0_Wizard
Pasta is one of the staple foods of Italy. Originally created in 1154 in Sicily.
Pasta () is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.
chosen_Pasta_0
Pasta
chosen_topic_0_Pasta
Pasta
Pasta () is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Also commonly used to refer to the variety of pasta dishes, pasta is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. As an alternative for those wanting a different taste, or who need to avoid products containing gluten, some pastas can be made using rice flour in place of wheat. Pastas may be divided into two broad categories, dried ("pasta secca") and fresh ("pasta fresca").
Italian cuisine
Italian cuisine is food typical from Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world chiefly that of the United States.
Staple food
A staple food, or simply a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet for a given people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. The staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small number of staples. Staple foods vary from place to place, but typically they are inexpensive or readily-available foods that supply one or more of the three organic macronutrients needed for survival and health: carbohydrates, proteins, and fats.
Latin American cuisine
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly diverse area of land that holds various cuisines that vary from nation to nation. Some items typical of Latin American cuisine include maize-based dishes arepas, pupusas, tacos, tamales, tortillas and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre). These spices are generally what give the Latin American cuisines a distinct flavor; yet, each country of Latin America tends to use a different spice and those that share spices tend to use them at different quantities.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Indian cuisine
Indian cuisine comprises a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.
Ghanaian cuisine
Ghanaian cuisine is the cuisine of the Ghanaian people. Ghanaian main dishes are organized around a starchy staple food, with which goes a sauce or soup containing a protein source. The main ingredient for the vast majority of soups and stews is tomatoes. Tinned or fresh tomatoes can be used. Nearly all Ghanaian soups and stews are red or orange in appearance as a result. The typical staple foods in the southern part of Ghana include cassava and plantain. In the northern part, the main staple foods include millet and sorghum. Yam, maize and beans are used across Ghana as staple foods. Sweet potatoes and cocoyam are also important in the Ghanaian diet and cuisine.
1_Apprentice
What is pasta made of?
0_Wizard
Pasta is typically made from unleaved dough of a darum wheat flour mixed with water or eggs.
Also commonly used to refer to the variety of pasta dishes, pasta is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking.
self_Pasta_1
Pasta
self_0_Pasta
Pasta
Pasta () is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Also commonly used to refer to the variety of pasta dishes, pasta is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. As an alternative for those wanting a different taste, or who need to avoid products containing gluten, some pastas can be made using rice flour in place of wheat. Pastas may be divided into two broad categories, dried ("pasta secca") and fresh ("pasta fresca").
Dough
Dough () is a thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water and/or other liquid, and sometimes includes yeast or other leavening agents as well as other ingredients such as various fats or flavorings. The process of making and shaping dough is a precursor to making a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items. Doughs are made from a wide variety of flours, commonly wheat but also flours made from maize, rice, rye, legumes, almonds, and other cereals and crops used around the world.
Italian cuisine
Italian cuisine is food typical from Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world chiefly that of the United States.
Ancient Israelite cuisine
Ancient Israelite cuisine refers to the food eaten by the ancient Israelites during a period of over a thousand years, from the beginning of the Israelite presence in the Land of Israel at the beginning of the Iron Age until the Roman period. The dietary staples were bread, wine and olive oil, but also included legumes, fruits and vegetables, dairy products, fish and meat. Religious beliefs, which prohibited the consumption of certain foods, shaped the Israelite diet. There was considerable continuity in the main components of the diet over time, despite the introduction of new foodstuffs at various stages.
Instant noodle
Instant noodles are sold in a precooked and dried noodle block, with flavoring powder and/or seasoning oil. The flavoring is usually in a separate packet, although in the case of cup noodles the flavoring is often loose in the cup. Some instant noodle products are seal packed; these can be reheated or eaten straight from the packet/container. Dried noodle blocks are cooked or soaked in boiling water before eating. The main ingredients used in dried noodles are usually wheat flour, palm oil, and salt. Common ingredients in the flavoring powder are salt, monosodium glutamate, seasoning, and sugar.
