Ingredient
pasta
Many people around the world claim the paternity of pasta, each proposing their own version of the facts and bringing their own typical products to support the thesis. In Italy, pasta has been the absolute protagonist of the table since the dawn of time and is produced from semolina or different types of flour, with the addition of ingredients that make it even more delicious and delicious, such as in the case of egg pasta. The most consumed, in general, is the common dried pasta, even if there are different types, such as the aforementioned egg pasta and, again, the fresh one, which are accompanied, depending on the case, with more or complex and inviting menus.
Use in cooking
Pasta is the queen of Italian cuisine: it is prepared either as a simple first course, or in some cases, it is served as a single dish, especially in the case of those stuffed pastas cooked in the oven.Preservation
The pasta should be stored in well-sealed jars or packages, placing it in a cool, dry, dark place without particular foreign odors.Curiosity
The first historical trace of the attempt to preserve pasta through drying is found in the desert territories occupied by the Arabs.
This ingredient also provides recipes with short pasta e long pasta.
