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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).
In Italy, the combination of pasta with butter and cheese dates to at least the 15th century, when it was mentioned by Martino da Como, a northern Italian cook active in Rome; [13] this recipe for "Roman macaroni" (Italian: maccaroni romaneschi) calls for cooking pasta in broth or water and adding butter, "good cheese" (the variety is not specified) and "sweet spices".
Macaroni (/ ˌ m æ k ə ˈ r oʊ n i /), known in Italian as maccheroni, is a pasta shaped like narrow tubes. [2] Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni.
Lasagna originated in Italy during the Middle Ages. The oldest transcribed text about lasagna appears in 1282 in the Memoriali Bolognesi ('Bolognese Memorials'), in which lasagna was mentioned in a poem transcribed by a Bolognese notary ; [ 19 ] [ 20 ] while the first recorded recipe was set down in the early 14th century in the Liber de ...
Conchiglie (Italian: [koŋˈkiʎʎe]) are a type of pasta. They are usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, squid ink or spinach extract. The shell shape of the pasta allows the sauce to adhere to it. A miniature variety called conchigliette is also available.
Cambridge, MA: Italian American Historical Association (AIHA), 2003, ISBN 0-934675-51-1 (hardcover) or 0-934675-51-X (softcover): an anthology of essays on Italian Americans, including subjects of history, literature, ethnic relations, movement west in America, early 19th Century migration from Italy, politics, urban/ suburban/ rural living ...
Barilla is being sued over its trademarked slogan "Italy’s #1 brand of pasta" because not all of its products are made in Italy.
Italian dried pasta is traditionally cooked al dente (lit. ' to the tooth '). [104] There are many types of wheat flour with varying gluten and protein levels depending on the variety of grain used. [105] Particular varieties of pasta may also use other grains and milling methods to make the flour, as specified by law.