Dumpling
Dumpling is a broad classification for a dish that consists of small pieces of dough (made from a variety of starch sources) wrapped around a filling. The dough can be based on bread, flour, or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits, or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering, or steaming. Banku and kenkey fit the definition of a dumpling in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continues kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves.
Rye bread
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fibre than white bread and is often darker in color and stronger in flavor. Dark rye bread was considered a staple through the Middle Ages. Many different types of rye grain have come from north-central and western and eastern Europe such as Scandinavia, Finland, Baltic countries, Poland, Ukraine, Russia, the Netherlands, Belgium, France and Germany.
1_Apprentice
So who created it then,do you know?
0_Wizard
It was developed through centuries but it changed significantly with the discovery of the new world.
Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century.
self_Italian_cuisine_2
Economic history of Portugal
The economic history of Portugal covers the development of the economy throughout the course of Portuguese history. It has its roots prior to nationality, when Roman occupation developed a thriving economy in Hispania, in the provinces of Lusitania and Gallaecia, as producers and exporters to the Roman Empire. This continued under the Visigoths and then Al-Andalus Moorish rule, until the Kingdom of Portugal was established in 1139. With the end of Portuguese reconquista and integration in the European Middle Age economy, the Portuguese were at the forefront of maritime exploration of the age of discovery, expanding to become the first global empire.
List of Dutch inventions and discoveries
The Netherlands had a considerable part in the making of modern society. The Netherlands and its people have made numerous seminal contributions to the world's civilization, especially in art, science, technology and engineering, economics and finance, cartography and geography, exploration and navigation, law and jurisprudence, thought and philosophy, medicine, and agriculture. Dutch-speaking people, in spite of their relatively small number, have a significant history of invention, innovation, discovery and exploration. The following list is composed of objects, (largely) unknown lands, breakthrough ideas/concepts, principles, phenomena, processes, methods, techniques, styles etc., that were discovered or invented (or pioneered) by people from the Netherlands and Dutch-speaking people from the former Southern Netherlands ("Zuid-Nederlanders" in Dutch).
Spanish Empire
The Spanish Empire () was one of the largest empires in history. At the time, it was not known as that by the Spanish, but rather the Spanish Monarchy ("Monarquía española") with the monarch ruling kingdoms in Spain, his possessions in Italy and northern Europe, and in the "Spanish Indies," its New World territories. From the late fifteenth century to the early nineteenth, Spain's kingdom of Castile controlled a huge overseas territory in the New World. The crown's main source of wealth was from gold and silver mined in Mexico and Peru. The empire reached the peak of its military, political and economic power under the Spanish Habsburgs, through most of the 16th and 17th centuries, and its greatest territorial extent under the House of Bourbon in the 18th century.
History of Western civilization
Western civilization traces its roots back to Western Europe and the Western Mediterranean. It is linked to the Roman Empire and with Medieval Western Christendom which emerged from the Middle Ages to experience such transformative episodes as the Renaissance, the Reformation, the Enlightenment, the Industrial Revolution, scientific revolution, and the development of liberal democracy. The civilizations of Classical Greece, Ancient Rome and Ancient Israel are considered seminal periods in Western history; a few cultural contributions also emerged from the pagan peoples of pre-Christian Europe, such as the Celts and Germans.
Age of Discovery
The Age of Discovery, or the Age of Exploration (approximately from the beginning of the 15th century until the end of the 18th century) is an informal and loosely defined term for the period in European history in which extensive overseas exploration emerged as a powerful factor in European culture and was the beginning of globalization. It also marks the rise of the period of widespread adoption in Europe of colonialism and mercantilism as national policies. Many lands previously unknown to Europeans were discovered by them during this period, though most were already inhabited. From the perspective of many non-Europeans, the Age of Discovery marked the arrival of invaders from previously unknown continents.
