Pasta is ‘food of common people,’ but common to people worldwide

(Sept. 10, 2010) The origin of pasta is hard to establish for two reasons. First, it depends on how you define the term “pasta.” Second, pasta is food of the common people and therefore, less documented than more extravagant foods.

I remember when I was in the ninth grade, our teacher telling us that pasta was first invented in China and then introduced to Italy by a traveler named Marco Polo in the 13th century. However, pasta has been traced back as far as the fourth century B.C. Apicius, a Roman gourmet and first cookbook author, gave specific instructions on how to cook pasta. Also, the Etruscans told us how they lived by way of paintings, murals and other artifacts decorating their burial chambers. In the Etruscan tombs at Cerveteri, north of Rome, there is a large mural depicting a table with raised sides on which servants mix flour with water. In the foreground are a ladle, a rolling pin and cutting wheel-key elements for fresh pasta.

Even though pasta has had an ambiguous chapter in history, one thing is for certain. By the fifth century A.D., noodles had become an international favorite. Global cuisines inevitably have some type of noodle dish that is indicative of their culture and history. The 21st century continues the passion for pasta. Adding butter and Parmesan cheese is always a favorite with the little ones. For the adults, macaroni and cheese with Virginia ham and shaved black truffles is an example of comfort food at its best.

Following are helpful tips for simple or superlative pasta dishes.

n When serving pasta and sauces, it is important to understand the “surface-tovolume” ratio. It takes less sauce to cover a ball-shaped pasta than to cover the same piece rolled out into a sheet, which has the same volume but larger surface area. Even more sauce would be necessary if the sheet were cut into strips.

n Pasta should be prepared just before serving it. To cook pasta properly, add lots of water. This prevents it from clumping and sticking together. Covering the pot with a lid will help bring the water to a faster boil.

n Do not add salt until the water has come to a boil. There are two reasons for this. Unsalted water has a lower boiling point than salted water. Second, and most important, salt dissolves faster in hot water. Undissolved salt can leave white spots or pits. These pits do not affect the pan’s performance, but cannot be removed.

“Al dente” is an Italian phrase used to describe the correct degree of doneness when cooking pasta, risotto and vegetables. When pasta has reached the al dente stage, drain immediately. Pick up the colander with its contents and shake to remove excess water.

Pasta will continue to cook after it has been removed from the boiling water. Do not rinse the pasta because rinsing removes the starch, which helps the sauce adhere to the pasta. Using a fork, lift the pasta to allow the steam to escape. Repeat several times and the cooking process will subside.

September is here, school is in session and it’s back to business. Using leftovers with an innovative twist keeps the menu exciting. Vermicelli frittata with jumbo lump crabmeat is a creative way to use leftover pasta. Frittata is a firm, thick Italian omelet that may contain any of a variety of chopped vegetables or meat. Succulent crabmeat and fresh basil elevates the dish to a level of sophistication that is perfect for brunches. Enjoy.

VERMICELLI FRITTATA W/JUMBO LUMP CRABMEAT 3 tablespoons unsalted butter 3 cloves garlic, minced 1/2 sweet onion, finely chopped 6 eggs 1/2 cup half and half 2 cups cooked vermicelli

4 ounces jumbo lump crabmeat

2 tablespoons fresh basil, finely chopped

2 tablespoon fresh Italian parsley, chopped

1/2 cup Parmesan cheese

kosher salt and fresh ground pepper to taste

garnish with cherry tomatoes, halved

1. In a large pan, sauté garlic and onions in butter until translucent. Wash pan.

2. Combine eggs and cream in a blender and mix for 7 seconds. This process incorporates air into the egg mixture. The result is a fluffy omelet.

3. Combine all ingredients (except for tomatoes) in a large bowl.

4. Spray skillet well with nonstick spray and allow pan to get hot over medium heat.

5. Pour egg mixture in pan and distribute ingredients evenly. Cook until underside is golden brown, about 6 minutes.

6. Invert a large plate over the skillet, hold the plate and skillet with oven mitts and carefully turn over. Lift off the skillet and again spray with nonstick cooking spray.

7. Slide the frittata back into the skillet and cook until the other side is golden brown.

8. Garnish with tomatoes and serve immediately. Serves 4.

SECRET INGREDIENT: Tragedy. “The tragedy of life is not that it ends so soon, but that we wait so long to begin it” … W.M. Lewis.