Pasta Perfection!
History is not clear as to where pasta first originated. One certain
fact is that Marco Polo did not introduce spaghetti to Italians.
Dry pasta was already known to the Italian many years before the
return of Marco Polo. The term 'maccherone' (macaroni), had already
been found in writings discovered from the late middle ages. It
was used to refer to all dry pastas and in Sicily the word 'maccarones'
was used for stuffed pasta which today we call ravioli.
Grinding grain, mixing the wheat flour with water then drying it
was probably the ideal solution for preserving grain longer so that
it travels well. Pasta treated in this way spread throughout the
ports of the Mediterranean.
Pasta is the principal ingredient of the so called Mediterranean
diet. It is high in protein, low in sodium and fat, contains vitamins,
iron, minerals, and fibre and uses no preservatives. It furnishes
a gradual release of energy during physical activity, and is now
a regular part of everybody's daily meals.
Research by the FAO (Food and Agricultural Organisation) has demonstrated
that a simple plate of pasta with oil and cheese represents a complete
meal.
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