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Pasta. Homemade Pasta. Just as there are different homes, there are different homemade pastas.
For instance, what kind of flour, whether to salt the dough or no, to use a rolling pin and a wooden surface, or mechanized hand crank to roll the dough.. not to mention whether to use a food processor, or one's own hands to even mix the dough.
So a bit of history. Pasta is made in some form or another in just about every culture.
According to PBS "While we do think of pasta as a culturally Italian food, it is likely the descendent of ancient Asian noodles. A common belief about pasta is that it was brought to Italy from China by Marco Polo during the 13th century." Even International Pasta remarks "On chapter CLXXI from the “Books of the World's Wonders”, Marco Polo makes a reference to the pasta in China." However, as PBS states, "the book relies heavily on re-tellings by various authors and experts. This, combined with the fact that pasta was already gaining popularity in other areas of Italy during the 13th century, makes it very unlikely that Marco Polo was the first to introduce pasta to Italy.
It is true however that in Emilia Romagna, connoisseurs believe that the fresh pasta dough should be rolled between a wooden rolling pin and a wooden surface in order achieve the best surface for the spaghetti, lasagna sheets, and other noodles Emilia-RomagnaConnoisseurs believe that the fresh pasta dough from Emilia-Romagna is smoother and more elastic than in any other region.
For instance, what kind of flour, whether to salt the dough or no, to use a rolling pin and a wooden surface, or mechanized hand crank to roll the dough.. not to mention whether to use a food processor, or one's own hands to even mix the dough.
So a bit of history. Pasta is made in some form or another in just about every culture.
According to PBS "While we do think of pasta as a culturally Italian food, it is likely the descendent of ancient Asian noodles. A common belief about pasta is that it was brought to Italy from China by Marco Polo during the 13th century." Even International Pasta remarks "On chapter CLXXI from the “Books of the World's Wonders”, Marco Polo makes a reference to the pasta in China." However, as PBS states, "the book relies heavily on re-tellings by various authors and experts. This, combined with the fact that pasta was already gaining popularity in other areas of Italy during the 13th century, makes it very unlikely that Marco Polo was the first to introduce pasta to Italy.
It is true however that in Emilia Romagna, connoisseurs believe that the fresh pasta dough should be rolled between a wooden rolling pin and a wooden surface in order achieve the best surface for the spaghetti, lasagna sheets, and other noodles Emilia-RomagnaConnoisseurs believe that the fresh pasta dough from Emilia-Romagna is smoother and more elastic than in any other region.
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