food
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is in ...
dough
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavenin ...
of
wheat
Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...
flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by
boiling
Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. Th ...
or
baking
Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred " ...
.
Rice flour
Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening ...
, or
legumes
A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock for ...
such as beans or
lentils
The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest produ ...
, are sometimes used in place of
wheat flour
Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bre ...
to yield a different taste and texture, or as a
gluten-free
A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. The incl ...
alternative. Pasta is a
staple food
A staple food, food staple, or simply a staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard Diet (nutrition), diet for a given person or group of people, supplying a large fraction of ...
of
Italian cuisine
Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and late ...
.
Pastas are divided into two broad categories: dried () and fresh (). Most dried pasta is produced commercially via an
extrusion
Extrusion is a process used to create objects of a fixed cross-sectional profile by pushing material through a die of the desired cross-section. Its two main advantages over other manufacturing processes are its ability to create very complex c ...
process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, Fresh pastas available in grocery stores are produced commercially by large-scale machines.
Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.Zanini De Vita, Oretta, ''Encyclopedia of Pasta'',
University of California Press
The University of California Press, otherwise known as UC Press, is a publishing house associated with the University of California that engages in academic publishing. It was founded in 1893 to publish scholarly and scientific works by facul ...
, In Italy, the names of specific pasta shapes or types often vary by locale. For example, the pasta form is known by 28 different names depending upon the town and region. Common forms of pasta include long and short shapes, tubes, flat shapes or sheets, miniature shapes for soup, those meant to be filled or stuffed, and specialty or decorative shapes.
As a category in Italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes: as (or ), cooked pasta is plated and served with a complementary sauce or condiment; a second classification of pasta dishes is , in which the pasta is part of a
soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling soli ...
-type dish. A third category is , in which the pasta is incorporated into a dish that is subsequently baked in the oven. Pasta dishes are generally simple, but individual dishes vary in preparation. Some pasta dishes are served as a small first course or for light lunches, such as
pasta salad
Pasta salad (pasta fredda) is a salad dish prepared with one or more types of pasta, almost always chilled, and most often tossed in a vinegar, oil, or mayonnaise-based dressing. It is typically served as an appetizer, side dish or a main cours ...
s. Other dishes may be portioned larger and used for dinner. Pasta
sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French wor ...
s similarly may vary in taste, color and texture.
In terms of
nutrition
Nutrition is the biochemical and physiological process by which an organism uses food to support its life. It provides organisms with nutrients, which can be metabolized to create energy and chemical structures. Failure to obtain sufficient ...
, cooked plain pasta is 31%
carbohydrate
In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may o ...
s (mostly
starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human die ...
), 6% protein, and low in fat, with moderate amounts of
manganese
Manganese is a chemical element with the Symbol (chemistry), symbol Mn and atomic number 25. It is a hard, brittle, silvery metal, often found in minerals in combination with iron. Manganese is a transition metal with a multifaceted array of ...
, but pasta generally has low
micronutrient
Micronutrients are essential dietary elements required by organisms in varying quantities throughout life to orchestrate a range of physiological functions to maintain health. Micronutrient requirements differ between organisms; for example, huma ...
whole grain
A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm.
As part of a general healthy diet, consumption of whole grains is associated ...
s.
Etymology
First attested in English in 1874, the word ''pasta'' comes from
Italian
Italian(s) may refer to:
* Anything of, from, or related to the people of Italy over the centuries
** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom
** Italian language, a Romance language
*** Regional Ita ...
, in turn from
Latin
Latin (, or , ) is a classical language belonging to the Italic languages, Italic branch of the Indo-European languages. Latin was originally a dialect spoken in the lower Tiber area (then known as Latium) around present-day Rome, but through ...
Greek
Greek may refer to:
Greece
Anything of, from, or related to Greece, a country in Southern Europe:
*Greeks, an ethnic group.
*Greek language, a branch of the Indo-European language family.
**Proto-Greek language, the assumed last common ancestor ...
grc, παστά, pasta, barley
porridge
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, ...
, label=none.
History
In the 1st century AD writings of
Horace
Quintus Horatius Flaccus (; 8 December 65 – 27 November 8 BC), known in the English-speaking world as Horace (), was the leading Roman lyric poet during the time of Augustus (also known as Octavian). The rhetorician Quintilian regarded his ' ...
, (singular: ) were fine sheets of fried dough and were an everyday foodstuff. Writing in the 2nd century,
Athenaeus of Naucratis
Athenaeus of Naucratis (; grc, Ἀθήναιος ὁ Nαυκρατίτης or Nαυκράτιος, ''Athēnaios Naukratitēs'' or ''Naukratios''; la, Athenaeus Naucratita) was a Greek rhetorician and grammarian, flourishing about the end of th ...
provides a recipe for 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. An early 5th century cookbook describes a dish called that consisted of layers of dough with meat stuffing, an ancestor of modern-day
lasagna
Lasagna (, also , also known as lasagne, ) is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ...
. However, the method of cooking these sheets of dough does not correspond to the modern definition of either a fresh or dry pasta product, which only had similar basic ingredients and perhaps the shape. The first concrete information concerning pasta products in Italy dates from the 13th or 14th century.
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
Aelius Galenus or Claudius Galenus ( el, Κλαύδιος Γαληνός; September 129 – c. AD 216), often Anglicized as Galen () or Galen of Pergamon, was a Greek physician, surgeon and philosopher in the Roman Empire. Considered to be o ...
mention , homogeneous compounds made of flour and water. The
Jerusalem Talmud
The Jerusalem Talmud ( he, תַּלְמוּד יְרוּשַׁלְמִי, translit=Talmud Yerushalmi, often for short), also known as the Palestinian Talmud or Talmud of the Land of Israel, is a collection of rabbinic notes on the second-century ...
records that , a kind of boiled dough, was common in Palestine from the 3rd to 5th centuries AD. A dictionary compiled by the 9th century Arab physician and lexicographer Isho bar Ali defines , the Arabic cognate, as string-like shapes made of
semolina
Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well.
