The weekend tip is 3 recipes with semolina pasta

For a long time, the origin of Chinese noodles has been an unshakable certainty among gastronomy experts from all over the world. Babylonians and Assyrians have also been pointed to as possible inventors of food, around 2500 BC.

In China, traces of nearly four thousand years have already been discovered. The Venetian merchant Marco Polo (1254-1324) would take macaroni to Italy along with other innovations for European eyes and charm.

Among historians on the subject, however, the version that confirms the origin of pasta is the Italian origin. If Marco Polo would be a carrier of food in 1295, there is already a record in Italy from 1279 of the word “macaronis”, which a Genoese soldier used in the goods for his family.


Another current claim is that macaroni originated from the island of Sicily, 100 years before Marco Polo. According to this version, Sicilians grind wheat and mix it with water and wine, creating “macaruni”.

The confusion may have increased because the food had started to spread to other parts of the country at almost the same time the famous researcher arrived, who is more famous for publishing his travel reports at the end of the 13th of the month. century.

And there are still those who say that the creators of dry pasta are the Arabs, who invaded Sicily between the 9th and 11th centuries and introduced the product to the Italians. Similar to this type of pasta you can prepare three recipes that we recommend in this edition – fettuccine baked in the oven, stuffed with cherry tomatoes and basil gratin and penne with chicken and vegetables.


As for the types of noodles, or rather, for the shapes of the dough, there are names.

Besides these three mentioned, there are rigatoni, elbow, tie (farfalle), shell and many others. Pasta, still the most popular form today, is the “technical” word for long pasta, which can be cylindrical or tubular – such as spaghetti, angel hair (fidelini capellini) and bucatini – or flat, in ribbons or tubes , which is shared. to two main groups in Italy – tagliatelle or fettuccine.

But, in fact, in the motherland of official macaroni, these types will never be exclusive and open space, and, for variations such as pappardelle, tongue (or bavette), lasagna and others. In turn, the type of flour – durum wheat semolina, light wheat (traditional), whole wheat or wheat – also determines the characteristics of dry pasta, which may or may not contain eggs.


Stories of different types, it is not surprising that the poor people are very happy, they are falling on everyone’s lips.

As the techniques of preparation, and recipes of sauces, combinations and accompaniments, have multiplied, become more important, the basic technique remains the same: pasta (“pasta” in Italian) of pasta is with flour and town. water.

Yes, let’s call it pasta and not ignore the real step-by-step that can shorten the path from pan to happiness.

For example, the cooking time, which is usually indicated on the package, will vary depending on the amount of water, the thickness of the pan and the temperature of the fire on the stove. If you don’t usually get the right definition based on your intuition, the best thing is to taste it after five or six minutes of cooking.

Brazilians are not big fans of al dente pasta, but don’t let it turn into porridge. You do not need to add salt to the pasta, because this ingredient is easy to stick to the final taste of the pasta with its presence in the sauce.

Fresh pasta, although it opens up space in the kitchen, is a different chapter, but it goes well. Talk for a while. Now, it’s time to be happy. Go to work and eat.

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