comfort food. One of its most comforting qualities is how little it has changed over the centuries. It is still made with the same essential ingredients and preparations that it has been since antiquity. When we eat pasta, we can be assured of the likelihood that our ancestors, and our ancestor’s ancestors, ate something similar. Pasta, with its long, multicultural history, is a culinary connection to our past.


Kyk die video: Verse pasta maken. Tagliatelle maken. (Mei 2022).