Origin of Pasta

Brief On Origin of Pasta And Pasta Recipes

Although there are claims that the Chinese were the first to discover pasta, it is not so. True pasta is made ofpasta durum wheat semolina, and this is characteristic for its yellowish tinge. The Chinese were known for their noodles as far back as 2000 BC, and this is authenticated by the discovery of a bowl of very well-preserved noodles made of millet believed to be over 4000 years.

Sicilians adopted and developed the recipe for pasta making from the early Arab recipes making it the nation’s traditional food. It was much later than this date that the Chinese came to know of the wheat known as durum.

The high glutinous content of durum wheat flour is the reason that helps to make the dough pliable to make different shapes for the different varieties of pasta found today.

Furthermore, it is only with durum wheat that you can perfect the traditional Italian al dente consistency. This means it should not be cooked too soft and must be firm to the bite. However pasta is made outside Italy with wheat flour, but rarely turns out El dense and results in a softer texture.

Rules for pasta making are strictly set by the government in Italy. This has made Italians to be the best makers of pasta, and they have also adopted it as their time-honoured food. Popularised everywhere, the world over, pasta can now be found in many different sizes, shapes, and colors. Many recipes and types of pasta have evolved with the pasta gaining popularity over time.

With popularity spreading all over the world, numerous pasta recipes have taken on the flavors of the respective countries and their cultures.

A warm dish of pasta is a welcome meal on a day with a drop in temperature. There are even cold dishes for hot summer days with many different recipes to choose from that will no doubt titillate the taste buds. Many recipes can be found on going through the website of Recipepasta.Com with a guarantee you won’t come away disappointed. These are sure to meet the standards of hard to please tastes of food connoisseurs.

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