Dried pasta has a very ancient origin: when the man decided to stop to nomadize and became a farmer, he learned how to sow, to reap, and then to work out better the grain, to grind it, to mix it with water, to flatten in thin doughs and to cook them on hot stone.
We find references to pasta dishes in the ancient Rome, which date back to the III century before Christ: the Roman emperor Cicero himself speaks about his passion for the “Laganum”, the “laganas”, which are strips of long pasta (wheat-flour pasta shaped as wide and flat sheets) and the term macaroni is found in writings of Roman writers since the first centuries of our era.
The composer Gioacchino Rossini used to cook it with passion: his specialty was a dish of bucatini (at that time called macaroni) topped with foie gras, which he personally filled with a syringe made of silver and ivory.
Thanks to Scented Little Pleasures
Photo by Free Food Photos