All about Chinese pasta

Pasta is said to have been invented simultaneously in different regions. The Greeks knew about them in ancient times, while in China they were known as early as the 1st century BC. It's important to distinguish between fresh noodles, which are intended for home use and immediate consumption, and dry noodles, which are dehydrated after processing and are ideal for transportation and storage. Read on to learn more.

Pasta, their origins and evolution into preserves

Pasta originated in several countries, including China and Italy. For more information, click on this 
content. Pasta appeared in Asia more than 2,000 years ago. In northern China, noodles were made mainly from wheat, while in the south they were made from rice. 

According to some legends, pasta first appeared in Italy after Marco Polo returned from an expedition to China in the late 13th century. Pasta made from flour and water for home use was known as early as ancient Greece. They were fresh pasta for immediate consumption. Dry pasta has been recorded in Sicily since the 12th century. It is ideal for transportation and storage. 

Pasta production

The principle of pasta production is simple. It involves mixing liquids with flour and vigorously kneading the mass until a smooth, elastic dough is formed. After kneading, the dough is rolled out or extruded under pressure. During extrusion, the dough passes through a mold, the cross-section of which determines the desired shape. 

The resulting sheet is simply cut to the desired length and width. In either case, the result is fresh pasta for immediate use or dry pasta for storage. Industrial pasta is produced in large automated factories. Drying, which guarantees a long shelf life, is done with a flow of hot, humid air that gradually reduces the moisture content of the products. 

The two main groups of pasta are

According to Italian tradition, pasta is made from durum wheat, which is rich in protein and gluten, but low in starch. This type of wheat produces pasta that is resistant to digestion, but firm and not too sticky. However, the dough can also be made from soft wheat or a mixture of durum and soft wheat, buckwheat, rice or corn. 

The liquid used is water or a mixture of water and eggs. In Asia, wheat flour, rice flour and buckwheat flour are used to make noodles. Clarified noodles are made from mung bean flour. Most Asian noodles are elongated in shape to symbolize longevity.