The 'maccheroni revolution' - the Joyful Spread of Pasta

In Naples, pasta making as an industry preceded the machine. The pasta maker was seated on a support while he kneaded the dough with his feet. The King of Naples, Ferdinand II was not pleased with this method of producing pasta, and hired an engineer who devised a system where a machine took over the job of kneading and cutting. The climate of Naples is perfect for drying pasta, not so moist that the dough becomes mildew before drying, nor so dry that the dough cracks from drying too fast. Naples became Italy's pasta center.

Macaroni and cheese was a popular dish in America at the time of the Civil War, however, the huge Italian immigration that entered the US around the 1900's brought the popular spaghetti dishes we eat today, mostly from the Campania area. Sicilians who followed the Campanians found it difficult to get the ingredients they used at home, and adapted the the Campanian methods of cooking. But history does not end, and today we are returning to authentic Sicilian cuisine as though we were discovering something new.

Pasta goes on and on.By Italian statute, dried pastas can contain nothing but semolina and water. Though Italy is the world's leading producer of durum wheat, it cannot keep up with the world's demand. Until the early 20th century, Italy's great sources of durum wheat were Ukraine and the Volga River Valley. Today some of Italy's Durum wheat is supplied by Australia. The island continent of Australia is among the excellent places to grow clean, high quality wheat.

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