Today we already can’t imagine my life without the pasta, but do we know its history? As pasta became a major component of European dishes, and pasta are made purple or orange?
The word “macaroni” is most likely from the Sicilian word “maccaruni (“the dough is made with power,” which is implicated legs that could last even a day!). The first documented recipe pasta appeared around the year 1000 in the book Martin Corno “De Arte Coquinaria per vermicelli e macaroni siciliani (the Art of cooking Sicilian macaroni and vermicelli”).
In the middle ages, pasta was cooked as a sweet dish in almond milk with spices. In the XII century in Palermo by the Arabs founded the first factory for the production of pasta and trade engaged in by the Genoese. For many centuries the center of making pasta by hand would be Liguria and Puglia, and Naples. Only in the XVIII century in Venice opened the first factory for the production of pasta.
With technological progress, pasta has become public. Pasta, initially popular only in Italian and European cuisine in the twentieth century, with Italian immigrants in the United States and spread worldwide.
Pasta can be cooked in different ways, experimenting with various forms of stuffing or color. Gourmets appreciate European pasta™ throughout the world for their high quality, which ensures cooking delicious and varied meals. The higher the pasta’s quality, the longer we chew every morsel and enjoy the amazing taste! It is essential that the law prohibits add to pasta chemical additives! To change the pasta’s color with a light yellow on the other to the batter before drying to add natural dyes or colored plant extracts.
- Black pasta (pasta nera) painted with dye extracted from squid or cuttlefish.
- Green pasta (pasta verde) painted with spinach.
- Purple pasta (pasta viola) colored tomatoes or beets.
- Red pasta (pasta rossa) colored carrots or paprika powder.
- Orange pasta (pasta arancione) painted different varieties of squash and pumpkins.
Try this recipe! Fusilli pasta (fusilli ) with chanterelles and Turkey breast
Ingredients:
- 500g fusilli pasta (can be colored)
- 1 small Turkey breast
- 250 g of chanterelles
- 10 cocktail tomatoes
- 1 tbsp ghee
- 1 tbsp red pesto
- salt, pepper, rosemary, olive oil
Preparation:
Turkey fillet, rinse and cut into cubes, add salt, freshly ground pepper, rosemary, a little bit of olive oil, and transfer to a sealable container. Mix thoroughly and put in the fridge for 1.5-2 hours.
Cook the fusilli al dente, according to the recipe on the package. In a pan, heat at ghee, add the chanterelles, and fry them until golden brown. Add the marinated Turkey meat, mix well and fry lightly. Add split into two parts cocktail tomatoes. Drain pasta in a colander, put the pan, mix with red sauce and pesto.