99-418: Pasta ( UK : / ˈ p æ s t ə / , US : / ˈ p ɑː s t ə / ; Italian: [ˈpasta] ) 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
198-576: A West Germanic language that originated from the Anglo-Frisian dialects brought to Britain by Germanic settlers from various parts of what is now northwest Germany and the northern Netherlands. The resident population at this time was generally speaking Common Brittonic —the insular variety of Continental Celtic , which was influenced by the Roman occupation. This group of languages ( Welsh , Cornish , Cumbric ) cohabited alongside English into
297-505: 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 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
396-559: A century as Received Pronunciation (RP). However, due to language evolution and changing social trends, some linguists argue that RP is losing prestige or has been replaced by another accent, one that the linguist Geoff Lindsey for instance calls Standard Southern British English. Others suggest that more regionally-oriented standard accents are emerging in England. Even in Scotland and Northern Ireland, RP exerts little influence in
495-508: A greater movement, normally [əʊ], [əʉ] or [əɨ]. Dropping a morphological grammatical number , in collective nouns , is stronger in British English than North American English. This is to treat them as plural when once grammatically singular, a perceived natural number prevails, especially when applying to institutional nouns and groups of people. The noun 'police', for example, undergoes this treatment: Police are investigating
594-645: 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 the Norman King of Sicily Roger II in 1154 mentions itriyya manufactured and exported from Norman Sicily: West of Termini there
693-636: A layering of ingredients between pasta sheets, and its name. An important difference is the lack of tomatoes , which did not arrive in Europe until after Columbus reached the Americas in 1492. The earliest discussion of the tomato in European literature appeared in a herbal written in 1544 by Pietro Andrea Mattioli , while the earliest cookbook found with tomato recipes was published in Naples in 1692, but
792-406: A lesser class or social status and often discounted or considered of a low intelligence. Another contribution to the standardisation of British English was the introduction of the printing press to England in the mid-15th century. In doing so, William Caxton enabled a common language and spelling to be dispersed among the entirety of England at a much faster rate. Samuel Johnson's A Dictionary of
891-405: 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,
990-857: A meat sauce. Lasagne al forno , layered with a thicker ragù and béchamel sauce and corresponding to the most common version of the dish outside Italy, is traditionally associated with the Emilia-Romagna region of Italy. Here, and especially in its capital, Bologna , layers of lasagna are traditionally green (the colour is obtained by mixing spinach or other vegetables into the dough) and served with ragù (a thick sauce made with onions, carrots, celery, finely ground pork and beef, butter, and tomatoes), béchamel sauce, and Parmesan cheese . In other regions, lasagna can be made with various combinations of ricotta or mozzarella, tomato sauce , meats (such as ground beef, pork, veal or chicken), and vegetables (such as spinach, zucchini, olives, and mushrooms), and
1089-842: 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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#17327797171321188-530: A more ancient origin. The first theory is that lasagna comes from Greek λάγανον ( laganon ), a flat sheet of pasta dough cut into strips. The word λαγάνα ( lagana ) is still used in Greek to mean a flat thin type of unleavened bread baked for the Clean Monday holiday. Another theory is that the word lasagna comes from the Greek λάσανα ( lasana ) or λάσανον ( lasanon ) meaning ' trivet ', 'stand for
1287-566: 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
1386-661: A pot' or 'chamber pot'. The Romans borrowed the word as lasanum , meaning 'cooking pot'. The Italians used the word to refer to the cookware in which lasagna is made. Later the food took on the name of the serving dish. Another proposed link or reference is the 14th-century English dish loseyn as described in The Forme of Cury , a cookbook prepared by "the chief Master Cooks of King Richard II ", which included English recipes as well as dishes influenced by Spanish, French, Italian, and Arab cuisines. This dish has similarities to modern lasagna in both its recipe, which features
1485-659: A process called T-glottalisation . National media, being based in London, have seen the glottal stop spreading more widely than it once was in word endings, not being heard as "no [ʔ] " and bottle of water being heard as "bo [ʔ] le of wa [ʔ] er". It is still stigmatised when used at the beginning and central positions, such as later , while often has all but regained /t/ . Other consonants subject to this usage in Cockney English are p , as in pa [ʔ] er and k as in ba [ʔ] er. In most areas of England and Wales, outside
1584-520: A regional accent or dialect. However, about 2% of Britons speak with an accent called Received Pronunciation (also called "the King's English", "Oxford English" and " BBC English" ), that is essentially region-less. It derives from a mixture of the Midlands and Southern dialects spoken in London in the early modern period. It is frequently used as a model for teaching English to foreign learners. In
