Ingredients
Since the time of Cato, basic pasta dough has been made mostly of wheat flour or semolina, with durum wheat used predominantely in the South of Italy and soft wheat in the North. Regionally other grains have been used, including those from barley, buckwheat, rye, rice and maize, as well as chestnut and chickpea flours. In modern times to meet the demands of both health conscious and coeliac sufferers the use of rice, maize and whole durum wheat has become commercially significant. Grain flours may also be supplemented with cooked potatoes. Beyond hens' eggs and water, liquids have included duck eggs, milk or cream, olive or walnut oil, wine, ink from octopus, squid or cuttlefish, and even pigs' blood. Other additions to the basic flour-liquid mixture may include vegetables purees such as spinach or tomato, mushrooms, cheeses, herbs, spices and other seasonings. While pastas are, most typically, made from unleavened doughs, the use of yeast-raised doughs are also known for at least nine different pasta forms.
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