Ety ...
and dried before cooking. The geographical text of
Muhammad al-Idrisi
Abu Abdullah Muhammad al-Idrisi al-Qurtubi al-Hasani as-Sabti, or simply al-Idrisi ( ar, أبو عبد الله محمد الإدريسي القرطبي الحسني السبتي; la, Dreses; 1100 – 1165), was a Muslim geographer, cartogra ...
, compiled for the Norman King of Sicily
Roger II
Roger II ( it, Ruggero II; 22 December 1095 – 26 February 1154) was King of Sicily and Africa, son of Roger I of Sicily and successor to his brother Simon. He began his rule as Count of Sicily in 1105, became Duke of Apulia and Calabria in ...
in 1154 mentions manufactured and exported from Norman Sicily:
One form of with a long history is (plural ), which in Latin refers to a thin sheet of dough, and gave rise to the Italian .
In
North Africa
North Africa, or Northern Africa is a region encompassing the northern portion of the African continent. There is no singularly accepted scope for the region, and it is sometimes defined as stretching from the Atlantic shores of Mauritania in ...
, a food similar to pasta, known as
couscous
Couscous ( '; ber, ⵙⴽⵙⵓ, translit=Seksu) – sometimes called kusksi or kseksu – is a Maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. Pearl millet, sorghum, ...
, 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
Marco Polo (, , ; 8 January 1324) was a Venetian merchant, explorer and writer who travelled through Asia along the Silk Road between 1271 and 1295. His travels are recorded in '' The Travels of Marco Polo'' (also known as ''Book of the Marv ...
importing pasta from
China
China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's List of countries and dependencies by population, most populous country, with a Population of China, population exceeding 1.4 billion, slig ...
which originated with the '' Macaroni Journal'', published by an association of food industries with the goal of promoting pasta in the
United States
The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country Continental United States, primarily located in North America. It consists of 50 U.S. state, states, a Washington, D.C., ...
.
Rustichello da Pisa
Rustichello da Pisa, also known as Rusticiano (fl. late 13th century), was an Italian romance writer in Franco-Italian language. He is best known for co-writing Marco Polo's autobiography, '' The Travels of Marco Polo'', while they were in pris ...
writes in his '' Travels'' that Marco Polo described a food similar to "lagana".
Jeffrey Steingarten
Jeffrey L. Steingarten (born May 31, 1942) is a leading food writer in the United States. He has been the food critic at ''Vogue'' magazine since 1989.
Career
His 1997 book of humorous food essays, titled ''The Man Who Ate Everything,'' was a ...
asserts that
Arabs
The Arabs (singular: Arab; singular ar, عَرَبِيٌّ, DIN 31635: , , plural ar, عَرَب, DIN 31635: , Arabic pronunciation: ), also known as the Arab people, are an ethnic group mainly inhabiting the Arab world in Western Asia, ...
introduced pasta in the
Emirate of Sicily
The Emirate of Sicily ( ar, إِمَارَة صِقِلِّيَة, ʾImārat Ṣiqilliya) was an Islamic kingdom that ruled the island of Sicily from 831 to 1091. Its capital was Palermo (Arabic: ''Balarm''), which during this period became ...
in the ninth century, mentioning also that traces of pasta have been found in ancient Greece and that
Jane Grigson
Jane Grigson (born Heather Mabel Jane McIntire; 13 March 1928 – 12 March 1990) was an English cookery writer. In the latter part of the 20th century she was the author of the food column for ''The Observer'' and wrote numerous books about Eu ...
believed the Marco Polo story to have originated in the 1920s or 1930s in an advertisement for a Canadian spaghetti company.
Food historians estimate that the dish probably took hold in Italy as a result of extensive Mediterranean trading in the Middle Ages. From the 13th century, references to pasta dishes—macaroni, ravioli, gnocchi, vermicelli—crop up with increasing frequency across the Italian peninsula. In the 14th-century writer Boccaccio's collection of earthy tales, ''
The Decameron
''The Decameron'' (; it, label= Italian, Decameron or ''Decamerone'' ), subtitled ''Prince Galehaut'' (Old it, Prencipe Galeotto, links=no ) and sometimes nicknamed ''l'Umana commedia'' ("the Human comedy", as it was Boccaccio that dubbed Da ...
'', he recounts a mouthwatering fantasy concerning a mountain of Parmesan cheese down which pasta chefs roll macaroni and ravioli to gluttons waiting below.
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. A century later, pasta was present around the globe during the voyages of discovery.
Although tomatoes were introduced to Italy in the 16th century and incorporated in Italian cuisine in the 17th century, description of the first Italian tomato sauces dates from the late 18th century: the first written record of pasta with tomato sauce can be found in the 1790 cookbook by
Roman
Roman or Romans most often refers to:
* Rome, the capital city of Italy
* Ancient Rome, Roman civilization from 8th century BC to 5th century AD
*Roman people, the people of ancient Rome
*''Epistle to the Romans'', shortened to ''Romans'', a lett ...
chef
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a ki ...
Francesco Leonardi. Before tomato sauce was introduced, pasta was eaten dry with the fingers; the liquid sauce demanded the use of a fork.
History of manufacturing
At the beginning of the 17th century,
Naples
Naples (; it, Napoli ; nap, Napule ), from grc, Νεάπολις, Neápolis, lit=new city. is the regional capital of Campania and the third-largest city of Italy, after Rome and Milan, with a population of 909,048 within the city's adm ...
had rudimentary machines for producing pasta, later establishing the kneading machine and press, making pasta manufacturing cost-effective. In 1740, a license for the first pasta factory was issued in
Venice
Venice ( ; it, Venezia ; vec, Venesia or ) is a city in northeastern Italy and the capital of the Veneto Regions of Italy, region. It is built on a group of 118 small islands that are separated by canals and linked by over 400 ...
. During the 1800s,
water mill
A watermill or water mill is a mill that uses hydropower. It is a structure that uses a water wheel or water turbine to drive a mechanical process such as milling (grinding), rolling, or hammering. Such processes are needed in the production ...
s and stone grinders were used to separate semolina from the bran, initiating expansion of the pasta market. In 1859, Joseph Topits (1824−1876) founded Hungary's first pasta factory, in the city of Pest, which worked with steam machines; it was one of the first pasta factories in Central Europe. By 1867,
Buitoni
Buitoni () is an Italian food company based in Sansepolcro. It was founded in 1827. They are known for their factory-produced products of pasta and sauces.
