Most of the people connect the word “pasta” with Italy. Italians claim that their country is the pasta home. In fact there were found Etruscan images of appliances for making noodles, dating from the 4th century BC. The most likely, hundreds of years ago Italians were borrowed from the Etruscan these devices for making pasta and were developed them. Pasta became the favorite dish in Italy at the end of XVIII century. Originally pasta was only in fresh form, following which it was a dish of the nobility. During the Great Geographical Discoveries, Venetians found that pasta could be dried and thus the mariners had delicious product that could be cook and eat during the long sails. Today pasta is divided into dry and fresh one. Both types can be buy from stores or you can even handmade them.
If you decide to prepare pasta you need around 200g of flour, 5 eggs, 4 tablespoons olive oil and some salt. Mix the ingredients well and prepare dough, which either boil or collect in the fridge wrapped into foil. Otherwise the dough will become dry and unusable. If you decide to experiment you may use more than one type of flour, spices and even tomato paste. If you want to dry pasta, you can use ordinary hanger. Take fresh pasta and put it on the hanger for about 5 days in warm and dry place. When it is ready store it in a box or jar tightly closed.
There are different types of pasta:
Pasta with a long rod shape - can be wrapped around the fork.
Pasta film has long shape and flat slices.
Fettuccini, Linguini, Tagliatelle and lasagna are well known examples for variety.
There are hundreds of pasta shapes. The most popular are Fussili (spiral), Farfalle (shaped like bow ties) and Rute (shaped like a wheel).
Pasta is implemented in different national cuisines and there are many different ways of cooking it. In many countries, the pasta is prepared in the traditional way but with cumin, turmeric, finely chopped green peppers, onions and cabbage. As a rule, pasta is boiled in plenty of water, salted after boiling and is removed from the hot-plate just before the pasta is boiled, or as Italians say “pasta should be al dente”, which has no exact translation. If you want to feel really the taste of “pasta al dente”, it is absolutely necessary to visit Italy and to try it of course with a bottle of Italian wine.
