The Interesting History of Pasta
To date, a lot of research has been done to identify the first creator of pasta. Italians' feelings of nationalism also play a major role in these studies.
According to research, if "dough" is considered to be shapeless, it means "Macaroni - shaping". The word dough has its roots from the word "indogermanic dheigh" - meaning to knead and shape. The dough is thus a mass of uncertain shape and is waiting to be shaped, that is to be put into pasta.
The Dark History of Pasta
In the Travel Report, which was recorded in Genua Prison in 1298 and published only after the invention of the book printing technique in the 15th century, the information that Marco Polo saw the pasta production in China and brought it to Italy and made it worthy of the Italian mouth. does not go beyond a story. At the same time, Maccheroni had been eaten in the south of Italy for years. At that time, in Italy, Maccheroni was the name used for pasta regardless of its shape.
When evaluated according to the realities of that period, the following result is encountered. It is assumed that all the societies of the period knew something as simple as wheat was ground finely enough and the flour produced was pulped. Bread that requires yeast for its production is also considered to be a very difficult invention. In addition, it is claimed that forms similar to paste were seen on the Etruscan graves.
Today, there is no doubt that Arabs, who knew hard wheat before Italians, bake thinly rolled dough rounds. It is also said that the Arabs wrapped the dough pieces on the stick and dried them in the sun and thus turned them into a durable product. I wonder if the hole in Makaroni was formed like this? Documents in the Pasta Museum, which is currently located in Rome, cannot fully clarify where the pasta came from.
Spaghetti Show
Pasta was not noble until the end of the 20th century. Napoli's Lazzaroni (thieves and a bunch of useless people) mostly fed with pasta. The show effect is probably due to eating long pastas with hands until the 16th century, until the invention of the fork. Long pastas were handled, the head was tilted back slightly and the pastas were shifted into the mouth and sometimes swallowed without chewing. This artistic trick suited the Southerners, biting a pizza was also a very simple thing, and nobody could be flaunted with it.
Pasta in Turkey.
Peers can say that the Republic of Turkey in pasta production. It was in 1922 that the pasta and semolina industry, one of the first sectors of the Turkish food industry, entered the country. With the first pasta factory established in İzmir, industrial production started. Before this date, pasta production in Anatolia was limited to homemade noodles. With the increase in urbanization and the establishment of pasta plants, ready-made pasta consumption has also increased over the years.
. Turkey has the transport growth conditions of the production of a base material durum wheat pasta's reason of the rapid increase of the plant. Durum Wheat is produced mainly in Southeast and Central Anatolia. So much in factories producing pasta in Turkey are concentrated in this region.
. The production, which was carried out as small-scale enterprises until 1950, started to industrialize after 1959 and thus production increased with modern factories. The production, which was 295 thousand tons in 1990, reached 350 thousand tons by 1999. The total capacity exceeded 750 thousand tons.
. According to the figures in the world of pasta exports to Turkey in 1998 it ranks second after Italy. In 1997, Italy exported 1.329 million tonnes while Turkey exported 120,000 tons of pasta (ITC data 1998). These figures reveal that the export should be encouraged to capture Turkey's leadership in the world market.
Pasta Raw Material
Durum wheat, which we call hard wheat, is the raw material of pasta. The durum wheat is carefully cleaned, ground and turned into semolina in the mill section of Tat Makarna factory. And by mixing this pure semolina with water, it turns into pasta dough, takes the shape of pasta in the latest technology lines and is sent to packaging. Finally, to the peaceful homes of our valued consumers and healthy generations ...
Pasta made with 100% Condition Wheat Semolina. Tat Macaroni use 100% Condition Wheat. Premium quality and premium services for our costumers.