1683-595: A ruffled edge, mezze lasagne ricche . Similar pastas are the narrower lasagnette and its longer cousin, the lasagnotte ( cappellasci [ sic ] in Liguria ), as well as the sagne of Salento (the "heel" of the Italian "boot"), and lagana in the remainder of Apulia . The lasagna of Naples , lasagne di carnevale , is layered with local sausage , small fried meatballs , hard-boiled eggs , ricotta and mozzarella cheeses, and sauced with Neapolitan ragù ,
1782-1106: 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
1881-487: 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 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
1980-658: A small pointed stick. Recipes written in the century following the Liber de Coquina recommended boiling the pasta in chicken broth and dressing it with cheese and chicken fat. In a recipe adapted for the Lenten fast , walnuts were recommended. Mass-produced lasagne with a ruffled edge is called lasagna riccia , doppio festone , sciabò , and sciablò . In the Veneto , factory-produced lasagne are called bardele or lasagnoni . Narrower lasagne are mezze lasagne , and if with
2079-435: 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
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#17327797171322178-453: 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,
2277-578: 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 a long history is lagana , which in Latin refers to thin sheets of dough, and gave rise to
2376-443: Is a type of pasta , possibly one of the oldest types , made in very wide, flat sheets. In Italian cuisine it is made of stacked layers of pasta alternating with fillings such as ragù (ground meats and tomato sauce), béchamel sauce , vegetables, cheeses (which may include ricotta , mozzarella , and Parmesan ), and seasonings and spices. The dish may be topped with grated cheese, which melts during baking. Typically cooked pasta
2475-725: Is also due to London-centric influences. Examples of R-dropping are car and sugar , where the R is not pronounced. British dialects differ on the extent of diphthongisation of long vowels, with southern varieties extensively turning them into diphthongs, and with northern dialects normally preserving many of them. As a comparison, North American varieties could be said to be in-between. Long vowels /iː/ and /uː/ are usually preserved, and in several areas also /oː/ and /eː/, as in go and say (unlike other varieties of English, that change them to [oʊ] and [eɪ] respectively). Some areas go as far as not diphthongising medieval /iː/ and /uː/, that give rise to modern /aɪ/ and /aʊ/; that is, for example, in
2574-407: Is assembled with the other ingredients and then baked in an oven ( al forno ). The resulting baked pasta is cut into single-serving square or rectangular portions. In ancient Rome , there was a dish similar to a traditional lasagna called lasana or lasanum ( Latin for 'container' or 'pot') described in the book De re coquinaria by Marcus Gavius Apicius , but the word could have
2673-520: Is based on British English, but has more influence from American English , often grouped together due to their close proximity. British English, for example, is the closest English to Indian English, but Indian English has extra vocabulary and some English words are assigned different meanings. Lasagna Lasagna ( UK : / l ə ˈ z æ n j ə / , US : / l ə ˈ z ɑː n j ə / , Italian: [laˈzaɲɲa] ), also known as lasagne ( Italian: [laˈzaɲɲe] ),
2772-567: 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 a lower glycemic index than many other staple foods in Western culture, such as bread, potatoes, and rice. As pasta
2871-407: 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
2970-401: 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
3069-538: 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
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3168-477: 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
3267-499: 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
3366-428: 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
3465-795: Is included in style guides issued by various publishers including The Times newspaper, the Oxford University Press and the Cambridge University Press . The Oxford University Press guidelines were originally drafted as a single broadsheet page by Horace Henry Hart, and were at the time (1893) the first guide of their type in English; they were gradually expanded and eventually published, first as Hart's Rules , and in 2002 as part of The Oxford Manual of Style . Comparable in authority and stature to The Chicago Manual of Style for published American English ,
3564-407: 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
3663-415: Is plated and served with 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
3762-415: Is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with 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,
3861-455: 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 the dough becomes irreversibly associated during drying as
3960-403: 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
4059-628: Is the set of varieties of the English language native to the United Kingdom of Great Britain and Northern Ireland . More narrowly, it can refer specifically to the English language in England , or, more broadly, to the collective dialects of English throughout the British Isles taken as a single umbrella variety, for instance additionally incorporating Scottish English , Welsh English , and Northern Irish English . Tom McArthur in
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4158-547: The Chambers Dictionary , and the Collins Dictionary record actual usage rather than attempting to prescribe it. In addition, vocabulary and usage change with time; words are freely borrowed from other languages and other varieties of English, and neologisms are frequent. For historical reasons dating back to the rise of London in the ninth century, the form of language spoken in London and
