The material is the history of the emergence of pasta. The history of pasta

Macaroni - tubular products made from durum wheat flour, completely dried dough. Other similar products, such as spaghetti or noodles, are also produced in the same way. Now absolutely everyone knows about these widespread ingredients. And what was in antiquity, before a variety of culinary masterpieces and intricate dishes appeared? Who really invented pasta and in what country?

The very first mention of pasta

The history of pasta is actually incredibly confusing. The same can be said about the country in which pasta was invented. Some sources claim that they appeared in ancient Greece and were once created by God himself, although this, of course, is a legend.

The creation of pasta dates back to very ancient times. They appeared even earlier than Chinese noodles, by about five hundred years. It was believed that pasta was created in Etruscan times, but the evidence for this is not strong enough. Archaeologists have found a needle that looks like a sewing needle. It was soon decided that this tool was used to wrap the dough from which the pasta itself is made.

There is a popular opinion that pasta was popular as far back as the 4th century BC with the Egyptians. During excavations in the tombs, drawings were found that depicted something similar to cooking a kind of noodles. The Egyptians also often "took" noodles with them to the world of the dead.

But the very first written mention of pasta appeared in the culinary book of Apicus, a famous Roman culinary specialist back in the 1st century. In this book, the first recipes for lasagna were presented. Apicus in his work writes about the preparation of minced meat, which is laid out in the layers of this dish. Pasta in the form of lasagna was common in ancient Greece and in ancient Rome. And vermicelli appeared in medieval Italy a little later.

Story

It is not known who invented pasta, and the name of the one who first proposed it. But they have a rich and interesting history.

In the 10th century, the Italian chef Martin Corno wrote a book called The Culinary Art of Sicilian Pasta. Dough prepared in this way is called pasta in Italian, but in those years the word pasta was the name of all food in general.

In a document of 1244, the products that were subject to the ban were named. This list included the so-called pasta lissa - soft wheat pasta. By the 12th century, even legislators monitored the quality of the product - this proves the importance of these products in people's lives.

Strips of a kind of dried text appeared quite often until the 13th century. Pasta from them often appeared on the tables of Sicily. Dishes made from sun-dried dough were cooked with various tasty additions.

There is an opinion that pasta first appeared in China, and only in 1292 Marco Polo, an Italian traveler, brought them to Italy. But when he discovered pasta in China, he only implied that the Chinese create the same pasta as they do in Italy.

Medical records of the emperor's medicines written by Xiao Gong have been found in China. In them, he wrote various recipes and recommendations for their use. In one of the entries, one could find advice on eating hot buckwheat noodles. It was believed that it eliminates harmful energy and various diseases. And from excess weight and to preserve the youth of the body, the doctor advised to eat rice and

And in 2005, archaeologists discovered ancient pottery along the Yellow River. On one of the vessels they found very old noodles, the age of which was considered to be four thousand years. This proves once again that in ancient times in Asian countries they also used pasta, otherwise - Who invented them? This means that the first such pasta began to be eaten right here, in China. Although, of course, this does not exclude the fact that various pasta products were also used in ancient Italy.

Italy and China

So who invented pasta and where? There is no doubt that both Italy and China have been familiar with these products since ancient times. More surprising is that other countries did not even know about such products. The simplest cakes were popular all over the world. However, lasagna is considered almost the progenitor of all pasta and is the same flatbread. This clears things up a bit. It turns out that noodles and pasta are just logical derivatives of lasagna. However, this is not an indisputable fact. Therefore, there is no exact answer to the question of in which country pasta was invented.

Ravioli, tortellini and dumplings

In the middle of the 13th century, peculiar stuffed pasta appeared in Italian cuisine, called ravioli and tortellini. The filler they have is completely different, but mostly it is meat, cheese or spinach. Soon, derivatives of Italian pasta with filling appeared all over the world, otherwise - familiar to us, Russians, dumplings. In China, won tones were later made, in Tibet - mo-mo, and among the Jews - kreplach. No wonder it is believed that many forms of pasta come from the Middle East itself.

Who Invented Instant Pasta?

Now noodles are widely known all over the world, which can be cooked in just five minutes. All you need to do is empty the contents of the sachet and fill it with water. Quite often, other dishes are made with such noodles. As you know, the semi-finished product was invented by Momofuku Ando. Now you know the name of the person who invented instant pasta. Today they are indispensable for too busy people with limited time.

