Spaghetti

Spaghetti : It is a type of Italian pasta made with hard grain flour and water. It has the shape of solid, long and thin cylinders, thicker than noodles, circular section and an approximate size between 25 and 30 centimeters.

The spaghetti form is the graphic adaptation of the Italian word spaghetti , originally with plural morphology in that language. In Spanish, however, spaghetti is used as a singular, while its plural form is spaghetti. Its translation into Spanish, although the term is already integrated in the dictionary of the Royal Spanish Academy of Language (RAE), would be trickles. A diminutive of the word spagho (cord).

Summary

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  • 1 Origin
  • 2 Currently
  • 3 Fresh pasta
    • 1 Ingredients
    • 2 Preparation
  • 4 Curiosity
  • 5 Sources

Origin

In Italy they rose to fame and their birthplace is still enveloped in a sea of ​​doubts: from Syria to China without forgetting the romantic story that relates them to the trips of Marco Polo (1254-1324), who in one of his trips to The Far East was able to move them from China to Europe and popularize their consumption in Italy.

For the defenders of this theory, Chinese noodles or noodles are the true origin of this universal food. Although other descriptions of similar pasta have been documented throughout history in the Mediterranean arc, long before the trips of the Venetian merchant and adventurer.

There is evidence of a Syrian text dated in the 9th century that includes the description of a pasta made with wheat semolina cut into strips and sun-dried called al-itriya .

In the 11th century, in Paris, there are already documents that spoke of a worm-shaped paste known as vermicilli .

In the 12th century an Arab geographer named el-Idrisi described how Sicilians made strands similar to al-itriya , with which they traded with other countries.

In the 13th century, a hundred years before Marco Polo’s first voyage, macaroni , wheat pasta of different shapes that appeared in some cookbooks of the time , were already known in Italy .

The origin of the pasta could be simultaneous in different places, if we take into account its elaboration and access to these ingredients from all civilizations. It was only necessary to crush wheat grains, mix them with water and cook them later obtaining the pasta. Various backgrounds that do not deny the evidence: pasta found its paradise in Italy, and most of the dishes made with this wheat semolina product are associated with its cuisine, which knew how to recreate a whole catalog of sauces to enhance its flavor.

Nowadays

Spaghetti is the quintessential dry pasta dish. Made in their traditional way with durum wheat semolina, they are revered in Italy, where they consume 28 kilos per person per year, they are an inexhaustible source of recipes on the stove of international cuisine. Over the centuries, the types and variants of spaghetti have been developing and their industrial production is measured in tons.

Its size varies depending on the region and the manufacturer. The thickness of spaghetti can change and they are called differently: spaghettini , spaghetti or spaghettoni , from thinner to thicker. Between half a millimeter and two millimeters approximately. The pasta is the same, but the experience of touch and even the elaborations made with them change. As for the length, the original spaghetti, which can still be found in some specialty stores, measured 50 centimeters. The complexity of its industrial processing and distribution problems ended up reducing its measurements in half: 25 centimeters.

Among the most famous spaghetti preparations include: the spaghetti carbonara , spaghetti puttanesca , spaghetti bolognese , the Standard and Marimontaña.

Fresh pasta

Although spaghetti is a very popular pasta that can be found already made all over the world, it can also be prepared fresh, with or without a machine.

Ingredients

  • 100 g. wheat flour
  • 1 egg
  • Salt

(For every 100 grams of flour, one egg is always added)

Preparation

  • Mix and knead the flour and the egg until there is a slightly damp paste that does not stick to the fingers (if it is too dry, you can add a little water, and if it is the opposite, add flour). The dough is ready when we insert a finger into it and when it is removed it recovers its shape immediately.
  • Make a ball of it and wrap it in a transparent film. Let it rest for around an hour.
  • The film is removed and the dough is stretched with the help of a roller. The dough must be very thin, about 2mm thick.
  • Cut depending on its purpose.

With this sheet of dough you can make any type of pasta: spaghetti, ravioli , tortellini , cannelloni , lasagna , farfalle , etc. If it is rolled and cut into thin strips, the tagliateli are made, which are like wide noodles.

Fresh pasta takes much less time to cook than dry pasta and must be consumed the same day. To keep it longer, it can be frozen.

Curiosity

World Pasta Day is commemorated on October 25, October, a date chosen to recognize this food consumed and appreciated worldwide for its nutritional and energy capacity. This day was celebrated for the first time in 1955, with the celebration of the first World Pasta Congress that took place in Rome.

 

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