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Kneading is a very important steps for making macaroni, the principle of knead dough is same of noodle making, but the molding principle and method is completely different from noodles.
Macaroni is extruded, its greatest advantage is that you can replace a variety of molds, squeezed hollow round noodles and spiral shell, letters, wheels and other shapes of macaroni.
How is macaroni made in factory? Making macaroni need to be done twice dough knead. Lagana was a Medieval Latin word that meant either a kind of thin cre[af]pe or a sheet of dough.
This word lagana is, in fact, proposed as the etymological root of lasagne , which it very well could be. Even today lagana is a word used in Calabria in southern Italy to mean a wide tagliatelle. Lagana may have been lasagne but was it macaroni--that is, pasta secca , the dried pasta made from hard wheat Triticum turgidum var.
Many food writers do not answer that question, ignoring the distinctions between wheat types, and simply see in the existence of the word lagana the proof that the Romans invented macaroni. They claim that the Medieval Latin word lagana referred to a pasta secca invented by the Romans. The medieval lagana is related, they say, to the classical Latin word laganum , which they also take to mean the pasta secca known as lasagne. But an examination of the works of Horace, Celsus, Apicius, and Petronius, where the classical Latin words laganum or lasanum appear in various forms, shows that it does not mean pasta secca.
The Latin word laganum is derived from the Greek lasanon , a word that can refer to a chamber pot, a cooking pot, a kind of trivet, or a large minced cake made with flour and oil. Did the ancient Greeks or Romans invent macaroni and did they know of hard wheat? It does not appear so. Today, macaroni popularly refers to a tubular pasta three to five inches in length, but before the sixteenth century, macaroni meant not only pasta secca but also boiled bread.
In fact, in the fourteenth century, the Sicilian lexicographer Angelo Senisio defined maccheroni as panis lixis in aqua bread boiled in water , which is a description identical to the medieval Arab tharid page that might be the root of one of the medieval Arabic words for macaroni itriya.
Macaroni also once meant what we today call gnocchi. This sense was used in , when the Renaissance chef Bartolomeo Scappi described making macaroni. The origin of macaroni lies not with the Etruscans, Greeks, Romans, or Chinese, but apparently with the Arabs. The earliest evidence of a true macaroni occurs at the juncture of medieval Sicilian, Italian, and Arab cultures.
An item on the dinner menu of the kitchen of the bishop of Luni in a document from August 17, , mentions a food that might be macaroni. Sicily is another locus for the early appearance of macaroni. Italian cookery works of the fourteenth century also mention pasta secca by the generic name of tria, derived from the Arabic word itriya. This was the word used to mean vermicelli by al-Idrisi, the Arab court geographer of the Norman king of Sicily, Roger II, in his book completed in , nearly one hundred and fifty years years before Marco Polo died c.
In the first, two Jesuit fathers tell us of the life of Guglielmo Cuffitella, some centuries after his death in In their description of his life they mention macaroni and lasagne: Invitaverat Guillelmum aliquando compater suus Guiccionius ad prandium, eique aposuerat maccarones seu lagana cum pastilli s William is asked whether he would like macaroni or lasagne pie. Although they are contemporaries, the lagana in this text refers to sheets of pasta secca that are boiled in water, unlike in Senisio, where they are fried in oil.
He described macaroni maccarone being boiled and its shape as round, similiar to the Tunisian muhammas. The word itriya has a long history in Near Eastern languages. It derives originally from the Greek word itrion via the Aramaic, a word meaning a thin cake or a thin, unleavened, dough product before the Christian era. The first clear pictorial depictions of macaroni are in the Vienna, Paris, and Rome manuscripts of the Tacuinum.
In the Vienna and Rome manuscripts, it is called trij and in the Paris manuscript it is called formentini. In all these illustrations the pasta depicted looks like fettuccini or tagliatelle. By the fifteenth century, macaroni was a commonly known, if not commonly eaten, food in Italy.
Lasagne is thought to be one of the earliest forms of pasta secca. An intriguing line on the history of lasagne has been proposed by several scholars. They suggest that lasagne may be derived from the Arabic word lawzinaj , a medieval Arabic word that denotes a thin cake of pastry, usually made with almonds.
This cake was cut into ribbons, quadrangles, and rhomboids. It is made with ground almonds and sugar and melted with rose water until a kind of dough is formed from which the lawzinaj is made. The first written Italian lasagne recipe is found in an anonymous fourteenth-century cookery manuscript from the Angevin court in Naples, called Liber de coquina Book of cooking. The sheets of lasagne are boiled and layered with ground spices and grated cheese in a bowl or trencher. In these medieval recipes "spices" can mean salt and pepper or sugar or some combination such as salt, pepper, cinnamon, cloves, nutmeg, and often saffron.
An Italian scholar, Luigi Sada, who has also authored several cookbooks, speculates that this early experimentation with hard wheat was found among nomadic Arabs who needed a transportable food that would not spoil.
