74-454: Carbonara ( Italian: [karboˈnaːra] ) is a pasta dish made with fatty cured pork, hard cheese , eggs, salt, and black pepper. It is typical of the Lazio region of Italy . The dish took its modern form and name in the middle of the 20th century. The cheese is usually pecorino romano . Some variations use Parmesan , Grana Padano , or a combination of cheeses. Spaghetti
148-625: A complementary sauce or condiment; a second classification of pasta dishes is pasta in brodo , in which the pasta is part of a soup -type dish. A third category is pasta al forno , in which the pasta is incorporated into a dish that is subsequently baked in the oven. Pasta dishes are generally simple, but individual dishes vary in preparation. Some pasta dishes are served as a small first course or for light lunches, such as pasta salads . Other dishes may be portioned larger and used for dinner. Pasta sauces similarly may vary in taste, color and texture. In terms of nutrition , cooked plain pasta
222-409: A component of a sandwich; the stesa is often used chopped as an ingredient in many recipes or cut in thick strips, that are usually eaten grilled. There is also a version of arrotolata , to which capicola is added in the center of the roll ( pancetta coppata ). The rolled type is typical of northern Italy, while the flattened type is typical of central and southern Italy. While most pancetta
296-454: A dish called lagana that consisted of layers of dough with meat stuffing, an ancestor of modern-day lasagna . However, the method of cooking these sheets of dough does not correspond to the modern definition of either a fresh or dry pasta product, which only had similar basic ingredients and perhaps the shape. Historians have noted several lexical milestones relevant to pasta, none of which changes these basic characteristics. For example,
370-607: A long history is lagana , which in Latin refers to thin sheets of dough, and gave rise to the Italian lasagna . In North Africa , a food similar to pasta, known as couscous , has been eaten for centuries. However, it lacks the distinguishing malleable nature of pasta, couscous being more akin to droplets of dough. At first, dry pasta was a luxury item in Italy because of high labor costs; durum wheat semolina had to be kneaded for
444-600: A long time. There is a legend of Marco Polo importing pasta from China which originated with the Macaroni Journal , published by an association of food industries with the goal of promoting pasta in the United States. Rustichello da Pisa writes in his Travels that Marco Polo described a food similar to lagana . The way pasta reached Europe is unknown, however there are many theories, Jeffrey Steingarten asserts that Moors introduced pasta in
518-409: A low amount of thermal energy, they become embedded within the protein matrix and align along the direction of the shear caused by the extrusion process. Starch gelatinization and protein coagulation are the major changes that take place when pasta is cooked in boiling water. Protein and starch competing for water within the pasta cause a constant change in structure as the pasta cooks. In 2015–16,
592-407: A low temperature for several days to evaporate all the moisture allowing it to be stored for a longer period. Dried pastas are best served in hearty dishes, such as ragù sauces, soups, and casseroles. Once it is cooked, the dried pasta will usually grow to twice its original size. Therefore, approximately 0.5 kg (1 lb) of dried pasta serves up to four people. Pasta, whether dry or fresh,
666-413: A low-temperature and high-humidity environment. The brine is usually composed of salt, nitrite, ascorbate , spices such as black pepper , chilli , garlic, juniper , and rosemary , and sometimes nitrate. After salting and brining, the pork is rolled, with layers of fat on the outside surrounding a meaty core. The rolled pork is then tightly packed into nettings or other fibrous casings. Rolling produces
740-462: A lower glycemic index than many other staple foods in Western culture, such as bread, potatoes, and rice. As pasta was introduced elsewhere in the world, it became incorporated into a number of local cuisines, which often have significantly different ways of preparation from those of Italy. When pasta was introduced to different nations, each culture would adopt a different style of preparation. In
814-847: A mixture of carbon dioxide and nitrogen that inhibits microbial growth and prolongs the product's shelf life; dried pastas are sealed in clear plastic or cardboard packages. Gluten , the protein found in grains such as wheat, rye, spelt, and barley, contributes to protein aggregation and firm texture of a normally cooked pasta. Gluten-free pasta is produced with wheat flour substitutes, such as vegetable powders, rice, corn, quinoa, amaranth, oats and buckwheat flours. Other possible gluten-free pasta ingredients may include hydrocolloids to improve cooking pasta with high heat resistance, xanthan gum to retain moisture during storage, or hydrothermally-treated polysaccharide mixtures to produce textures similar to those of wheat pasta. The storage of pasta depends on its processing and extent of drying. Uncooked pasta