In 1985, the Buitoni family sold the company to Carlo De Benedetti; in 1988, it was acqu ...
was an established pasta manufacturer. During the early 1900s, artificial drying and
extrusion
Extrusion is a process used to create objects of a fixed cross-sectional profile by pushing material through a die of the desired cross-section. Its two main advantages over other manufacturing processes are its ability to create very complex c ...
processes enabled greater variety of pasta preparation and larger volumes for export, beginning a period called "The Industry of Pasta". In 1884, the Zátka Brothers's plant in Boršov nad Vltavou was founded, making it Bohemia's first pasta factory.
In modern times
The art of pasta making and the devotion to the food as a whole has evolved since pasta was first conceptualized. In 2008, it was estimated that Italians ate over of pasta per person, per year, easily beating Americans, who ate about per person. Pasta is so beloved in 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 there is a variety of types in local supermarkets, in many countries. 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.
Ingredients
Since at least the time of Cato's , basic pasta dough has been made mostly of wheat flour or
semolina
Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well.
Ety ...
, with durum wheat used predominantly in the South of Italy and
soft wheat
Common wheat (''Triticum aestivum''), also known as bread wheat, is a cultivated wheat species. About 95% of wheat produced worldwide is common wheat; it is the most widely grown of all crops and the cereal with the highest monetary yield.
T ...
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 the needs of people affected by
gluten-related disorders
Gluten-related disorders is the term for the diseases triggered by gluten, including celiac disease (CD), non-celiac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH) and wheat allergy. The umbrella category has also been ...
(such as
coeliac disease
Coeliac disease (British English) or celiac disease (American English) is a long-term autoimmune disorder, primarily affecting the small intestine, where individuals develop intolerance to gluten, present in foods such as wheat, rye and barle ...
,
non-celiac gluten sensitivity
Non-celiac gluten sensitivity (NCGS) or gluten sensitivity is "a clinical entity induced by the ingestion of gluten leading to intestinal and/or extraintestinal symptoms that improve once the gluten-containing foodstuff is removed from the diet, a ...
and wheat allergy sufferers), some recipes use rice or
maize
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American English, North American and Australian English), is a cereal grain first domesticated by indigenous peoples of Mexico, indigenous ...
for making pasta. Grain flours may also be supplemented with cooked
potatoes
The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae.
Wild potato species can be found from the southern United ...
.
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.
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, creating enriched flour.
Micronutrient
Micronutrients are essential dietary elements required by organisms in varying quantities throughout life to orchestrate a range of physiological functions to maintain health. Micronutrient requirements differ between organisms; for example, huma ...
s added may include
niacin
Niacin, also known as nicotinic acid, is an organic compound and a form of vitamin B3, an essential human nutrient. It can be manufactured by plants and animals from the amino acid tryptophan. Niacin is obtained in the diet from a variet ...
(vitamin B3),
riboflavin
Riboflavin, also known as vitamin B2, is a vitamin found in food and sold as a dietary supplement. It is essential to the formation of two major coenzymes, flavin mononucleotide and flavin adenine dinucleotide. These coenzymes are involved i ...
(vitamin B2),
folate
Folate, also known as vitamin B9 and folacin, is one of the B vitamins. Manufactured folic acid, which is converted into folate by the body, is used as a dietary supplement and in food fortification as it is more stable during processing an ...
,
thiamine
Thiamine, also known as thiamin and vitamin B1, is a vitamin, an essential micronutrient, that cannot be made in the body. It is found in food and commercially synthesized to be a dietary supplement or medication. Phosphorylated forms of thi ...
(vitamin B1), and
ferrous iron
In chemistry, iron(II) refers to the element iron in its +2 oxidation state. In ionic compounds (salts), such an atom may occur as a separate cation (positive ion) denoted by Fe2+.
The adjective ferrous or the prefix ferro- is often used to sp ...
.
Varieties
File:Pasta 2006 1.jpg, Long pasta
File:Pasta 2006 2.jpg, Short pasta
File:Pasta 2006 3.jpg, Short pasta
File:Pasta 2006 4.jpg, Minute pasta (, used for soups)
File:Pasta 2006 5.jpg, (egg pasta)
File:Pasta 2006 6.jpg, Fresh pasta
File:Pasta 2006 7.jpg, Pasta for (baked pasta) dishes
Fresh
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. Delicate sauces are preferred for fresh pasta in order to let the pasta take front stage.
Fresh pastas do not expand in size after cooking; therefore, of pasta are needed to serve four people generously. 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 filled pastas such as
ravioli
Ravioli (; singular: ''raviolo'', ) are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, tho ...
,
tortellini
''Tortellini'' are pasta originally from the Italian region of Emilia (in particular Bologna and Modena). Traditionally they are stuffed with a mix of meat (pork loin, raw prosciutto, mortadella), Parmigiano Reggiano cheese, egg and nutmeg and se ...
, and
cannelloni
Cannelloni (; Italian for "large reeds") are a cylindrical type of lasagna generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef. The shells are then typi ...
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
, 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
Cavatelli ( , also , ; literally "little hollows") are small pasta shells made from semolina or other flour dough, that resemble miniature hot dog buns, commonly cooked with garlic and broccoli or broccoli rabe, or simply with tomato sauce. A ...
. Fresh pasta for cavatelli is also popular in other places including
. However, the dough is prepared differently: it is made of flour and
ricotta
Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain afte ...
cheese instead.
Dried
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. 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. Once it is cooked, the dried pasta will usually grow to twice its original size. Therefore, approximately of dried pasta serves up to four people.
