Spaghetti英文介绍Spaghetti的英文介绍

Spaghetti英文介绍Spaghetti的英文介绍
Spaghetti英文介绍
Spaghetti的英文介绍

Spaghetti英文介绍Spaghetti的英文介绍
Spaghetti is a long, thin, cylindrical pasta of Italian origin.[1] A variety of pasta dishes are based on it, from spaghetti with cheese and pepper or garlic and oil to a spaghetti with tomato, meat, and other sauces. Spaghetti is made of semolina or flour and water.
Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". The word spaghetti can be literally translated as "little lines."
Chinese noodles pre-date Italian pasta,[2] and Arab traders most likely became introduced to them due to their trade routes with China. Historically, people in Italy ate pasta in the form of gnocchi-like dumplings – pasta fresca eaten as soon as it was prepared. It has now been asserted that the Muslims who populated Southern Italy (around the 12th Century) were the first to develop the innovation of working pasta from grain into thin long forms,[3][4] capable of being dried out and stored for months or years prior to consumption (see Peter Robb's Midnight in Sicily pp 94-96 for details). Possibly, Muslim traders with links to Arab trade routes to China may have been introduced to pasta or noodles that way. The Saracens, originally from North Africa, invaded southern Italy in the 9th century and occupied Sicily for 200 years. Pasta is now associated with Italians as a whole. The popularity of pasta spread to the whole of Italy after the establishment of pasta factories in the 19th century, enabling the mass production of pasta for the Italian market.[5]
In the United States around the end of the 1800s, spaghetti was offered in restaurants as Spaghetti Italienne (which likely consisted of extremely soggy noodles and a tomato sauce diluted with broth) and it wasn't until decades later that it came to be prepared with garlic or peppers.[6] Canned spaghetti, kits for making spaghetti, and spaghetti with meatballs became popular, and the dish has become a staple in that country.[6]
Spaghetti is cooked by boiling the pasta in water and adding either salt or olive oil. The consistency or texture of spaghetti changes as it is cooked. The most popular consistency is al dente (Italian 'to the tooth'); that is, soft but with texture, sometimes even with bite in the center. Others prefer their spaghetti cooked to a softer consistency. The best dried spaghetti is made from durum wheat semolina. Inferior spaghetti is often found produced with other kinds of flour, especially outside Italy. Fresh spaghetti should be prepared with grade '00' flour.[citation needed]. There are two other variants of spaghetti that require different cooking times. Spaghettini ("thin spaghetti") (also "angel hair spaghetti") takes less time (usually two minutes less) to cook to al dente form than regular spaghetti. There is also spaghettoni ("thick spaghetti") which takes longer to cook. All three types of spaghetti are larger than the other round-rod pastas (like vermicelli).
[edit] Serving

Classic Spaghetti Carbonara.An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs (especially oregano, and basil), olive oil, meat, or vegetables. Other spaghetti preparations include using Bolognese sauce, carbonara, and chili. Grated hard cheeses, such as Pecorino Romano, Parmesan, and Asiago cheese, are often added.
The manner of eating spaghetti varies according to local customs, but it is traditionally eaten by twisting the spaghetti around a fork.[citation needed] Eating spaghetti with a fork and a spoon is considered perfectly polite in parts of the United States,[citation needed] although this method is disparaged by some. In East Asia, many people use chopsticks as a form of eating rather than forks, as chopsticks are customary in most East Asian countries.[citation needed]
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Spaghetti is pasta in slender, solid, rod form, or in elbow form. Like the other pastas – macaroni and noodles – spaghetti is made from a flour and wheat dough.
In America, spaghetti usually refers to spaghetti and sauce. This is popular family fare because it is filling, low in cost and when purchased ready prepared, is a time and work saver. However, there are many variations on spaghetti, and given fancy toppings, it becomes a far cry from mother’s favorite washday special.
Where spaghetti and other pasta forms originated is a matter from some dispute. Because Marco Polo is a well remembered figure, the story has persisted that he brought spaghetti back to Italy from the Orient. Another group insists that Italy is the cradle of pasta. They cite, among other things, a cook book by an anonymous author which is said to be the first published record of pasta. The publication date of this book predates Polo’s trips by several years, so the Italians seem to have a strong case. To promote it, they have established a Spaghetti Museum in Pontedassio near the Italian Riviera.
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« What is a PieFacts You Should Know About Winter Squash »Another legend claims that a group of invading Mongols brought pasta to Germany in the thirteenth century and from there it found its way to Italy.
While the true birthplace of pasta is not established, its use seems to have spread in the thirteenth century, although ancient documents show its existence in the Orient as early as 5000 BC.
Whether pasta is native to Italy or not, there is no doubt that pasta making matured to a fine art as a result of the inventive Italian cooks. The creative upsurge of the Renaissance was reflected in pasta manufacture by the development of myriad pasta shapes and recipes.
Commercial production of pasta was begun in Naples during the Renaissance and by the late fifteenth century, pasta had become the mainstay of the Italian menu. It was during these early periods that cooking itself became highly refined in Italy. Today, Italy is one country that still retains a solid reputation for artful cooking, due in part to its creative development of all types of pasta cookery.
Spaghetti was introduced to the United States by Thomas Jefferson. He brought a spaghetti die back from a trip to Italy in 1786. However, there is a long gap between this date and the actual commercial production of spaghetti in America. This is because the needed wheat variety, durum, was not grown here until many years later. It was first brought to North America in 1853. Then, in 1900, Dr. Mark A. Carleton, a wheat scientist with the United States Department of Agriculture, brought durum varieties from Russia that could successfully be grown in this country.
Since the beginning, pasta has been a mainstay in our diets. So cook up some spaghetti and enjoy this delicious, versatile food.