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#1732776519022888-627: A part in Alzheimer's and other neurodegenerative diseases, as well as type 1 and 2 diabetes . Under Canadian regulations (C.R.C., Annex C.2), a cured meat product like pancetta is an edible meat product prepared with salt with at least 100 ppm of sodium nitrate or potassium nitrate. In the United States, under the Food Safety and Inspection Service of the USDA , hormones are not allowed in hogs or poultry raised for food. Pork or poultry sold in
962-570: A period called "The Industry of Pasta". In 1884, the Zátka Brothers's plant in Boršov nad Vltavou was founded, making it Bohemia's first pasta factory. The art of pasta making and the devotion to the food as a whole has evolved since pasta was first conceptualized. In 2008, it was estimated that Italians ate over 27 kg (60 lb) of pasta per person, per year, easily beating Americans, who ate about 9 kg (20 lb) per person. Pasta
1036-1107: A small amount of tomato concentrate and a green sauce called pesto originates from Genoa. In central Italy , there are sauces such as tomato sauce , amatriciana , arrabbiata , and the egg-based carbonara . Tomato sauces are also present in southern Italian cuisine, where they originated. In southern Italy more complex variations include pasta paired with fresh vegetables, olives, capers or seafood. Varieties include puttanesca , pasta alla Norma (tomatoes, eggplant and fresh or baked cheese), pasta con le sarde (fresh sardines, pine nuts, fennel and olive oil), spaghetti aglio, olio e peperoncino ( lit. ' spaghetti with garlic, [olive] oil and hot chili peppers ' ), pasta con i peperoni cruschi (crispy peppers and breadcrumbs). Pasta can be served also in broth ( pastina , or stuffed pasta, such as tortellini , cappelletti and agnolini ) or in vegetable soup, typically minestrone or bean soup ( pasta e fagioli ). Ingredients to make pasta dough include semolina flour, egg, salt and water. Flour
1110-435: A steamer to kill any bacteria it may contain. The dough is then ready to be shaped into different types of pasta. Depending on the type of pasta to be made, the dough can either be cut or extruded through dies. The pasta is set in a drying tank under specific conditions of heat, moisture, and time depending on the type of pasta. The dried pasta is then packaged: Fresh pasta is sealed in a clear, airtight plastic container with
1184-453: A very refined flavor and texture. This pasta is often served simply with butter sauce and thinly sliced truffles that are native to this region. In other areas, such as Apulia , fresh pasta can be made without eggs. The only ingredients needed to make the pasta dough are semolina flour and water, which is often shaped into orecchiette or cavatelli . Fresh pasta for cavatelli is also popular in other places including Sicily . However,
1258-413: Is pasta alla gricia . It is very similar to pasta cacio e uova , a dish dressed with melted lard and a mixture of eggs and cheese, but not meat or pepper. Cacio e uova is documented as far back as 1839 and, according to researchers, anecdotal evidence indicates that some Italians born before World War II associate that name with the dish now known as "carbonara". There are many theories for
1332-726: Is 31% carbohydrates (mostly starch ), 6% protein, and low in fat, with moderate amounts of manganese , but pasta generally has low micronutrient content. Pasta may be enriched or fortified , or made from whole grains . Earliest appearances in the English language are in the 1830s; the word pasta comes from Italian pasta , in turn from Latin pasta , latinisation of the Ancient Greek : παστά . Evidence of Etruscans making pasta dates back to 400 BCE. The first concrete information on pasta products in Italy dates to
1406-408: Is a staple food of Italian cuisine , with evidence of Etruscans making pasta as early as 400 BCE in Italy. Pastas are divided into two broad categories: dried ( Italian : pasta secca ) and fresh (Italian: pasta fresca ). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with
1480-450: Is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs , and formed into sheets or other shapes, then cooked by boiling or baking . Pasta was traditionally only made with durum , although the definition has been expanded to include alternatives for a gluten-free diet , such as rice flour , or legumes such as beans or lentils . Pasta is believed to have developed independently in Italy and