Culinary uses
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, and
white sauce
White is the lightest color and is achromatic (having no hue). It is the color of objects such as snow, chalk, and milk, and is the opposite of black. White objects fully reflect and scatter all the visible wavelengths of light. White on ...
is more common. However Italian cuisine is best identified by individual regions. Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and
Bolognese sauce
Bolognese sauce (, ; known in Italian as ''ragù alla bolognese'', , ''ragù bolognese'', or simply '' ragù'') is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress '' tagliatelle al ragù'' ...
incorporates a small amount of tomato concentrate and a green sauce called
pesto
Pesto () is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), a ...
originates from Genoa. In
Central Italy
Central Italy ( it, Italia centrale or just ) is one of the five official statistical regions of Italy used by the National Institute of Statistics (ISTAT), a first-level NUTS region, and a European Parliament constituency.
Regions
Central I ...
, there are sauces such as
tomato sauce
Tomato sauce (also known as ''salsa roja'' in Spanish or ''salsa di pomodoro'' in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are ...
, , and the egg-based
carbonara
Carbonara () is an Italian pasta dish from Rome made with eggs, hard cheese, cured pork and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century.
The cheese is usually Pecorino Romano, ...
.
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 , (tomatoes, eggplant and fresh or baked cheese), (fresh sardines, pine nuts, fennel and olive oil), (literally with garlic,
live
Live may refer to:
Arts, entertainment, and media Films
* ''Live!'' (2007 film), 2007 American film
* ''Live'' (2014 film), a 2014 Japanese film
*'' ''Live'' (Apocalyptica DVD)
Music
*Live (band), American alternative rock band
* List of albums ...
oil and hot chili peppers), (crispy peppers and breadcrumbs).
Pasta can be served also in
broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...
(, or stuffed pasta like
tortellini
''Tortellini'' are pasta originally from the Italian region of Emilia (in particular Bologna and Modena). Traditionally they are stuffed with a mix of meat (pork loin, raw prosciutto, mortadella), Parmigiano Reggiano cheese, egg and nutmeg and se ...
, and ) or in vegetable soup, typically
minestrone
Minestrone (; ) is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. Common ingredients include beans, onions, celery, carrots, leaf vegetables, stock, parmesan cheese and tomatoes ...
or bean soup ().
Processing
Fresh
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. There are a variety of ways to shape the sheets of pasta depending on the type required. The most popular types include
penne
Penne () is an extruded type of pasta with cylinder-shaped pieces, their ends cut at an angle. ''Penne'' is the plural form of the Italian ''penna'' (meaning ''feather'' but ''pen'' as well), deriving from Latin ''penna'' (meaning "feather" or " ...
,
spaghetti
Spaghetti () is a long, thin, solid, cylindrical pasta.spaghetti Dictionary.com. Dictionary.com Unabridg ...
, and
macaroni
Macaroni (, Italian: maccheroni) is dry pasta shaped like narrow tubes.Oxford DictionaryMacaroni/ref> Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. Some home machines ...
.
Kitchen pasta
machine
A machine is a physical system using Power (physics), power to apply Force, forces and control Motion, movement to perform an action. The term is commonly applied to artificial devices, such as those employing engines or motors, but also to na ...
s, 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,
rolls
Roll or Rolls may refer to:
Movement about the longitudinal axis
* Roll angle (or roll rotation), one of the 3 angular degrees of freedom of any stiff body (for example a vehicle), describing motion about the longitudinal axis
** Roll (aviation), ...
the pasta to thin it incrementally. On the final pass through the pasta machine, the pasta may be directed through a machine 'comb' to shape of the pasta as it emerges.
Matrix and extrusion
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.
Durum wheat is ground into semolina flour which is sorted by optical scanners and cleaned. 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
Extrusion is a process used to create objects of a fixed cross-sectional profile by pushing material through a die of the desired cross-section. Its two main advantages over other manufacturing processes are its ability to create very complex c ...
. 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.
Factory-manufactured
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
Plastic containers are containers made exclusively or partially of plastic. Plastic containers are ubiquitous either as single-use or reuseable/durable plastic cups, plastic bottles, plastic bags, foam food containers, Tupperware, plastic tubes ...
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.
Gluten-free
Gluten
Gluten is a structural protein naturally found in certain cereal grains. Although "gluten" often only refers to wheat proteins, in medical literature it refers to the combination of prolamin and glutelin proteins naturally occurring in all grain ...
, the protein found in grains such as wheat, rye, spelt, and barley, contributes to protein aggregation and firm texture of a normally cooked pasta. Gluten-free pasta is produced with wheat flour substitutes, such as vegetable powders, rice, corn, quinoa, amaranth, oats and buckwheat flours. Other possible gluten-free pasta ingredients may include
hydrocolloid
A colloid is a mixture in which one substance consisting of microscopically dispersed insoluble particles is suspended throughout another substance. Some definitions specify that the particles must be dispersed in a liquid, while others extend ...
s to improve cooking pasta with high heat resistance,
xanthan gum
Xanthan gum () is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent, emulsifier, and stabilizer that prevents ingredients from separating. It can be produced from simple sugars u ...
to retain moisture during storage, or hydrothermally-treated
polysaccharide
Polysaccharides (), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages. This carbohydrate can react with wa ...
mixtures to produce textures similar to those of wheat pasta.
Storage
The storage of pasta depends its processing and extent of drying. 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. Cooked pasta may be frozen for up to two or three months. Should the pasta be dried completely, it can be placed back in the cupboard.
Science
Molecular and physical composition
Pasta exhibits a random molecular order rather than a crystalline structure. The moisture content of dried pasta is typically around 12%, 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.
Semolina flour is the ground endosperm of durum wheat, producing granules that absorb water during heating and an increase in viscosity due to semi-reordering of starch molecules.
Another major component of durum wheat is protein which plays a large role in pasta dough rheology. Gluten proteins, which include monomeric gliadins and polymeric glutenin, make up the major protein component of durum wheat (about 75–80%). As more water is added and shear stress is applied, gluten proteins take on an elastic characteristic and begin to form strands and sheets. 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.
Impact of processing on physical structure
Before the mixing process takes place, semolina particles are irregularly shaped and present in different sizes. Semolina particles become hydrated during mixing. The amount of water added to the semolina is determined based on the initial moisture content of the flour and the desired shape of the pasta. The desired moisture content of the dough is around 32% wet basis and will vary depending on the shape of pasta being produced.
