martes, 31 de agosto de 2010
jueves, 26 de agosto de 2010
Pasta is a complete food, it has carbohidrates, minerals, proteins and vitamins. It is a famous staple because it is versatile, lasts a long time and it has been known for centuries.
As most of us have been told, pasta has its origins in China, when Marco Polo traveled for 20 years to the east and when he retuned from his journey, he explained most of his discoveries and one of them was rice noodle which has a kind of starch, but this theory is the not the correct one about pasta as we know them in the eastern world.
Different kinds of pasta were known before Marco Polos Journey. For example in ancient Greece, laganon was a wheat pasta which was used in layers with meat or fish and it is the origin of the word lasagna, in vulgar latin. But this flat dough was baked or fried instead of boiled. In mythology (both: greek and roman), the god of vulcanos (g. haphaestus, r. vulcano) invented a sort of way of doing noodles and that tied Venus and Mars during their love making.
In the north of Africa, we find couscous, little grains of semolina that have to be boiled many times. These are served with meats or vegatables and flavoured with spices.
But pasta as we know it in western culture nowadays, popularised by the italians, comes from the Arab invasión in mediterranean european countries. Arabs first exports to the western culture gastronomy was the durum wheat, which is a variety rich in gluten and protein, and this gives the dry pasta its properties. Arabs used to mix the semolina from Durum with water and do the dough and then rolled it out, cut it and dried it, to resist its transportation to arab colonies. This is how pasta made it to our times, from the arabs, over all the colony in sicily where the word maccaroni comes from which means, made into a dough by force (every one who has worked with durum semolina, will understand how hard it is to work the dough).
Dry pasta differs from fresh pasta in the drying process mainly but also that fresh pasta can be done with other semolinas or flours that are not so hard or mixed with eggs: pasta all'uvo. Fresh pasta products can be also dried to extend its life.
Dry pasta and fresh pasta comes in different shapes that receive different names according to it. They can also be accompanied with different sauces or filled with different stuffings. Some dry pastas come with holes or textures to have the property of catching more sauce into it. Pasta can be used to replace rice like in the areas of catalonian and valencian in iberian peninsula and also in soups and stews.
American continent also gives its contribution to turn pasta into a very popular dish. When castillian and aragon kingdom invaded america, they brought back to europe many new products, like cacao, tomatoes, potatoes, varieties of peppers and corns. Many of them where not introduced immediately into the diets because by ignorance they were realted to diseases. Once they were introduced to the diet, tomatoes over all changed thier gastronomy for ever and made pasta a revolutionary and such a succesfull dish that traveled to other cultures so easily.
Every where in the world where italian, catalonian or valencian inmigrants have settled, pasta has become so common in their diet and in Las Tablas Serranas, é fatta in casa come dove'essere, to fulfill our costumers and friends high standards because we can guarantee the quality of products and process. Come and taste our dishes with pasta Casera, you will be delighted.