If there is one ingredient that sums up the essence of Italian cooking it must surely be pasta.
Some says that pasta originated from china but not.
In 12th century a factory of dry pasta exported pastas to southern Italy from palaremo.
1600 was the turning point in the development of pasta.
In 1862 after the unification of Italy pasta spared all over the world along with Italians.
INGREDIENTS Flour
Egg
Oil
VARIETIES OF FLOUR USED IN MAKING PASTA
Whole wheat flour
Buck wheat flour
Corn flour
Brown rice flour
Rice flour
Semolina
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