Chat Moderator
Level 46 arrow_drop_down
Master Blob
  • Pasta

    Pasta (Italian pronunciation: [ˈpasta]) is a staple food[1] of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.[2]

    Also commonly used to refer to the variety of pasta dishes, pasta is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca).

    Most dried pasta is commercially produced via an extrusion process although it can be produced in most homes. Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines,[3] but today many varieties of fresh pasta are also commercially produced by large-scale machines, and the products are widely available in supermarkets.

    Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been documented.[4] In Italy the names of specific pasta shapes or types often vary with locale. For example, the form cavatelli is known by 28 different names depending on region and town. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed and specialty or decorative shapes.[5] As a category in Italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes. As pasta asciutta (or pastasciutta) cooked pasta is plated and served with a complementary sauce or condiment. A second classification of pasta dishes is pasta in brodo in which the pasta is part of a soup-type dish. A third category is pasta al forno in which the pasta incorporated into a dish that is subsequently baked.[6]

    Pasta is generally a simple dish, but comes in many varieties due to its versatility. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, color and texture. When choosing which type of pasta and sauce to serve together, there is a general rule regarding compatibility. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Thicker and chunkier sauces have the better ability to cling onto the holes and cuts of short, tubular, twisted pastas. The extra sauce left on the plate after all of the pasta is eaten is often mopped up with a piece of bread.[7] Pasta is largely carbohydrates (mainly as starch), with moderate amounts of protein and manganese.


    First attested in English in 1874, the word "pasta" comes from Italian pasta, in turn from Latin pasta "dough, pastry cake", itself the latinisation of the Greek παστά (pasta) "barley porridge".


    Making pasta; illustration from the 15th century edition of Tacuinum Sanitatis, a Latin translation of the Arabic work Taqwīm al-sihha by Ibn Butlan.[8]
    In the 1st century AD writings of Horace, lagana (singular: laganum) were fine sheets of fried dough[9] and were an everyday foodstuff.[10] Writing in the 2nd century Athenaeus of Naucratis provides a recipe for lagana which he attributes to the 1st century Chrysippus of Tyana: sheets of dough made of wheat flour and the juice of crushed lettuce, then flavoured with spices and deep-fried in oil.[10] An early 5th century cookbook describes a dish called lagana that consisted of layers of dough with meat stuffing, a possible ancestor of modern-day lasagna.[10] However, the method of cooking these sheets of dough does not correspond to our modern definition of either a fresh or dry pasta product, which only had similar basic ingredients and perhaps the shape.[10] The first concrete information concerning pasta products in Italy dates from the 13th or 14th century.[11]

    Historians have noted several lexical milestones relevant to pasta, none of which changes these basic characteristics. For example, the works of the 2nd century AD Greek physician Galen mention itrion, homogeneous compounds made of flour and water.[12] The Jerusalem Talmud records that itrium, a kind of boiled dough,[12] was common in Palestine from the 3rd to 5th centuries AD.[13] A dictionary compiled by the 9th century Arab physician and lexicographer Isho bar Ali[14] defines itriyya, the Arabic cognate, as string-like shapes made of semolina and dried before cooking. The geographical text of Muhammad al-Idrisi, compiled for the Norman King of Sicily Roger II in 1154 mentions itriyya manufactured and exported from Norman Sicily:

    West of Termini there is a delightful settlement called Trabia.[15] Its ever-flowing streams propel a number of mills. Here there are huge buildings in the countryside where they make vast quantities of itriyya which is exported everywhere: to Calabria, to Muslim and Christian countries. Very many shiploads are sent.[16]

    One form of itriyya with a long history is laganum (plural lagana), which in Latin refers to a thin sheet of dough,[10] and gives rise to Italian lasagna.

    Boy with Spaghetti by Julius Moser, c. 1808
    Typical products shop in Napleswith pasta on display
    In North Africa, a food similar to pasta, known as couscous, has been eaten for centuries. However, it lacks the distinguishing malleable nature of pasta, couscous being more akin to droplets of dough. At first, dry pasta was a luxury item in Italy because of high labor costs; durum wheat semolina had to be kneaded for a long time.

