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At 7,000 years old, it stands the test of time and taste
by Sharon Frisco
Pasta, though strongly associated with Italy, is eaten across the globe in hundreds of countries. Essentially a paste or
dough made from flour and water, pasta is formed into more than 600 shapes worldwide and enjoyed by many
different cultures. As early as 5000 B.C., the Chinese were eating pasta and today, the average American has this
simple food for dinner over 40 times a year. Thomas Jefferson is thought to have introduced macaroni to the US after
sampling pasta in Naples, Italy. A Frenchman, Antoine Zerega, opened the first pasta factory in America in Brooklyn,
New York in 1848.
Cooking - Give it the taste test
Americans so love pasta that October has been declared National Pasta Month. And indeed, there is much to
celebrate about this ubiquitous food. It is inexpensive, easy to find and even easier to cook. For new cooks, pasta is a
non-intimidating introduction to the kitchen. The most difficult part of cooking pasta is timing -- so that it ends up
neither too hard nor too soft. There are many myths about how to test for doneness, including throwing long noodles
such as spaghetti or fettuccine against the wall to see if they stick. This can be a lot of fun but the best way to check
pasta is to watch and taste it as it cooks. Ideally, pasta should be cooked al dente which in Italian literally means “to
the tooth”. It should have a firmness or “bite” without being hard. This is somewhat a matter of opinion and cooks
should experiment to find that perfect balance that suits their individual tastes.
Serving - Dress it up
Once properly cooked, pasta is like a blank palette that cries out for color, texture and flavor. Of course, spaghetti with
tomato sauce is probably the one of the most commonly known dishes but pasta’s versatility easily lends it to greater
creativity. In fact, pasta existed for several thousand years before Spanish explorer Cortez brought the first tomatoes
from Mexico to Europe in 1519. So consider some other easy and flavorful ways to dress up this simple food. Pasta is
delicious tossed with extra virgin olive oil, chopped fresh basil and roasted garlic, and topped with freshly ground black
pepper and grated pecorino Romano cheese. A quick version of Chinese cold sesame noodles can also be made
with the help of a few unlikely but common ingredients: peanut butter, maple syrup, garlic and soy sauce (see recipe
at www.BetterWayGourmet.com).
Shopping - All the choices, Mamma Mia!
As you shop for pasta, don’t neglect all of the different shapes available; you’ll find that the various forms of pasta hold
ingredients differently. This will affect the way the overall dish tastes. To really grab hold of a sauce, look for pasta
shapes that are hollow, curved, or those with grooved surfaces. Remember too that fresh, frozen and dried pastas are
all available at most grocery stores. Found in the refrigerated section, fresh pasta is more expensive but its soft
freshness is a nice treat for a special occasion. Dried or frozen varieties are great to have on hand for a quick meal
during the week.
Whatever pasta you choose, remember that this ancient food is so beloved that Ponzio Baestone, a Genoan soldier,
actually left in his will “bariscella peina de macaroni” – a small basket of macaroni – to one of his loved ones. That
was back in 1279. So, today as you sit down to a bowl of pasta, be sure to take a moment to truly savor a food that has
stood the test of time.
© 2006 Sharon Frisco
Sponsored by Better Way Gourmet, the online source for gourmet food, cooking supplies, professional knife
sharpening, and personal chef services. Remember, there's a better way to do everything.
Visit www.BetterWayGourmet.com