1554-410: Is cooked at a lower or a higher temperature, although lower temperatures require more stirring to avoid sticking, and certain stuffed pasta, such as tortellini, break up in higher temperatures. It also does not matter whether salt is added before or after bringing the water to a boil. The amount of salt has no influence on cooking speed. Pasta is generally served with some type of sauce; the sauce and
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#17327765190221628-403: Is crafted by hand. Since at least the time of Cato 's De Agri Cultura , basic pasta dough has been made mostly of wheat flour or semolina , with durum wheat used predominantly in the south of Italy and soft wheat in the north. Regionally other grains have been used, including those from barley, buckwheat, rye, rice, and maize, as well as chestnut and chickpea flours. Liquid, often in
1702-540: Is eaten after cooking it in hot water. For Italian pasta, which is unsalted, salt is added to the cooking water. This is not the case for Asian wheat noodles, such as udon and lo mein , which are made from salty dough. In Italy, pasta is often cooked to be al dente , such that it is still firm to the bite. This is because it is then often cooked in the sauce for a short time, which makes it soften further. There are number of urban myths about how pasta should be cooked. In fact, it does not generally matter whether pasta
1776-479: Is first mounded on a flat surface and then a well in the pile of flour is created. Egg is then poured into the well and a fork is used to mix the egg and flour. There are a variety of ways to shape the sheets of pasta depending on the type required. The most popular types include penne , spaghetti , and macaroni . Kitchen pasta machines , also called pasta makers, are popular with cooks who make large amounts of fresh pasta. The cook feeds sheets of pasta dough into
1850-499: Is generally cut into strands of various widths and thicknesses depending on which pasta is to be made (e.g., fettuccine, pappardelle, and lasagne). It is best served with meat, cheese, or vegetables to create filled pastas such as ravioli , tortellini , and cannelloni . Fresh egg pasta is well known in the Piedmont and Emilia-Romagna regions of northern Italy. In this area, dough is only made out of egg yolk and flour resulting in
1924-429: Is ground into semolina flour which is sorted by optical scanners and cleaned. Pipes allow the flour to move to a mixing machine where it is mixed with warm water by rotating blades. When the mixture is of a lumpy consistency, the mixture is pressed into sheets or extruded . Varieties of pasta such as spaghetti and linguine are cut by rotating blades, while pasta such as penne and fusilli are extruded. The size and shape of
1998-434: Is held at 12–14 °C and 72–75% relative humidity for 3–4 weeks for drying . The resulting pancetta retains approximately 70% of its original weight. Pancetta is preserved by curing. Curing is done using a spice and salt mixture containing nitrates or nitrites, which act to extend the shelf life of cured meats. Nitrates help remove excess moisture from the pork, decreasing water activity and limiting available free water for
2072-407: Is kept dry and can sit in the cupboard for a year if airtight and stored in a cool, dry area. Cooked pasta is stored in the refrigerator for a maximum of five days in an airtight container. Adding a couple teaspoons of oil helps keep the food from sticking to itself and the container. Cooked pasta may be frozen for up to two or three months. Should the pasta be dried completely, it can be placed back in
2146-603: Is likely related to the presence of nitrosamines in processed meat products like pancetta. Nitrosamines are carcinogenic compounds formed by the reaction of nitrites and amines. Nitrites are added during processing to act as preservatives and as antibacterial agents against clostridium botulinum, the toxin that causes botulism. Amines are naturally-occurring compounds found in meats. Nitrosamines are often formed in high temperatures, like those required to produce bacon, one processed meat in which nitrosamines have been consistently found. Nitrosamines have also been shown to play
2220-436: Is often cut into cubes ( cubetti di pancetta ). In Italy, pancetta is commonly served as a sliced meat , sliced thin and eaten raw. It can also be used in carbonara pasta (although guanciale is generally regarded as more traditional). The two basic types of pancetta are the arrotolata ('rolled') and stesa ('flat'). The arrotolata , salted, is mainly cut in thin slices and eaten raw as part of antipasti or simply as
2294-400: Is protein which plays a large role in pasta dough rheology. Gluten proteins, which include monomeric gliadins and polymeric glutenin, make up the major protein component of durum wheat (about 75–80%). As more water is added and shear stress is applied, gluten proteins take on an elastic characteristic and begin to form strands and sheets. The gluten matrix that results during forming of