    There is a legend of Marco Polo importing pasta from China[17] which originated with the Macaroni Journal, published by an association of food industries with the goal of promoting pasta in the United States.[18]Rustichello da Pisa writes in his Travels that Marco Polo described a food similar to "lagana". Jeffrey Steingartenasserts that Arabs introduced pasta in the Emirate of Sicily in the ninth century, mentioning also that traces of pasta have been found in ancient Greece and that Jane Grigson believed the Marco Polo story to have originated in the 1920s or 30s in an advertisement for a Canadian spaghetti company.[19]

    In Greek mythology, it is believed that the god Hephaestus invented a device that made strings of dough. This was the earliest reference to a pasta maker.[20]

    In the 14th and 15th centuries, dried pasta became popular for its easy storage. This allowed people to store pasta on ships when exploring the New World.[21] A century later, pasta was present around the globe during the voyages of discovery.[22]

    The invention of the first tomato sauces dates from the late 18th century: the first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.[23]Before tomato sauce was introduced, pasta was eaten dry with the fingers; the liquid sauce demanded the use of a fork.[21]

    History of manufacturing[edit]

    Pasta manufacturing machines were made since the 1600s across the coast of Sanremo. The extrusion press produced large amounts of uniform pastas. The consistency of shapes and texture of the pasta manufactured by the extrusion press is believed to be superior to handmade pasta. This technology spread to other areas including Genoa, Apulia, Brindisi, Bari, and Tuscany. By 1867, Buitoni Company in Sansepolcro, Tuscany in the upper Tiber Valley became one of the most successful and well-known pasta manufacturers in the world.[24]


    It is to be noted that the idea of using tomato sauce to give pasta its flavour was revolutionary since it was originally eaten plain. The consumption of pasta has changed over time; it was once a small, simple item, but it is now often eaten in much larger portions and as part of complex, sophisticated dishes. Factors such as low prices and ease of cooking contribute to the growing popularity of this staple item.[25]

    In modern times[edit]

    The art of pasta making and the devotion to the food as a whole has evolved since pasta was first conceptualized. “It is estimated that Italians eat over 60 pounds (27 kg) of pasta per person, per year, easily beating Americans, who eat about 20 pounds (9.1 kg) per person.”[26] Pasta is so beloved in the nation of Italy that individual consumption exceeds the average production of wheat of the country; thus Italy frequently imports wheat for pasta making. In contemporary society pasta is ubiquitous, and individuals can find a variety of types in local supermarkets. With the worldwide demand for this staple food, pasta is now largely mass-produced in factories and only a tiny proportion is crafted by hand. However, while pasta is made everywhere, “the product from Italy keeps to time-tested production methods that create a superior pasta”.[26]

    Pasta was originally solely a part of Italian and European cuisine owing to its popularity there. With an increase in popularity on a worldwide scale, pasta has crossed international borders and is now a popular form of fast food and a staple in North America and elsewhere. This is due to the great amount of Italian immigration into Canada and the United States around the beginning of the 20th century. Similarly an immense immigration of Italians into South Africa ensured that spaghetti with meatballs became an essential part of South African cuisine.[27]


    Since the time of Cato, basic pasta dough has been made mostly of wheat flour or semolina,[4] with durum wheat used predominantly in the South of Italy and soft wheat in the North. Regionally other grains have been used, including those from barley, buckwheat, rye, rice, and maize, as well as chestnut and chickpea flours.

    To address needs of people affected by gluten-related disorders (such as coeliac disease, non-celiac gluten sensitivity and wheat allergy sufferers),[28]some recipes use rice or maize for making pasta. Grain flours may also be supplemented with cooked potatoes.[29][30]

    Other additions to the basic flour-liquid mixture may include vegetable purees such as spinach or tomato, mushrooms, cheeses, herbs, spices and other seasonings. While pastas are, most typically, made from unleavened doughs, the use of yeast-raised doughs are also known for at least nine different pasta forms.[4]

    Additives in dried, commercially sold pasta include vitamins and minerals that are lost from the durum wheat endosperm during milling. They are added back to the semolina flour once it is ground. Vitamins added include niacin (Vitamin B3), riboflavin (Vitamin B2), folic acid (Vitamin B9) and thiamine (Vitamin B1), added back in the form of thiamin mononitrate. Ferrous iron is also included as a supplement.[31]


    See also: List of pasta

      • Long pasta

      • Short pasta

      • Short pasta

      • Minute pasta (pastina, used for soups)

      • Pasta all'uovo (egg pasta)

      • Fresh pasta

    • Pasta for pasta al forno (baked pasta) dishes


    Fresh pasta is usually locally made with fresh ingredients unless it is destined to be shipped, in which case consideration is given to the spoilage rates of the desired ingredients such as eggs or herbs. Furthermore, fresh pasta is usually made with a mixture of eggs and all-purpose flour or “00” low-gluten flour. Since it contains eggs, it is more tender compared to dried pasta and only takes about half the time to cook.[32] Delicate sauces are preferred for fresh pasta in order to let the pasta take front stage.[33]

