On food and cooking the science and lore of the kitchen ( PDFDrive ) 1083

retainingthesuggestionofprosperity,and
spreadtothesoutharoundthe12thcentury.
NoodlesmadetheirwaytoJapanbythe7thor
8thcentury,whereseveralkindsofmen
evolved(p.578).
Pasta in the Middle East and
Mediterranean Far to the west of China, in
the homeland of wheat, the earliest
indicationsofpasta-likepreparationscomein
the 6th century. A 9th century Syrian text
gives theArabic nameitriya to a preparation
of semolina dough shaped into strings and
dried.In11th-centuryParis,mentionismade
of vermicelli, or “little worms.” In the 12th
century — around 200 years before Marco
Polo’s travels — the Arab geographer Idrisi
reported that the Sicilians made thread-like
itriya and exported them. The Italian term
macaroni first appeared in the 13th century
andwasappliedtovariousshapes,fromflatto
lumpy. Medieval cooks made some pastas


fromfermenteddoughs;theycookedpastafor
an hour or more until it was very moist and
soft;theyfrequentlypaireditwithcheese,and
usedittowraparoundfillings.
DumplingsandNoodlesinEarlyChina
Floursiftedtwice,
Flyingsnowofwhitepowder,
Inastretchy,stickydough

Kneadedwithwaterorbroth,itbecomes
shiny.
…
Thenwaterissettoboiloverthefire,
Waitingforthesteamtorise,
Wehitchupourclothes,
werollupoursleeves,
Andweknead,andweshape,andwe
smooth,andwestretch.
Finallythedoughdetachesfromour
fingers,
Underthepalmitisperfectlyrolledoutin
alldirections