Trivia Quiz Questions Pasta About Pasta With Answers
Typically, pasta is a noodle made from what?
A: Durum wheat flour and water.
Pasta can be made with flour from other what?
A: Cereals or grains.
In pasta, eggs may be used instead of what?
Pastas may be divided into what two broad categories?
A: Dried (pasta secca) and fresh (pasta fresca).
Eggs are often used as the source of the liquid component
A: Fresh pasta.
Dried pasta is usually commercially produced using what
A: An extrusion process.
How was fresh pasta traditionally produced?
A: By hand, sometimes with the aid of simple machines.
Today many varieties of fresh pasta are also commercially
produced by what?
A: Large-scale machines.
Both dried and fresh pasta come in a number of what?
A: Shapes and varieties.
In Italy the names of specific pasta shapes or types often
varies with what?
According to historians like Charles Perry, the Arabs
adapted noodles for what?
A: Long journeys in the 5th century.
In North Africa, a food similar to pasta, known as “what”
has been eaten for centuries.
At first, dry pasta was a “what” in Italy because of high
A: Luxury item, because durum wheat semolina had to be kneaded for a long time.
In the 14th and 15th centuries, dried pasta became popular
for its what?
A: Easy storage.
The dried pasta allowed people to store dried pasta in
ships when doing what?
A: Exploring the New World.
A century later, pasta was present around the globe during
A: The voyages of discovery.
Where is the first written record of pasta with tomato
A: In the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.
Before tomato sauce was introduced, how was pasta eaten?
A: Dry with the fingers.
Where were pasta machines made since the 1600s?
A: Across the coast of Sanremo.
The extrusion press was able to produced large amounts of
A: Uniform pastas.
By 1867, Buitoni Company in Sansepolcro, Tuscany became one
of the most successful and well-known what?
A: Pasta manufacturers in the world.
The idea of using tomato sauce to give pasta flavor was
A: Revolutionary since it was originally eaten plain.
It is estimated that Italians eat how much pasta per
person, per year?
A: Over sixty pounds.
How much pasta do Americans eat?
A: About twenty pounds per person per year.
What do fresh pastas not do after
A: They do not expand in size; therefore more is needed than with dried pasta.
Dried pasta is mainly shipped over to farther locations and
has a longer what?
A: Shelf life.
When cooked, dried pasta will usually increase in size how
A: About double.
The finest dried pasta is made how?
A: By mixing golden semolina flour, ground from durum wheat, with water.
Good quality dried pasta is identified by its what?
A: Slight rough surface and compact body.
Northern Italian cooking uses less what?
A: Tomato sauce, garlic and herbs.
In Northern Italy what type of sauce is more common?
A: White sauce.
What are the most popular types of pasta?
A: Penne, spaghetti, and macaroni.
The storage of pasta depends on what?
A: How far along it is processed.
Uncooked pasta can sit on the shelf for how long if
airtight and stored in a cool, dry area.
A: A year.