Who invented naval pasta?

Naval pasta served mainly as food for sailors and various travelers in the Middle Ages. Now it is considered a classic Soviet recipe. It became especially widely known after the end of the Second World War and is boiled pasta mixed with fried minced meat or stew.

• There are about 600 different types of pasta around the world.
• In Italy, pasta is known as pasta. Although earlier this word was called here all the food in principle.
• And in 1819, the very first mechanism for drying pasta and spaghetti was created - of course, in Italy.
• In the same country, there is an amazing genre of cinema called spaghetti western. It was born in the 20th century and was especially popular in the 60s and 70s. During all this time, about 600 films were shot, and the shooting took place mainly in the southern deserts of Spain - it was there that the similarity of the views of the American Wild West could be achieved.
• Rossini, the famous Italian composer, claimed to have only cried twice in his entire life. The first time he did this was when he heard the amazing performance of Paganini. And the second time, he grieved over a pasta dish he made himself, which he carelessly dropped.
• In the Netherlands, a driver who ate pasta while driving was sentenced to eight weeks in prison.
• For the preparation of now popular products, Italians use only durum wheat, and in China they use rice flour.

Macaroni and their national characteristics in different countries

We still do not know who invented pasta and where, and the name of the person who made it. But all over the world there are various products and dishes that are prepared from them.

Of course, pasta is associated mainly with Italy: after all, according to many, spaghetti was invented there. But few people know that all over the world also have their own traditional pasta.

European cuisine is characterized by various products mainly from durum wheat. The sizes and shapes of pasta are striking in their diversity: here they are made completely different.

In Italy, pasta is known for its rich history: quite often, pasta and spaghetti are almost a symbol of Italian cuisine. There are several categories here: small pasta for soup, pasta for baking, such as lasagna, and pasta with some filling inside (ravioli, which we talked about earlier).

In Russia, we are used to seeing pasta of various shapes, which is mainly cooked as a side dish for the main course. Pasta here is divided into different categories, depending on the quality of the raw materials used to produce pasta. We produce vermicelli, horns and various figured pasta.

In Central Asia, there is a popular and integral dish of Central Asian cuisine called lagman. The basis of this dish is long pasta, which has an interesting name - chuzma.

Oriental cuisine is often associated with rice - after all, rice is the main and most popular cereal there. Consequently, pasta here is not made from wheat flour at all, but from rice flour. These products are cooked much longer, and outwardly they are very different from what we are used to: they are white or transparent and thinner. An example of such pasta is Chinese noodles or funchose.

In Japan, these products are also prepared from very unusual raw materials - bean starch. Such products in the Land of the Rising Sun are usually called saifun. And an interesting national dish in Tunisia is Nuasyr noodles, made from semolina flour. As a rule, it is served with lamb or chicken.

Pasta names around the world

In Italy, pasta is called spaghetti. The word is derived from the simple spago, which translates as "thread".

After China and Italy, Abars and Indians began to use pasta. The former called them rishta, and the latter called sevika. Both words are also translated into Russian as "thread".

Despite the fact that pasta was quite diverse, in Italy they came up with one common name that we are already used to - macaroni.

Introduction

Pasta is a very popular and convenient food product and is included in the diet of almost any family. They have a relative nutritional value, are affordable, fairly quick and easy to prepare, dry, stored for a long time without changing properties, go well with meat, cheese, eggs, vegetables, various sauces and seasonings. Pasta is long, fiber-like pasta made from dough (usually wheat flour mixed with water). Flour made from rice, buckwheat, starch, mung beans, and other foodstuffs is also sometimes used. Usually pasta is stored dry and boiled before consumption. Sometimes other ingredients are added to the dough, for example: dyes (tomato paste, spinach, beets, cuttlefish ink and others), eggs, greens. It has been historically proven that Italy is the birthplace of pasta. In the Middle Ages, pressing devices were powered by horsepower or water mills, and with the advent of the first machines, steam units appeared. The year of origin of the pasta industry in Russia is considered to be 1797, when the first pasta factory was opened in Odessa.