4257-700: 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 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
4356-658: The East Midlands became standard English within the Court, and ultimately became the basis for generally accepted use in the law, government, literature and education in Britain. The standardisation of British English is thought to be from both dialect levelling and a thought of social superiority. Speaking in the Standard dialect created class distinctions; those who did not speak the standard English would be considered of
4455-573: The Memoriali Bolognesi ('Bolognese Memorials'), in which lasagna was mentioned in a poem transcribed by a Bolognese notary ; while the first recorded recipe was set down in the early 14th century in the Liber de Coquina ( The Book of Cookery ). It bore only a slight resemblance to the later traditional form of lasagna, featuring a fermented dough flattened into thin sheets, boiled, sprinkled with cheese and spices, and then eaten with
4554-644: The Oxford Guide to World English acknowledges that British English shares "all the ambiguities and tensions [with] the word 'British' and as a result can be used and interpreted in two ways, more broadly or more narrowly, within a range of blurring and ambiguity". Variations exist in formal (both written and spoken) English in the United Kingdom. For example, the adjective wee is almost exclusively used in parts of Scotland, north-east England, Northern Ireland, Ireland, and occasionally Yorkshire , whereas
4653-493: The Royal Spanish Academy with Spanish. Standard British English differs notably in certain vocabulary, grammar, and pronunciation features from standard American English and certain other standard English varieties around the world. British and American spelling also differ in minor ways. The accent, or pronunciation system, of standard British English, based in southeastern England, has been known for over
4752-490: The Scots language or Scottish Gaelic ). Each group includes a range of dialects, some markedly different from others. The various British dialects also differ in the words that they have borrowed from other languages. Around the middle of the 15th century, there were points where within the 5 major dialects there were almost 500 ways to spell the word though . Following its last major survey of English Dialects (1949–1950),
4851-573: The University of Leeds has started work on a new project. In May 2007 the Arts and Humanities Research Council awarded a grant to Leeds to study British regional dialects. The team are sifting through a large collection of examples of regional slang words and phrases turned up by the "Voices project" run by the BBC , in which they invited the public to send in examples of English still spoken throughout
4950-610: The West Country and other near-by counties of the UK, the consonant R is not pronounced if not followed by a vowel, lengthening the preceding vowel instead. This phenomenon is known as non-rhoticity . In these same areas, a tendency exists to insert an R between a word ending in a vowel and a next word beginning with a vowel. This is called the intrusive R . It could be understood as a merger, in that words that once ended in an R and words that did not are no longer treated differently. This
5049-474: 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 the New World. A century later, pasta
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#17327797171325148-629: The 21st century. RP, while long established as the standard English accent around the globe due to the spread of the British Empire , is distinct from the standard English pronunciation in some parts of the world; most prominently, RP notably contrasts with standard North American accents. In the 21st century, dictionaries like the Oxford English Dictionary , the Longman Dictionary of Contemporary English ,
5247-420: 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 a dish called lagana that consisted of layers of dough with meat stuffing, an ancestor of modern-day lasagna . However,
5346-836: The English Language (1755) was a large step in the English-language spelling reform , where the purification of language focused on standardising both speech and spelling. By the early 20th century, British authors had produced numerous books intended as guides to English grammar and usage, a few of which achieved sufficient acclaim to have remained in print for long periods and to have been reissued in new editions after some decades. These include, most notably of all, Fowler's Modern English Usage and The Complete Plain Words by Sir Ernest Gowers . Detailed guidance on many aspects of writing British English for publication
5445-547: 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 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
5544-666: The Germanic schwein ) is the animal in the field bred by the occupied Anglo-Saxons and pork (like the French porc ) is the animal at the table eaten by the occupying Normans. Another example is the Anglo-Saxon cu meaning cow, and the French bœuf meaning beef. Cohabitation with the Scandinavians resulted in a significant grammatical simplification and lexical enrichment of the Anglo-Frisian core of English;
5643-452: 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 a long time. There is a legend of Marco Polo importing pasta from China which originated with
5742-526: 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 the 13th century, references to pasta dishes—macaroni, ravioli, gnocchi, vermicelli—crop up with increasing frequency across the Italian peninsula. In
