Pasta ... a little history and then enjoy !!!

Its genesis is very old, certainly noble, but apart from the curiosity collectors, a dip in this theme is a must. Since 1200, when Marco Polo visited the Kingdom of Fansur found a strange plant with a trunk full of flour and learned the use of powder or ground to produce food. More, already in the Neolithic and Roman times (Horace told about the Apicius’ lasagna), pasta obtained by disintegration of grains, preserved and dried, was common and in use among the people of the Roman Empire. It is here that come the Arab people. The traditional hypothesis that triggered the competition for the invention of pasta in the Mediterranean basin states that the Arabs, a nomad people, sharpening the wits to find non-perishable food cause their movements, perfected drying pasta. Similarly, from the Andes to Tibet, nomads and sedentary peoples used local plants to produce edible flour. “Pasta” is a concept common to all humanity, for us it is not essential to know where and how it was born, but we like to believe that belongings to us !

Pasta is divided into conventionally dried pasta, fresh and stuffed with eggs or without eggs, classic or colorful and which are evaluated various elements: the production (homemade or industrial), the format (long or short), the roughness, the consistency and durability of cooking.
The addition of sauces, meat sauce, béchamel or another enhances the flavor, making the dish greatly appreciated.