#antoine fusilli

[grimbunnies]

Katrina: "A toast to good friends and good food!"

Katrina: Perfect! She's a suitable match for Antoine... It's long past time for him to settle down.

Antoine: "So... would you want to grab coffee one of these days?"

Bianca: "That sounds nice."

[sfarticles]

The pastabilities: October is best time to celebrate pasta

Check out my latest column...celebrate National Pasta Month

October is the month to celebrate one of America’s favorite foods, pasta.

A survey conducted by the National Pasta Association (NPA) shows 73% of respondents said they eat pasta at least once a week. Perhaps that is because of its versatility, value, and health factors. When respondents were asked what food, they could not live without, 60 percent chose pasta — even beating out chocolate.

Pasta’s history is as varied as its shapes. According to the NPA, “While widespread consumption is documented from the 14th century, it is believed to have existed in some form in ancient China and Greece. And evidence of pasta dishes appeared in Italian recipe books in the early 1200s.” Many pasta shape names have interesting translations…did you know “farfalle” means butterflies and “penne” means quills?  Perhaps it is an everyday object inspiring a pasta shape…”radiatori” pasta looks like a radiator….”fusilli” mirrors a screw and ”orecchiette” resembles a small ear.

Celebrate National Pasta month by trying some new shapes of pasta and recipes or prove to everyone you’re the ultimate pasta aficionado with these facts.

— Americans eat approximately 20 pounds of pasta each year. But wait in Italy, the average person eats 51 pounds.

— The first American pasta factory was opened in Brooklyn in 1848. It was not an Italian that started the U.S. industry, rather, a Frenchman named Antoine Zerega.

— Americans named spaghetti as their favorite pasta shape.

— 54 percent of Americans always keep 1-4 packages of pasta in their pantry.

— According to a National Pasta Association analysis, the average price an American pays for pasta is about $1.45 per pound. This makes it one of the most affordable meal options.

— According to statista.com, in 2021, the United States was the second-largest pasta-producing country in the world (2,000,000 tons) Guess who was #1? Of course, it was Italy with almost 4,000,000 tons!

— According to a recent Grain Foods Foundation survey of more than 1,000 U.S. adults representing a cross-section of the population, approximately one-third of consumers named pasta (36 percent) and bread (29 percent) as foods that are comforting during a stressful time.

Have some fun…. experiment with creative recipes using pasta…..

Pasta pancakes: Take some cooked, thin pasta (angel hair or spaghetti), coarsely chop and then combine with beaten eggs, grated cheese, fresh herbs and to make a pancake batter. In an oiled frying pan, prepare like you would make a pancake.

Dessert pasta: Cook chocolate pasta (yes, there is such a thing). Heat Nutella or other hazelnut spread with a bit of heavy cream to make it a smooth consistency and mix with the cooked pasta. Top with chopped hazelnuts or walnuts and whipped cream. Top it off with a cherry.

There are gluten-free pastas (if you haven’t tried Aldi’s, you won’t be disappointed) and pastas made from barley, buckwheat, rye, rice, maize, chickpea, and other flours. It is available dried, fresh, frozen, and canned (think Chef Boyardee). By the way, it is not a fictitious name, though the spelling is a bit different — Ettore Boiardi. It was interesting to learn that Boiardi worked his way up to head chef at the renowned Plaza Hotel in NYC. That is quite a step up from canned spaghetti for which he was known.

One of the fun aspects of celebrating food holidays is finding appropriate books on my shelves and looking through them for cooking ideas. I also enjoy finding products, especially new ones, to use in cooking with the celebrated item. It was fun taking another look at the book based on the popular YouTube channel of the same name, “Pasta Grannies: the Secrets of Italy’s Best Home Cooks,” by Vicky Bennison (2019, Hardie Grant Books, $29.99). The collection of Italian recipes from 75 nonnas from all over Italy transported me into the heart of their homes, the kitchen, and provoked memories of my trip to Italy.

Handmade pasta styles range from Giuseppa’s pici (a very thick spaghetti) that is simple to make to Anna’s lumachelle della duchessa  (tiny, ridged, cinnamon scented tubes). What makes this cookbook great is the extraordinary stories of these ordinary women and shows you how with the right know-how and a few good ingredients, truly authentic Italian cooking is simple, beautiful, and achievable.

