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The company was founded by Antoine Zerega in Brooklyn, New York in 1848 making it the first pasta company in the United States. [1] [2] Antoine's son Frank was a pasta maker for 83 years and served as the company's president. Both Zerega Avenue in the Bronx and the elevated train station on the New York City Subway's Pelham Line were named ...
Antoine-Augustin Parmentier (UK: / p ɑːr ˈ m ɛ n t i eɪ,-ˈ m ɒ n t-/, US: / ˌ p ɑːr m ə n ˈ t j eɪ /; [1] French: [ɑ̃twan oɡystɛ̃ paʁmɑ̃tje]; 12 August 1737 – 13 December 1813) was a French pharmacist and agronomist, best remembered as a vocal promoter of the potato as a food source for humans in France and throughout Europe.
Antoine's is a Louisiana Creole cuisine restaurant located at 713 rue St. Louis (St. Louis Street) in the French Quarter of New Orleans, Louisiana.It is one of the oldest family-run restaurants in the United States, having been established in 1840 by Antoine Alciatore. [2]
The stores also sell or sold cheeses, pasta, and pickled seafood products. [6] The Houston company Royal Bakery supplies the bread used by Antone's restaurants. [ 9 ] The company began offering new sandwiches with well known Houston Celebrities and Chefs with proceeds going to local charities.
Pasta processing is the process in which wheat semolina or flour is mixed with water and the dough is extruded to a specific shape, dried and packaged. Durum wheat semolina or flour, common farina or flour, or combination of both is mixed with water and eggs (for egg noodles) and other optional ingredients (like spinach, tomato, herbs, etc.).
Where: Flour Modern Pasta Bar, 1540 Polaris Pkwy., Far North Side Hours: 4:30 to 9 p.m., seven days a week Reservations can be made through the website, flourcolumbus.com
Pasta is generally cooked by boiling. Under Italian law, dry pasta (pasta secca) can only be made from durum wheat flour or durum wheat semolina, and is more commonly used in southern Italy compared to their northern counterparts, who traditionally prefer the fresh egg variety. [102] Durum flour and durum semolina have a yellow tinge in colour ...
The 3% soft flour limitation still applies. Egg pasta (pasta all'uovo) – May only be manufactured using durum wheat semolina with at least 4 hens' eggs (chicken) weighing at least 200 grams (7.1 oz) (without the shells) per kilogram of semolina, or a liquid egg product produced only with hen's eggs. Pasta made and sold in Italy under this ...