It is formed into ribbons, cords, tubes, and various special shapes, all originally developed for specific characteristics, such as ability to retain heat or hold sauces.

Originally from Lazio (or Campania, depending on who you ask), Spaghetti alla puttanesca (which roughly translates to ‘whore’s spaghetti’) started becoming popular in the 1960s, and is now enjoyed all over the world. When the American Ambassador returned from France in 1789 he brought with him a maccaroni maker that he used to delight friends. But whatever its true origins, and subsequent history, one thing is sure. It first came to prominence thanks to a chef called Francesco Leonardi, who took the recipe for gricia and added tomato, serving the dish at a banquet for Pope Pius II in April 1816. Shell forms are produced by a special die; small fancy shapes are produced by rotary knives slicing the dough as it emerges from the die.

The dough, moved forward while it is being compacted and mixed, is forced through perforated plates, or dies, that form it into the desired shape. The history of pasta. They serve a good purpose. One of the most remarkable things about pasta isn't just how long it's been around. By the 17th century, it was a common food throughout the region. The Romans quickly followed suit in the 1st century AD with a layered dish comprised of 'lasagna' and meat or fish.

It's that, plus the fact that it has changed so little over the hundreds, or perhaps thousands of years that it has been made and consumed.

Remember there are other ways to learn about food and wine, and meet fellow food and wine lovers. While the ancient Greeks and Romans undoubtedly made and prepared pasta differently than is done now, dishes made during the Renaissance would be easily recognizable today. With the ubiquitous consumption of pre-made dried macaroni and cheese during WWII, the dish became a staple of the American diet for decades after. 1971. What is at stake is the sustainability of our growth, our future, the future of our children.

This has to be the most hotly debated and controversial pasta dish of all time, with many an Italian chef lamenting its bastardisation across the world.

Most are steeped in myth and legend, with colourful tales favoured over what is probably the truth. In commercial processing, the semolina, mixed with warm water, is kneaded into a smooth, stiff dough and extruded. But it was with the large Italian immigration around the turn of the century that pasta really took off in America. pasta - Student Encyclopedia (Ages 11 and up). There are several schools of thought as to why the dish has its name, but the most likely is that it was either cooked by woodcutters who cooked the dish over stoves fuelled by offcuts of wood, or that the dish was particularly popular with coal miners and the flakes of black pepper looked like coal dust. Get started with wine. It was then that tomato juice was first invented.

Made from simple ingredients - wheat and eggs - and processed in a simple way - just basic mixing - are just two reasons, but fundamental ones. It's healthy, can be prepared in a dazzling array of tasty dishes, and is just plain great. But the dish’s history stretches right back to fourteenth century Naples thanks to the sheets of pasta used – thought to be the oldest form of pasta in Europe. Pasta, any of several starchy food preparations (pasta alimentaria) frequently associated with Italian cuisine and made from semolina, the granular product obtained from the endosperm of a type of wheat called durum, and containing a large proportion of gluten (elastic protein).