“Pasta: The Ultimate Cookbook,” by Serena Cosmo (2017, Cider Mill Press, $39.95), might just become your pasta “bible.” The 800-page volume details the origins and uses of 350 types of pasta and noodles from around the world, as well as the ingredients and equipment that can be used to make your own. Several pages cover the art of cooking both dried and fresh pasta. I learned that the mineral content and temperature of water used in making your own pasta can affect the quality of the dough. It made me think, it might be the same reason Brooklyn bagels are considered the best by many of us.  As you will see, the author’s in-depth headnotes for the recipes add to the enjoyment of the book.

In the forward, she writes, “A great wish of mine is that you, the reader, will find inspiration in the pages of this book. Inspiration that turns into a pasta, noodle, or dumpling dish so delicious that it makes your loved one’s smile, perhaps even purr, as you all enjoy a wonderful meal together. Good food is such a satisfying unifier. But enough talk, let’s make some pasta together!” Here are two recipes from the book.

Fettuccine Alfredo

The headnote says, “This iconic Italian American pasta dish was invented in 1914 by a Roman restaurateur named Alfredo di Lelio. Desperate to have his pregnant and nauseous wife eat something, he cooked up some fettuccine and seasoned it with butter and Parmigiano Reggiano. When his creation got his wife eating again, he decided to put the simple dish on his restaurant’s menu and named it, very humbly, after himself. (Why not after the woman carrying his child, I’ll never know.) Shortly thereafter, Mary Pickford and Douglas Fairbanks, two Hollywood silent film stars in Rome on their honeymoon, wandered in for a bite to eat and fell in love again . . . with this dish.

It didn’t take long for word to get out in the States, bringing Mr. di Lelio a parade of vacationing movie starlets along with troupes of well-heeled tourists intent on rubbing elbows with Hollywood royalty. Ironically, despite its birthplace, fettuccine Alfredo has become a much more popular dish in the United States than it ever has been in Italy. This is perhaps because, unlike the plainer Italian version, which contains only butter and Parmigiano and is served predominantly to young children and convalescing adults, the Italian American version added lavish amounts of heavy cream somewhere along the way. This version stays faithful to its Italian origins and gets its creaminess from the emulsion between the melted butter, grated cheese, and starchy pasta water.”

4 ½ tablespoons unsalted butter, divided

Salt

¾ pound fettuccine or other long pasta

1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Freshly ground black pepper

Cut the 4 tablespoons of butter into 4 pieces and set aside to soften as you cook the pasta.

Bring a large pot of water to a boil. Once it’s boiling, add salt (1 tablespoon for every 4 cups water) and stir. Add the fettuccine and stir for first minute to prevent any sticking. Cook according to the package instructions, draining the pasta 2 minutes short of the directed cooking time. The pasta should be tender but still very firm.

About 4 minutes before you will need to drain the fettuccine, transfer 1 cup pasta water to a skillet large enough to hold the finished pasta dish. Bring to a gentle simmer, then whisk in the butter, a piece at a time, until emulsified. Whisking constantly, gradually add the Parmigiano, making sure what you’ve added is completely melted and incorporated into the sauce before adding more (caution: rushing this part creates globs of cheese in the sauce)

Drain the pasta, reserving ½ cup of the pasta water (though you will most likely not need all of it). Return the empty pot to the stove and immediately turn the heat to high. Add the remaining ½ tablespoon butter and ¼ cup of the pasta water. Quickly add the drained pasta and toss until all the liquid at the bottom of the pot has been absorbed.

Transfer the pasta to the skillet with the cheese sauce and toss to coat, adding more of the pasta water as needed, until the noodles are evenly coated.

Divide the fettuccine among four warmed bowls. Serve piping hot, dusted with a good crack or two of pepper and more Parmigiano (or pass the grated cheese at the table. Makes 4 servings.

Herbed Couscous Pilaf with Cranberries and Pine Nuts

The headnote says, “This tasty and aromatic side dish pairs beautifully with grilled meats and fish; I also like it as a side for a frittata. It’s a big hit with kids too.”

1 tablespoon extra-virgin olive oil

4 shallots (about 5 ounces), minced (about 1 cup)

Salt

1 cup couscous

1 ¼ cups chicken or vegetable broth

½ cup pine nuts

Handful chopped fresh parsley

Leaves from 2 sprigs fresh thyme, chopped

¼ cup dried cranberries

Heat a small saucepan over medium heat for 2 to 3 minutes. Add the olive oil and let heat for a minute. Add the shallots and a pinch of salt and cook, stirring a few times, until tender, about 5 minutes.