The topic of cooking pasta is extremely relevant in modern conditions of dynamic life, in which convenience and comfort occupy leading positions. It is no coincidence that pasta is constantly in high demand, so it is important to introduce new pasta dishes to the menu. This demand directs to achieve the goal of the course work: the development of an author's pasta dish. The set goal requires the following tasks:

to study the commodity characteristics of pasta;

to study technological processes during heat treatment;

to study the quality of pasta;

to study the features of storage of pasta;

explore the range of pasta;

study the design of pasta dishes;

the formation of the necessary raw materials and the development of the author's dish.

The history of the origin of pasta

In Apicus's book on the art of cooking, the first mention of the existence of a dish, rather strongly reminiscent of pasta, was found. He writes about preparing a dish of minced meat or fish, laid in layers of "lasagna". Pasta in the form of lasagne sheets was known in ancient Greece and Rome, and vermicelli later in medieval Italy. In Russia, pasta appeared under Peter I. Among the craftsmen recruited to build ships was an Italian named Fernando. The Italian, himself a pasta lover, passed on the secret of their preparation to a Russian entrepreneur for whom he worked. The latter appreciated the benefits of the new product (pasta cost five to six times more than the best flour) and set up their home production.

The first Russian pasta factory opened at the end of the 18th century in Odessa - 30 years after the Frenchman Malouin in 1767 first described the technique for making this product. Pasta was made here from the best grades of wheat flour, but the technology included a large share of manual labor. In 1913, there were already 39 pasta enterprises in Russia, producing about 30 thousand tons of products per year. The technological process has been significantly improved. Wholemeal flour was poured into bowls of dough mixers, poured with water and mixed. The resulting lumpy dough on the dough rolls was turned into a bound mass, which was rolled into a tape on rollers. In the manufacture of pasta or noodles, the tape was rolled into a roll weighing 30-50 kilograms, laid in a press cylinder. Noodles were usually obtained by cutting the tape on special machines - noodle cutters. Strands of products were cut with a knife, hung on poles or laid out on frames and dried in chamber dryers with steam or heat heating. In the southern cities, the so-called Neapolitan method of drying was used: for the day, pasta was taken out into the air, and at night it was cleaned in the basement. During the day, the products dried up, and at night they dampened. With such a long (about a week) drying method, the products acquired strength, a special taste and aroma. In the 19th century, the very first pasta company "Il Pastifico Buitoni" appeared, founded in 1827 by a woman named Giulia Baitoni. This company still exists today and is one of the largest pasta producers in the world. The production of pasta today is very advanced: machines for mixing dough and for electric pasta drying are invented, the whole process of making pasta is fully automated.

Different types of pasta are very different from each other in size and appearance, so you should understand their varieties.

Pasta has been around for a long time. So long ago that it is no longer possible to establish the exact year of their birth. It is only known that the ancient Egyptians stocked up something like noodles to eat on their way to the realm of the dead. Well, the path is probably not a short one, and smart Africans guessed that pasta does not spoil, much earlier than modern hikers. According to another version, the product most reminiscent of modern pasta appeared in the East, in Japan and China. Until now, long, long noodles are put on the New Year's table in Japan so that the life of the participants in the holiday is as long as possible.

According to some historians, we owe the appearance of pasta in Europe to the Italian traveler Marco Polo, who brought this valuable product from China. However, many experts do not agree with this theory and believe that the Europeans thought of making pasta completely on their own. But be that as it may, Italy is still considered the “center of pasta life”. There, pasta is one of the most beloved national dishes. And the emergence of most varieties of pasta, as well as the invention of a number of sauces for them, we owe it to the Italians.

What are they useful for?

● For mood. Pasta contains a lot of B vitamins, which help to cope with stress and headaches. And the amino acid tryptophan, found in spaghetti, improves sleep and relieves some forms of depression.

● For skin. Vitamin E prevents wrinkles and other signs of aging.

● For the heart and blood vessels. It is known that complex carbohydrates, which pasta is exceptionally rich in, help lower blood cholesterol levels, which means that pasta lovers are not threatened by many cardiovascular diseases, atherosclerosis and senile memory loss.

● For digestion. Wholemeal spaghetti has a high amount of fiber, which means they are good for those who have intestinal problems.

Feel the difference!

