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4

It was called garum, and indeed the ancient Romans used it, as did the ancient Greeks. Garum was prepared from the intestines of small fishes through the process of bacterial fermentation. Fishermen would lay out their catch according to the type and part of the fish, allowing makers to pick the exact ingredients they wanted. The fish parts were then ...


2

I also enjoy reverse-engineering recipes, so here's some thoughts. I've never heard of this product, but I'd be surprised if it wasn't simply crushed red chili pepper flakes and/or black pepper. For a product like this, it's probably something commodity or inexpensive. Perhaps you've already tried these things... A way to bisect this might be to search ...


1

Although nowadays both are ubiquitous in Italy (and abroad), dried pasta and fresh egg pasta are traditionally associated with different regions of Italy. Dried durum-wheat pasta originated in the old Kingdom of the two Sicilies, which encompassed the entire Southern Italy, including the island of Sicily, and had its capital city in Naples. Oldest ...


1

It's not recent at all, for example lasagne are documented in ancient times. Also dried pasta as spaghetti is very antique. The term lasagne, or, rarely, the singular lasagna (from Old Greek àganon, λάγανον) generally denotes egg noodles cut into large squares or rectangles. They are typically used for casserole dishes. It is a dish of antique origin, ...


3

I scatter them on a metal tray thinly coated with flour. Once the tray is full, it goes directly into the freezer. After the gnocchi are frozen on the tray, I dump them into a freezer bag. If you pile them to deep in the freezer before they are frozen (ie in a bag or box) they stick together. Out of the freezer, directly into boiling water. Do not need to ...


6

I typically use potato, flour and egg. Make. Freeze. Then, go directly from freezer to boiling water. Do not defrost first.


0

There are many kinds of pasta. Some are made from flour and water. Some are made from flour and eggs. Sometimes there is oil in the recipe. Some have other ingredients such as spinach or chilli, for colour and flavour. Pasta made with egg is somewhat richer tasting, and of course the yolk adds colour. None of these is more "traditional" than any other. ...



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