geografia: Pasta

Evidence: 100 • authority: 72

Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Pasta is typically a noodle traditionally made from an unleavened dough of durum wheat flour mixed with water and formed into sheets and cut, or extruded into various shapes, then cooked and served in a number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. Pasta is believed to…

Evidence: 100 • authority: 72

Pasta (UK: , US: ; Italian: [ˈpasta]) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. Pasta is a staple food of Italian cuisine, and many historians believe that pasta in a form recognizable today was introduced to Italy through Sicily in the Middle Ages as a result of Mediterranean trade networks.

Evidence: 58 • authority: 72

Gnocchi are a varied family of pasta-like dumplings in Italian cuisine. They are made of small rolls of dough, such as those composed of a simple combination of wheat flour, potato, egg, and salt. Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour, cheese, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. Base ingredients may be substituted with alternatives, such as sweet potatoes for potatoes or rice flour for wheat flour. Such variations are often considered to be non-traditional. Gnocchi are commonly cooked in salted boiling water and then dressed with various sauces. They are us…

Evidence: 57 • authority: 72

Macaroni (), known in Italian as maccheroni, is a pasta shaped like narrow tubes. Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as "elbow macaroni". Some home machines can make macaroni shapes but, like most pasta, macaroni is usually made commercially by large-scale extrusion. The common curved shape is created by different speeds of extrusion on opposite sides of the pasta tube as it comes out of the machine. The word macaroni is often used synonymously with elbow-shaped macaroni, as it is the variety most often used in macaroni and cheese recipes. In Italy and other countries, the noun maccheroni can refer to straight, tubular, squar…

Evidence: 47 • authority: 72

Conchiglie (Italian: [koŋˈkiʎʎe]) are a type of pasta. They are usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, squid ink or spinach extract. The shell shape of the pasta allows the sauce to adhere to it. There is a larger variation known as conchiglioni, and a miniature version called conchigliette. Conchiglie are claimed to have been traced back to southern Italy, where they were traditionally made using durum wheat semolina.

Evidence: 46 • authority: 72

Semolina is a coarse flour traditionally made from durum wheat. Its high protein and gluten content make it especially suitable for pasta. Semolina is distinguished from other refined wheat flours by its coarse texture: the Codex Alimentarius specifies that a durum wheat semolina must have grains large enough that no more than 79% pass through a 315-micron textile sieve.

Evidence: 35 • authority: 80

Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis

Evidence: 35 • authority: 80

Durum wheat semolina and alimentary pasta�� Estimation of cooking quality of alimentary pasta by sensory analysis

Evidence: 35 • authority: 80

Durum wheat semolina and alimentary pasta�� Estimation of cooking quality of alimentary pasta by sensory analysis

Evidence: 35 • authority: 80

Durum wheat semolina and alimentary pasta�� Estimation of cooking quality of alimentary pasta by sensory analysis