Lo sapete quando fu registrato, per la prima volta, il termine spaghetti nella lingua italiana?
Ricorreva l'anno 1819, quando nel Dizionario della Lingua Italiana di Tommaseo e Bellini, alla voce spago si faceva riferimento a una "minestra di spaghetti".
Lo sapete qual’era la specialità di Gioachino Rossini?
Assoluto vanto del musicista era un piatto a base di bucatini (chiamati al tempo maccheroni) al fois-gras, che farciva con una siringa d’argento e avorio fatta costruire appositamente.
Do you know that there are many different kinds of cooking pasta?
the traditional cooking of Hard durum wheat semolina pasta sets to boil it until it is cooked "al dente" and only after to dress it (this is the case of fresh sauces), otherwise pasta can be drained few minutes before the perfect cooking point and poured in a pan with the sauce (pasta "saltata"). Finally pasta can be cooked, like rice, in its dress, adding water little by little. This pasta is called "risottata", the final effect is very creamy because of the starches contained in it.
Do you know why you must calculate the amount of egg pasta differently than the semolina’s one?
The egg pasta during cooking grows more and is also, for its composition, much more substantial than the semolina’s one.
Do you know why it is good to have a large saucepan?
Because every 100 grams of cooked pasta we need 1 liter of water and enough space so the dough does not stick to himself or to the inside of the pot.
Do you know why you should never pass the pasta under cold water after cooking?
Doing so would remove its starch necessary to enable it to bind optimally to sauces and sauce.
Do you know why a shape of pasta is called Tripoline?
The Master Pasta Makers dedicated this long shape pasta to the Italian conquest of Tripoli in 1911.
Do you know why the pasta should be cooked a bit longer if done in conjunction with the potatoes?
The starch contained in them slows the cooking of pasta and it needs 1 or 2 minutes more to be "al dente".
Do you know why each shape has its own specific cooking time?
Generally, the cooking time depends on the thickness of the folder. In the south of Italy it’s generally higher, in the north is thinner.
