Pasta - WikipediaClose

^ .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Padalino L, Conte A, Del Nobile MA (2016). "Overview on the General Approaches to Improve Gluten-Free Pasta and Bread". Foods (Review). 5 (4): 87. doi:10.3390/foods5040087. PMC 5302439. PMID 28231182. ^ Laleg K, Cassan D, Barron C, Prabhasankar P, Micard V (2016). "Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta". PLOS ONE. 11 (9): e0160721. Bibcode:2016PLoSO..1160721L. doi:10.1371/journal.pone.0160721. PMC 5014310. PMID 27603917. ^ Hazan, Marcella (1992) Essentials of Classic Italian Cooking, Knopf, ISBN 0-394-58404-X ^ Jump up to: a b c Zanini De Vita, Oretta, Encyclopedia of Pasta, University of California Press, ISBN 9780520255227 ^ Hazan, Giuliano (1993) The Classic Pasta Cookbook, Dorling Kindersley, ISBN 1564582922 ^ "Retrieved 21 March 2012". Italianfood.about.com. 10 April 2012. Retrieved 30 July 2012. ^ Pasta. UK: Parragon Publishing. 2005. pp. 6–57. ISBN 978-1405425162. ^ Watson, Andrew M (1983). Agricultural innovation in the early Islamic world. New York: Cambridge University Press. p. 22-23 ^ Serventi & Sabban 2002, pp. 24. ^ Jump up to: a b c d e Serventi & Sabban 2002, pp. 15–16. ^ Serventi & Sabban 2002, pp. 10. ^ Jump up to: a b Serventi & Sabban 2002, pp. 17. ^ Serventi & Sabban 2002, pp. 29. ^ "A medical text in Arabic written by a Jewish doctor living in Tunisia in the early 900s", according to Dickie, John (2008). Delizia! The Epic History of Italians and Their Food. New York: Simon and Schuster. pp. 21 ff. ISBN 978-1416554004. ^ The Sicilian coast east of Palermo is being described. ^ Quoted in Dickie, p. 21. ^ "Who "invented" pasta?". National Pasta Association: "The story that it was Marco Polo who imported noodles to Italy and thereby gave birth to the country's pasta culture is the most pervasive myth in the history of Italian food." (Dickie, p. 48). ^ Serventi & Sabban 2002. ^ Jeffrey Steingarten (1998). The Man Who Ate Everything. Knopf Doubleday Publishing Group. p. 260. ISBN 978-0-375-70202-0. ^ Jump up to: a b López, Alfonso (8 July 2016). "The Twisted History of Pasta". National Geographic. Retrieved 18 December 2019. ^ Jump up to: a b Walker, Margaret E. "The History of Pasta". inmamaskitchen. Archived from the original on 31 March 2012. Retrieved 24 March 2012. ^ Demetri, Justin. "History of pasta". lifeinitaly. Retrieved 24 March 2012. ^ Faccioli, Emilio (1987). L'Arte della cucina in Italia (in Italian). Milan: Einaudi. p. 756. The culí di pomodoro recipe is in the chapter devoted to Leonardi. ^ Jump up to: a b c d "History of pasta". International Pasta Organisation. 2018. Retrieved 18 November 2018. ^ "A TÉSZTÁK LEXIKONJA - TÉSZTATÖRTÉNELEM - KIFŐTT TÉSZTÁK 3. 2017.01.02 (visited - 2019. Jan 3.)" (in Hungarian). ^ "The History of Pasta: It's not what you think!". Pasta Recipes by Italians. Retrieved 26 March 2012. ^ Justin Demetri (10 May 2018). "History of pasta". Life in Italy. 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"Lidia Bastianich on the quintessential Italian meal". The Aspen Business Journal. Archived from the original on 30 January 2012. Retrieved 1 January 2012. ^ Bastianich, Lidia; Tania, Manuali. Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes (1st ed.). ^ Bastianich, Lidia; John, Mariani. How Italian Food Conquered the World (1st ed.). ^ "Cavatelli pasta with peperoni cruschi (Senise peppers)". the-pasta-project.com. 25 September 2017. Retrieved 18 August 2020. ^ "How to Make Pasta Dough". allrecipes. Retrieved 24 March 2012. ^ "Fresh Pasta". allrecipes. Retrieved 24 March 2012. ^ Jump up to: a b Sicignano, Angelo; Di Monaco, Rossella; Masi, Paolo; Cavella, Silvana (2015). "From raw material to dish: Pasta quality step by step". Journal of the Science of Food and Agriculture. 95 (13): 2579–2587. doi:10.1002/jsfa.7176. PMID 25783568. ^ Jump up to: a b c d e "The complexities of durum milling". world-grain.com. 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