The forming process involves the dough entering an extruder in which the rotation of a single or double screw system pushes the dough toward a die set to a specific shape. As the starch granules swell slightly in the presence of water and a low amount of thermal energy, they become embedded within the protein matrix and align along the direction of the shear caused by the extrusion process.
Starch gelatinization and protein coagulation are the major changes that take place when pasta is cooked in boiling water. Protein and starch competing for water within the pasta cause a constant change in structure as the pasta cooks.
Production and market
In 2015–16, the largest producers of dried pasta were Italy (3.2 million
tonne
The tonne ( or ; symbol: t) is a unit of mass equal to 1000 kilograms. It is a non-SI unit accepted for use with SI. It is also referred to as a metric ton to distinguish it from the non-metric units of the short ton ( United State ...
s), the United States (2 million tonnes),
Turkey
Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with ...
(1.3 million tons), Brazil (1.2 million tonnes), and
Russia
Russia (, , ), or the Russian Federation, is a List of transcontinental countries, transcontinental country spanning Eastern Europe and North Asia, Northern Asia. It is the List of countries and dependencies by area, largest country in the ...
(1 million tons). In 2018, Italy was the world's largest exporter of pasta, with $2.9 billion sold, followed by China with $0.9 billion.
The largest per capita consumers of pasta in 2015 were Italy (23.5kg/person),
Tunisia
)
, image_map = Tunisia location (orthographic projection).svg
, map_caption = Location of Tunisia in northern Africa
, image_map2 =
, capital = Tunis
, largest_city = capital
, ...
(16.0kg/person),
Venezuela
Venezuela (; ), officially the Bolivarian Republic of Venezuela ( es, link=no, República Bolivariana de Venezuela), is a country on the northern coast of South America, consisting of a continental landmass and many islands and islets in th ...
(12.0kg/person) and
Greece
Greece,, or , romanized: ', officially the Hellenic Republic, is a country in Southeast Europe. It is situated on the southern tip of the Balkans, and is located at the crossroads of Europe, Asia, and Africa. Greece shares land borders with ...
(11.2kg/person). In 2017, the United States was the largest consumer of pasta with 2.7 million
ton
Ton is the name of any one of several units of measure. It has a long history and has acquired several meanings and uses.
Mainly it describes units of weight. Confusion can arise because ''ton'' can mean
* the long ton, which is 2,240 pounds
...
s.
Nutrition
When cooked, plain pasta is composed of 62% water, 31%
carbohydrates
In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may or may ...
(26%
starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human die ...
), 6%
protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respo ...
, and 1%
fat
In nutrition science, nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such chemical compound, compounds, most commonly those that occur in living beings or in food.
The term often refers spec ...
. A portion of unenriched cooked pasta provides of
food energy
Food energy is chemical energy that animals (including humans) derive from their food to sustain their metabolism, including their muscle, muscular activity.
Most animals derive most of their energy from aerobic respiration, namely combining the ...
and a moderate level of
manganese
Manganese is a chemical element with the Symbol (chemistry), symbol Mn and atomic number 25. It is a hard, brittle, silvery metal, often found in minerals in combination with iron. Manganese is a transition metal with a multifaceted array of ...
(15% of the
Daily Value
The Reference Daily Intake (RDI) used in nutrition labeling on food and dietary supplement products in the U.S. and Canada is the daily intake level of a nutrient that is considered to be sufficient to meet the requirements of 97–98% of health ...
), but few other
micronutrient
Micronutrients are essential dietary elements required by organisms in varying quantities throughout life to orchestrate a range of physiological functions to maintain health. Micronutrient requirements differ between organisms; for example, huma ...
s.
Pasta has a lower
glycemic index
The glycemic (glycaemic) index (GI; ) is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food. The GI of ...
than many other staple foods in Western culture, like bread, potatoes, and rice.
International adaptations
As pasta was introduced elsewhere in the world, it became incorporated into a number of local cuisines, which often have significantly different ways of preparation from those of Italy. When pasta was introduced to different nations, each culture would adopt a different style of preparation. In the past,
ancient Roman
In modern historiography, ancient Rome refers to Roman civilisation from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom (753–509 BC ...
s cooked pasta-like foods by frying rather than boiling. It was also sweetened with honey or tossed with
garum
Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its grea ...
. Ancient Romans also enjoyed baking it in rich pies, called timballi.
Africa
Countries like
Somalia
Somalia, , Osmanya script: 𐒈𐒝𐒑𐒛𐒐𐒘𐒕𐒖; ar, الصومال, aṣ-Ṣūmāl officially the Federal Republic of SomaliaThe ''Federal Republic of Somalia'' is the country's name per Article 1 of thProvisional Constituti ...
,
Ethiopia
Ethiopia, , om, Itiyoophiyaa, so, Itoobiya, ti, ኢትዮጵያ, Ítiyop'iya, aa, Itiyoppiya officially the Federal Democratic Republic of Ethiopia, is a landlocked country in the Horn of Africa. It shares borders with Eritrea to the ...
, and
Eritrea
Eritrea ( ; ti, ኤርትራ, Ertra, ; ar, إرتريا, ʾIritriyā), officially the State of Eritrea, is a country in the Horn of Africa region of Eastern Africa, with its capital and largest city at Asmara. It is bordered by Ethiopia ...
were introduced to pasta from colonization and occupation through the
Italian Empire
The Italian colonial empire ( it, Impero coloniale italiano), known as the Italian Empire (''Impero Italiano'') between 1936 and 1943, began in Africa in the 19th century and comprised the colonies, protectorates, concessions and dependencie ...
, in the nineteenth and twentieth centuries. Southern Somalia has a dish called which has a meat sauce, typically beef based, with their local spice mix. In Ethiopia, pasta can also be served over , where it is also eaten with hands instead of cutlery. A dollop of bolognese with spice blend can be served on the side.
Asia
In
Hong Kong
Hong Kong ( (US) or (UK); , ), officially the Hong Kong Special Administrative Region of the People's Republic of China ( abbr. Hong Kong SAR or HKSAR), is a city and special administrative region of China on the eastern Pearl River Delt ...