Different types of pasta are very different from each other in size and appearance, so you should understand the varieties, because sometimes “native” Italian names of pasta are written on packs instead of the usual designations: “horns”, “bows”, “shells”

Horns and spirals:

● Rotini. Very short spirals, look like small springs. It can be eaten hot or cold with very thick sauces or added to pasta salads.

● Fusilli. Longer than rotini, and also twisted. They are served with almost all sauces, added to soups.

Hollow pasta:

● Ditalini. Small, very short pipes, in Italian their name means "thimble". Use in soups or pasta salads.

● Cannelloni. Large, long pipes. They are usually stuffed with meat fillings and baked with sauce.

● Pechutelle. Long, thin hollow tubes. They can replace spaghetti, they are often used for cooking meat dishes, added to vegetable stews.

Long pasta:

● Capellini. Long and very thin. They are sometimes also called "angel hair". They are consumed only hot, with light sauces, broths or simply mixed with olive oil and boiled vegetables.

● Fettuccini. Long, flat and wide pasta. Serve hot or cold with thick sauces.

● Spaghetti. Their name translates as "little ropes". They are eaten, as you know, hot with all kinds of sauces. Sometimes used to make casseroles.

● Lasagna. Long and very wide pasta. They are laid in a form in layers, spreading each layer with a thick tomato or cream sauce, and baked.

With sauce

Pasta cannot be cooked without sauce. The Italians make it from everything that comes to hand. Minced meat, bacon, vegetables, seafood, cream and olive oil are used. In general, there is enough room for imagination. The only rule to follow is that the longer and thinner the pasta, the thinner the sauce should be.

There are among the sauces and their celebrities:

● Bolognese - a sauce made from minced meat and tomatoes.

● Carbonara - includes cream, bacon and white wine.

● Frutto di mare - sauce with seafood.

● Diabolo - with hot peppers.

● Salsa di tomato is a tomato sauce cooked over very low heat with basil and marjoram.

As for cheese, it can be flavored with any pasta dishes, stern of those that include seafood. The cheese you sprinkle on hot spaghetti should be hard cheese. The classic version is parmesan.

How to eat them

With short horns and spirals, everything is clear - they are eaten with a fork or spoon. But with long spaghetti, everything is much more complicated. The “bundle” of spaghetti is separated from the total mass, grabbed between the prongs of the fork and wound around it. Cutting spaghetti with a knife is not supposed to be - firstly, it is considered bad form, and secondly, when you cut long pasta, drops of sauce can splatter you and your table neighbors.

Which ones to choose

It is believed that the best pasta are those made from durum wheat. They get fat less from them, they do not boil soft and do not stick together during the cooking process. You can identify them by the corresponding inscription on the package. However, sometimes “hard” pasta is labeled differently. You may come across the mark "group A", "1st class" or "durum" - these inscriptions also indicate that you have a quality product made from durum wheat. After reading the label, evaluate the appearance of the pasta. If they have a rough surface, there are traces of unmixed dough in the dough, white or unnaturally yellow color, crumbs and flour in the pack - you do not need such spaghetti. Good pasta should be smooth, creamy, with tiny black dots (remnants of cereal shells).

Only the facts

1480 kg weighed the largest bowl of pasta. This record was set in San Francisco. The bowl was 91 centimeters high and 3.05 meters wide.

4000 years old noodle pot. It was discovered in the summer of 2005 during excavations of the ancient settlement of Lajian on the banks of the Yellow River in China.

1000:100:10 - the classic ratio when cooking pasta: 1 liter of water, 100 g of pasta and 10 g of salt.

If all the pasta eaten by Italians in a year were spaghetti, its total length would be 600,000,000 km. This is enough to wrap around the Earth 15,000 times, and the water in which this paste was boiled would be enough for 130 Olympic swimming pools!

200 kilocalories, 40 g of carbohydrates, less than 1 g of fat and only 1 g of salt contains a glass of spaghetti.

Interesting

Macaroni brought to prison. Dutch driver Martin Weens, who drove a truck and ate pasta at the same time, was sentenced to 8 weeks in prison for dangerous driving. A Dutch police patrol from a helicopter filmed how Weens, driving a car, held a pot of pasta with his left hand, and a fork with his right. At the same time, the driver held the steering wheel of a 40-ton truck only with his knees.