Raise the heat to medium-high, stir in the couscous, and cook for a minute. Add just enough broth to cover the couscous by ¼ inch. Add salt to taste, stir, and bring to a boil. Cover, remove from the heat, and let rest for 5 minutes.

As the couscous rests, toast the pine nuts. Put them in a skillet over medium heat. Stir continuously with a wooden spoon until they acquire a golden color, 4 to 5 minutes. Add a pinch of salt and stir well. Remove from the heat and let cool.

Fluff the couscous with a fork and transfer to a serving bowl. Stir in the parsley, thyme, cranberries, and pine nuts until well combined and serve. Makes 8 servings as a side dish.

Stephen Fries, is Professor Emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 15 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. He is a board member of the International Association of Culinary Professionals. Stephen@stephenfries.com For more, go to stephenfries.com.

[ejsims]

Antoine’s not cut out for this ‘watching the kids’ business. 

“YOU’RE. NOT. HEIR. YET-”

“GET OFF ME!”

“YOU DON’T GET TO MESS WITH MY LIFE LIKE YOU’RE DAD!”

“I WAS DOING YOU A FAVOR!”

[ajaysims]

More of @katatty‘s Europa... gradually adding hood deco. The nice thing about this hood is it’s in a really nice aesthetic state anyway, so I don’t feel a rush to makeover everything in sight, like with the maxis premades. So I’m just shifting this around as I feel like it :)

I also wanted a couple more kids/teens in the hood, so I decided to add a couple more families. So this house is for the Ravioli family, a couple with a teenage boy and a childage girl. At the moment it’s just a shell with some landscaping because ugh interiors.

I’m not marrying myself to rotations, because at the moment some households are interesting me more than others, and the Fusilli household is a bit intimidating with all 500 sims of that family. I suck at managing large households x.x so I might end up moving Antoine out and aging up the teens sooner.

[genesis-dealerquipment]

World Pasta Day!

World Pasta Day is celebrated annually on October 25th.

This is a day for carb lovers to rejoice and celebrate their love for pasta. A versatile food as it comes in many shapes and sizes and can be served hot or cold, as a main dish, side dish or salad. References to pasta can be found as far back as 1154 in Sicily. Pasta is a universal food that is served nearly worldwide.

Did You Know?

Thomas Jefferson is credited with introducing macaroni to the United States. It seems that he fell in love with a certain dish he sampled in Naples, while serving as the U.S. Ambassador to France. In fact, he promptly ordered crates of “macaroni,” along with a pasta-making machine, sent back to the States.

The Spanish explorer Cortez brought tomatoes back to Europe from Mexico in 1519. Even then, almost 200 years passed before spaghetti with tomato sauce made its way into Italian kitchens.

The first American pasta factory was opened in Brooklyn, New York, in 1848, by a Frenchman named Antoine Zerega. Mr. Zerega managed the entire operation with just one horse in his basement to power the machinery. To dry his spaghetti, he placed strands of the pasta on the roof to dry in the sunshine.

The Italian word pasta means actually dough in English. In Italy all kinds and shapes of pasta are staples, no matter if it’s tortellini, lasagna, fusilli, macaroni or spaghetti. Usually pasta is made of potatoes, corn, rice or semolina and water.

Source: ilovepasta.org

[mini-dealerequipment]

World Pasta Day!

World Pasta Day is celebrated annually on October 25th.

This is a day for carb lovers to rejoice and celebrate their love for pasta. A versatile food as it comes in many shapes and sizes and can be served hot or cold, as a main dish, side dish or salad. References to pasta can be found as far back as 1154 in Sicily. Pasta is a universal food that is served nearly worldwide.

Did You Know?

Thomas Jefferson is credited with introducing macaroni to the United States. It seems that he fell in love with a certain dish he sampled in Naples, while serving as the U.S. Ambassador to France. In fact, he promptly ordered crates of “macaroni,” along with a pasta-making machine, sent back to the States.

The Spanish explorer Cortez brought tomatoes back to Europe from Mexico in 1519. Even then, almost 200 years passed before spaghetti with tomato sauce made its way into Italian kitchens.

