Pasta is gooooooood for you.
I have a serious issue with people demeaning the goodness of pasta. Chef boy are dee would roll over in his grave if he thought for a second that all of his years of inspirational cooking and methods of extracting his wholly and singularly fabulous Beefaroni recipe were...dare I say it wrong.
Pasta. LifeinItaly.com gives us more than enough insight into the history of the pasta, and earlier forms of durum wheat cooking. Durum is mainly and almost exclusively grown in Italy. There were many companies, homefront businesses, and now even corporations yielding it' s version of Etrusco-Roman noodles, but I prefer Bertolli.
As this portion of my writing meleiu is advice, I must give it. Bertolli is for the price, perfect. It may seem an exstravagance to some. Believe me, I know all to well every single day how hard it is to afford to put food on the table, and moreso that a child won't eat what they don't find appealing and flavorful. The truth of the entire matter is this. A whopping fifty percent of what a child eats is actually based of smell and looks. For my money, what little there is sometimes...Bertolli and a simple base sauce with frsh tomatoes diced in, will always win. My young one prefers the pasta with a little garlic butter and I have seen the difference on how much better she eats when the pasta is better and fresher.
"Scholars credit the Chinese with making pasta from rice flour as early as 1700 B.C.E. The pasta-centric Italians believe pasta dates back to the ancient Etruscans, who inhabited the Etruria region of Italy (the central western portion of Italy, what now are Tuscany, Latium and Umbria) from the Iron Age into Roman times (from the 11th century B.C.E. to the 1st century B.C.E.). Around 400 B.C.E., they began to prepare a lasagna-type noodle made of spelt. The Romans who followed made lagane, a kind of lasagna, from a dough of water and flour. However, both the Etruscans and the Romans baked their noodles in an oven, so boiled pasta had yet to be born in Italy." (from The Nibble.com) This little piece of history leads me to think on one of my favorite foods. Ramen.
What is this you say, you too have had the ramen? And I am sure most of you have had your fill. But let me tell you, this is the most inexpensive way to assure a full belly and can so easily be adde to or as a side to any dish. The beauty of ramen, however is another time.
The many styles of pasta making have changed very little in the 4 billion, ( i'm just guessing) years since it's invention. The original press can now been seen in many different forms cutting all sizes, but the old style thumb rolling, as I learned it, is still a skill to behold. Many shows on Food Network can offer loads of ways to enjoy it, I just enjoy it every chance I get.
By the way, here is an easy recipe. Bean Soup
2 cans pork and beans
1 can kidney beans
and of course a 16-24 oz. bos of mostaccoli, or any other large noodle.
Brown the beef and at the same time start your wate to boil. When boiling, add salt, olive oil and the noodle of choice.
In another pot start the beans on a very low flame to get that taste out. when the noodles are boiling throw it all together including the best part, the ground beef drippings.
Cook for about another half hour, Add italian seasoning, salt and pepper. Enjoy
Oh, did I forget the best part, put on looooooooots of ketchup. mmmmmmmmmmmmmmmmmmmmm