At the trial, the Dutchman pleaded guilty, adding that his method of driving was dangerous, although he noted that he only ate on the go when he felt it was safe. Weens claims he warmed up pasta at a gas station shortly before he was pulled over by police. The court for such driving sentenced Weens to 8 weeks in prison, and also deprived the Dutchman of his driver's license for a year, deciding after this period to pass the truck driving test again.

The history of the origin of pasta is fascinating not only due to interesting facts, but also to the myths and legends surrounding them.

There are legends relating the creation of pasta to the time of the ancient Romans, who attributed their creation to the Gods. And ancient sources claim that they came up with pasta in China and Marco Polo brought them to Italy in 1292 AD. However, when Marco said that he "discovered" pasta in China, it was implied that he had discovered something new, when in fact he discovered that the Chinese had pasta "just like ours".

The origin of pasta is attributed to Etruscan times, which turns out to be 500 years earlier than Chinese noodles. However, the evidence for this is not convincing enough. In one of the Etruscan tombs, tools similar to a sewing needle were found - they were mistaken for tools for wrapping dough for pasta. But perhaps they were for something else. The first written mention came from the Apicus cookbook, which included recipes for lasagna, and by the 12th century, pasta had become important enough to attract the attention of quality legislators.

There is nothing surprising in the fact that from the very beginning both Italy and China were familiar with pasta. The only surprising thing is that they were not in all other countries of the world, especially in those where flat cakes were popular. Lasagna, the parent of almost all forms of pasta, is nothing more than another flat bread, a flatbread that is boiled rather than baked. Therefore, noodles or tagliatelle were a completely logical derivative of lasagna.

Indians and Arabs used pasta for at least 1200 AD, and possibly earlier. The Indians called them sevika, which meant "thread", and the Arabs - rishta, which also meant "thread" in Persian. The Italians, in turn, chose the word spaghetti formed from the word spago- "a thread".

Small Italian stuffed pasta, ravioli and tortellini (both appeared from the middle 13th century), also had parallels everywhere. In China there were won tones, in Russia - dumplings, in Tibet - mo-mo, and in Jewish cuisine - kreplach. Some forms of pasta are thought to have originated in the Middle East.

Despite such a variety of pasta, later in medieval Italy they were given the name macaroni. IN XIV century the English cookbook Forme of Cury gives a recipe macrows. The result is flat pasta, which is advised to serve exquisitely with a small piece of butter and grated cheese as a side dish. But at home, pasta was not treated at that time as a food of the upper strata of society.

TO XVIII century pasta is completely entrenched in European mythology. Small-minded middle-class travelers might not like them, just as they disliked any foreign food, but the young educated aristocrats were not so conservative. By this time, their less well-educated contemporaries were so weary of sketches of Italian ruins, antique busts, Italian mannerisms and poems glorifying pasta, that they called all Italians with one capacious word "pasta".

1st century
In Apicus's book on the art of cooking, the first mention of the existence of a dish, rather strongly reminiscent of pasta, was found. He writes about preparing a dish of minced meat or fish, laid in layers of "lasagna". Pasta in the form of lasagne sheets was known in ancient Greece and Rome, and vermicelli later in medieval Italy.

12th century
Until the 12th century, pasta is not mentioned. Guglielmo di Malavalle writes in his book about a banquet at which they served a dish of pasta mixed with sauce, which he called "macarrones sen logana".

XIII century
A century later, pasta is mentioned by Jacopore da Todi, and then in the next century, the famous story of Boccaccio appears, in which the artist Bruno (Bruno) talks about the land of Cockaigne, where "there was a whole mountain of grated Parmesan cheese and people who did nothing stood on top, except to make pasta and ravioli and boil them in capon broth."

There was a need to dry pasta, which had been eaten fresh for centuries, as trade increased as a result of the emergence of the Moravian republics of Venice, Genoa, Pisa and Amalfi. It was necessary to come up with a product that can be easily stored on board a ship for many months at sea. Sailors from Amalfi, on one of their frequent voyages to Sicily, adopted the art of drying pasta. As a result, the Naples area began to produce its own dried pasta. Early pasta makers must have been great weather forecasters, as they had to decide whether to produce short pasta or long pasta depending on the day's humidity and wind.

