As a part of ‘The Life of Food’ series we are presenting a group of ancient recipes based on food history gleaned from archaeological data, ancient documentary records, and art. The following recipe was developed by researching theories on the origins of the ubiquitous conventional durum pasta secca, its arrival in the Mediterranean, and how the popular food-item may have ended up on the dinner tables of Italy, where it is commonly understood to have originated today.
Click the video below to learn more and follow along as Farrell Monaco explores the origins of pasta by making an ancient pasta dish and sauce drawing on ingredients that were in use in Sicily during the Arab expansions of the Middle Ages. Make Pasta Arabica in your own kitchen using the ingredients listed below. Preparation and cooking instructions can be followed in the video.
- 400 gr (3 cups) of semolina flour
- 4 large eggs
- 1 cup of unsalted pistachios (diced/pulverized)
- 1 med shallot (diced)
- 1 cup olive oil
- 1-1/2 tsp salt
- 2 tbsp dried, crush mint leaves
- 2 large garlic cloves, diced
- 1 lemon
- Pecorino Romano cheese (grated)
Feel free to ask questions about this recipe, or leave comments below.
This recipe was created by Farrell Monaco for Tavola Mediterranea and The Life of Food.