lesson 5 Flashcards

1
Q

when and where were the first recorded reports of people eating pasta

A

China ~5000 BC

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2
Q

who and when introduced noodles to Italy?

A

Explorer Marco Polo in 12th century

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3
Q

who and when were already making own pasta before marco polo

A

pre-Roman Etruscan civilization by 500 BC

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4
Q

lagana

A

5th century cookbook had this dish
layers of daugh with meat stuffing

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5
Q

what might lagana possibly be

A

ancestor of modern day lasgna

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6
Q

why didn’t tomato sauce come until thousands of years later and when were they brought to Europe

A

tomatoes aren’t native to Europe: Spanish explorer Cortez brought tomatoes from Mexico –> Europe 1519

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7
Q

why didn’t they start eating tomatoes right away

A

took a long time to be considered edible; member of nightshade family and rumors of its poison continued until mid 19th century

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8
Q

what happened in 1839

A

first pasta recipe with tomatoes was documented

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9
Q

according to the international pasta organization how many different pasta types are there

A

600 pasta shapes

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10
Q

how much pasta do italian eat

A

23.5 kg/person

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11
Q

who eats the most pasta after italian

A

Tunisia (17 kg) –> Venezuela (15 kg) –> Greece (12.2kg)

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12
Q

if italian ate their average yearly amount of pasta in spaghetti shape….

A

~600 mill km, enough to wrap around the planet 15k times

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13
Q

in USD how much did italy export in pasta in 2022? … making them

A

$4.2B; the largest exporter of pasta in the world

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14
Q

what percentage of italians eat pasta everyday/almost

A

63%

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15
Q

where does the word pasta originate from

A

greek and latin

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16
Q

what does pasta mean in italian

A

‘paste’ due to how its made

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17
Q

what does pasta also mean?

A

small cakes you can buy in pasticcerias

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18
Q

what does eating carbs in pasta do

A

increase production of serotonin (happiness and well-being)

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19
Q

long and skinny pastas

A

spaghetti, linguine, fusilli lunghi

20
Q

long ribbon pastas

A

tagliatelle, pappardelle, fettuccine

21
Q

shell pastas

A

conchiglie

22
Q

twist pastas

A

fusilli, trofie, strozzapreti

23
Q

tube pastas

A

penne, rigatoni, paccheri

24
Q

filled pastas

A

ravioli, tortellin

25
Q

mini shape pastas

A

farfalline, stelline, quadrucci, alfabetini

26
Q

what sauces go with long and skinny pastas

A

light seafood, cream-, oil-based sauces

27
Q

what sauces go with long ribbon pastas

A

rich, meaty sauces

28
Q

what sauces go with shell pastas

A

heavy cream/meat sauces, large ones can be stuffed

29
Q

what sauces go with twist pastas

A

lighter sauces that will cling to twists (i.e. pesto)

30
Q

what sauces go with tube pastas

A

veggies sauces or baked cheese dishes

31
Q

what sauces go with filled pastas

A

light butter/oil sauce

32
Q

what sauces go with mini shape pastas

A

in soups!

33
Q

what is mentioned in teh geographic text of Muhammed al-Idrisi, compiled for the Normal King of Sicily Roger II in 1154

A

itriyya

34
Q

what is itriyya

A

manufactured and exported from Norman Sicily

long, thin strands of dough cooked via boiling

35
Q

what is up with naples for pasta

A

epicentre for pasta production

36
Q

where specifically in Naples

A

Gragnano

37
Q

why Gragnano/Naples for pasta making?

A

ideal to dry pasta in sheets because of warm/dry weather

38
Q

what became the first street food and when

A

pasta; around ~later 1800s/early 1990

39
Q

what did technological advancements do for pasta

A

machines were built to knead dough and new pasta presses were able to create different shapes

40
Q

when and where were the first pasta factories

A

18th century - Naples pasta capital with 28- pasta shops

41
Q

what was so special about pasta

A

speedy, low-cost production so spread to the rest of italy

42
Q

when did artificially drying pasta become common place and why

A

1910: easier exportation –> global phenomenon

43
Q

why is fresh pasta cooked soon after being made

A

so that it is cooked when it still contains moisture and most types of fresh pasta have egg

44
Q

what is dried pasta made from

A

durum wheat/’hard grain’; high gluten content makes it easier to dry and store

45
Q

what type of pasta do most italian prefer?

A

long pastas