Our recipes Pasta
Pasta and noodles are foods with a long history, dating back to ancient times. The earliest traces of pasta and noodles were found in China over 4,000 years ago. The Chinese developed techniques for making noodles from rice flour, and these noodles were often served with vegetables and meat.
Over the centuries, pasta and noodles spread to other parts of the world, including Italy, where they became a staple food. Italians began making pasta from durum wheat and developed many varieties such as spaghetti, fettuccine, and lasagna. Italian pasta was often served with sauces made from tomatoes, mushrooms, and other ingredients.
Throughout the centuries, pasta and noodles were adopted by many other countries, each developing its own cuisine based on these foods. The Japanese developed soba and udon noodles, Koreans created rice noodles, and Thais developed rice and khao noodles.
In the 20th century, pasta and noodles were introduced to many other countries, becoming a popular food worldwide. Americans developed corn-based pasta, and Europeans created durum wheat pasta. Pasta and noodles are now considered a staple in many countries and are often used in traditional dishes such as lasagna, spaghetti bolognese, and Japanese ramen.
With the evolution of recipes, pasta and noodles have become more varied and delicious. The ingredients used to prepare them have become more diverse, ranging from fresh vegetables to meats and fish, as well as herbs and spices, for more distinct flavors.
Capellini with Preserved Lemons and Smoked Trout
Une recette du chef étoilé Patrick AsfauxCooking time :
Total time :
Repos 1 heures
