Enid Donaldson-Mignotte SINCE THE first recorded eating of pasta, over 7000 years ago, inventive and innovative chefs have been tampering with success. It did not take long before people were no longer content with the long slender tubes and so it began, the endless search for new shapes, sizes and ways to serve pasta.
Pasta is an all-inclusive Italian word which is used to describe all the various shapes and sizes of products made with flour and water. Romans prepared their pasta in strips.
In Bologne they preferred flat ribbons, and in Sicily the women rolled their pasta on knitting needles to form dried spirals.
Using imagination as their guide, inventive cooks from all around the world have subjected pasta to their restless creativity and an ever-changing fate and face. Regions, countries and individuals competed for the favourite shape.
Delicate shapes were created to complement subtle seasonings, while ridges were made to capture bits of meat in hearty sauces. Soon there were solid rods, curling ribbons, hollow tubes, ridged rings, round as well as square wheels.
Ever patient, pasta has passed through time, adapting its ageless versatility to nearly every culture, cuisine and century throughout history.
As contemporary now as in 5,000 BC, more than 600 shapes have evolved. Today, most pasta products can be classified as: long goods (spaghetti); cut goods (macaroni); speciality products (sea shells and bow ties); and egg noodles (pasta made with eggs).
It is the form and thickness of pasta that determines its identity.
Macaroni is tubular. Spaghetti is a tube-shaped rod but solid. Noodle products contain eggs. The names and shapes not only reflect the legend and lore of pasta's diverse and colourful past, they also help to create visions to tempt and whet the appetite. Take a look at their Italian roots and try to unlock the meaning of their names and take a glimpse into their past.
Fettucine - from the Italian derivative meaning "small ribbons".
Mostaccioli - meaning small mustaches
Spaghetti - from the Italian noun
spago meaning 'a length of string'
Linguine - 'small tongues'
Manicotti - 'small muffs'
Stellini - 'Little start'
Capellini - 'Angels hair'
Vermicelli - 'Little worms'
Elbow macaroni - from the Italian
macaroni meaning 'dumplings'
Conchigliette - 'little shells'
Tripolini - 'little bows', named in honour of the conquest of Tripoli
Cannelloni - 'little reeds'
Special ingredients can be added to pasta in order to meet the individual needs or taste preferences of consumers. Since some people like their pasta red and others green, optional vegetable ingredients include beets, tomatoes, carrots and spinach. Whole wheat pasta and soy pasta are also available.
Nutritional Pasta Association says consumers interested in nutrition and the relationship between diet and health should know that pasta fits all the current dietary guidelines designed to help maintain and improve good health.
Pasta is a source of carbohydrates and fibre and it is low in calories, sodium, fat and cholesterol. Pasta has a unique ability to contribute nutritionally to a balanced healthful diet plan.
Cooking tips
Use a pot large enough for the pasta to move around freely (wide bottom pots are best).
Do not break pasta before cooking -- this releases starch in the water, thus making the pasta gummy.
For 1 lb pasta use 4-6 quarts of water.
Stir pasta frequently to prevent sticking, bring water to a boil. Add salt after the water boils (the first time). If you add before, the pasta may become tough. Pasta will be sticky if it takes too long for the water to come back to a boil (use a wide bottom pot). Whole grain pasta cooks quicker -- check regularly for your desired tenderness.
Do not overcook (tender but chewy)
al denteDo not rinse in cold water unless it is overcooked or if you are using it in a salad.
The National Pasta Association says the type and amount of ingredients in each and every macaroni and noodle product is governed by law.
Macaroni and Cheese (in a jiffy)
(450g) 2 cups cooked macaroni
1 teasp dry mustard
(460ml) 2 cups mixed Lasco Cream Vegetable Soup
(225g) 1 cup shredded cheddar cheese
Combine all ingredients, mix well. Turn into a greased 1 1/2 quart casserole and bake uncovered in a 350 degree (180 degrees Celsius) oven 30 to 35 minutes.
Serves 3 to 4
You may add onion rings and vegetables to this easy delicious dish.
Happy Cooking.
