[Sca-cooks] Re: Cacciocavallo with pasta?

[Johnna Holloway]

Most of your questions could probably be answered with
reading Pasta. The Story of a Universal Food
by Serventi and Sabban. Read the text and then check out the
footnotes. It was translated and published
in English in 2003 by Columbia University Press.
http://www.columbia.edu/cu/cup/catalog/data/023112/0231124422.HTM
You could read the original Italian edition, if you want.
 It's a really good source for all things pasta.

Johnnae

Christiane wrote:

>In the north of Italy, where the Lombard ravioli recipe is from, was it more common in period to use soft wheat for pasta-making instead of hard wheat? I've found a very few modern references that say soft wheat is common today in homemade pasta-making in the north of Italy, but those are modern references.  
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