Delicious Pasta~~~

History about PASTA~~~Have a loook ^^

In the 1st century BC writings of Horace, lagana (Sing.: laganum) were fine sheets of dough which were fried[11] and were an everyday food.[12] Writing in the 2nd century Athenaeus of Naucratis provides a recipe for lagana which he attributes to the 1st century Chrysippus of Tyana: sheets of dough made of wheat flour and the juice of crushed lettuce, then flavoured with spices and deep-fried in oil.[12] An early 5th century cookbook describes a dish called lagana that consisted of layers of dough with meat stuffing, a possible ancestor of modern-day lasagna.[12] However, the method of cooking these sheets of dough does not correspond to our modern definition of either a fresh or dry pasta product, which only had similar basic ingredients and perhaps the shape.[12] The first concrete information concerning pasta products in Italy dates from the 13th or 14th century.[13] Historians have noted several lexical milestones relevant to pasta, none of which changes these basic characteristics. For example, the works of the 2nd century AD Greek physician Galen mention itrion, homogeneous compounds made up of flour and water.[14] The Jerusalem Talmud records that itrium, a kind of boiled dough,[14] was common in Palestine from the 3rd to 5th centuries AD,[15] A dictionary compiled by the 9th century Arab physician and lexicographer Isho bar Ali[16] defines itriyya, the Arabic cognate, as string-like shapes made of semolina and dried before cooking. The geographical text of Muhammad al-Idrisi, compiled for the Norman King of Sicily Roger II in 1154 mentions itriyya manufactured and exported from Norman Sicily: "West of Termini there is a delightful settlement called Trabia.[17] Its ever-flowing streams propel a number of mills. Here there are huge buildings in the countryside where they make vast quantities of itriyya which is exported everywhere: to Calabria, to Muslim and Christian countries. Very many shiploads are sent."[18] Itriyya gives rise to trie in Italian, signifying long strips such as tagliatelle and trenette. One form of itriyya with a long history is laganum (plural lagana), which in Latin refers to a thin sheet of dough,[12] and gives rise to Italian lasagna. Boy with Spaghetti by Julius Moser, c. 1808. According to historians like Charles Perry, the Arabs adapted noodles for long journeys in the 5th century, the first written record of dry pasta. Durum wheat pasta was introduced by Libyan Arabs during their conquest of Sicily in the late 7th century.[13] The dried pasta introduced was being produced in great quantities in Palermo at that time. Sicilian coined the modern word "macaroni", which is making kneaded durum wheat by force.[19] In North Africa, a food similar to pasta, known as couscous, has been eaten for centuries. However, it lacks the distinguishing malleable nature of pasta, couscous being more akin to droplets of dough. At first, dry pasta was a luxury item in Italy because of high labor costs; durum wheat semolina had to be kneaded for a long time. Only after the industrial revolution in Naples, when a mechanical die process allowed for large scale production of dry pasta, did it become affordable and popular among the common people.[citation needed] There is a legend of Marco Polo importing pasta from China[20] which originated with the Macaroni Journal, published by an association of food industries with the goal of promoting the use of pasta in the United States.[21] Marco Polo describes a food similar to "lagana" in his Travels, but he uses a term with which he was already familiar. In the 14th and 15th centuries, dried pasta became popular for its easy storage. This allowed people to store dried pasta in ships when exploring the New World.[22] A century later, pasta was present around the globe during the voyages of discovery.[19] The invention of the first tomato sauces dates back from the late 18th century: the first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.[23] Before tomato sauce was introduced, pasta was eaten dry with the fingers; the liquid sauce demanded the use of a fork.[22] History of manufacturing Pasta manufacturers were made since the 1600s across the coast of San Remo. The extrusion press produced large amounts of uniform pastas. The consistency of shapes and texture of the pasta manufactured by the extrusion press is believed to be superior to hand made pasta. This technology has spread to other areas including Genoa, Apulia, Brindisi, Bari, and Tuscany. By 1867, Buitoni Company in upper Tiber Valley became one of the most successful and well-known pasta manufacturers in the world.[24]

Pasta~~~

What is Pasta??