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2368-406: Is salt-cured and dried, pancetta affumicata is salt-cured and smoked, similar to bacon . Most pancetta products are made using pork belly brined in a mixture of salt , dextrose , spices and spice extracts, sodium erythorbate , garlic , sugar , sodium nitrate , and/or sodium nitrite . The pork belly skin is removed before the pork is salted and held in a tub of brine for 10–14 days in
2442-403: Is so beloved in Italy that individual consumption exceeds the average production of wheat of the country; thus, Italy frequently imports wheat for pasta making. In contemporary society, pasta is ubiquitous and there is a variety of types in local supermarkets, in many countries. With the worldwide demand for this staple food, pasta is now largely mass-produced in factories and only a tiny proportion
2516-579: Is sold as a ready-to-eat convenience food in grocery stores in many countries. Unlike the original preparation, which is inseparable from its dish as its creamy texture is created on the pasta itself, the ultra-processed versions of carbonara are prepared sauces to be applied onto separately cooked pasta. They may be thickened with cream and sometimes food starch , and often use bacon or cubed pancetta slices instead of guanciale. Pasta Pasta ( UK : / ˈ p æ s t ə / , US : / ˈ p ɑː s t ə / ; Italian: [ˈpasta] )
2590-470: Is the most common pasta, but rigatoni or bucatini are also used. While guanciale , a cured pork jowl , is traditional, some variations use pancetta , and lardons of smoked bacon are a common substitute outside Italy. As with many recipes, the origins of the dish and its name are obscure; most sources trace its origin to the region of Lazio. The dish forms part of a family of dishes consisting of pasta with cured pork, cheese, and pepper, one of which
2664-469: Is the most commonly used meat for the dish in Italy, but pancetta and pancetta affumicata are also used and, in English-speaking countries, bacon is often used as a substitute. The usual cheese is pecorino romano ; occasionally Parmesan , Grana Padano , or a combination of hard cheeses are used. Recipes differ as to which part of the egg is used—some use the whole egg, some others only
2738-523: The Allied liberation of Rome in 1944. According to one hypothesis, a young Italian Army cook named Renato Gualandi created the dish in 1944, with other Italian cooks, as part of a dinner for the U.S. Army, because the Americans "had fabulous bacon, very good cream, some cheese and powdered egg yolks". Food writer Alan Davidson and food blogger and historian Luca Cesari have both stated that carbonara
2812-580: The Emirate of Sicily in the ninth century, mentioning also that traces of pasta have been found in ancient Greece and that Jane Grigson believed the Marco Polo story to have originated in the 1920s or 1930s in an advertisement for a Canadian spaghetti company. Food historians estimate that the dish probably took hold in Italy as a result of extensive Mediterranean trading in the Middle Ages. From
2886-725: The Italian campaign or by an Italian American who had met it in Rome; this makes carbonara a dish that closely links Italy and the United States, according to Cesari. The controversial Italian academic and professor Alberto Grandi also said that carbonara's first attested recipe is American, citing Cesari, a claim that has been criticized in Italy. According to Grandi, the dish was created by Americans living in Italy after World War II. The American soldiers initially referred to it as "spaghetti breakfast". Eggs and bacon were their common snack, and they decided to incorporate pasta into it, thus creating
2960-540: The TCI describes a pasta ( strascinati ) dish from Cascia and Monteleone di Spoleto , in Umbria, whose sauce contains whipped eggs, sausage, and pork fat and lean, which could be considered as a precursor of carbonara, although it does not contain any cheese. The name carbonara first appears in print in 1950, when the Italian newspaper La Stampa described it as a Roman dish sought out by American officers after
3034-532: The 13th century, references to pasta dishes—macaroni, ravioli, gnocchi, vermicelli—crop up with increasing frequency across the Italian peninsula. In the 14th-century writer Boccaccio's collection of earthy tales, The Decameron , he recounts a mouthwatering fantasy concerning a mountain of Parmesan cheese down which pasta chefs roll macaroni and ravioli to gluttons waiting below. In the 14th and 15th centuries, dried pasta became popular for its easy storage. This allowed people to store pasta on ships when exploring
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3108-484: The 13th or 14th centuries. In the 1st century AD writings of Horace , lagana ( sg. : laganum ) were fine sheets of fried dough and were an everyday foodstuff. Writing in the 2nd century, Athenaeus of Naucratis provides a recipe for lagana which he attributes to the 1st century Chrysippus of Tyana: sheets of dough made of wheat flour and the juice of crushed lettuce, then flavored with spices and deep-fried in oil. An early 5th century cookbook describes