    Fresh pastas do not expand in size after cooking; therefore, 1.5 pounds (0.68 kg) of pasta are needed to serve four people generously.[32] Fresh egg pasta is generally cut into strands of various widths and thicknesses depending on which pasta is to be made (e.g. fettuccine, pappardelle, and lasagne). It is best served with meat, cheese, or vegetables to create ravioli, tortellini, and cannelloni. Fresh egg pasta is well known in the Piedmont region and Emilia Romagna region in North Italy. In this area, dough is only made out of egg yolk and flour resulting in a very refined flavour and texture. This pasta is often served simply with butter sauce and thinly sliced truffles that are native to this region. In other areas, such as Apulia fresh pasta can be made without eggs. The only ingredients needed to make the pasta dough are semolina flour and water, which is often shaped into orecchiette or cavatelli. Fresh pasta for cavatelli is also popular in other places including Sicily. However, the dough is prepared differently: it is made of flour and ricotta cheese instead.[34]


    Dried pasta can also be defined as factory-made pasta because it is usually produced in large amounts that require large machines with superior processing capabilities to manufacture.[34] Dried pasta is mainly shipped over to farther locations and has a longer shelf life. The ingredients required to make dried pasta include semolina flour and water. Eggs can be added for flavour and richness, but are not needed to make dried pasta. In contrast to fresh pasta, dried pasta needs to be dried at a low temperature for several days to evaporate all the moisture allowing it to be stored for a longer period. Dried pastas are best served in hearty dishes like ragu sauces, soups, and casseroles.[33] Once it is cooked, the dried pasta will usually increase in size by double of its original proportion. Therefore, approximately 1 pound (0.45 kg) of dried pasta serves up to four people.[32]

    Culinary uses[edit]

    See also: List of pasta dishes
    Spaghetti alla carbonara
    Three different colors of rotini
    Pasta is generally served with some type of sauce; the sauce and the type of pasta are usually matched based on consistency and ease of eating. Northern Italian cooking uses less tomato sauce, garlic and herbs. In Northern Italy white sauce is more common.[35] However Italian cuisine is best identified by individual regions. Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and Emilia Romagna.[36][37] In Bologna, the meat-based Bolognese sauce incorporates a small amount of tomato concentrate and a green sauce called pesto originates from Genoa. In Central Italy, there are sauces such as tomato sauce, amatriciana, arrabbiataand the egg-based carbonara. Tomato sauces are also present in Southern Italian cuisine, where they originated. In Southern Italy more complex variations include pasta paired with fresh vegetables, olives, capers or seafood. Varieties include puttanesca, pasta alla norma (tomatoes, eggplant and fresh or baked cheese), pasta con le sarde (fresh sardines, pine nuts, fennel and olive oil), spaghetti aglio, olio e peperoncino (literally with garlic, [olive] oil and hot chili peppers).


    Main article: Pasta processing

    Pasta made fresh[edit]

    A pasta machine in use
    Ingredients to make pasta dough include semolina flour, egg, salt and water. Flour is first mounded on a flat surface and then a well in the pile of flour is created. Egg is then poured into the well and a fork is used to mix the egg and flour.[38] There are a variety of ways to shape the sheets of pasta depending on the type required. The most popular types include penne, spaghetti, and macaroni.[39]

    Kitchen pasta machines, also called pasta makers, are popular with cooks who make large amounts of fresh pasta. The cook feeds sheets of pasta dough into the machine by hand, and by turning a hand crank, extrudesthe pasta through a machine 'comb' that shapes the pasta noodles as they are extruded.


    The storage of pasta depends on how far along it is processed. Uncooked pasta is kept dry and can sit in the cupboard for a year if airtight and stored in a cool, dry area. Cooked pasta is stored in the refrigerator for a maximum of five days in an airtight container. Adding a couple teaspoons of oil helps keep the food from sticking to itself and the container. If the cooked pasta is not used in the five days it may be frozen for up to two or three months. The pasta will start to dry after a period of time, but it varies with the type of pasta. Should the pasta be dried completely, it can be placed back in the cupboard.[40]


    Semolina flour consists of a protein matrix with entrapped starch granules. Upon the addition of water, during mixing, intermolecular forces allow the protein to form a more ordered structure in preparation for cooking.[41]

    Steps in Processing[edit]

    Durum wheat is ground into semolina flour which is sorted by optical scanners and cleaned.[42] Pipes allow the flour to move to a mixing machine where it is mixed with warm water by rotating blades. When the mixture is of a lumpy consistency the mixture is pressed into sheets or extruded. Varieties of pasta such as spaghetti and linguine are cut by rotating blades while pasta such as penne and rotini are extruded. The size and shape of the dies in the extruder through which the pasta is pushed determine the shape that results. The pasta is then dried at a high temperature.[43]


