Zymarika (Pasta)


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~ Pasta is categorized in two basic styles: ~ Dried Pasta and ~ Fresh Pasta. ~ Dried pasta made without eggs can be stored for up to two years under ideal conditions. ~ Fresh pasta will keep for a couple of days in the refrigerator. ~ Pasta is generally cooked by boiling.	"Homemade Pasta, Buon appetito!"
~ Chylopites me Arni (Chylopites with Lamb) ~ Calamaria me Kritharaki (Squid with Orzo) ~ Garithes me Mavri Makaronatha (Shrimp with Black Pasta) ~ Garithomakaronatha (Geek Style Shrimp Pasta) ~ Kanelonia me Kima kai piperies (Cannelloni with Minced Meat and peppers) ~ Kotopoulo me Chylopites (Chicken with Chylopites) ~ Kypriakes Ravioles (Cyprus Ravioli) ~ Lazanaki me Loukanika kai Piperies (Lazanaki with Sausage and Peppers) ~ Lazania me Melitzanes (Lamb and Eggplant Lasagna) ~ Pasta me Tono (Tuna Pasta Casserole) ~ Rotini me Kounoupithi (Rotini with Cauliflower) ~ Yiouvetsi Me Arni (Orzo with Lamb) ~ Χταποδι με Κοφτο Μακαρονακι (Octopus and Macaroni)	~ Under Italian law, dry pasta can only be made from durum wheat flour or durum wheat semolina. ~ Durum flour and durum semolina have a yellow tinge in color. ~ Italian pasta is traditionally cooked al dente (firm to the bite, meaning not too soft). ~ Furthermore, Pasta is made with a technique that allows the dough to be highly soft and workable, resulting in the many different shapes (i.e., ziti, spaghetti, ravioli, etc) that characterize "pasta." ~ Many types are made of the same pasta dough and differ only in the shape of the pieces. ~ However, the shape usually affects cooking time, consistency, ability to hold sauce, ease of eating, etc. ~ Therefore, certain shapes are better suited for certain dishes, and such pairings may be part of certain cooking traditions. ~ Pasta is generally served with some type of sauce; the sauce and the type of pasta are usually matched based on consistency, ease of eating etc. ~ Common pasta sauces include pesto and ragù alla Bolognese, which usually adds meat to the sauce.
~ There are simple sauces such as tomato sauce, amatriciana and carbonara. ~ Other sauces include spicy tomato, garlic, and olive oil, with the pasta often paired with fresh vegetables or seafood. ~ Fresh Fettuccine Alfredo with cream and cheese, and spaghetti with tomato sauce (with or without ground meat or meatballs) ~ In Greece, Hilopittes is considered one of the finest types of dried egg pasta. It is cooked either in tomato sauce or with various kinds of casserole meat. It is usually served with Greek cheese of any type.
	~ Pasta's origin continues to evoke speculation. ~ Many different cultures ate some sort of noodle-like food. ~ In China, noodles of millet or rice have been eaten for centuries. ~ The Chinese were eating noodles made of millet as long ago as 2000 BC. ~ However, durum wheat was not known in China until later times.
~ Historians have noted several lexical milestones relevant to pasta, none which change 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. ~ The Jerusalem Talmud records that itrium, a kind of boiled dough, was common in Palestine from the 3rd to 5th centuries AD