3182-528: The New World. A century later, pasta was present around the globe during the voyages of discovery. Although tomatoes were introduced to Italy in the 16th century and incorporated in Italian cuisine in the 17th century, description of the first Italian tomato sauces dates from the late 18th century: the first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi . Before tomato sauce
3256-629: The Norman King of Sicily Roger II in 1154 mentions itriyya manufactured and exported from Norman Sicily: West of Termini there is a delightful settlement called Trabia [along the Sicilian coast east of Palermo ]. Its ever-flowing streams propel a number of mills. Here there are huge buildings in the countryside where they make vast quantities of itriyya which is exported everywhere: to Calabria , to Muslim and Christian countries. Very many shiploads are sent. One form of itriyya with
3330-484: The Riviera Romagnola. Since neither guanciale nor bacon is allowed for Muslims and Jews, these are replaced in carbonara either by using a different type of meat (such as turkey bacon, jerky or biltong ) that are not made from pork, and can be halal , or with non-meat alternatives (such as zucchini or mushrooms); thus the dish can become a halal or kosher variant. A product described as carbonara sauce
3404-497: The United States was the largest consumer of pasta with 2.7 million tons . When cooked, plain pasta is composed of 62% water, 31% carbohydrates (26% starch ), 6% protein , and 1% fat . A 100-gram ( 3 + 1 ⁄ 2 oz) portion of unenriched cooked pasta provides 670 kilojoules (160 kcal) of food energy and a moderate level of manganese (15% of the Daily Value ), but few other micronutrients . Pasta has
3478-569: The accepted daily value of fats. Despite its high portion of daily fat value, pancetta has a lower fat content than other bacon products . A single serving of pancetta contains around 540 mg of sodium. Consumption of processed meats is reported to be the second largest source of dietary sodium consumption, with bacon products leading processed pork products in sodium content. Pancetta contains trace amounts of carbohydrates and no dietary fibre . These values can vary depending on processing, curing, and cooking methods. Associated cancer risk
3552-422: The aid of simple machines. Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names. In Italy, the names of specific pasta shapes or types often vary by locale. For example, the pasta form cavatelli is known by 28 different names depending upon
3626-614: The bran, initiating expansion of the pasta market. In 1859, Joseph Topits (1824−1876) founded Hungary's first pasta factory, in the city of Pest , which worked with steam machines; it was one of the first pasta factories in Central Europe. By 1867, Buitoni Company in Sansepolcro , Tuscany, was an established pasta manufacturer. During the early 1900s, artificial drying and extrusion processes enabled greater variety of pasta preparation and larger volumes for export, beginning
3700-551: The cupboard. Pasta exhibits a random molecular order rather than a crystalline structure. The moisture content of dried pasta is typically around 12%, indicating that dried pasta will remain a brittle solid until it is cooked and becomes malleable. The cooked product is, as a result, softer, more flexible, and chewy. Semolina flour is the ground endosperm of durum wheat, producing granules that absorb water during heating and an increase in viscosity due to semi-reordering of starch molecules. Another major component of durum wheat
3774-542: The cured meat and the hard cheese . The meat is briefly fried in a pan in its own fat. A mixture of raw eggs (or yolks), grated cheese, and a liberal amount of ground black pepper is combined with the hot pasta either in the pasta pot or in a serving dish or bain-marie , but away from direct heat, to avoid curdling the egg. The fried meat is then added and the mixture is tossed, creating a rich, creamy sauce with bits of meat spread throughout. Various shapes of pasta can be used, almost always dried durum wheat pasta. Guanciale
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#17327765190223848-402: The desired shape of the pasta. The desired moisture content of the dough is around 32% wet basis and will vary depending on the shape of pasta being produced. The forming process involves the dough entering an extruder in which the rotation of a single or double screw system pushes the dough toward a die set to a specific shape. As the starch granules swell slightly in the presence of water and