15th century
Wrote the first recipe for lasagna. In the same century, Bartolomeo Secchi's father, De Honesta Voluptate, mentions long and hollow pasta, as well as pasta similar to today's noodles.

16th century
Before the 16th century, pasta did not play a big role in the dinner. The Neapolitans sometimes used pasta as a gourmet treat or even dessert, since the special durum wheat varieties needed to make pasta had to be imported from the regions of Sicily and Apulia, so the price of pasta made it affordable only for rich people. The production of pasta for sale dates back to the Middle Ages. There is documented evidence that as early as the 16th century mass pasta producers were actively using a screw press to produce pasta.

17th century
Finally, pasta has become the daily food of southern Italians. Conditions appeared for the distribution of durum wheat - the basis for the cheap production of pasta, accessible to the poor sections of society.

18th century
By 1770, the word "macaroni" appeared in the English language. In England, the word "macaroni" meant perfection and elegance. The phrase "that" s macaroni "meant something especially good. Also in the XVIII century, Catherine de Medici introduced pasta in France, and even then they began to gain popularity around the world.

19th century
The very first pasta company, Il Pastifico Buitoni, was founded in 1827 by a woman named Giulia Buitoni. This company still exists today and is one of the largest pasta producers in the world.

XX
The production of pasta today is very advanced. When electricity was discovered in the 1900s, life became much easier for the pasta industry. Machines were invented for mixing dough and for electrical drying of pasta, the whole process of cooking pasta is fully automated.

From the previous part of the history of pasta, we can conclude that it is rather difficult to determine the primary source of the appearance of pasta because of their ancient origin and numerous sources. But I propose to consider the following facts, by the dates of which you can understand in which countries pasta originally appeared and which story of the appearance of pasta is the most truthful and true.

One of the first mentions of pasta is found in the cookbook of Appicus, who lived in the 1st century BC. e. under the ruler of Tiberius. He named in this book a dish similar to modern fish lasagna.

Archaeological finds, such as wooden rollers for rolling out dough, knives for cutting it, indicate that pasta was consumed in ancient Greece.

It is believed that pasta was popular as early as the 4th century BC. e. In the tombs of the Egyptians, archaeologists have found images of people making a kind of noodles, and they took it with them on their way to the kingdom of the dead.

Studying the decorative forms of the image of the Etruscan necropolis "Banditaccia", from the 4th century BC. e., historians have found that they reflect devices for the manufacture and preparation of pasta.

In the 10th century A.D. e. Chef Martin Corno created the book The Culinary Art of Sicilian Pasta. At that time, the word pasta in Italian was synonymous with food in general.

In the same century, the Arab geographer Al-Idrizi, who lived in Sicily, described a "thread-shaped dish" that was made from dough near Palermo.

To the evidence recorded documented, you can bring a document from 1244, in which there was a list of products that were banned. It also includes pasta lissa - pasta made from soft wheat varieties.

For some time, it was thought that pasta was brought to Venice by Marco Polo, who returned after a trip from China in 1292.

But much earlier, pasta was mentioned in the inventory of the Genoa archive in 1279. It talks about the will of Ponzio Bastone. It mentions "bariscella plena pasta" (a basket full of pasta).

Also, strips of dried dough appeared until the 13th century. Pasta and dishes from them were on the tables of Sicily, where the Arabs lived at that time. They dried dough strips in the sun and boiled them, adding various additives to the finished pasta.

There is a confirmed manuscript by the physician Xiao Gong. In the service at the court of the ruler of China, he wrote a treatise on the medicines of Emperor Shen Nong (in Chinese mythology, this is the patron saint of agriculture and medicine). In it, the physician described recipes and recommendations for use.
One of the treatises described that in case of colds, as well as to cleanse the body of harmful energies and painful accumulations, the patient was recommended to consume hot dishes with buckwheat noodles. With obesity and to maintain the youthfulness of the body, Xiao Gong recommended wheat and rice noodles.

The eastern "roots" of pasta were confirmed by the discovery of scientists, already in our time, in 2005. At the excavations of an old settlement, along the Yellow River, dishes with noodles were found. The age of the find was estimated at 4 thousand years.