The Trade And Craft Of Pasta

May 1st, 2015
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Pasta is staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes.

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The Trade And Craft Of PastaBy Ross-Piscitello | Studymode.comRossPiscitello,Mr.Barth,Geography1314,9June2014 TheTradeandCraftofPastaPastaisastaplefoodoftraditionalItaliancuisine,withthefirstreferencedatingto1154 inSicily.Itisalsocommonlyusedtorefertothevarietyofpasta dishes.Typicallypastaismadefromunleaveneddoughofdurumwheatflourmixedwithwaterandformedintosheetsorvariousshapes,thencookedandservedinanynumberofdishes.Itcanbemadewithflourfrom othercerealsorgrains,andeggsmaybeusedinsteadofwater.Pastasmaybedividedintotwo broadcategories,dried(pastasecca)andfresh(pastafresca).Chickeneggsfrequentlydominateasthesourceoftheliquidcomponentinfreshpasta. Inthe1stcenturyBCwritingsofHorace,laganawerefinesheetsoffrieddoughandweredailycookery.Writinginthe2ndcenturyAthenaeusofNaucratisprovidesarecipefor laganawhichheattributestothe1stcenturyChrysippusofTyana:sheetsofdoughmadeof wheatflourandthejuiceofcrushedlettuce,thenflavoredwithspicesanddeepfriedinoil.The firstevidenceofthispopula

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