, the local Chinese have adopted pasta, primarily
spaghetti
Spaghetti () is a long, thin, solid, cylindrical pasta.spaghetti Dictionary.com. Dictionary.com Unabridg ...
and
macaroni
Macaroni (, Italian: maccheroni) is dry pasta shaped like narrow tubes.Oxford DictionaryMacaroni/ref> Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. Some home machines ...
ham
Ham is pork from a leg cut of pork, cut that has been food preservation, preserved by wet or dry Curing (food preservation), curing, with or without smoking (cooking), smoking."Bacon: Bacon and Ham Curing" in ''Chambers's Encyclopædia''. Lo ...
eggs
Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...
, reminiscent of
noodle soup
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as ...
dishes. This is often a course for breakfast or light lunch fare. These affordable dining shops evolved from American food rations after World War II due to lack of supplies, and they continue to be popular for people with modest means.
Two common spaghetti dishes served in
Japan
Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north ...
Nepal
Nepal (; ne, नेपाल ), formerly the Federal Democratic Republic of Nepal ( ne,
सङ्घीय लोकतान्त्रिक गणतन्त्र नेपाल ), is a landlocked country in South Asia. It is mai ...
, macaroni has been adopted and cooked in a Nepalese way. Boiled macaroni is sautéed along with
turmeric
Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asi ...
, finely chopped green chillies, onions and cabbage.
In the
Philippines
The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no),
* bik, Republika kan Filipinas
* ceb, Republika sa Pilipinas
* cbk, República de Filipinas
* hil, Republ ...
, spaghetti is often served with a distinct, slightly sweet yet flavourful meat sauce (based on tomato sauce or paste and ketchup), frequently containing ground beef or pork and diced hot dogs and ham. It is spiced with soy sauce, heavy quantities of garlic, dried oregano sprigs and sometimes with dried bay leaf, and topped with grated cheese. Other pasta dishes are also cooked nowadays in Filipino kitchens, like carbonara, pasta with alfredo sauce, and baked macaroni. These dishes are usually cooked for gatherings and special occasions, like family reunions or Christmas. Macaroni or other tube pasta is also used in , a local chicken broth soup.
Europe
In
Greece
Greece,, or , romanized: ', officially the Hellenic Republic, is a country in Southeast Europe. It is situated on the southern tip of the Balkans, and is located at the crossroads of Europe, Asia, and Africa. Greece shares land borders with ...
, is considered one of the finest types of dried egg pasta. It is cooked either in tomato sauce or with various kinds of casserole meat. It is usually served with Greek cheese of any type.
In
Sweden
Sweden, formally the Kingdom of Sweden,The United Nations Group of Experts on Geographical Names states that the country's formal name is the Kingdom of SwedenUNGEGN World Geographical Names, Sweden./ref> is a Nordic country located on ...
, spaghetti is traditionally served with (
Bolognese sauce
Bolognese sauce (, ; known in Italian as ''ragù alla bolognese'', , ''ragù bolognese'', or simply '' ragù'') is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress '' tagliatelle al ragù'' ...
), which is minced meat in a thick tomato soup.
Twice a year, hundreds of people in
Sardinia
Sardinia ( ; it, Sardegna, label=Italian, Corsican and Tabarchino ; sc, Sardigna , sdc, Sardhigna; french: Sardaigne; sdn, Saldigna; ca, Sardenya, label=Algherese and Catalan) is the second-largest island in the Mediterranean Sea, after ...
,
Italy
Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical re ...
, make a nighttime
pilgrimage
A pilgrimage is a journey, often into an unknown or foreign place, where a person goes in search of new or expanded meaning about their self, others, nature, or a higher good, through the experience. It can lead to a personal transformation, aft ...
from the city of
Nuoro
Nuoro ( or less correctly ; sc, Nùgoro ) is a city and ''comune'' (municipality) in central-eastern Sardinia, Italy, situated on the slopes of the Monte Ortobene. It is the capital of the province of Nuoro. With a population of 36,347 (2011), ...
to the village of Lula for the biannual Feast of San Francesco, where they eat what is possibly the world's rarest pasta. (literally "threads of God" in the
Sardinian language
Sardinian or Sard ( , or ) is a Romance languages, Romance language spoken by the Sardinians on the Western Mediterranean island of Sardinia.
Many Romance linguists consider it the language that is closest to Latin among all its genealogica ...
) is an incredibly intricate semolina pasta made by just three women who only make the pasta for the festival.
South America
Pasta is also widespread in the
Southern Cone
The Southern Cone ( es, Cono Sur, pt, Cone Sul) is a geographical and cultural subregion composed of the southernmost areas of South America, mostly south of the Tropic of Capricorn. Traditionally, it covers Argentina, Chile, and Uruguay, bou ...
, as well most of the rest of
Brazil
Brazil ( pt, Brasil; ), officially the Federative Republic of Brazil (Portuguese: ), is the largest country in both South America and Latin America. At and with over 217 million people, Brazil is the world's fifth-largest country by area ...
, mostly pervasive in the areas with mild to strong
Italian
Italian(s) may refer to:
* Anything of, from, or related to the people of Italy over the centuries
** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom
** Italian language, a Romance language
*** Regional Ita ...
roots, such as Central Argentina, and the eight southernmost Brazilian states (where
macaroni
Macaroni (, Italian: maccheroni) is dry pasta shaped like narrow tubes.Oxford DictionaryMacaroni/ref> Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. Some home machines ...
is called , and more general pasta is known under the umbrella term , literally "dough", together with some
Japanese noodles
Noodles are a staple of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes.Sakui, S. (2009, July 1st)Somen: Chilled, the Japanese Noodles are a Summer Delight ''Los Angeles Times.'' Retrieved January ...
, such as ''bifum''
rice vermicelli
Rice vermicelli is a thin form of noodle. It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather ...
and
yakisoba
''Yakisoba'' ( ja, 焼きそば ), "fried noodle", is a Japanese noodle stir-fried dish. Usually, soba noodles are made from buckwheat flour, but soba in yakisoba are Chinese noodles (Chuuka soba) made from wheat flour, typically flavored with ...