Rather than nomads, perhaps the inventor of macaroni was some unknown Arab general of military logistics who had the responsibility of feeding the large and rapidly moving armies of early Islam across the arid reaches of North Africa and the Middle East. Sawiq was a dried barley product used on long journeys that was reconstituted with water or milk when required. In affluent households sawiq was made with fine wheat sweetened with sugar and other ingredients such as pomegranate seeds.
A hard wheat macaroni may have been invented to provide a better-tasting food for people on the move, as well as for rich urban dwellers. The very first macaroni products were likely to have been little balls of pasta, which were easily storable and could cook quickly in a region that lacked firewood and therefore the ability to keep fires going for a long time.
This new food was also likely to be made to resemble other grain foods Arabs were already familiar with, such as millet, barley, and rice. As far as extruded pastas go, like our contemporary tubular macaroni, their history before the twentieth century is for the most part unknown.
Spain is also a locus for the early history of macaroni. Ahmad ibn Muhammad al-Razi ? We are told that there are three ways of making it. The one with the thinness of kaghit sounds much like lasagne. Interestingly, the Kitab al-tabikh instructs the cook to cook fidawsh in the same manner as you would macaroni itriya.
From the word al-fidawsh came the Spanish word for spaghetti, fideos , as well as similar words in other Iberian and northern Italian dialects. The word macaroni has an unknown etymology. At some point around the twelfth or thirteenth century it came to mean pasta secca , although the more familiar word tria or trij continued to be used it Italy. The suggestion that the word macaroni comes from the Greek may have its origins with the travel diaries of Ortensio Landi , a doctor from Modena who wrote about macaroni in Sicily and described it as having the name of the beatified il nome dal beatificare.
Arabic dictionaries usually tell us that the word macaroni is a loan-word from Italian. A very old form of pasta secca , still known today in Tunisia as duwayda , meaning "inch- worm," is a kind of vermicelli broken into one-inch lengths. By taking the two ends of a strand of fresh duwayda and attaching them, they are called qaran , coming from the Arabic verb qarana , "to attach," whose past participle is ma-qrun.
This would have been a pasta shape identical to the contemporary Italian anellini. Once the ends of the duwayda are attached, they are referred to by the participial adjective maq a runa , possibly giving us the word "macaroni. But we do know that duwayda did exist in fifteenth-century Tunisia and in the Ahaggar of the Sahara. The evidence is clear that by the fourteenth century, macaroni is well known. In Sicily, there are documents from saying that the prices of maccaroni and lasagne in Palermo are triple that of bread, and bourgeois households usually have a sbriga , a wooden instrument for beating, kneading, and compacting the pasta dough.
One historian, Professor Maurice Aymard, suggests that Sicilian Jews inherited the culinary practices of Arab-Norman Sicily, and this accounts for the prominent role that the manufacturing of macaroni had in Sicily. Macaroni was common in Sicily by the fifteenth century, but not too common among the common people. Our evidence for its being common comes from the tax collector who taxed vermicelli, maccaruni , cuscuso , lasagne, tagliarini and tutti le cosi fini di semola all fine things made of semolina in block.
By , vivande di pasta pasta food was divided into dry pasta pasta secca or axutta and fresh pasta bagnata. Couscous is also the name of a preparation of steamed grains other than that made of hard wheat. Virtually all food writers have made this mistake and omission, including serious researchers such as Perry, Charles. Montanari, Massimo. Langue, textes, histoire. Dick, J. Pomeranz, ed. Sallares, Robert. The Ecology of Ancient Greek World. London: Gerald Duckworth, Professor Andrew Watson, e-mail correspondence with the author, June 9, ; Sallares says on p.
In fact, none of the references cited gives any support whatever to this statement. Sallares uses W. Harlan, who stresses the virtual impossibility of distinguishing the carbonized remains of the two but hopes that "the real story will some day be unravelled. Evan and W. Peacock, eds. Wheat Science: today and tomorrow Cambridge, , p. Zohary and M. Hopf, Domestication of Plants in the Old World Oxford, who Sallares cites, using pages do not discuss naked wheats on the pages mentioned.
Given this statement, he then goes on to claim that p. But Sallares also says that Pliny said it could be made with any kind of wheat but mainly emmer. Watson, Andrew M. Cambridge: Cambridge University Press, , p. La storia, quella vera, racconta invece cose molto diverse e sa perfettamente che sulle tavole veneziane, al ritorno di Marco Polo, la pasta si consumava da almeno due secoli.
Con i primi documenti scritti si affacciano le prime notizie. Dalle cucine domestiche la pasta esce ben presto per diventare lavoro per i maccheronai. Oltre alle grandi aree di intensa produzione pastaria come la costa amalfitana e sorrentina in Campania o le zone rivierasche della Liguria, quasi in ogni piccolo centro esiste la figura del maccheronaio.
Who invented Macaroni? ITA: Chi ha inventato i maccheroni? English Italian English. Origins in Sicily Following the trail of pasta through the dark centuries after the fall of the Roman Empire is a long and difficult matter: the absence of documents and sources makes the road hard.
Pasta shapes With the first written documents come the first records: during the13th century, pasta was wide spread all over Italy. Italian Language. Italian Language Ebook Bundle. Everyday Italian.
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