Dry Pasta

2 February 2017

The purpose I present about this topic is to introduce and help everyone to gain further knowledge about pasta. Although everyone know what is pasta, and eats pasta, but I am sure that anyone of us do not know what the actual history of pasta is. Furthermore, I will also explain the benefits of pasta, pasta shapes, recommendation of sauces for different types of pasta, and the basic way of cooking pasta. Pasta is an Italian food made from dough using flour, water and eggs. When talking about the origin of pasta, a distinction needs to be made between fresh and dry pasta.

Fresh pasta is dough made of flour and water and is present in most cultures and on all continents. Dry pasta began in Italy and embarked from there to conquer the world. People have believed that Marco Polo introduced spaghetti from China to Italy, but that is incorrect. Though, Chinese were eating noodles as long ago as 2000 BC (this is known thanks to the discovery of a well-preserved bowl of noodles over 4000 years old), but the familiar legend of Marco Polo importing pasta from China is just that—a legend.

Dry Pasta Essay Example

In additions, there is evidence state that the ancient Etruscans in Italy were eating pasta at least 1600 years before Marco Polo was born. It is also believed that the Ancient Greeks, Romans and even Arabs had discovered the simple delights of pasta long before Marco Polo was around. As time past, pasta production continued to grow and expand until the 17th century. Where in Naples the introduction of the kneading machine and mechanical press made pasta the food of the people, by significantly lowering its cost of production. Naples’ location also made pasta to be easily dried, thus extending its shelf life.

In the 18th century, because of not being happy with the current method of using ones feet to mix and knead the pasta dough, Ferdinando, the king of Naples, hired an engineer to improve the method of making pasta. The engineer made a machine, out of bronze, which copied the work that people had done, but have been improved a lot on producing pasta. There are approximately 350 different shapes of pasta. Pasta has evolved, over its history, into a great number of shapes and varieties. The names of some of the shapes vary according to area, and sometimes the same name applies in different areas to different shapes.

A few examples include: Spaghetti is long, thin, cylindrical pasta of Italian origin. Macaroni is a kind of moderately extended, machine-made dry pasta. Much shorter than spaghetti, and hollow, macaroni does not contain eggs. Fusilli, a spiral shaped pasta, also called corkscrew pasta, is usually about four centimeters long. Fusilli is almost identical to another shaped pasta called rotini. They both have a spiral shape, but rotini is slightly larger, thicker and curlier. Lasanum is a form of pasta in sheets, made with alternate layers of pasta, cheese, and meat sauce or tomato sauce.

When making delicious pasta dishes, be sure to choose a pasta shape and sauce that complement each other. For example, delicate pasta like angel hair or thin spaghetti should be served with light, thin sauces. Thicker pasta shapes, like fettuccine, work well with heavier sauces. Pasta shapes with holes or ridges like mostaccioli or radiatore are perfect for chunkier sauces. Pasta, by itself, is a nutritious food, an excellent source of complex carbohydrates, an important contributor of protein, B vitamins, and iron. It contains almost no fat, cholesterol, or sodium – good nutrition in just 210 calories per cup of cooked pasta.

But smother it in fatty cream sauce or drench it in sodium-laced tomato sauce, the nutrition picture changes dramatically. So, be wise for choosing sauces that are suitable and healthy for us. 1. Heat the pan up, control the fire, and make sure it is not too fierce or too small. 2. Pour some oil onto the pan; make sure the pan is dried enough. 3. Put in some meat or sausage and fry until golden brown. 4. Pour in the sauce that you want to use. 5. Put in some water to prevent the sauce dried out. 6. Stir carefully. 7. After few minutes, it is ready to be served. * Additional TIPS

You can add in some cheeses to make it more milky, or some chilies to make it spicy, depends on your taste. Pasta is an ancient food, which is wonderful for anyone of us. It is famous among us and can be said conquered the world. It is tasty and it has different kind of shapes which match with different kind of sauces. It can benefit us because Pasta, by itself, is a nutritious food. It is an excellent source of complex carbohydrates, an important contributor of protein, B vitamins, and iron. Besides that, it contains almost no fat, cholesterol, or sodium which would not harm our health.

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