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Dried pasta: How is it made?

Pasta is a delicious food and very rich in carbohydrates. Many dishes can be cooked on the basis of some dough. Even though it is one of the products we regularly consume, we know little of its authentic preparation and types.

Normally all pasta consumers choose to buy ready to cook dried pasta, but there is a process prior to the final product. True, mostly pasta we buy is ready-made, but we can prepare it ourselves. The basic ingredients are very basic, you just need flour, salt, water and a little skill.

One of the first products to undergo industrialization

Dried pasta

Dried pasta

Mainly we can distinguish two types of pasta: dried and egg one. The only difference between the two types is that the latter includes, in addition to the ingredients of the first, a certain amount of egg.

Dried pasta is made with durum wheat flour or with semolina, kneaded with water. The whole process of manufacturing is done commercially for many years. In 1500 in Italy come early pasta maker corporations with their own rules and statutes. Then master craftsmen of pasta appeared with their name known in every region of Italy. So in Ligura they were called ‘maestri fidelari’, in Florence ‘Lasañari’, and ‘Vermicellari’ and ‘pasta artisans’ in Palermo.

In the first factories that arose in Naples and along the entire ‘costiera amalfitana’, pasta dough was made with feet. Soon the process was perfected with a new compression technique known as ‘glomatura’. This process was carried out with a long wooden pole on which sat three or four craftsmen pushing it with all their weight.

Workers stood and sat when the dough got homogeneous and could go through the wooden presses, through machines in different ways, leaving ‘fidelini’, ‘vermicelli’ and many other short pasta. While short pasta was dropped directly on large boxes, and eventually dried with large fans and after this, it began to get air dried in special dryings.

Dried pasta was one of the first foods to be produced industrially due to the ever growing demand for food, and was a great success worldwide.

Making of pasta

Making of pasta

Making of pasta

It is true that pasta is one of the fastest dishes to prepare. It is made so easily, so there is no need to store it in large quantities, preferably you buy it to cover your normal consumption. There are some requirements you must meet to find the good stuff so keep them in mind when going to a supermarket. First you must check it for a bright yellow color, which becomes more vivid after cooking. It must also be resistant to cooking, increasing in volume. And finally, once cooked, it must provide some resistance to chewing, ie, it should be ‘al dente’.

If we decide to dare with the homemade dough, so just follow some simple instructions. The ingredients that we have are: 1,200 grams of wheat flour, 20 grams of salt and half a liter of water. Once we have everything you need, it becomes a mass yet for a hard but pliable dough.

When pasta is finally worked out well, make it a ball and wrap it in a cloth to let stand for half an hour. When calculating the amount of water, take into account that flour may not have the same absorption, whereby the amount of water can vary from time to time. In Italy it is traditional to prepare the dough the same day it is going to be cooked for all the ingredients are fresh and freshly cooked.

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