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Pasta is believed to have developed independently in Italy and is a staple food of Italian cuisine, [1] [2] with evidence of Etruscans making pasta as early as 400 BCE in Italy. [3] [4] Pastas are divided into two broad categories: dried (Italian: pasta secca) and fresh (Italian: pasta fresca).
Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. [3] Usually the pasta is white because refined flour is used, but whole wheat flour may be added. [4] Spaghettoni is a thicker form of spaghetti, while spaghettini is a ...
As with many recipes, the origins of the dish and its name are obscure; [10] most sources trace its origin to the region of Lazio. [11] [6] [5] The dish forms part of a family of dishes consisting of pasta with cured pork, cheese, and pepper, one of which is pasta alla gricia.
As you might expect, food regulations are much more strict in countries with well-protected heirloom-variety foods (as is the case in countries such as France and Italy), while Europe ...
The earliest written record of noodles is found in a book dated to the Eastern Han period (25–220 CE). [1] Noodles made from wheat dough became a prominent food for the people of the Han dynasty. [4] The oldest evidence of noodles was from 4,000 years ago in China. [1]
Spaghetti ai ricci di mare (spaghetti prepared with sea urchin), [12] pasta con le sarde (with sardines) and pasta alla Norma (with eggplant and a specialty that originated in Catania) are the most popular pasta dishes that are typically Sicilian. Cannelloni is another common dish. Another popular dish in eastern Sicily is pasta with capuliato.
When referring to the baked dish, regional usage in Italy favours the plural form lasagne in the north of the country and the singular lasagna in the south. [18] The former plural usage has influenced the usual spelling found in British English, while the southern Italian singular usage has influenced the spelling often used in American English ...
In 1888, Juliet Corson of New York published a recipe for pasta and meatballs and tomato sauce. [4] In 1909, a recipe for "Beef Balls with Spaghetti" appeared in American Cookery, Volume 13. [5] The National Pasta Association (originally named the National Macaroni Manufacturers Association) published a recipe for spaghetti and meatballs in the ...