Today’s Spotlight is on Pasta.

Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking.

Pasta is a type of food made from unleavened dough of wheat flour, water, and sometimes eggs. The dough is formed into different shapes and then cooked by boiling or baking. Pasta can be dried or used fresh.

Some types of pasta include:

Spaghetti, Macaroni, Noodles, Ravioli, Fettuccine, Lasagna.

Pasta is a versatile pantry staple. You can boil it and dress it up with sauce and protein. All wheat pasta contains gluten, including Spaghetti, Fettuccine, Macaroni, Lasagna, Ravioli.

Whole-wheat pasta is a nutritious option. According to the USDA, every cup of cooked pasta (140 grams) contains:

• 43 g of carbohydrate
• 3 g of fiber
• 8 g of protein

Here are some popular types of pasta:

• Spaghetti: A long, thin noodle that can be paired with many sauces.
• Lasagna: A traditional Italian dish made with layers of pasta, meat or vegetables, and cheese.
• Ravioli: A type of pasta.
• Linguine: A flattened spaghetti.
• Penne: A type of pasta.

 

Other types of pasta include:

• Farfalle – Also known as bowtie pasta, it’s good for holding sauce and is often used in pasta salads.
• Fusilli – Also called corkscrew pasta, it’s thick and has long spirals.
• Rigatoni – A large, tube-shaped pasta with ridged edges.
• Bucatini – A long noodle similar to spaghetti, but thicker and with a hole through the center.
• Angel hair pasta – Also called Capellini, it’s thin and delicate.

 

History

The origins of pasta are unclear. Some say it originated in Italy, but others believe it was brought to Italy by Marco Polo after his travels to China in the late 13th century. The earliest known pasta was made from rice flour and was common in the east.

The first pasta dish was made in Sicily in 1154. It was closer to a lasagna than traditional noodles because it had a meat stuffing.

Pasta became a staple in Rome and Florence by the 14th century. It became available in dried forms and sold in shops in later centuries. By the 19th century, it had achieved a presence and stature in Italian cuisine that continues to evolve to the present day.

Pasta arrived in Northern France and Germany in the 12th century via the Jews. At the same time, the Arab-Andalusian influence brought pasta to Spain and Sicily.

The word “pasta” comes from Italian.  It’s rooted in Greek and Latin. In Latin, it means “barley porridge”. In Greek, it means “dough pastry cake”. In Italian, it means “paste”. The word “pasta” was first used in English in 1873. Before it was called “pasta”, it was called “maccaronaro”. “Maccaronaro” means “kneading dough with energy”.

Pasta is a symbol of Italian cuisine. It’s affordable, versatile, and has a long shelf life. It’s also nutritious and can be paired with other foods. Pasta has been present in Italy for a long time. In the Middle Ages, the first professional pasta shops opened in Southern Italy. After World War II, pasta became more widespread.

Pasta is a key ingredient in Italian cuisine. It’s made from wheat, which has been a main cereal in Italy for a long time. Italian pasta is made with durum wheat flour, which doesn’t spike blood sugar levels as much as refined white flour. Pasta is also economical. Italian cuisine uses small amounts of cheap, easy-to-find ingredients. For example, tripe and pigs trotters are often considered “waste” products.

 

Here are some interesting facts about pasta:

• There are over 600 different shapes of pasta.
• The word “pasta” translates to “paste” in Italian.
• Thomas Jefferson made pasta popular in America.
• Italians eat the most pasta.
• The average Italian eats 26 kg of pasta annually.
• Italy produces 1,432,990 tons of pasta a year and exports 1.7 million tons a year.
• One cup of cooked pasta is the size of your fist.
• The world’s largest bowl of pasta weighed 7,900 kg.
• The names of many pasta shapes are pretty unappetizing.
• Pasta dough used to be made by foot.
• Top quality pasta is made from Durum Wheat.

 

Here is a pasta recipe for you to try.

Ingredients:

• 2 cups all-purpose flour spooned & leveled.
• 3 large eggs
• ½ teaspoon sea salt
• ½ tablespoon extra-virgin olive oil

 

Instructions:

1. Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.
2. Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
3. Dust 2 large baking sheets with flour and set aside.
4. Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the Pasta Roller Attachment or a pasta maker three times on level 1 (the widest setting).
5. Set the dough piece onto a countertop or work surface. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle (see photo above).
6. Run the dough through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6.
7. Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won’t stick together.
8. Repeat with remaining dough.
9. Run the pasta sheets through the Pasta Cutter Attachment (pictured is the fettuccine cutter). Repeat with remaining dough. Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.
10. Enjoy!

Consumption

Italy is the country that eats the most pasta in the world. In 2022, the average Italian ate 23 kilograms of pasta per year.

Other countries that eat a lot of pasta include:

• Tunisia: 17 kilograms per capita
• Venezuela: 15 kilograms per capita
• Greece: 12 kilograms per capita
• Chile: 9.4 kilograms per capita
• The USA: 8.8 kilograms per capita
• Argentina and Turkey: 8.7 kilograms per capita each

Most Italians eat pasta every day. A typical portion is about a cup, and the meal includes a small portion of meat and a large portion of vegetables and salad.

 

Celebrating Pasta

World Pasta Day is celebrated on October 25th every year. The day celebrates the versatility, taste, and health benefits of pasta. World Pasta Day was established in 1995 by 40 pasta producers from around the world. The first celebration took place in Naples, Italy in 1998. Since then, the event has been held in different cities around the world.

The Italian Food Union organizes World Pasta Day. The day draws attention to the merits of pasta, including: Great taste, Healthfulness, Simple convenience.