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Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs.
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- In contrast to fresh pasta, dried pasta needs to be dried at a low temperature for several days to evaporate all the moisture allowing it to be stored for a longer period.
- The ingredients required to make dried pasta include semolina flour and water. Eggs can be added for flavour and richness, but are not needed to make dried pasta.
- Dried pasta is mainly shipped over to farther locations and has a longer shelf life.
- Dried pasta can also be defined as factory-made pasta because it is usually produced in large amounts that require large machines with superior processing capabilities to manufacture.
- However, the dough is prepared differently: it is made of flour and ricotta cheese instead.
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- Fresh pasta for cavatelli is also popular in other places including Sicily.
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- The only ingredients needed to make the pasta dough are semolina flour and water, which is often shaped into orecchiette or cavatelli.
- This pasta is often served simply with butter sauce and thinly sliced truffles that are native to this region. In other areas, such as Apulia, fresh pasta can be made without eggs.
- In this area, dough is only made out of egg yolk and flour resulting in a very refined flavour and texture.
- Fresh egg pasta is well known in the Piedmont region and Emilia Romagna region in North Italy.
- It is best served with meat, cheese, or vegetables to create filled pastas such as ravioli, tortellini, and cannelloni.
- Fresh egg pasta is generally cut into strands of various widths and thicknesses depending on which pasta is to be made (e.g. fettuccine, pappardelle, and lasagne).
- Fresh pastas do not expand in size after cooking; therefore, 0.7 kg (1.5 lb) of pasta are needed to serve four people generously.
- Delicate sauces are preferred for fresh pasta in order to let the pasta take front stage.
- Since it contains eggs, it is more tender compared to dried pasta and only takes about half the time to cook.
- Furthermore, fresh pasta is usually made with a mixture of eggs and all-purpose flour or "00" low-gluten flour.
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- in which case consideration is given to the spoilage rates of the desired ingredients such as eggs or herbs.
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- Fresh pasta is usually locally made with fresh ingredients unless it is destined to be shipped,
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- Micronutrients added may include niacin (vitamin B3), riboflavin (vitamin B2), folate, thiamine (vitamin B1), and ferrous iron.
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- They are added back to the semolina flour once it is ground, creating enriched flour.
- Additives in dried, commercially sold pasta include vitamins and minerals that are lost from the durum wheat endosperm during milling.
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- the use of yeast-raised doughs are also known for at least nine different pasta forms.
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- While pastas are, most typically, made from unleavened doughs,
- Other additions to the basic flour-liquid mixture may include vegetable purees such as spinach or tomato, mushrooms, cheeses, herbs, spices and other seasonings.
- some recipes use rice or maize for making pasta. Grain flours may also be supplemented with cooked potatoes.
- To address the needs of people affected by gluten-related disorders (such as coeliac disease, non-celiac gluten sensitivity and wheat allergy sufferers),
- Regionally other grains have been used, including those from barley, buckwheat, rye, rice, and maize, as well as chestnut and chickpea flours.
- with durum wheat used predominantly in the South of Italy and soft wheat in the North.
- Since at least the time of Cato's De Agri Cultura, basic pasta dough has been made mostly of wheat flour or semolina,
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- With the worldwide demand for this staple food, pasta is now largely mass-produced in factories and only a tiny proportion is crafted by hand.
- In contemporary society, pasta is ubiquitous and there is a variety of types in local supermarkets, in many countries.
- thus, Italy frequently imports wheat for pasta making.
- Pasta is so beloved in Italy that individual consumption exceeds the average production of wheat of the country;
- In 2008, it was estimated that Italians ate over 27 kg (60 lb) of pasta per person, per year, easily beating Americans, who ate about 9 kg (20 lb) per person.
- The art of pasta making and the devotion to the food as a whole has evolved since pasta was first conceptualized.
- In 1884, the Zátka Brothers's plant in Boršov nad Vltavou was founded, making it Bohemia's first pasta factory.
- beginning a period called "The Industry of Pasta".
- During the early 1900s, artificial drying and extrusion processes enabled greater variety of pasta preparation and larger volumes for export,
- By 1867, Buitoni Company in Sansepolcro, Tuscany was an established pasta manufacturer.