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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).
A rolled pasta with filling; cooked roll is normally sliced, covered in sauce and broiled in the oven [155] "Stuffed roll" [155] Rotoli imbotito; strudel (Trentino-Alto Adige); pasta al sacco [155] Sacchettoni: Round, similar to fagottini, but also may use ravioli stuffing. A small square of pasta brought around the stuffing and twisted.
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 ...
Wondering why you can tolerate pasta, cheese, and breads while traveling? Dietitians weigh in on how those with gluten and lactose-intolerances can tolerate foods on vacation.
The first concrete information on pasta products in Italy dates back to the Etruscan civilization, the Testaroli. The first noodles will only appear much later, in the 10th or 11th centuries, [ 19 ] and there is a popular legend about Marco Polo bringing the first pasta back from China.
As of 2013, De Cecco is the third-largest pasta producer in the world. [4] In 2016, turnover reached 447.5 million euros, up by 5.7%, with EBITDA increased by 18% to 49 million and gross profit of 19% to 56 million. The 24 shareholders of the parent company span the third to the fifth De Cecco generations, divided into three family branches.
Pasta al forno (lit. ' pasta to the oven ' , i.e. 'baked pasta') or timballo di pasta is a typical dish of Italian cuisine , made of (usually short) pasta covered with béchamel sauce , tomato sauce and cheese , and cooked in the oven .
Ptitim is a rice-grain-shaped pasta developed in the 1950s in Israel as a substitute for rice. [ 11 ] It is also part of the traditional cuisine of the east of France , from Lorraine to Provence , where orzo is called pépinettes or riewele depending on the region.