3922-425: The dies in the extruder through which the pasta is pushed determine the shape that results. The pasta is then dried at a high temperature. The ingredients to make dried pasta usually include water and semolina flour; egg for color and richness (in some types of pasta), and possibly vegetable juice (such as spinach, beet, tomato, carrot), herbs or spices for color and flavor. After mixing semolina flour with warm water
3996-568: The dish more stable. Similarly, garlic is found in some recipes, but mostly outside Italy. Outside Italy, variations on carbonara may include green peas, broccoli, tenderstem broccoli , leeks, onions, other vegetables or mushrooms, and may substitute a meat such as ham or coppa for the fattier guanciale or pancetta. A variant is pasta alla carbonara di mare , a seafood dish widespread in Lazio, Tuscany, particularly in Viareggio, and on
4070-602: The dish. In 1954, the first recipe for carbonara published in Italy appeared in La Cucina Italiana magazine, although the recipe featured pancetta , garlic, and Gruyère cheese . The same year, carbonara was included in Elizabeth David 's Italian Food , an English-language cookbook published in Great Britain. The pasta is cooked in boiling water salted only moderately, due to the saltiness of
4144-402: The dough becomes irreversibly associated during drying as the moisture content is lowered to form the dried pasta product. Before the mixing process takes place, semolina particles are irregularly shaped and present in different sizes. Semolina particles become hydrated during mixing. The amount of water added to the semolina is determined based on the initial moisture content of the flour and
4218-401: The dough is kneaded mechanically until it becomes firm and dry. If pasta is to be flavored, eggs, vegetable juices, and herbs are added at this stage. The dough is then passed into the laminator to be flattened into sheets, then compressed by a vacuum mixer-machine to clear out air bubbles and excess water from the dough until the moisture content is reduced to 12%. Next, the dough is processed in
4292-559: The dough is prepared differently: it is made of flour and ricotta cheese instead. Dried pasta can also be defined as factory-made pasta because it is usually produced in large amounts that require large machines with superior processing capabilities to manufacture. Dried pasta can be shipped further and has a longer shelf life. The ingredients required to make dried pasta include semolina flour and water. Eggs can be added for flavor and richness, but are not needed to make dried pasta. In contrast to fresh pasta, dried pasta needs to be dried at
4366-552: The durum wheat endosperm during milling. They are added back to the semolina flour once it is ground, creating enriched flour . Micronutrients added may include niacin (vitamin B3), riboflavin (vitamin B2), folate , thiamine (vitamin B1), and ferrous iron . Fresh pasta is usually locally made with fresh ingredients unless it is destined to be shipped, in which case consideration is given to
4440-734: The form of eggs, is used to turn the flour into a dough. To address the needs of people affected by gluten-related disorders (such as coeliac disease , non-celiac gluten sensitivity and wheat allergy sufferers), some recipes use rice or maize for making pasta. Grain flours may also be supplemented with cooked potatoes . Other additions to the basic flour-liquid mixture may include vegetable purees such as spinach or tomato, mushrooms, cheeses, herbs, spices and other seasonings. While pastas are, most typically, made from unleavened doughs, at least nine different pasta forms are known to use yeast-raised doughs. Additives in dried, commercially sold pasta include vitamins and minerals that are lost from
4514-428: The growth of spoilage-causing and pathogenic microorganisms. Sodium nitrites are used to prevent the growth of botulism-causing bacteria and listeria monocytogenes , as well as imparting desirable flavour and colour. Nitrates are said to act like time-released nitrites and are used in pancetta products that require longer periods of curing and drying. Other constituents of the spice mixture also act to preserve
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#17327765190224588-529: The largest producers of dried pasta were Italy (3.2 million tonnes ), United States (2 million tonnes), Turkey (1.3 million tons), Brazil (1.2 million tonnes), and Russia (1 million tons). In 2018, Italy was the world's largest exporter of pasta, with $ 2.9 billion sold, followed by China with $ 0.9 billion. The largest per capita consumers of pasta in 2015 were Italy (23.5 kg/person), Tunisia (16.0 kg/person), Venezuela (12.0 kg/person) and Greece (11.2 kg/person). In 2017,
4662-465: The machine by hand and, by turning a hand crank , rolls the pasta to thin it incrementally. On the final pass through the pasta machine, the pasta may be directed through a machine 'comb' to shape of the pasta as it emerges. Semolina flour consists of a protein matrix with entrapped starch granules. Upon the addition of water, during mixing, intermolecular forces allow the protein to form a more ordered structure in preparation for cooking. Durum wheat
