The origin of pasta is simply that some people claim that it originated in China, was brought back to Italy by Marco Polo, and then spread throughout Europe.
There are also those who advocate that: back then, the Roman Empire in order to solve the problem of large population, food is not easy to save the problem, came up with the flour kneaded into a ball, rolled into a pancake, and then cut strips of sun-drying a wonderful idea, which invented the famous cuisine that has been known to the ages - PASTA (Italian pasta).
The earliest pasta was molded in the 13th and 14th centuries, and is most similar to the pasta we eat in the 21st century. After the Renaissance, pasta varieties and sauces were gradually enriched with art.
Initially, pasta was kneaded and cut, cut and dried, and eaten together with meat and vegetables in the oven, so the streets and squares of many cities on the Italian Peninsula in those years were full of people stretching and drying pasta. It is said that the longest spaghetti is as long as 800 meters. However, because spaghetti was initially a product of coping with food shortages, so the favorites were mostly poor people, but its deliciousness soon made all classes irresistible.
Spaghetti is quite inconvenient to eat with juice. In the early days, people used their fingers to grab it and licked their fingers clean of the juice after eating it.
In the Middle Ages, some of the upper class felt that this is not elegant to eat, and brainstormed the invention of the fork, can be rolled in the four tines of the fork noodles into the mouth. The invention of the fork is considered to be a sign of the civilization of the Western diet. In this sense, spaghetti has a lot to do with it.
The discovery of the New World opened up people's imaginations and brought more changes to pasta: two plants imported from the Americas, the chili pepper and the tomato, were introduced into the sauce.
The advent of tomatoes, and the subsequent refinement of the varieties, was first used as a sauce for pasta in Naples, Italy, and has since made pasta so popular that even royalty has been attracted to it. Authentic spaghetti is pressed in copper molds, and due to its thicker and uneven appearance, it is easier to stick to the sauce on the surface, resulting in a better flavor and texture.
By the end of the 19th century, the three famous pasta sauces - tomato, whipped cream and olive oil - were fully developed, with a wide variety of seafood, vegetables, fruits, and spices to create complex and varied sauce flavors. The pasta itself is also varied, with long, thin, flat, spiral, butterfly and other shapes, and colorful varieties made by adding pumpkin, spinach, grapes and so on. According to statistics, there are as many as 563 varieties of pasta. But who would have thought that spaghetti was first kneaded with feet? Because the dough was too big to be kneaded by hand.
It wasn't until the 18th century that the hygienic King Ferdinando II of Naples invented the kneading machine.
In 1740, the first pasta factory was built, and the great spectacle of pasta basking in the sun in the piazza became history. Italians seem to be born with the love of pasta, many people to make the pasta of the secret recipe on the shelf, not easy to show people, and even put the pasta solemnly written into the will. Spaghetti was mentioned in many medieval operas and novels. Modern Italian national hero Garibaldi also used pasta to reward the army, and even Napoleon in the Po River march also take "eating noodles" to inspire morale.
In the 21st century, the annual global production of spaghetti has reached 10 million tons. In Italy, each person eats at least 28 kilograms of pasta per year. In the center of Rome, near the Presidential Palace, and even built a unique spaghetti museum, the name of the people who come in an endless stream. The museum **** has 11 exhibition halls, displaying different periods of pasta products and processing equipment, from the earliest rolling pin, and pasta pots, to the later pasta cutter, pasta production line and so on. The many objects vividly recount the centuries-old history of spaghetti. Today spaghetti has become a world favorite.
The 2013 World Pasta Congress was attended by 27 countries. The spaghetti contest has become a permanent feature of the famous "4th of July" competition in New York, USA. 2013 saw nine participants devour 16.2 kilograms of spaghetti in just eight minutes, an average of 1.8 kilograms per person, and today spaghetti can be found in more than 100 countries around the world, and can be smelled even beyond the planet. The aroma can be smelled even beyond the Earth - spaghetti is listed in the International Space Station's recipes.
There are several types of pasta: in addition to spaghetti, there are macaroni, lasagna, tagliatelle, vermicelli, and ravioli, which is a small, square-shaped ravioli with a meat filling, and here's a more detailed description of the types of pasta.
1.
1. Small water pipe pasta
2. Angel's hair (thick)
3. Angel's hair (thin)
4. Slanted pipe pasta (Penne): Penne its slanting mouth similar to the shape of the tip of a quill pen, the hollow part and the surface of the shallow engraved pattern can absorb more moisture in the sauce, especially suitable for with tomato pasta sauce or spaghetti sauce. Cooking time: 6 to 8 minutes.
5. Lasagna: Usually made with fresh pasta and layered with ground meat, cheese, or chestnuts in the center, most are square in shape and are usually baked. Cooking time: 5-7 minutes.
6. Pici: A very handmade look with a solid texture. It is usually boiled first and then served with a thick sauce of lamb, beef, duck and other meat sauces. Cooking time: 7 to 10 minutes.
7. Angel's Hair (Anclle Hair): Anqle Hair, like a noodle line, is more suitable with a clearer or thinner sauce, which is less likely to attract too much rich noodle sauce and make the taste more greasy. Cooking time: 5 to 7 minutes
8. Fusil Ji: The spiral shape of the pasta makes it easy to stick to pasta sauces, and it goes best with rich sauces such as cream cheese sauce or meat sauce. Cooking time: 8 to 10 minutes.
9. Pasta Lunga: The most commonly used type of pasta, such as Spaghetti, comes in 15, 16, and 18 centimeter thicknesses, and is often served with tomato-flavored pasta sauces. Cooking time: 8 to 10 minutes
10. ShellS: The more delicate shells can be used in pasta soups or in salads with vinaigrette dressings. Cooking time: 8 to 10 minutes.
11. Macaroni: Because of its hollow shape and striped surface, it can be coated with thick pasta sauces, usually with cheese and suitable for baking. Cooking time: 8 to 10 minutes.
12. Rigatoni: The large tubes are thick and bulky, so they are chewy and suitable for both meat and vegetarian dishes, and are excellent with fish sauce. Cooking time: 10 to 12 minutes.
13. Traditional lasagna (Pappardelle): the most common homemade lasagna made by Italians at home, suitable for cooking with a variety of sauces. It is especially good with mushrooms such as porcini to bring out the flavor of the mushrooms. Cooking time: 8 to 10 minutes.