5841-922: The Oxford Manual is a fairly exhaustive standard for published British English that writers can turn to in the absence of specific guidance from their publishing house. British English is the basis of, and very similar to, Commonwealth English . Commonwealth English is English as spoken and written in the Commonwealth countries , though often with some local variation. This includes English spoken in Australia , Malta , New Zealand , Nigeria , and South Africa . It also includes South Asian English used in South Asia, in English varieties in Southeast Asia , and in parts of Africa. Canadian English
5940-712: The South East, there are significantly different accents; the Cockney accent spoken by some East Londoners is strikingly different from Received Pronunciation (RP). Cockney rhyming slang can be (and was initially intended to be) difficult for outsiders to understand, although the extent of its use is often somewhat exaggerated. Londoners speak with a mixture of accents, depending on ethnicity, neighbourhood, class, age, upbringing, and sundry other factors. Estuary English has been gaining prominence in recent decades: it has some features of RP and some of Cockney. Immigrants to
6039-550: The UK in recent decades have brought many more languages to the country and particularly to London. Surveys started in 1979 by the Inner London Education Authority discovered over 125 languages being spoken domestically by the families of the inner city's schoolchildren. Notably Multicultural London English , a sociolect that emerged in the late 20th century spoken mainly by young, working-class people in multicultural parts of London . Since
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#17327797171326138-576: The United Kingdom , as well as within the countries themselves. The major divisions are normally classified as English English (or English as spoken in England (which is itself broadly grouped into Southern English , West Country , East and West Midlands English and Northern English ), Northern Irish English (in Northern Ireland), Welsh English (not to be confused with the Welsh language ), and Scottish English (not to be confused with
6237-465: The West Scottish accent. Phonological features characteristic of British English revolve around the pronunciation of the letter R, as well as the dental plosive T and some diphthongs specific to this dialect. Once regarded as a Cockney feature, in a number of forms of spoken British English, /t/ has become commonly realised as a glottal stop [ʔ] when it is in the intervocalic position, in
6336-410: The adjective little is predominant elsewhere. Nevertheless, there is a meaningful degree of uniformity in written English within the United Kingdom, and this could be described by the term British English . The forms of spoken English, however, vary considerably more than in most other areas of the world where English is spoken and so a uniform concept of British English is more difficult to apply to
6435-402: The author had obtained these recipes from Spanish sources. As with most other types of pasta , the Italian word is a plural form: lasagne meaning more than one sheet of lasagna , although, in many other languages, a derivative of the singular word lasagna is used for the popular baked pasta dish. When referring to the baked dish, regional usage in Italy favours the plural form lasagne in
6534-488: The award of the grant in 2007, Leeds University stated: that they were "very pleased"—and indeed, "well chuffed"—at receiving their generous grant. He could, of course, have been "bostin" if he had come from the Black Country , or if he was a Scouser he would have been well "made up" over so many spondoolicks, because as a Geordie might say, £460,000 is a "canny load of chink". Most people in Britain speak with
6633-611: 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
6732-622: The country. The BBC Voices project also collected hundreds of news articles about how the British speak English from swearing through to items on language schools. This information will also be collated and analysed by Johnson's team both for content and for where it was reported. "Perhaps the most remarkable finding in the Voices study is that the English language is as diverse as ever, despite our increased mobility and constant exposure to other accents and dialects through TV and radio". When discussing
6831-544: 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
6930-424: 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
7029-527: 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, 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
7128-478: The dish is typically flavoured with wine , garlic , onion , and oregano . In all cases, the lasagne are baked ( al forno ). Traditionally, pasta dough prepared in southern Italy used semolina and water; in the northern regions , where semolina was not available, flour and eggs were used. In modern Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat , industrial lasagne are made from durum wheat semolina. Nonetheless, in
7227-431: 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 a low amount of thermal energy, they become embedded within the protein matrix and align along
7326-401: 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
7425-557: 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
7524-551: 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
7623-730: 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
7722-458: The idea of two different morphemes, one that causes the double negation, and one that is used for the point or the verb. Standard English in the United Kingdom, as in other English-speaking nations, is widely enforced in schools and by social norms for formal contexts but not by any singular authority; for instance, there is no institution equivalent to the Académie française with French or