4736-520: The origin of the name carbonara , which is probably more recent than the dish itself. There is no good evidence for any of them: The names pasta alla carbonara and spaghetti alla carbonara are unrecorded before the Second World War ; notably, it is absent from Ada Boni 's 1930 La cucina romana ( lit. ' Roman cuisine ' ). The 1931 edition of the Guide of Italy of
4810-407: The pancetta's distinctive shape, while the casing prevents case hardening in the latter stages of the production process. Following rolling and packing, the pork undergoes enzymatic reactions facilitated by exposure to a warm environment of 22–24 °C for 24 to 36 hours. It is simultaneously exposed to cold smokes for desirable colours and flavours and to prevent moulding. Finally, the smoked pork
4884-437: The past, ancient Romans cooked pasta-like foods by frying rather than boiling. It was also sweetened with honey or tossed with garum . Ancient Romans also enjoyed baking it in rich pies, called timballi. Pancetta Pancetta ( Italian: [panˈtʃetta] ) is a salt-cured pork belly meat product in a category known as salume . In Italy, it is often used to add depth to soups and pastas. For cooking, it
4958-472: The shelf life of pancetta—black pepper acts as an antibiotic , and sodium erythorbate is used as an antioxidant . Pancetta kept in its original packaging can be stored for up to 12 months. After opening, it has a shelf life of around 2–3 weeks in the refrigerator and up to 3 months in the freezer. One 30-g serving of pancetta contains around 5.0 g of protein , 11.0 g of fat , and 20–25 mg of cholesterol . One serving comprises between 15 and 22 percent of
5032-541: The spoilage rates of the desired ingredients such as eggs or herbs. Furthermore, fresh pasta is usually made with a mixture of eggs and all-purpose flour or "00" low-gluten flour. Since it contains eggs, it is more tender compared to dried pasta and only takes about half the time to cook. Delicate sauces are preferred for fresh pasta in order to let the pasta take front stage. Fresh pastas do not expand in size after cooking; therefore, 0.7 kg (1.5 lb) of pasta are needed to serve four people generously. Fresh egg pasta
5106-417: The town and region. Common forms of pasta include long and short shapes, tubes, flat shapes or sheets, miniature shapes for soup, those meant to be filled or stuffed, and specialty or decorative shapes. As a category in Italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes: as pasta asciutta (or pastasciutta ), cooked pasta is plated and served with
5180-503: The type of pasta are usually matched based on consistency and ease of eating. Northern Italian cooking uses less tomato sauce, garlic and herbs, and béchamel sauce is more common. However, Italian cuisine is best identified by individual regions. Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and Emilia-Romagna regions of northern Italy. In Bologna, the meat-based Bolognese sauce incorporates
5254-625: The works of the 2nd century AD Greek physician Galen mention itrion , homogeneous compounds made of flour and water. The Jerusalem Talmud records that itrium , a kind of boiled dough, was common in Palestine from the 3rd to 5th centuries AD. A dictionary compiled by the 9th century Arab physician and lexicographer Isho bar Ali defines itriyya , the Arabic cognate, as string-like shapes made of semolina and dried before cooking. The geographical text of Muhammad al-Idrisi , compiled for
5328-427: The yolk, and still others a mixture. The amount of eggs used also vary, but the intended result is a creamy sauce from mild heating. Some preparations have more sauce and therefore use tubular pasta, such as penne , which is better suited to holding sauce. Cream is not used in most Italian recipes, with some notable exceptions from the 20th century. However, it is often employed in other countries, as adding cream makes
5402-515: Was born in Rome around 1944, just after the liberation of the city, probably because of the bacon that flowed in quantity with the U.S. Army. Cesari adds that the dish is mentioned in an Italian movie from 1951 , while the first attested recipe is in an illustrated cookbook published in Chicago in 1952 by Patricia Bronté. According to Cesari, the recipe was probably brought to the United States by an American serviceman who had passed through Rome during
5476-503: Was introduced, pasta was eaten dry with the fingers; the liquid sauce demanded the use of a fork. At the beginning of the 17th century, Naples had rudimentary machines for producing pasta, later establishing the kneading machine and press, making pasta manufacturing cost-effective. In 1740, a license for the first pasta factory was issued in Venice . During the 1800s, watermills and stone grinders were used to separate semolina from
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