Introducing one of the most popular and simplest dishes of all: pasta
Probably one of the most popular and simplest dishes of all - and not only among students and trainees: pasta. With a per person consumption of 8 kg per year, Germany is not badly placed. That is however nothing to the 25 kg which an Italian per person and per year eats, but that was foreseeable with the Pasta nation also somehow. But actually, the first mentions of pasta unexpectedly do not come from Italy.
One pasta makes history
For some time, China and Italy fought over who invented or stole the pasta. But actually, one can almost say that it was both nations.
Although the earliest records of the production in East Asia have been found, it can be assumed - also on the basis of several finds - that noodles were already produced and consumed in Europe during the ancient times. Thus, the earliest records show Garfield's favorite dish, lasagna, and tagliatelle.
Farfalle, Fettuccine, Spaghetti…
Which brings us to the subject of noodles. Everyone who has ever stood in front of the pasta shelf in the supermarket will know. The selection is seemingly endless.
Here are a few varieties:
Probably the best-known variant and probably also the simplest form. Spaghetti are long, thin noodles, which are produced in different thicknesses. The thinner the noodle is, the more intense the taste of the sauce is during the later preparation.
Macaroni is understood to be long tubular pasta, sometimes cut into smaller pieces to make it look more bite-sized. However, they are then no longer called macaroni, but tortiglioni or rigatoni. Be careful: if these noodles are served with a hot sauce, the sauce likes to collect inside the noodle and you can easily burn your mouth.
If the noodles are twisted and tangled, they are called fusilli (sometimes also spirals). Fusilli are often served as a side dish, more rarely as a main course.
Small bows or butterflies are called farfalle in noodling. These noodles are well suited as a side dish or soup garnish.
Ribbon noodles, i.e. more or less broadly rolled spaghetti, are called fettuccine or sometimes also tagliatelle. In most cases the tagliatelle are served as a side dish. In rare cases, however, they can even be used to make a dessert - milk noodles.
Most people know these noodles rather as shell noodles. Of course, they got their name from their shape, but maybe also because they always swim in the soup - who knows?
Of course, the lasagna plates should not be missing from this list.
And many more. Even soup noodles are available in the most diverse sizes and shapes. Starting with the simple vermicelli, through the letter and number noodles, to the small stars or even minifigures. You can find (almost) everything that the noodle heart desires.
Besides there are of course the Chinese variants:
- Glass noodles
- Rice Noodles
To name just a few of the most famous ones.
Ready for the plate
Whether as Carbonara, Bolognese or Napoli, whether with Gorgonzola or even as Quattro Formaggi: there is no limit to the pasta variation.
With pesto or without, au gratin or just with oil and garlic, whether with meat, fish or seafood, whether simply or exaggeratedly fantastic decorated, the pasta heart will beat faster in any case, because these little enchanting flour products have done it: they have conquered us!
Roasted with duck, with egg, with vegetables; in soup or at home as instant variation. The Chinese variants have also found their way into our daily/weekly/monthly menu. Although not yet as frequent as the Italian representatives, the trend is increasing.