The first American pasta factory was opened in Brooklyn, New York, in 1848, by a Frenchman named Antoine Zerega. Mr. Zerega managed the entire operation with just one horse in his basement to power the machinery. To dry his spaghetti, he placed strands of the pasta on the roof to dry in the sunshine.

The Italian word pasta means actually dough in English. In Italy all kinds and shapes of pasta are staples, no matter if it’s tortellini, lasagna, fusilli, macaroni or spaghetti. Usually pasta is made of potatoes, corn, rice or semolina and water.

Source: ilovepasta.org

[bmw-equipment]

World Pasta Day!

World Pasta Day is celebrated annually on October 25th.

This is a day for carb lovers to rejoice and celebrate their love for pasta. A versatile food as it comes in many shapes and sizes and can be served hot or cold, as a main dish, side dish or salad. References to pasta can be found as far back as 1154 in Sicily. Pasta is a universal food that is served nearly worldwide.

Did You Know?

Thomas Jefferson is credited with introducing macaroni to the United States. It seems that he fell in love with a certain dish he sampled in Naples, while serving as the U.S. Ambassador to France. In fact, he promptly ordered crates of “macaroni,” along with a pasta-making machine, sent back to the States.

The Spanish explorer Cortez brought tomatoes back to Europe from Mexico in 1519. Even then, almost 200 years passed before spaghetti with tomato sauce made its way into Italian kitchens.

The first American pasta factory was opened in Brooklyn, New York, in 1848, by a Frenchman named Antoine Zerega. Mr. Zerega managed the entire operation with just one horse in his basement to power the machinery. To dry his spaghetti, he placed strands of the pasta on the roof to dry in the sunshine.

The Italian word pasta means actually dough in English. In Italy all kinds and shapes of pasta are staples, no matter if it’s tortellini, lasagna, fusilli, macaroni or spaghetti. Usually pasta is made of potatoes, corn, rice or semolina and water.

Source: ilovepasta.org

[mitsubishi-dealerequipment]

World Pasta Day!

World Pasta Day is celebrated annually on October 25th.

This is a day for carb lovers to rejoice and celebrate their love for pasta. A versatile food as it comes in many shapes and sizes and can be served hot or cold, as a main dish, side dish or salad. References to pasta can be found as far back as 1154 in Sicily. Pasta is a universal food that is served nearly worldwide.

Did You Know?

Thomas Jefferson is credited with introducing macaroni to the United States. It seems that he fell in love with a certain dish he sampled in Naples, while serving as the U.S. Ambassador to France. In fact, he promptly ordered crates of “macaroni,” along with a pasta-making machine, sent back to the States.

The Spanish explorer Cortez brought tomatoes back to Europe from Mexico in 1519. Even then, almost 200 years passed before spaghetti with tomato sauce made its way into Italian kitchens.

The first American pasta factory was opened in Brooklyn, New York, in 1848, by a Frenchman named Antoine Zerega. Mr. Zerega managed the entire operation with just one horse in his basement to power the machinery. To dry his spaghetti, he placed strands of the pasta on the roof to dry in the sunshine.

The Italian word pasta means actually dough in English. In Italy all kinds and shapes of pasta are staples, no matter if it’s tortellini, lasagna, fusilli, macaroni or spaghetti. Usually pasta is made of potatoes, corn, rice or semolina and water.

Source: ilovepasta.org

[infinititech-mate]

World Pasta Day!

World Pasta Day is celebrated annually on October 25th.

This is a day for carb lovers to rejoice and celebrate their love for pasta. A versatile food as it comes in many shapes and sizes and can be served hot or cold, as a main dish, side dish or salad. References to pasta can be found as far back as 1154 in Sicily. Pasta is a universal food that is served nearly worldwide.

Did You Know?

Thomas Jefferson is credited with introducing macaroni to the United States. It seems that he fell in love with a certain dish he sampled in Naples, while serving as the U.S. Ambassador to France. In fact, he promptly ordered crates of “macaroni,” along with a pasta-making machine, sent back to the States.

The Spanish explorer Cortez brought tomatoes back to Europe from Mexico in 1519. Even then, almost 200 years passed before spaghetti with tomato sauce made its way into Italian kitchens.

The first American pasta factory was opened in Brooklyn, New York, in 1848, by a Frenchman named Antoine Zerega. Mr. Zerega managed the entire operation with just one horse in his basement to power the machinery. To dry his spaghetti, he placed strands of the pasta on the roof to dry in the sunshine.