History of Europe
The history of Europe covers the peoples inhabiting Europe from prehistory to the present. The period known as classical antiquity began with the emergence of the city-states of ancient Greece. Later, the Roman Empire came to dominate the entire Mediterranean basin. The fall of the Roman Empire in AD 476 traditionally marks the start of the Middle Ages. Beginning in the 14th century a Renaissance of knowledge challenged traditional doctrines in science and theology. Simultaneously, the Protestant Reformation set up Protestant churches primarily in Germany, Scandinavia and England. After 1800, the Industrial Revolution brought prosperity to Britain and Western Europe.
New World Order (conspiracy theory)
The New World Order or NWO is claimed to be an emerging clandestine totalitarian world government by various conspiracy theories. The common theme in conspiracy theories about a New World Order is that a secretive power elite with a globalist agenda is conspiring to eventually rule the world through an authoritarian world government—which will replace sovereign nation-states—and an all-encompassing propaganda whose ideology hails the establishment of the New World Order as the culmination of history's progress. Many influential historical and contemporary figures have therefore been purported to be part of a cabal that operates through many front organizations to orchestrate significant political and financial events, ranging from causing systemic crises to pushing through controversial policies, at both national and international levels, as steps in an ongoing plot to achieve world domination.
1_Apprentice
Ok ,so what recipes do i need for making pasta?
0_Wizard
Fresh pasta was traditionally produced by hand or with the aid of a pasta maker. But nowdadys you can just buy it at your supermarket
Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines, but today many varieties of fresh pasta are also commercially produced by large-scale machines, and the products are widely available in supermarkets.
chosen_Pasta_0
Pasta
partner_0_Pasta
Pasta
Pasta () is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Also commonly used to refer to the variety of pasta dishes, pasta is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. As an alternative for those wanting a different taste, or who need to avoid products containing gluten, some pastas can be made using rice flour in place of wheat. Pastas may be divided into two broad categories, dried ("pasta secca") and fresh ("pasta fresca").
Italian cuisine
Italian cuisine is food typical from Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world chiefly that of the United States.
Neapolitan cuisine
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France. Since Naples was the capital of the Kingdom of Naples, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, such as "timballo" and the "", pasta or rice dishes with very elaborate preparation, and dishes from popular traditions prepared with inexpensive but nutritionally healthy ingredients, like "pasta e fagioli" (pasta with beans) and other pasta dishes with vegetables.
List of pasta dishes
Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Pasta is, typically a noodle made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Each traditional pasta dish is defined by a specific kind of pasta, a specific cooking style and a specific sauce or condiment. There are large number of evolutions and variants of the traditional dishes.
Barilla Group
Barilla S.p.A. ("Barilla G. e R. Fratelli Società per Azioni") is an Italian food company. The company was founded in 1877 as a bakery shop in Parma, Italy by Pietro Barilla. The company is privately held, and remains in the fourth generation of Barilla family ownership and control through three brothers, chairman Guido Barilla, and vice chairmen Luca Barilla and Paolo Barilla. Barilla group controls Barilla (multinational pasta maker), Mulino Bianco, Pavesi, Voiello, Alixir and Academia Barilla (Italy), Wasabröd (Sweden), Misko (Greece), Filiz (Turkey), Yemina and Vesta (Mexico) trademarks. The group produces many kinds of pasta, and is the world's leading pasta maker with 40-45% of the Italian market and 25% of the US market.
Cuisine of Veneto
Cuisine of Veneto or Venetian cuisine (from the city of Venice or more widely in the region of Veneto, Italy) has a centuries-long history, and it is significantly different from the other "cuisines" of North Italy as well as neighbouring Austria and Slavic countries, despite having something in common with all these. Cuisine in Veneto may be divided into three main categories, based on geography: the coastal areas, the plains, and the mountains. Each one (especially the plains) can have many local cuisines, each city with its own dishes. The most common dish is "polenta", which is cooked in various ways within the local cuisines of Veneto.
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
1_Apprentice
So then how do i make it then, do i bake,fry,grill ,roast or boil it ,just willing to learn?