    The ingredients to make dried pasta usually include water and semolina flour; egg for colour and richness (in some types of pasta), and possibly vegetable juice (such as spinach, beet, tomato, carrot), herbs or spices for colour and flavour. After mixing semolina flour with warm water the dough is kneaded mechanically until it becomes firm and dry. If pasta is to be flavoured, eggs, vegetable juices, and herbs are added at this stage. The dough is then passed into the laminator to be flattened into sheets, then compressed by a vacuum mixer-machine to clear out air bubbles and excess water from the dough until the moisture content is reduced to 12%. Next, the dough is processed in a steamer to kill any bacteria it may contain.

    The dough is then ready to be shaped into different types of pasta. Depending on the type of pasta to be made, the dough can either be cut or extruded through dies. The pasta is set in a drying tank under specific conditions of heat, moisture, and time depending on the type of pasta. The dried pasta is then packaged: Fresh pasta is sealed in a clear, airtight plastic container with a mixture of carbon dioxide and nitrogen that inhibits microbial growth and prolongs the product's shelf life; dried pastas are sealed in clear plastic or cardboard packages.[44]


    Molecular and physical composition[edit]

    Pasta exhibits a random molecular order rather than a crystalline structure.[45] The moisture content of dried pasta is typically around 12%,[46] indicating that dried pasta will remain a brittle solid until it is cooked and becomes malleable. The cooked product is, as a result, softer, more flexible, and chewy.[45]

    Semolina flour is the ground endosperm of durum wheat,[42] producing granules that absorb water during heating and an increase in viscosity due to semi-reordering of starch molecules.[42][43]

    Another major component of durum wheat is protein which plays a large role in pasta dough rheology.[47] Gluten proteins, which include monomeric gliadins and polymeric glutenin, make up the major protein component of durum wheat (about 75–80%).[47] As more water is added and shear stress is applied, gluten proteins take on an elastic characteristic and begin to form strands and sheets.[47][48] The gluten matrix that results during forming of the dough becomes irreversibly associated during drying as the moisture content is lowered to form the dried pasta product.[49]
  • About

    lartcepS is a temporary name given to me by the kind Knight, or Dexheart now ( ͡° ͜ʖ ͡°)

    People call me Spec


    Enjoy the stay

    A little chest animation I drew

  • Submission Gallery

    • ferbrero | year of the scraper | no. 2/1
      16 diamonds
      4 favorited
      Posted 02/26/2018
      by Spectral
      photo x 5
    • Shiny Armor Guy
      71 diamonds
      27 favorited
      Posted 01/28/2018
      by Spectral
      Format: 1.8+ Only Skin 64x64
      Model: Alex (3 pixel arms)
    • Redemption 16x16 [WIP][Simplistic]
      111 diamonds
      66 favorited
      Last updated 01/20/18
      Posted 10/07/2016
      by Spectral
      Game Version: Minecraft 1.10
      Resolution: 16x16
      photo x 8
      Texture Pack
    • The four horseman of de wae
      80 diamonds
      33 favorited
      Posted 01/10/2018
      by Spectral
      Format: 1.8+ Only Skin 64x64
      Model: Alex (3 pixel arms)
    • Golden Guardian Scarab
      62 diamonds
      22 favorited
      Posted 12/29/2017
      by Spectral
      Format: 1.8+ Only Skin 64x64
      Model: Steve (4 pixel arms)
    • Incendiary
      70 diamonds
      18 favorited
      Posted 12/05/2017
      by Spectral
      Format: 1.8+ Only Skin 64x64
      Model: Steve (4 pixel arms)
    • Empty
      28 diamonds
      4 favorited
      Posted 11/25/2017
      by Spectral
      Format: 1.8+ Only Skin 64x64
      Model: Steve (4 pixel arms)
    • Minotaur
      51 diamonds
      13 favorited
      Posted 11/05/2017
      by Spectral
      Format: 1.8+ Only Skin 64x64
      Model: Steve (4 pixel arms)
    • A Spartan's Sleepwear
      39 diamonds
      7 favorited
      Posted 10/15/2017
      by Spectral
      Format: 1.8+ Only Skin 64x64
      Model: Steve (4 pixel arms)
    • spaze police (betterest)
      24 diamonds
      7 favorited
      Posted 10/11/2017
      by Spectral
      Format: 1.8+ Only Skin 64x64
      Model: Alex (3 pixel arms)
  • Subscribers

  • Trophy Case

  • Featured Skin

  • Featured Submission

  • Wall Posts




© 2010 - 2018