FINAL PROJECT

History of pasta: 

The pasta is origin from italy, the first reference to the pasta industry in Italy is a description of the Kingdom of Sicily in the time of Roger II in the 7th century.

The word spaghetti was first used in a poem, and was a diminutive of spago which in Italian means "cordon."

They have the form of long ropes, the circular circular and an approximate size between 25 and 30 centimeters. It is one of the most representative ingredients of Italian gastronomy.

Is the mixture between pasta and tomato sauce. This plate originated in the eighteenth century in southern Italy, and was portrayed in several writings of the time.

There are different types of spaghetti dishes, for example:

-Spaghetti alle vongole - spaghetti with a stir fry of garlic and olive oil, white wine and clams. It is a representative dish of Neapolitan cuisine.

-Spaghetti alla puttanesca - spaghetti sauteed with olive oil, garlic, tomato, peperoncino and anchovies. The recipe originates in southern Italy and its literal translation is "spaghetti style prostitutes"

-Spaghetti with meatballs - Italian cuisine American cuisine with spaghetti sauteed with meatballs in tomato sauce.

-Carbonara - original dish from Latium with original recipe includes eggs, cheese, olive oil, pancetta or guanciale and black pepper. There are variants in which cream is added, os no currently in the original recipe.

-Cacio e Pepe - spaghetti sauteed with black pepper, pecorino cheese and cooking pasta water. It is the traditional Rome.

 How to make pasta

The fresh pasta is prepared with hard grain flour, egg and water are the basic ingredients for the dough. In an artisanal way, the dough is stretched with a roller to the desired thickness and then cut with a knife in thin ropes, whose size is between 25 and 50 centimeters. There are also machines for making pasta that simplify the process and allow a more uniform cut. Once the spaghetti has been obtained, they should be hung for drying before being cooked. However, the most consumed spaghetti are industrial made by a manufacture.

Once the cooking is finished, the spaghetti are removed with a strainer (in Italian, scolapasta) or with tongs to remove the excess water. If you want to put tomato sauce or any other variety, it is recommended that the spaghetti is finished in the pan and saute for a couple of minutes to connect the flavors. When grilling, it is usual to pour a little grated cheese.

Ingredients: 

500 gr spaghetti.

1 kg mature tomatoes.

0.75 dl. olive oil.

1 large onion.

1 fresh basil sprig.

Salt.

Pepper.

grated Parmesan cheese.

First step: prepare the sauce As explained by Casiraghi and Paleari the sauce for some spaghetti with tomatoes is very simple: you will need some oil, an onion and about 800 grams of natural tomatoes. Saute the onion until it is browned and then add the previously minced tomatoes and salt.

And now, the pasta we need a large pot in which we will pour water - at least 1 liter per 100 grams of pasta - and salt - the ideal amount is 10 grams per liter pasta should be added only when the water is boiling.

A little trick to enter all the spaghetti in the pot is to introduce the taco by turning it slightly - as if we squeezed it to fall diagonally - so that the pasta falls into the pot making a kind of spiral and the ends that remain in the exterior are getting into the water without having to push them.