The origin of pasta is a topic of debate among historians and food experts, but it is widely accepted that pasta has an ancient and rich history dating back to various cultures around the world. In addition to traditional Italian pastas, some Asian countries also practice this art through noodles. Other countries and cultures also have dishes similar to pasta and noodles and in this article we will address the differences and similarities between them.
ITALIAN PASTA:
Italy is often associated with pasta, and it is believed that the roots of pasta as we know it today trace back to ancient Rome. The Romans produced a dough called "lagana," made from wheat flour and water, which was cut into sheets and cooked in water. Over time, the recipe evolved to include eggs in the dough, resulting in the softer, richer pasta that is so characteristic of Italian cuisine today. The Naples region is often credited as the birthplace of dried pasta, where pasta was traditionally sun-dried before being cooked.
The Roman writer Marcus Gavius Apicius, who lived during the 1st century AD, included several pasta recipes in his book "De re coquinaria" (On the Subject of Cooking). These recipes, compiled by him, but existing long before, suggest that ancient Romans already had knowledge and skills to prepare different types of pasta. There are archaeological evidences of kitchen utensils associated with pasta preparation, such as noodle rollers and pasta cutters, found in archaeological sites of the Etruscans, the civilization that inhabited the Italian peninsula in the 9th century BCE.
The word pasta comes from the Greek "Pastillos", which in turn was initially cited in the epigrammatic work of the Roman senator and consul, Marco Valério Marcial, from I century AD, when he explains that, to not exhale the wine you drunk the day before (in other words, to cure a hangover) he recommends eating pastillo de Cosmi. Cosmi was probably someone or some establishment.
"Ne grauis hesterno fragres, Fescennia, uino,
pastillos Cosmi luxuriosa uoras."
Italian pasta is renowned worldwide for its diversity, quality, and rich culinary tradition. It is typically made from durum wheat semolina or "grano duro" and water, although some varieties may include eggs for a richer texture.
Semolina is a type of flour that is made from grano duro, the variety of wheat known as "Triticum durum." This wheat is characterized by its high protein content and its high gluten content, which makes it ideal for the production of dry pasta, such as spaghetti, penne, fusilli, among others.
Semolina has a deep yellow color and a coarser texture compared to other wheat flours, such as regular wheat flour used to make breads and cakes. This is due to the fact that semolina is made from the hardest part of the wheat kernel, called the endosperm, while other wheat flours may include the germ and bran.
Due to its thick texture and high gluten content, semolina is ideal for producing pasta that requires firmness and the ability to hold sauce. When combined with water and molded into various shapes, semolina forms the base for a wide variety of dry pastas that are enjoyed around the world.
Italian pasta comes in various shapes and sizes, ranging from long and thin strands like spaghetti and linguine to short and tube-shaped like penne and rigatoni. It is commonly served al dente, meaning firm to the bite, and paired with a wide range of sauces, including tomato-based, cream-based, and olive oil-based sauces. Italian pasta dishes often feature fresh herbs, cheeses, and locally sourced ingredients, reflecting the regional diversity of Italian cuisine.
Pasta plays a fundamental role in the italian cuisine and for many cultures around the world, providing a versatile and delicious base for a variety of dishes. There are different types of pasta, each with its own texture, shape, and method of preparation. Italian pasta can be categorized into three main groups: long, short, and filled.
Long pasta, such as spaghetti, linguine, and fettuccine, is characterized by its elongated and thin shape. It is often served with light sauces based on tomatoes, seafood, or pesto, allowing the delicate texture of the pasta to stand out.
Short pasta, such as penne, rigatoni, and farfalle, is more robust and comes in various shapes like tubes or shells. It is ideal for capturing denser sauces, such as meat-based, cheese-based, or creamy sauces, providing a more substantial flavor experience.
Lastly, filled pasta, such as ravioli, tortellini, and agnolotti, is made with a layer of pasta enclosing a delicious filling, which can include cheeses, meats, vegetables, or even fruits. These pastas are often served with light sauces that complement the flavor of the filling without overwhelming the dish.
Regardless of the type chosen, pasta offers a myriad of culinary possibilities, from simple and comforting dishes to sophisticated and elegant creations, satisfying the most discerning palates around the world.
You can check our Italian Pasta Catalog.
ORIENTAL NOODLES:
The origins of Asian noodles are equally ancient and varied. In China, historical records suggest that noodles have been made by the Chinese since the 5th century BCE. During this period, they developed a variety of noodles, including lamian (hand-pulled noodles) and mian (rolled and cut noodles). Noodles were introduced to Japan around the 9th century, likely by Buddhist monks from China. In Korea, noodles have been consumed for centuries and are known as "naengmyeon" or "mul naengmyeon," which are types of noodles served in cold or chilled broth.
Oriental noodles encompass a wide range of noodle varieties used in Asian cuisines, including Chinese, Japanese, Korean, and Vietnamese cuisines, among others. Unlike Italian pasta, which is primarily made from durum wheat semolina, Oriental noodles can be made from a variety of ingredients such as wheat flour, rice flour, mung bean, and starches. This results in a diverse range of textures and flavors, from delicate and chewy to soft and slippery. Additionally, Italian pasta is often served al dente, while Oriental noodles may vary in texture from soft to chewy depending on the dish and cuisine.
Oriental noodles come in various shapes and sizes, including thin and round noodles like ramen and udon, flat noodles like chow mein and pad thai noodles, and even transparent noodles like glass noodles or cellophane noodles. They are commonly used in soups, stir-fries, and noodle salads and are often served hot or cold depending on the dish and cuisine. Furthermore, the shapes and sizes of Italian pasta and Oriental noodles differ, reflecting the unique culinary traditions and preferences of each culture.
Check our Noodles Catalog for more!
In many cultures it is possible to find different pasta techniques. To find out about exotic pasta recipes, access our article Pasta Around the World
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