I remember coming across an early (either 12th or 13th century) pasta recipe. It was a simple fresh noodle in a delicately spiced broth, and, importantly, delicious.
What facinstes me is the status of fresh pasta in the American gastronomical context. It has achieved an ascendent status as demonstrated in this video. I’m sure many of the shapes are dried and I see this video as primarily entertainment and not necessarily an achievable thing for most home cooks. But it shapes an ideal for the viewing population.
I suspect that pasta will become one thing in America and another in Italy if it hasn’t already. I think looking at pizza in America, NYC in particular, vs pizza in Italy could provide an anthropological template.
I remember coming across an early (either 12th or 13th century) pasta recipe. It was a simple fresh noodle in a delicately spiced broth, and, importantly, delicious.
What facinstes me is the status of fresh pasta in the American gastronomical context. It has achieved an ascendent status as demonstrated in this video. I’m sure many of the shapes are dried and I see this video as primarily entertainment and not necessarily an achievable thing for most home cooks. But it shapes an ideal for the viewing population.
I suspect that pasta will become one thing in America and another in Italy if it hasn’t already. I think looking at pizza in America, NYC in particular, vs pizza in Italy could provide an anthropological template.
Much ranting, I know. But hopefully interesting!
Well, I’ve never been to US, so I don’t know much about American food and learning something is always great!