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.
The addition of sauces, meat sauce, béchamel or another enhances the flavor, making the dish greatly appreciated.
