In Russia and other CIS countries, pasta is considered ordinary food, not at all refined and harmful to the figure. It would seem that pasta and pasta have a similar composition, so sometimes these concepts are not shared. The question turned out to be complicated enough and to understand it, it is worth turning to the origin of the dish and culinary traditions.
Is there any difference between pasta and pasta?
Pasta, which is usually called simply pasta, is a semi-finished product made from dried dough. Before eating, it must be brought to readiness. If you consider pasta from this point of view, then these include rice noodles, common in China, Italian spaghetti, ordinary vermicelli and other varieties. Since “pasta” is a household name, it is often used in relation to a huge number of dough dishes, with the exception of baking.
As for pasta, the word was most widely used in Italy, and from there it was already borrowed by other countries. It is pasta that is called almost everywhere. In Italian, the word "pasta" means pastry and originates from Latin. However, the Greek language is considered the primary source, in which porridge from barley was called paste. Thus, it turns out that Italian pasta is a dish that has a homogeneous, mushy consistency.
Despite the fact that pasta and pasta are almost the same thing, there are still some differences between them. In Italy, the manufacture of pasta is very serious. Here, pasta is considered an independent dish, while in many countries pasta is used to make a side dish. For the manufacture of pasta, only durum wheat flour and water are taken. It is believed that such a dish does not threaten the figure with a couple of extra pounds.
The main difference between pasta and pasta is rawused as the basis for the preparation of these products. It is now difficult to distinguish between pasta, which is made in Russia and Italy. Previously, the difference was obvious not only in taste, but also in appearance. It's all about flour - in the CIS countries, durum wheat was rarely used for making pasta. It was believed that pasta is a second-class dish. Now, many manufacturers are proud to call pasta pasta and all kinds of pasta, and also place particular emphasis on the raw materials used.
Pasta and pasta - the origin of the name
For Italy, pasta is a national dish. There are more than 300 types of pasta of various sizes, shapes. Consequently, pasta is pasta that is made according to Italian technology. This also includes dishes prepared on their basis.
In Italy there is a word similar to pasta, which also refers to dough products. However, for Italians, pasta is one of the varieties of pasta in the form of thin long tubes, empty inside.According to one version of the origin of the word "pasta", it came from Sicily, namely, local jargon. The local inhabitants use the word "maccarruni" when they speak of a test that has undergone any processing.
Interesting fact: the importance of pasta for Italians is confirmed by the presence of museums that are dedicated to it. In particular, next to the city of Genoa, there is a pasta museum where you can see more than a hundred varieties of pasta. There are also many recipes for suitable sauces. One of the most interesting exhibits is the document of 1279, indicating the existence of pasta at that time under the name "macaronis".
Another variant of origin is the term "maccheroni". This is a type of pasta that resembles pasta common in the CIS countries. These products look like short hollow tubes of a sufficiently large size and slightly curved shape. They are made from dough based on flour and water without eggs. For Italians, pasta is almost by default associated with sauce. Since this is an independent dish, it should look appropriate.
Pasta is the most common in Italy, is considered an independent dish and was borrowed from there by other countries. For Italians, pasta is just one type of pasta that differs in shape and size (like spaghetti, tagliatelle, etc.). In the CIS countries, pasta is a more familiar name for a simple side dish.
