Recipes & Ramblings from Chef School
The secret behind pasta’s popularity in many cultures is its simplicity; simple ingredients, simple to make, simple to cook. The beauty of pasta is its amazing ability to comfort even the most tormented soul.
The history of pasta is controversial at best, and dates as far back as 5,000 years. Interestingly enough, how pasta is made has stayed relatively unchanged for the last 500 years.
If you thought pasta originated in Italy, guess again! Try China. What the Italians are famous for however, is making pasta famous.
It is estimated that Italians eat over 60 lbs. of pasta per person, per year easily beating Americans, who eat about 20 lbs. per person.
Coming to America
It was Thomas Jefferson who is credited with bringing the first “macaroni” machine to America in 1789 when he returned home after serving as ambassador to France.
The first industrial pasta factory in America was built in Brooklyn in 1848 by, of all people, a Frenchman, who spread his spaghetti strands on the roof to dry in the sunshine.
Americans have been in love with pasta ever since. Continue Reading →