Pasta is a type of noodle and is a staple food[1] of traditional Italian cuisine, with the first reference dating to 1154.[2] It is also commonly used to refer to the variety of pasta dishes. Typically pasta is 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. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Chicken eggs frequently dominate as the source of the liquid component in fresh pasta.[citation needed] Most dried pasta is commercially produced via an extrusion process. Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines,[3] but today many varieties of fresh pasta are also commercially produced by large scale machines, and the products are broadly available in supermarkets. Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been recently documented.[4] In Italy the names of specific pasta shapes or types often vary with locale. For example the form cavatelli is known by 28 different names depending on region and town. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed, and specialty or decorative shapes.[5] As a category in Italian cuisine, both dried and fresh pastas are classically used in one of three kinds of prepared dishes. As pasta asciutta (or pastasciutta) cooked pasta is plated and served with a complementary sauce or condiment. A second classification of pasta dishes is pasta in brodo in which the pasta is part of a soup-type dish. A third category is pasta al forno in which the pasta incorporated into a dish that is subsequently baked.[6] Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. The servings are usually accompanied by a side of meat. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, color and texture. When choosing which type of pasta and sauce to serve together, there is a general rule that must be observed. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Thicker and chunkier sauces have the better ability to cling onto the holes and cuts of short, tubular, twisted pastas. Sauce should be served equally with its pasta. It is important that the sauce does not overflow the pasta. The extra sauce is left on the plate after all of the pasta is eaten.[7]

Dessert Quotes of The Day~~~

Ice cream cravings are not to be taken lightly. ~Betsy Cañas Garmon, www.wildthymecreative.com

If any man has drunk a little too deeply from the cup of physical pleasure; if he has spent too much time at his desk that should have been spent asleep; if his fine spirits have become temporarily dulled; if he finds the air too damp, the minutes too slow, and the atmosphere too heavy to withstand; if he is obsessed by a fixed idea which bars him from any freedom of thought: if he is any of these poor creatures, we say, let him be given a good pint of amber-flavored chocolate... and marvels will be performed. ~Jean Anthelme Brillat-Savarin

Venice is like eating an entire box of chocolate liqueurs in one go. ~Truman Capote

Money may talk, but chocolate sings. ~Author Unknown

We dare not trust our wit for making our house pleasant to our friend, so we buy ice cream. ~Ralph Waldo Emerson

Italy Desserts again~~~

Fruitty~~~

Dessert Quotes of the day~~~

Pie...it fills the cracks of the heart. Go away, pain. ~Kevin James, Mall Cop

A balanced diet is a cookie in each hand.

The 12-step chocoholics program: Never be more than 12 steps away from chocolate! ~Terry Moore

I'll obey them in the winter when the doctors say to me I must give up ham and spinach, and obedient I'll be. To relieve my indigestion in December they can try, But there's none of them can stop me when it's time for cherry pie. ~Edgar A. Guest, The Milwaukee Journal, 1935 May 29

There's no diet list I'll follow that would rule out cherry pie. ~Edgar A. Guest, The Milwaukee Journal, 1935 May 29