, which also entered general taste). The local names for the pasta are many times varieties of the Italian names, such as for
gnocchi
Gnocchi ( , , ; singular ''gnocco'') are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. Variations of the dish supp ...
, for ravioli, or for tagliatelle, although some of the most popular pasta in Brazil, such as the ("screw", "bolt"), a specialty of the country's
pasta salad
Pasta salad (pasta fredda) is a salad dish prepared with one or more types of pasta, almost always chilled, and most often tossed in a vinegar, oil, or mayonnaise-based dressing. It is typically served as an appetizer, side dish or a main cours ...
s, are also way different both in name and format from its closest Italian relatives, in this case the
fusilli
Fusilli () are a variety of pasta that are formed into corkscrew or helical shapes. The word ''fusilli'' presumably comes from ''fuso'' ("spindle"), as traditionally it is "spun" by pressing and rolling a small rod over the thin strips of pasta to ...
.
North America
''
Fettuccine alfredo
Fettuccine Alfredo () or fettuccine al burro ("fettuccine with butter") is an Italian cuisine, Italian pasta dish of Pasta#Fresh, fresh fettuccine tossed with butter and Parmigiano-Reggiano, Parmesan cheese ('' it, pasta al burro e parmigiano''). ...
'' with cream, cheese and butter, and spaghetti with tomato sauce (with or without meat) are popular Italian-style dishes in the
United States
The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country Continental United States, primarily located in North America. It consists of 50 U.S. state, states, a Washington, D.C., ...
.
Oceania
In
Australia
Australia, officially the Commonwealth of Australia, is a Sovereign state, sovereign country comprising the mainland of the Australia (continent), Australian continent, the island of Tasmania, and numerous List of islands of Australia, sma ...
, boscaiola sauce, based on bacon and mushrooms, is popular.
Regulations
Italy
Although numerous variations of ingredients for different pasta products are known, in Italy the commercial manufacturing and labeling of pasta for sale as a food product within the country is highly regulated. Italian regulations recognise three categories of commercially manufactured dried pasta as well as manufactured fresh and stabilized pasta:
* Pasta, or dried pasta with three subcategories – (i.) Durum wheat semolina pasta (), (ii.) Low grade durum wheat semolina pasta () and (iii.) Durum wheat whole meal pasta (). Pastas made under this category must be made only with durum wheat semolina or durum wheat whole-meal semolina and water, with an allowance for up to 3% of soft-wheat flour as part of the durum flour. Dried pastas made under this category must be labeled according to the subcategory.
* Special pastas (''paste speciali'') – As with the pasta above, with additional ingredients other than flour and water or eggs. Special pastas must be labeled as durum wheat semolina pasta on the packaging completed by mentioning the added ingredients used (e.g., spinach). The 3% soft flour limitation still applies.
* Egg pasta () – May only be manufactured using durum wheat semolina with at least 4 hens' eggs (chicken) weighing at least (without the shells) per kilogram of semolina, or a liquid egg product produced only with hen's eggs. Pasta made and sold in Italy under this category must be labeled egg pasta.
* Fresh and stabilized pastas () – Includes fresh and stabilized pastas, which may be made with soft-wheat flour without restriction on the amount. Prepackaged fresh pasta must have a water content not less than 24%, must be stored refrigerated at a temperature of not more than (with a tolerance), must have undergone a heat treatment at least equivalent to pasteurisation, and must be sold within five days of the date of manufacture. Stabilized pasta has a lower allowed water content of 20%, and is manufactured using a process and heat treatment that allows it to be transported and stored at ambient temperatures.
The Italian regulations under Presidential Decree No. 187 apply only to the commercial manufacturing of pastas both made and sold within Italy. They are not applicable either to pasta made for export from Italy or to pastas imported into Italy from other countries. They also do not apply to pastas made in restaurants.
United States
In the US, regulations for commercial pasta products occur both at the federal and state levels. At the Federal level, consistent with Section 341 of the
Federal Food, Drug, and Cosmetic Act
The United States Federal Food, Drug, and Cosmetic Act (abbreviated as FFDCA, FDCA, or FD&C) is a set of laws passed by the United States Congress in 1938 giving authority to the U.S. Food and Drug Administration (FDA) to oversee the safety of f ...
, the
Food and Drug Administration
The United States Food and Drug Administration (FDA or US FDA) is a List of United States federal agencies, federal agency of the United States Department of Health and Human Services, Department of Health and Human Services. The FDA is respon ...
(FDA) has defined standards of identity for what are broadly termed ''macaroni products''. These standards appear in 21 CFR Part 139. Those regulations state the requirements for standardized ''macaroni products'' of 15 specific types of dried pastas, including the ingredients and product-specific labeling for conforming products sold in the US, including imports:
* Macaroni products – defined as the class of food prepared by drying formed units of dough made from semolina, durum flour, farina, flour, or any combination of those ingredients with water. Within this category various optional ingredients may also be used within specified ranges, including egg white, frozen egg white or dried egg white alone or in any combination; disodium phosphate; onions, celery, garlic or bay leaf, alone or in any combination; salt; gum gluten; and concentrated glyceryl monostearate. Specific dimensions are given for the shapes named macaroni, spaghetti and vermicelli.
** Enriched macaroni products – largely the same as ''macaroni products'' except that each such food must contain thiamin, riboflavin, niacin or niacinamide, folic acid and iron, with specified limits. Additional optional ingredients that may be added include vitamin D, calcium, and defatted wheat germ. The optional ingredients specified may be supplied through the use of dried yeast, dried torula yeast, partly defatted wheat germ, enriched farina, or enriched flour.
** Enriched macaroni products with fortified protein – similar to ''enriched macaroni products'' with the addition of other ingredients to meet specific protein requirements. Edible protein sources that may be used include food grade flours or meals from nonwheat cereals or oilseeds. Products in this category must include specified amounts of thiamin, riboflavin, niacin or niacinamide and iron, but not folic acid. The products in this category may also optionally contain up to of calcium.
** Milk macaroni products – the same as ''macaroni products'' except that milk or a specified milk product is used as the sole moistening ingredient in preparing the dough. Other than milk, allowed milk products include concentrated milk, evaporated milk, dried milk, and a mixture of butter with skim, concentrated skim, evaporated skim, or nonfat dry milk, in any combination, with the limitation on the amount of milk solids relative to amount of milk fat.