The Italian word pasta means actually dough in English. In Italy all kinds and shapes of pasta are staples, no matter if it’s tortellini, lasagna, fusilli, macaroni or spaghetti. Usually pasta is made of potatoes, corn, rice or semolina and water.

Source: ilovepasta.org

[polaris-dealerequipment]

World Pasta Day!

World Pasta Day is celebrated annually on October 25th.

This is a day for carb lovers to rejoice and celebrate their love for pasta. A versatile food as it comes in many shapes and sizes and can be served hot or cold, as a main dish, side dish or salad. References to pasta can be found as far back as 1154 in Sicily. Pasta is a universal food that is served nearly worldwide.

Did You Know?

Thomas Jefferson is credited with introducing macaroni to the United States. It seems that he fell in love with a certain dish he sampled in Naples, while serving as the U.S. Ambassador to France. In fact, he promptly ordered crates of "macaroni," along with a pasta-making machine, sent back to the States.

The Spanish explorer Cortez brought tomatoes back to Europe from Mexico in 1519. Even then, almost 200 years passed before spaghetti with tomato sauce made its way into Italian kitchens.

The first American pasta factory was opened in Brooklyn, New York, in 1848, by a Frenchman named Antoine Zerega. Mr. Zerega managed the entire operation with just one horse in his basement to power the machinery. To dry his spaghetti, he placed strands of the pasta on the roof to dry in the sunshine.

The Italian word pasta means actually dough in English. In Italy all kinds and shapes of pasta are staples, no matter if it’s tortellini, lasagna, fusilli, macaroni or spaghetti. Usually pasta is made of potatoes, corn, rice or semolina and water.

Source: ilovepasta.org

[mbusassep]

World Pasta Day!

World Pasta Day is celebrated annually on October 25th.

This is a day for carb lovers to rejoice and celebrate their love for pasta. A versatile food as it comes in many shapes and sizes and can be served hot or cold, as a main dish, side dish or salad. References to pasta can be found as far back as 1154 in Sicily. Pasta is a universal food that is served nearly worldwide.

Did You Know?

Thomas Jefferson is credited with introducing macaroni to the United States. It seems that he fell in love with a certain dish he sampled in Naples, while serving as the U.S. Ambassador to France. In fact, he promptly ordered crates of "macaroni," along with a pasta-making machine, sent back to the States.

The Spanish explorer Cortez brought tomatoes back to Europe from Mexico in 1519. Even then, almost 200 years passed before spaghetti with tomato sauce made its way into Italian kitchens.

The first American pasta factory was opened in Brooklyn, New York, in 1848, by a Frenchman named Antoine Zerega. Mr. Zerega managed the entire operation with just one horse in his basement to power the machinery. To dry his spaghetti, he placed strands of the pasta on the roof to dry in the sunshine.

The Italian word pasta means actually dough in English. In Italy all kinds and shapes of pasta are staples, no matter if it’s tortellini, lasagna, fusilli, macaroni or spaghetti. Usually pasta is made of potatoes, corn, rice or semolina and water.

Source: ilovepasta.org

[grimbunnies]

Antoine: "So... before we do anything, I did need to ask you... Is your nooboo mine? Because I'll do the right thing if you want me to..."

Lola: "Thanks, but no thanks! Elio and I are all set, and I don't think he's yours."

Antoine: "Thank the Watcher!"

[volvo-dealerequipment]

World Pasta Day!

World Pasta Day is celebrated annually on October 25th.

This is a day for carb lovers to rejoice and celebrate their love for pasta. A versatile food as it comes in many shapes and sizes and can be served hot or cold, as a main dish, side dish or salad. References to pasta can be found as far back as 1154 in Sicily. Pasta is a universal food that is served nearly worldwide.

Did You Know?

Thomas Jefferson is credited with introducing macaroni to the United States. It seems that he fell in love with a certain dish he sampled in Naples, while serving as the U.S. Ambassador to France. In fact, he promptly ordered crates of "macaroni," along with a pasta-making machine, sent back to the States.

The Spanish explorer Cortez brought tomatoes back to Europe from Mexico in 1519. Even then, almost 200 years passed before spaghetti with tomato sauce made its way into Italian kitchens.

