Episode 15: Twists & Turns; The History and Art of Pasta & Noodles

In this episode we are going to be covering Pasta and noodles.
Origins of pasta (1.09)
why pasta is so popular (1.28)
what makes up pasta? (2.59)
Origins of Ramen (3.8)
Numbers on pasta packaging (7.26)

I am sure many of you listeners just like us here at home eat spaghetti and noodles on a regular basis. But have you ever wondered what the history and origin behind it is? for us my 2 Year old loves spaghetti. I figured lets do a deep dive into this food that has already got its next generation
of customers.

In his book Pasta : The Story of a Universal Food , the author Silvano Serventi begins by saying: “The world of pasta is essentially a working-class place,” an Italian writer pointed out almost half a century ago. He was referring to Italian pasta, but the observation can safely be generalized to include all pasta, a food that originated in China and from Southeast Asia, moved on to the rest of the world. Italy and china are considered the two major areas of historical influence.

Pasta’s popularity stems from 3 main reason; Its simplicity to cook and its versatility used in recipes form different parts of the world and its affordability.

• Pasta made with durum wheat semolina which is manufactured industrially and served with thick sauces.
• Asian style pasta noodles which are made with soft wheat flour served in broth with fresh vegetables , chunks of meat and in some cases seafood.

The component parts of soft wheat flour starch and gluten was discovered by the ancient Chinese to have vastly different properties .Observant from the earliest times of the specific physical and chemical nature of foodstuffs, especially cereal flours and starches, the Chinese became masters at transforming a great variety of starchy species of plants into pasta products. At the same time, they learned to make every possible use of soft wheat flour. They quickly understood that the component parts of soft wheat flour-starch and gluten-had sharply differing properties and could be put to exceedingly interesting uses. According to the author, ancient Chinese were probably the only people in history to develop a cuisine based on gluten, an elastic and almost viscous substance that in the West was considered a useless by-product of the manufacture of starch until the end of the eighteenth century. Processing gluten by cooking or fermentation, the Chinese created a new artificial foodstuff, a raw material whose texture and flavor resembled those of meat.

The production of noodles in china was mostly done by hand and this stayed true over the centuries until the invention of instant noodles.
did you know that Instant ramen was first invented in 1958 by Japanese-Taiwanese businessman and Noodle God, Momofuku Ando. Instant noodle are precooked, preflavored dehydrated noodles packaged in airtight plastic cups or bowls.
With the addition of hot water , within a few moments they regain their initial shape and texture becoming a dish of hot noodle in broth ready to eat. The production of ramen noodles involves not merely pre-steamed or preboiling; afterward, they are dried with hot air and then fried at a temperature ranging from (285 to 300 degrees Fahrenheit) for seven or eight seconds. The frying produces micro-perforations in the the pasta that allow it to rehydrate quickly.
https://www.tokyoramentours.com/post/instant-ramen-history#:~:text=Instant%20ramen%20was%20first%20invented,time%20didn’t%20help%20either.

Ramen is now a global phenomenon and there is approximately 100 million servings of instant ramen EVERY YEAR!.October 6th is recognized as national noodle day. Some of the reasons for ramen popularity includes the global influence of Japanese culture, including anime, manga, and Japanese cuisine. Many people are introduced to ramen through these cultural channels. Check our Introduction to anime and beyond anime podcasts for our coverage of anime and Japanese culture. Japanese ramen chains have also expanded internationally bringing authentic ramen experiences to people around the world. Additionally, local adaptations of ramen have emerged, reflecting regional tastes and ingredients.

Pasta production become more efficient during the industrial revolution with mechanization of the process making it possible to produce the finest quality semolina at a lower cost. The industrialization of pasta led to the demise of the near monopoly that Italy enjoyed in the production of pasta. Due to the lower production cost , dry pasta became the accepted national food of the italians and also opened doors for its export to the rest of the world. In the US pasta was imported by the Italian American immigrants.

There are more than 600 different shapes of pasta recognized worldwide. These shapes vary widely and have evolved over centuries, often designed to hold specific types of sauces or to be used in particular dishes. The encyclopedia of Pasta lists over 300 traditional Italian pasta shapes . Some of the popular ones include:

Fettuccine– These are pasta shaped like little ribbons. When hand made they are made by rolling out pasta dough, cutting it into long ribbons and drying it.

Spaghetti – Comes from the Italian word for “Small string” . it comes in various thicknesses and is called a variety of names such as vermicelli which means ” Little worms”. Today spaghettis accounts for about two thirds of the pasta consumptions worldwide

Penne is a hollow cylindrical pasta named for “Pens” or “quills”. Penn can be smooth(lisce) or grooved ( rigate).

Fusilli – these pasta when hand made , the makers would wrap long ribbons of pasta around a reed or a thick piece of iron. The word fusilli comes from fusio which means spindle.

Pasta is further broken down into categories
Long Pasta like spaghetti
Short Pasts like penne
Soup pastas
Stuffed pasta like ravioli and tortellini
Flat wide pasta like lasagna

Pasta packaging often has numbers to indicate the specific type or shape of the pasta. These numbers are typically used by pasta manufacturers to identify and categorize their various pasta shapes. Here are some key reasons why numbers are used on pasta packaging:

• Standardization: Each pasta shape has a unique number assigned by the manufacturer. This helps standardize the different types of pasta they produce, making it easier to manage inventory and production.
• Identification: Numbers help consumers identify the specific type of pasta they are purchasing. With so many shapes and varieties available, the number system simplifies the selection process, especially for those who are particular about the type of pasta they want to use for specific dishes.
• Consistency: The numbering system ensures consistency across different batches of pasta. For instance, if a customer prefers a specific shape from a particular brand, they can look for the same number to get the same product every time.
• International Recognition: Pasta numbers can transcend language barriers. For example, “spaghetti No. 5” will be understood universally, regardless of the language on the packaging.
• Brand Differentiation: Different brands might use their own unique numbering system. This helps in distinguishing their products from those of other brands, even if the pasta shapes are similar. Examples of Pasta numbers are Fusilli No. 34:** Identifying the twisted, spiral shape of fusilli. These numbers, along with the pasta shape name, make it easy for consumers to find and purchase the exact type of pasta they prefer.

Did you know that there is 3-D Pasta and 4-D pasta? The Italian company Barilla one of the largest produces of pasta has a food 3-D printer, which is capable of creating fresh pasta on demand. The line of products is called blurhapsody. There is even 4-D pasta that changes shapes.

I recently visited The museum of modern art in Atlanta which is currently holding an exhibit titled Al Dente: The Design of Pasta that exhibits various works of art that integrate pasta and the history of pasta. They also have exhibits that show the 3-d and 4-d pasta. If you are in Atlanta be sure to stop by , it is a must see while the exhibit is still ongoing. The exhibit runs till September 1st of 2024.
Thanks for listening in !

• https://blurhapsody.com
• https://www.museumofdesign.org/current
• Silvano Serventi. Pasta : The Story of a Universal Food .
• Oretta Zanini De Vita. Encyclopedia of Pasta .