Macaroni Mania Month
- Noodles got there start in China, not Italy as many people might think.
- Legend has it that Marco Polo introduced pasta to Italy when he returned there after his exploration of the Far East in the late 13th century.
- The Chinese have been making noodle like food since 3000 B.C.
- Greek mythology suggests that the Greek God Vulcan invented a device that made strings of dough: the first spaghetti.
- Pasta made its way to the New World through the English who found it while traveling through Italy. The English made pasta by cooking it for about a half an hour and then smothering it with cream sauce and cheese. This was the beginning of Macaroni and Cheese.
- Thomas Jefferson is credited with bringing the first 'macaroni' machine to America in 1789 from France.
- Pasta is one of America's favorite foods. Last year, 1.3 pounds of pasta were sold in American grocery stores. If you lined up 1.3 pounds of 16-oz. spaghetti packages this much pasta could circle the Earth's equator almost nine times.
- America's first large pasta factory was built in Brooklyn, New York in 1848 by a Frenchman who would spread out his spaghetti strands on the roof to dry in the sunshine.
- So, you were wondering, "What are the most popular pasta shapes?"
A recent poll done by the National Pasta Association found that 38 percent of the people asked said that spaghetti is their favorite shape and only 16 percent said elbow macaroni was their favorite.
- Pasta comes in all kinds of fun shapes and sizes. Here are some of the most popular styles:
- Fettuccine ("Small Ribbons") -- Perfect for heavier sauces, like cheese, meat and tomato sauces.
For variety, try breaking in half and putting in soups, or use for a salad.
- Ziti ("Bridegrooms") -- A medium-sized, tubular pasta shape, Ziti is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals.
- Orzo (Greek for "Barley") -- This small, grain-shaped pasta can be topped with any sauce, added to soups, or baked as a casserole. Perfect as a side dish as well as a main course.
- Radiatore ("Radiators") -- This ruffled, ridged shape adds elegant interest to any sauce. It also works well baked in casseroles, or used in salads and soups.
- Rotini ("Spirals" or "Twists") -- Rotini's twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals.
- Wagon Wheels, Ruote ("Wheels") -- Wagon Wheels make interesting salads, casseroles and stir-fry dishes. Add to soups, or simply top with sauce and enjoy.
- Manicotti ("Small Muffs") -- Stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake. Or stuff and freeze for a later time.
- Rigatoni ("Large Grooved") -- Rigatoni's ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces.
- Vermicelli ("Little Worms") -- Slightly thinner than Spaghetti, Vermicelli is good topped with any sauce, or as a salad or stir-fry ingredient.
- Lasagna ("From "lasanum," Latin for pot) -- Create new Lasagna casseroles by using chopped vegetables, cheeses and any kind of sauce. You can also assemble your casserole and freeze it for later.
- Bow Ties, Farfalle ("Butterflies") -- Bow Ties brighten any meal with their interesting shape. Thick enough for any sauce, or make into a salad or soup.
- Ditalini ("Little Thimbles") -- This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.
- Jumbo Shells -- Best when stuffed with your favorite mixtures of cheese, meat and vegetables. Stuff with meat flavored with taco seasoning, top with salsa and bake for a delicious Mexican dish, or create your own stuffed treat.
- Medium Shells, Conchiglie ("Shells") -- Shells make a great addition to soups or as the base of a wonderful salad. Try remaking your favorite Macaroni and Cheese using Shells, for a fun twist on a time-honored tradition.
- Medium Egg Noodles (From "Nudel," German meaning paste with egg) -- This size of Egg Noodle can be baked, tossed in soups or salads, or topped with cream, tomato, cheese or meat sauces for a delicious meal.
- Fusilli ("Twisted Spaghetti") -- This long, spiraled shape can be topped with any sauce, broken in half and added to soups, or turned into a beautiful salad. Fusilli also bakes well in casseroles.
- Elbow Macaroni ("Dumpling") -- A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes.
- Mostaccioli, Penne ("Small Mustaches" and "Quills," respectively) -- This tubular pasta goes well when topped with sauce, used in salads, baked in casseroles, or made into stir-fry dishes.
- Wagon Wheels, Ruote ("Wheels") -- Wagon Wheels make interesting salads, casseroles and stir-fry dishes. Add to soups, or simply top with sauce and enjoy.
- Linguine ("Little Tongues") -- A great shape for all sauces. Also a good choice for salads and stir-fry dishes.