The first American pasta factory was opened in Brooklyn, New York, in 1848, by a Frenchman named Antoine Zerega. Mr. Zerega managed the entire operation with just one horse in his basement to power the machinery. To dry his spaghetti, he placed strands of the pasta on the roof to dry in the sunshine.

The Italian word pasta means actually dough in English. In Italy all kinds and shapes of pasta are staples, no matter if it’s tortellini, lasagna, fusilli, macaroni or spaghetti. Usually pasta is made of potatoes, corn, rice or semolina and water.

Source: ilovepasta.org

[ejsims]

Briana walked the long way home. Her stomach twisted and churned. She felt sick. Angry. Once she’d thought Theo had been the smartest man she’d ever met. He was the only person she’d whispered her ambitions to, who she’d worried to whenever she’d felt her life had stagnated, and she might suffocate from it. But now...now those memories felt cheap. We’ll talk later, Theo had promised, but it felt empty. The house came into view, and she sighed, swallowing past the lump in her throat.

“Briana!”

She flinched, and smoothed her frown before turning her head. 

“Briana! Hey!”

She raised an eyebrow. “Antoine? What are you doing here?” Antoine Fusilli rushed to greet her.

“Did you run all the way here?”

He ignored the question with a wave of his hand. “Lola here?”

“Yeah.”

He waited. When she said nothing, he huffed. “Can I go inside?”

“Lola said not to let you in if I saw you.”

“WHAT!”

Briana shrugged apologetically, turning away.

“Wait!”

“Ask Lola about it, not me!”

“LOLA!”

[ajaysims]

Lola knew exactly who the father of Bri’s baby was. If only she was as clear about the parentage of her own. One of the Fusilli brothers... either way it didn’t matter. She didn’t want either of them long-term and she definitely didn’t want this baby.

Bri tried to encourage her - but then Bri was just grateful that she wasn’t the only unwedded pregnant daughter in the household. Of course Bri was stoked about them both giving birth together... she was probably already planning out the play dates. And their dad, who really should have been mad, or ashamed or something, seemed thrilled at the prospect of two grandchildren. Lola just felt sick.

It wasn’t the baby’s fault, and of course she felt guilty for the little brat. But she wasn’t mother material. Hell, she wasn’t even girlfriend material. And as she stared through the bars of the cot at sleeping baby Ricco, she saw her whole life mapped out before her - a struggling single mother growing older on her father’s farm, or worse, feeling guilted into marrying Antoine and ending up the unhappy wife and mother of an ever-growing brood.

No. She couldn’t do that. She really couldn’t. Ricco would be ok. He had his aunts. He had his grandfather. They’d all cope better without her messing everything up.

...

Bri heard the taxi pulling off, but she was too late to stop it. She could only stand and watch it disappear into the distant horizon.

...

“Now, now, kid,” Grace muttered, “She’ll be back. She’s just scared that’s all. She’ll be back.”

[ they really need a maid. I gave Lola the commitment issues trait... and then decided to have her act on it. ]

[genesis-dealerquipment]

World Pasta Day!

World Pasta Day is celebrated annually on October 25th.

This is a day for carb lovers to rejoice and celebrate their love for pasta. A versatile food as it comes in many shapes and sizes and can be served hot or cold, as a main dish, side dish or salad. References to pasta can be found as far back as 1154 in Sicily. Pasta is a universal food that is served nearly worldwide.

Did You Know?

Thomas Jefferson is credited with introducing macaroni to the United States. It seems that he fell in love with a certain dish he sampled in Naples, while serving as the U.S. Ambassador to France. In fact, he promptly ordered crates of "macaroni," along with a pasta-making machine, sent back to the States.

The Spanish explorer Cortez brought tomatoes back to Europe from Mexico in 1519. Even then, almost 200 years passed before spaghetti with tomato sauce made its way into Italian kitchens.

The first American pasta factory was opened in Brooklyn, New York, in 1848, by a Frenchman named Antoine Zerega. Mr. Zerega managed the entire operation with just one horse in his basement to power the machinery. To dry his spaghetti, he placed strands of the pasta on the roof to dry in the sunshine.

The Italian word pasta means actually dough in English. In Italy all kinds and shapes of pasta are staples, no matter if it’s tortellini, lasagna, fusilli, macaroni or spaghetti. Usually pasta is made of potatoes, corn, rice or semolina and water.

Source: ilovepasta.org