** Nonfat milk macaroni products – the same as ''macaroni products'' except that nonfat dry milk or concentrated skim milk is used in preparing the dough. The finished macaroni product must contain between 12% and 25% milk solids-not-fat. Carageenan or carageenan salts may be added in specified amounts. The use of egg whites, disodium phosphate and gum gluten optionally allowed for ''macaroni products'' is not permitted for this category.
*** Enriched nonfat milk macaroni products – similar to ''nonfat milk macaroni products'' with added requirements that products in this category contain thiamin, riboflavin, niacin or niacinamide, folic acid and iron, all within specified ranges.
** Vegetable macaroni products – ''macaroni products'' except that tomato (of any red variety), artichoke, beet, carrot, parsley or spinach is added in a quantity such that the solids of the added component are at least 3% by weight of the finished macaroni product. The vegetable additions may be in the form of fresh, canned, dried or a puree or paste. The addition of either the various forms of egg whites or disodium phosphate allowed for ''macaroni products'' is not permitted in this category.
*** Enriched vegetable macaroni products – the same as ''vegetable macaroni products'' with the added requirement for nutrient content specified for ''enriched macaroni products''.
** Whole wheat macaroni products – similar to ''macaroni products'' except that only whole wheat flour or whole wheat durum flour, or both, may be used as the wheat ingredient. Further the addition of the various forms of egg whites, disodium phosphate and gum gluten are not permitted.
** Wheat and soy macaroni products – begins as ''macaroni products'' with the addition of at least 12.5% of soy flour as a fraction of the total soy and wheat flour used. The addition the various forms of egg whites and disodium phosphate are not permitted. Gum gluten may be added with a limitation that the total protein content derived from the combination of the flours and added gluten not exceed 13%.
* Noodle products – the class of food that is prepared by drying units of dough made from semolina, durum flour, farina, flour, alone or in any combination with liquid eggs, frozen eggs, dried eggs, egg yolks, frozen yolks, dried yolks, alone or in any combination, with or without water. Optional ingredients that may be added in allowed amounts are onions, celery, garlic, and bay leaf; salt; gum gluten; and concentrated glyceryl monostearate.
** Enriched noodle products – similar to ''noodle products'' with the addition of specific requirements for amounts of thiamin, riboflavin, niacin or niacinamide, folic acid and iron, each within specified ranges. Additionally products in this category may optionally contain added vitamin D, calcium or defatted wheat germ, each within specified limits.
** Vegetable noodle products – the same as ''noodle products'' with the addition of tomato (of any red variety), artichoke, beet, carrot, parsley, or spinach in an amount that is at least 3% of the finished product weight. The vegetable component may be added as fresh, canned, dried, or in the form of a puree or paste.
*** Enriched vegetable noodle products – the same as ''vegetable noodle products'' excluding carrot, with the specified nutrient requirements for ''enriched noodle products''.
** Wheat and soy noodle products – similar to ''noodle products'' except that soy flour is added in a quantity not less than 12.5% of the combined weight of the wheat and soy ingredients.
State mandates
The federal regulations under 21 CFR Part 139 are standards for the products noted, not mandates. Following the FDA's standards, a number of states have, at various times, enacted their own statutes that serve as mandates for various forms of macaroni and noodle products that may be produced or sold within their borders. Many of these specifically require that the products sold within those states be of the enriched form. According to a report released by the Connecticut Office of Legislative Research, when Connecticut's law was adopted in 1972 that mandated certain grain products, including macaroni products, sold within the state to be enriched it joined 38 to 40 other states in adopting the federal standards as mandates.
USDA school nutrition
Beyond the FDA's standards and state statutes, the
United States Department of Agriculture
The United States Department of Agriculture (USDA) is the United States federal executive departments, federal executive department responsible for developing and executing federal laws related to farming, forestry, rural economic development, ...
(USDA), which regulates federal school nutrition programs, broadly requires grain and bread products served under these programs either be enriched or
whole grain
A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm.
As part of a general healthy diet, consumption of whole grains is associated ...
(see 7 CFR 210.10 (k) (5)). This includes macaroni and noodle products that are served as part the category grains/breads requirements within those programs. The USDA also allows that enriched macaroni products
fortified
A fortification is a military construction or building designed for the defense of territories in warfare, and is also used to establish rule in a region during peacetime. The term is derived from Latin ''fortis'' ("strong") and ''facere'' ...
with protein may be used and counted to meet either a grains/breads or meat/alternative meat requirement, but not as both components within the same meal.
Gallery
File:Cheese Corn Pasta.jpg, Cheese corn pasta available in India
File:Asian Style Italian Pasta.jpg, An Asian-style "Italian" pasta
File:Pakistani Pasta.jpg, Pasta in Pakistan
File:Spaghetti carbonara.jpg,
Spaghetti alla carbonara
Carbonara () is an Italian pasta dish from Rome made with eggs, hard cheese, cured pork and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century.
The cheese is usually Pecorino Romano, Pa ...
File:8.28.12CheeseburgerMacByLuigiNovi2.jpg,
Macaroni and cheese
Macaroni and cheese (also called mac and cheese in Canada and the United States and macaroni cheese in the United Kingdom BBC, RecipesMacaroni Cheese/ref>) is a dish of cooked macaroni pasta and a cheese sauce, most commonly Cheddar sauce.
The ...
File:Lasagna NIH.jpg, Lasagna with meat sauce
File:Flomaria.jpg, Greek ''
flomaria
Flomaria () is a traditional pasta made on the island of Lemnos. They are made from flour, eggs, milk, and salt. They are made adding egg, such as hilopites, but their size is longer.
It is used also for a traditional recipe of the island; rooste ...
''
File:Japanese food by Naoki Nakashima 175.jpg, Pasta in Japan
See also
*
National Pasta Association
The National Pasta Association (NPA) is a trade association of professionals in the United States pasta industry. The NPA originally formed as The National Association of Macaroni and Noodle Manufacturers of America in 1904, making it one of the ...