10 Pasta Facts That Every Lover Of Italian Dishes Must Know
#4 – Pasta was invented in China, not Italy!
If you’re suddenly wondering why we’re making you crave pasta, it’s because today is world pasta day. Yes, October 25 is known as World Pasta Day across the world. It’s only natural that we eat pasta all day while we tell you a thing or two about one of Italian cuisine’s most famous exports. Here they are, in no particular order.
- There are two basic types of pasta – Pasta Fresca which is fresh pasta and Pasta Secca, which is dried pasta.
- It’s easy to make pasta at home. The only thing to remember is that for every 100 gms of pasta, 1 egg is used along with a pinch of salt.
- It is believed that there are over 600 different types of pasta which are being served all over the world.
- Pasta was first eaten in China and not Italy. Yes, that’s right, Chinese noodles is the precursor to pasta. It came to Italy in the 12th century and turned into pasta by deft Italian hands.
- According to data from International Pasta Organization (yep, that really is an organization), Italians eat almost 600 million kilometers of pasta in the form of spaghetti itself. That amount of spaghetti is enough to wrap the Earth more than 15000 times.
- Different pastas require different sauces. For example – A chunky arrabiatta sauce will go perfectly with penne or farfalle as small tomato pieces will get stuck in the cavity compared to a straight spaghetti.
- The yield of dried pasta increases when compared to fresh pasta. 350 grams of dried pasta is enough to feed four people whereas for fresh pasta, approximately 480 grams is needed to feed the same amount of people.
- According to one survey, spaghetti is the most consumed pasta across the world.
- Originally pasta was eaten by hand as sauces were not born till then. It was later somewhere in the 15th century that tomato sauce came into existence and became an indispensable part of the dish.
- Al dente pasta literally translates to ‘to the tooth’, a way of checking is pasta is cooked properly. For this, the pasta needs to be firm yet tender enough to chew.
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