Citations:pasta
English citations of pasta
Noun: dough made from wheat and water edit
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William Archibald Cadell (1820) A journey in Carniola, Italy, and France, in the years 1817, 1818: containing remarks relating to language, geography, history, antiquities, natural history, science, painting, sculpture, architecture, agriculture, the mechanical arts and manufacturers[1] (travel), page 152: “The word Maccheroni is used in Italy in the plural to denote the pieces of a paste made of wheat-flour and water; the Italians prefer that which is fresh made, and made at home, and called pasta di casa, household paste.”
Thomas Jefferson Hogg (1827) Two hundred and nine days; or, The journal of a traveller on the continent, Volume 1[2] (travel), page 242:- By degrees one learns to tolerate the Italian soup, or minestra, which is eaten twice a day; it consists of a large quantity of bread, in which case only it is called soup, zuppa; or of pasta, that is macaroni, vermicelli, or some similar paste; or sometimes of rice, boiled in a very little water, with no perceptible tinge of meat, and flavoured with a small quantity of strong, often rank, cheese grated.
Sir Richard Francis Burton (1857) Personal narrative of a pilgrimage to el Medinah and Meccah, Volume 1[3] (travel), page 193 of 418: “One of the numerous species of what the Italians generally call "Pasta."”
Great Britain. Parliament. House of Commons (1890) House of Commons papers, Volume 84[4] (business and economics), page 6:- It has been carefully computed that the average weekly consumption of an adult workman in fair circumstances in north and central Italy consists of 750 grammes (1½ Ibs.) of fresh meat; 4,700 grammes (about 9½ Ibs.) of bread; 900 grammes (17⅛ Ib.) of wheaten "pasta"; 1,400 grammes (nearly 3 Ibs.) of maize, either in the form of polenta or of bread; 350 grammes (¾ Ib.) of cheese, or a litre of milk; 850 grammes (3½ Ibs.) of rice; 350 grammes (¾ Ib.) of dried fish or salt meat; 2,000 grammes (4 Ibs.) of vegetables and green stuff; 4 litres to 5 litres of wine; and a small quantity of alcohol.
George Boardman Taylor (1898) Italy and the Italians[5] (history), page 298: “Macaroni, or pasta, made in the house with eggs and flour, both nutritive and easy of digestion, or risotto, often takes the place of soup, and is called a dry soup, but both a dry soup and broth are never served at the same meal.”
- C.D. said they ate but little meat when he lived in Genoa; chiefly "pasta" with a good soup poured over it....
- Now pasta is an excellent dish, to be sure, but any other western European people would get bored with eating it all the time. But the Italians really love pasta, and it has the advantage of being cheap—which leaves them a comparatively large slice of their income for clothes and pleasures.
Jo Marcangelo, Clive Birch (1984) Italian Vegetarian Cooking[7] (cooking), →ISBN, page 37 of 160: “The Italian expression for perfectly cooked pasta is al dente which literally translated means 'to the tooth'—just tender but still firm to the bite.”
Deborah Aulisa, Antonio Aulisa (2008) The Unveiling of Injustice[8] (fiction), →ISBN, page 661 of 740: “The smell of barbecued ribs and steaks filled the air, while the women prepared the pasta and the sauce inside.”
Marcella Hazan (2010) Essentials of Classic Italian Cooking[9] (cooking), →ISBN, page 704: “Drying handmade pasta Spread a dry, clean, cloth towel on a table or work counter and lay the sheet of pasta flat over the towel, making sure there are no creases.”
Noun: a dish or serving of pasta edit
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| ME « | 15th c. | 16th c. | 17th c. | 18th c. | 19th c. | 20th c. | 21st c. |
Ouida (1880) Lippincott's Monthly Magazine[10], volume 26, J.B. Lippincott Company, retrieved 2012-03-04
- ...she spread their board and brought them their onion-soup and their dish of pasta, and while they ate it looked on and muttered her talk and twirled her distaff,...
Robert Smythe Hichens (1918) The call of the blood[11], page 242 of 415: “But I've finished my pasta, and I'm thirsty.”
John Innes Mackintosh Stewart (1959) The man who wrote detective stories: and other stories (fiction), page 36 of 200: “Judy had sat throughout our luncheon in her customary glowering silence, with no apparent interest in the world save that of gloomily yet efficiently twirling her pasta round the prongs of her fork.”
- Elyse applies fresh lipstick after finishing her pasta, then Vince and Mary Kickerillo stop to say hello.
Lee Hobin (2011) God, Why Are You Being So Cruel?[13] (biography and autobiography), →ISBN, page 187 of 230: “No sooner had I finished my pasta than my phone rang.”
Noun: a type of pasta edit
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| ME « | 15th c. | 16th c. | 17th c. | 18th c. | 19th c. | 20th c. | 21st c. |
Henry George O'Shea (1889) O'Shea's guide to Spain and Portugal[14] (travel), page 379 of 562: “The principal articles of export are oranges, oil, lead, copper, liquorice, woollens, and cork, principally sent to England, France, and Belgium; and oil, olives, garbanzos, and pastas, maccaroni, etc., to Cuba and Porto Rico.”
Elise Lathrop (1907) Sunny days in Italy[15], page 69: “Spaghetti, all the various forms of pasta, risotto, and other national dishes were frequently included in the menu, and after the first few days the hostess or her daughters used to consult us as to what we would like.”
Nellie Burnham Allen (1920) Geographical and industrial studies: the new Europe[16] (history), page 347 of 435: “These towns are dependent on the manufacture of the "pastas," as the various types of macaroni are called, and hand-worked mills stand side by side with those run by steam, all squeezing out long strings of yellow paste, which are cut and hung up on poles to dry.”
Frank Schoonmaker (1929) Come with me through Italy[17] (travel), page 164: “Either—soup, or some sort of spaghetti (pasta)—rarely both”
Kenneth Lewis Roberts (1949) I wanted to write[18], page 391 of 471: “In all the winters that Mrs. Roberts and I lived in Italy, I never heard of meat balls being served with spaghetti or any other form of pasta.”
- While we are surrounded by loads of family-style trattorias, mostly of the Southern Italian and Sicilain [sic] genre (tomato sauces, etc.), what we really needed was a restaurant for the cognoscenti. Antonello Ristorante gave it to us in the form of fresh pastas treated as haute cuisine and served by formally dressed gentlemen with a great deal of tableside preparation.
Shawn Blore, Alexandra de Vries (2010) Frommer's Brazil[20] (travel), page 410 of 512: “There's a choice of three pastas, spaghetti, gnocchi, and fettuccini, and sauces such as a creamy Gorgonzola, porcini mushrooms, or romanesca (cream, ham, mushrooms, and peas).”