The word Pasta means a mixture of cereal, flour and water, manipulated to obtain various consistencies. In the ancient times, Italy concurred to make known this kind of food in the world: even the ancient Romans ate dishes of fresh pasta. They liked pasta arranged in thin layers with sauce, like baked lasagna.
Arabs modified the Pasta in an elongated shape; first they dried the pasta for storage and then they cooked it in boiling water. In Italy, this fashion of keeping the pasta was initially brought by the Arabs in Sicily.
The best proportions to make home made Pasta are 100 grams of flour for each egg. For 4 servings of pasta you need 200 grams of flour and 2 eggs, but the portion should be halved If you cook the pasta in broth.
You can store the fresh Pasta in the refrigerator for up to two days.
The cooking time of the home made Pasta depends on various factors such as
But there is a golden rule to follow: the proper degree of cooking is obtained when the Pasta rise to the surface and the water starts to boil again. Remember: always taste the Pasta before draining!
If you heat the dishes that will be used for eating Pasta, the Pasta will not suffer the heat shock.
Even if the Pasta is already seasoned, it can be used in an omelet. You have to try it!
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