7821-523: The last southern Midlands accent to use the broad "a" in words like bath or grass (i.e. barth or grarss ). Conversely crass or plastic use a slender "a". A few miles northwest in Leicestershire the slender "a" becomes more widespread generally. In the town of Corby , five miles (8 km) north, one can find Corbyite which, unlike the Kettering accent, is largely influenced by
7920-462: The later Norman occupation led to the grafting onto that Germanic core of a more elaborate layer of words from the Romance branch of the European languages. This Norman influence entered English largely through the courts and government. Thus, English developed into a "borrowing" language of great flexibility and with a huge vocabulary . Dialects and accents vary amongst the four countries of
8019-464: 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
8118-457: The mass internal migration to Northamptonshire in the 1940s and given its position between several major accent regions, it has become a source of various accent developments. In Northampton the older accent has been influenced by overspill Londoners. There is an accent known locally as the Kettering accent, which is a transitional accent between the East Midlands and East Anglian . It is
8217-499: 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, 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 ,
8316-463: The modern period, but due to their remoteness from the Germanic languages , influence on English was notably limited . However, the degree of influence remains debated, and it has recently been argued that its grammatical influence accounts for the substantial innovations noted between English and the other West Germanic languages. Initially, Old English was a diverse group of dialects, reflecting
8415-404: 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 the desired shape of the pasta. The desired moisture content of
8514-547: 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 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
8613-659: The north of the country and the singular lasagna in the south. The former plural usage has influenced the usual spelling found in British English , while the southern Italian singular usage has influenced the spelling often used in American English . Both lasagna and lasagne are used as singular non-count (uncountable) nouns in English. Lasagna originated in Italy during the Middle Ages . The oldest transcribed text about lasagna appears in 1282 in
8712-538: 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
8811-401: The spoken language. Globally, countries that are former British colonies or members of the Commonwealth tend to follow British English, as is the case for English used by European Union institutions. In China, both British English and American English are taught. The UK government actively teaches and promotes English around the world and operates in over 200 countries . English is
8910-603: The theft of work tools worth £500 from a van at the Sprucefield park and ride car park in Lisburn. A football team can be treated likewise: Arsenal have lost just one of 20 home Premier League matches against Manchester City. This tendency can be observed in texts produced already in the 19th century. For example, Jane Austen , a British author, writes in Chapter 4 of Pride and Prejudice , published in 1813: All
9009-403: The traditional accent of Newcastle upon Tyne , 'out' will sound as 'oot', and in parts of Scotland and North-West England, 'my' will be pronounced as 'me'. Long vowels /iː/ and /uː/ are diphthongised to [ɪi] and [ʊu] respectively (or, more technically, [ʏʉ], with a raised tongue), so that ee and oo in feed and food are pronounced with a movement. The diphthong [oʊ] is also pronounced with
9108-500: 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
9207-750: The varied origins of the Anglo-Saxon kingdoms of England. One of these dialects, Late West Saxon , eventually came to dominate. The original Old English was then influenced by two waves of invasion: the first was by speakers of the Scandinavian branch of the Germanic family, who settled in parts of Britain in the eighth and ninth centuries; the second was the Normans in the 11th century, who spoke Old Norman and ultimately developed an English variety of this called Anglo-Norman . These two invasions caused English to become "mixed" to some degree (though it
9306-568: The world are good and agreeable in your eyes. However, in Chapter 16, the grammatical number is used. The world is blinded by his fortune and consequence. Some dialects of British English use negative concords, also known as double negatives . Rather than changing a word or using a positive, words like nobody, not, nothing, and never would be used in the same sentence. While this does not occur in Standard English, it does occur in non-standard dialects. The double negation follows
9405-582: 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 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. British English British English (abbreviations: BrE , en-GB , and BE )
9504-500: 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
9603-422: Was never a truly mixed language in the strictest sense of the word; mixed languages arise from the cohabitation of speakers of different languages, who develop a hybrid tongue for basic communication). The more idiomatic, concrete and descriptive English is, the more it is from Anglo-Saxon origins. The more intellectual and abstract English is, the more it contains Latin and French influences, e.g. swine (like
9702-430: 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
9801-413: 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, the United States was the largest consumer of pasta with 2.7 million tons . When cooked, plain pasta
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