Pasta Day – October 17th
There’s an old story of Marco Polo bringing pasta back from China to his besties in Italy.
Maybe he did carry back some noodles, but it wasn’t an original introduction. Both the Chinese and the Italians had been eating pasta for centuries. Evidence for Italians making pasta goes back to the 4th century BC.
One Roman record of Aioli sauce is more than 2,000 years old. Bechamel sauce was invented in the 16th century. The first mention of a red sauce for pasta appeared in a 1790 cookbook called L’Apicio Moderno. Velouté/wine sauces were used in France by the 1800s. There are over 300 names for pasta, most of which you can find with pictures here on Wikipedia.
Films Du Jour: the top 100 films with pasta scenes.
Snacks du Jour: Dry Pasta is made with wheat and water. Add eggs to make fresh pasta. Here is Bon Appetit’s top 45 pasta recipes!
Cocktail Du Jour – Aperol Spritz
As made by Sonja Overhiser.
- 3 oz cold Sparkling Wine (Prosecco is most common)
- 2 oz Aperol
- 1 oz soda water (not tonic)
Chill Aperol by shaking with ice in a cocktail shaker. Pour Aperol over iced wine glass and cold Prosecco. Add Soda and stir gently. Garnish with orange wedge.
Mocktail Du Jour – Aperol Spritz Mocktail
- 3 oz cold nonalcoholic Sparkling Wine
- 3 oz Lyre’s Italian Spritz
Chill both bottles in refrigerator before serving. Combine nonalcoholic sparkling wine and Lyre’s over ice in a wine glass and stir gently. Garnish with orange wedge.
Beer Du Jour
A Farmhouse Ale
Wine Du Jour
Match your pasta and your wine here.
Use freshly squeezed citrus in your cocktails and mocktails when called for – It makes such a difference! Here’s a reliable and inexpensive juicer.
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Photo attributions: “Pasta all´arrabbiata” by Katrin Gilger is licensed under CC BY-SA 2.0
