Pasta Shapes

[Lollita]

Could you give me a link to the thread I can't seem to find it on a search.

Thank you.

[Lollita]

Rolling boil (for pasta)

[DavidUno]

I thought that I'd posted something at lunchtime, but cannot find a trace of it. Blast.
Here is a brief version...
It's a thing of mine to remind people here (marche) WHO invented food. They laugh and sneer at the idea of meat on the same plate as vegetables covered with salsa. Pork and apple sauce? NO way! they cry. There is a tiny percentage who now believe (based on my story telling) that Marco Polo being a lazy and timorous Venetian, actually went to England rather than China. There, he learnt all about macaroni cheese and pudding, which both died a death here in warmer climes, although the pasta lived on until recent times. The idea of very baked pasta drowned in a milky cheesy sauce causes people to vacate the table at an indecent speed! Where is macaroni now? There are 50 different shapes in the shops here but macaroni? Has it been dumped by the EU? Is it now only fit for consumption outside of Italy?
I also persuaded a vet that tomatoes with that grilled crunchy topping are a north Kent speciality from the Napoleonic wars. Frenchies on the prison hulks of the Medway would eat their tomatoes with bread on top. A blacksmith's son, after stumbling on a runaway, showed the escapee how to toast food the right way up. After that the story becomes very long and rambling..Night night

[Gala Placidia]

Originally Posted by Lollita

Could you give me a link to the thread I can't seem to find it on a search.

Thank you.

Here you are, Lollita

Edible Geometry (1)

[Nielo]

Sicily is where they grow most of the durum wheat for pasta. It was introduced to Sicily whilst it was under Moroccan control.

The problem with Alphabet spaghetti is that coupled with the Italian superstition, if you stir a bowl of soup and it then reads ‘sod off’ it can really put you off your meal.

[Noble]

I am catching up on what I have missed whilst getting a culture fix in Firenze. I have learnt to cook pasta, what ever its shape, in the usual large pan of boiling, salted water. Boil without lid for 2 mins. Turn off heat. Place lid on top of pan and leave the pasta for the cooking time it says on the packet or a bit less if you like it really al dente.

[Gala Placidia]

Originally Posted by Nielo

Sicily is where they grow most of the durum wheat for pasta. It was introduced to Sicily whilst it was under Moroccan control.

The problem with Alphabet spaghetti is that coupled with the Italian superstition, if you stir a bowl of soup and it then reads ‘sod off’ it can really put you off your meal.

I think that it also grows very well in Puglia. Besides the Ethiopian origin theory, most knowledgeable people say that it could also come from the southern Meditarranean basin. As you said, Nielo, the Arabs had a lot to do with the introduction of durum wheat in certain areas of Europe.

[Noma]

Originally Posted by juliancoll

Here you will find the answer.

http://www.italymag.co.uk/forums/sho...eferrerid=4248
:

What an odd thread- all the participants seem to have been deactivated?