The origins of pasta, understood as a mixture of crushed corn and water, date back to 7000 years ago, when men gradually abandoned the nomadic life, becoming sedentary and giving priority to agriculture: so he learned to sow and reap, and cereals became very soon as one of its main sources of livelihood. Crop harvested in man has learned better and better how to work grain grinding it, mixing it with water, smoothing in dough thin and cooking it on hot stone.
Perhaps were first the Arabs of the desert to dry the pasta to be devoted to a long conservation; in fact in their peregrinations they had not enough water to make everyday fresh pasta.
Thus were born dough’s cylinders drilled in the middle to allow a rapid drying, as they are described in a cookbook of the ninth century. In 1154, an Arab geographer noted in his travel notes a “flour’s food in the form of wires” that was manufactured in Sicily and from there brought into the peninsula: the ancestors of those “noodles” ( vermicelli in the italian way) that are still today a typical Sicilian dish. This finding debunks the myth that Marco Polo, returning from his trip to China in 1295 ,introduced the pasta in our country.
In Italy the production of fresh pasta was favored from the dry and airy climate , for centuries the pasta was left to dry up in a “natural” way, through simple exposure to air.
in the seventeenth century, the invention of the printing and the introduction of hydraulic brakes in the processing steps helped to increase the production of pasta, especially in Campania, Sicily and Liguria.
To the nineteenth century the manufacturing process of the pasta was gradually mechanized: the first machine capable of performing all the parts of the production process was patented in 1993.
The consumption of fresh pasta became common only from the nineteenth, at the beginning of that century, the first pasta industries were founded and drying in heated allowed them to be made in all regions. The production of pasta on a large scale was set up in the twentieth century, when, thanks to technological innovations export, mainly to the United States, reached high records and the dough became a worldwide symbol of Italian style.
Dough processing states in Naples in 500, among these Torre Annunziata, overlooking the bay, and Gragnano, located just inland of the Sorrento Peninsula. Ends up a production intended to gain worldwide fame thanks to spaghetti: the raw material is durum wheat that comes from the plains in Puglia, the workmanship is first crafted, with laboratories and reeds for drying every where.
Pasta and his husband:
The first condiments were based on spices, honey, milk and vegetables.
The tomato came later in Italy, in the 1554, right after the America discovering, at the beginning the tomato was considered a poisonous vegetable, the big cultivation started only in the seventeenth century. Pasta with tomatoes is only born four centuries ago.
With travel with Laura you can book your Private Pasta making course, 5 lessons of 3 hours each focused on the preparation of two different kinds of pasta per lesson with different sauces.
You will learn a total of 10 kinds of fresh pasta , having an intensive training on Pasta making.
The course can start on any day of the week, each lesson will start at 11,30 am until 2 pm.
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