Italian SPECIAL desserts....just enjoy~~~

Banana Cake Recipe

This banana cake recipe is the original, the one we tested in our little kitchen until it was perfect. It's the authentic, trusted delicious banana cake recipe that won't have you worrying about the end result. It's our very own moist banana cake with cream cheese frosting, the cake to serve at the end of memorable meals. A luscious banana puree keeps it moist, and the sinfully delicious cream cheese frosting envelops the golden hued cake. The aroma of vanilla and bananas will permeate your kitchen, tempting you to eat dessert first. Don't give in! This is one cake that's worth getting through a meal for. Don't settle for imitations, or internet clones...bake the best, our Banana Cake Recipe. Banana Cake Ingredients: 1/2 cup butter 1 1/2 cups sugar 2 large eggs, beaten 2 cups flour, sifted 1/2 teaspoon salt 1/4 teaspoon baking powder 1/2 cup milk 1/4 teaspoon vanilla 3/4 teaspoon baking soda (add to pureed bananas) 3 pureed bananas, very ripe Cream Cheese Frosting: 1/2 stick butter, softened 8 oz. cream cheese, softened 1 box powdered sugar (1 lb.) 2 teaspoons vanilla extract Directions: 1. Preheat oven to 350 degrees F. Grease and flour a 9x13" baking pan or two 9" layer cake pans. 2. Cream butter, sugar and eggs. Sift flour several times, then add the salt and baking powder to the flour. 3. To the creamed butter mixture, add the milk and flour (alternating, beginning and ending with flour). 4. Add vanilla and mashed bananas (with the baking soda added to the bananas) to this mixture. 5. Bake layer cakes (9") for 25-30 minutes, oblong (9x13") for 35-40 minutes. Frosting Directions: 1. Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.

Apple GINGERBREAD Cake

Apple Gingerbread Cake Ingredients: Apple Layer: 1/4 cup butter, melted 1/3 cup packed brown sugar 2 large apples, peeled and sliced Gingerbread Ingredients: 1/2 cup butter, melted 1/2 cup sugar 1/3 cup packed brown sugar 1 egg 1/2 cup molasses 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 3/4 cup hot water Directions: 1. Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. 2. Arrange apples cut side up in a single layer over sugar; set aside. 3. For gingerbread, in a large mixing bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in molasses. 4. Combine dry ingredients; add to sugar mixture alternately with hot water, beating well after each. 5. Pour over apples. Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. 6. Cool for 10 minutes before inverting onto a serving plate.

Apple Cake Recipe~~~

A tasty apple cake recipe filled with the flavor of apples, for when pie isn't what you want and cake seems too sweet. The perfect blend of fruit and dessert in one cake. Apple Cake Ingredients: 6 apples (chopped, peeled and cored) 1 Tablespoon cinnamon 5 Tablespoons sugar 2 3/4 cups flour, sifted 1 Tablespoon baking powder 1 teaspoon salt 1 cup vegetable oil 2 cups sugar 1/4 cup orange juice 2 1/2 teaspoons vanilla 4 eggs Directions: 1. Preheat oven to 350 degrees F. Grease a tube pan. 2. Combine apples with cinnamon and sugar, coating well. Set aside. 3. Stir together flour, baking powder and salt in a large bowl. 4. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Combine this mixture with the dry ingredients, then add eggs, one at a time. Mix well. 5. Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. 6. Bake for about 1 1/2 hours, or until a toothpick inserted in the center comes out clean.

ANGEL FOOD Cake Recipe~~

Angel Food Cake Recipe Angel Food Cake Recipe A very moist and very light, fluffy angel food cake. Angel Food is a great dessert if you're on a diet because it's made with egg whites and no fats added in like butter or cooking oil. Egg whites contain only about 25% of the calories in an egg, and none of the fat. You can enjoy a piece of angel food cake, and stay in line with most diets. Angel food cake is perfect topped with strawberries or strawberry jam and whipped cream for a beautiful dessert. Angel Food Cake Ingredients: 1 1/2 cups powdered sugar 1 cup flour 1 1/2 cups egg whites (12) 1 1/2 teaspoons cream of tartar 1 cup granulated sugar 1 1/2 teaspoons vanilla extract 1/2 teaspoons almond extract 1/4 teaspoon salt Directions: 1. Place oven rack in lowest position. Preheat oven to 375 degrees F. 2. Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. 3. Beat in granulated sugar, 2 tablespoons at a time, with mixer on high, add vanilla, almond extract and salt with the last of sugar. 4. Beat until stiff and glossy meringue forms. Do not under-beat. 5. Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula. 6. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heat resistant funnel or bottle. 7. Let hang about 2 hours or until cake is completely cool. Loosen sides with knife or long spatula and remove from pan.