The history of pasta can be traced through several cultures and continents, from the Middle East to Africa to Asia, going back thousands of years. Despite having a diverse geographic history, pasta seems to be universally associated with Italy. Pasta’s earliest roots began in China, during the Shang Dynasty (1700-1100 BC), where a form of pasta was made with either wheat or rice flour. Pasta also makes an appearance in the ancient Greek diet in the first millennium BC. Similarly, Africa had its own form of pasta made with kamut crop. 

Pasta is simple, it is made with semolina flour, water, and salt. It should be a staple in any kitchen because it is cost effective, extremely shelf stable, and the meal possibilities are nearly endless. Pasta comes in so many different forms, shapes, and textures – over 500 types in Italy alone. 

Pasta from the BNC belongs in your pantry! Some recipes benefit from having fresh pasta, while there are others that will be far more successful when you use boxed, dried pasta. At the end of the day, isn’t the goal to create a meal that is delicious? 

Fresh and dried pasta are actually made with unique ingredients, which results in two products that are basically two different foods. Let’s take a more specific look at how the two types of pasta differ: 

Dried pasta

• Made from semolina flour, water, and salt
• Can be stored at room temperature almost indefinitely
• Air-dried pastas originated in southern Italy 
• The firmness of dried pasta allows it to hold up in the heartiest of sauces 
• The rough texture helps flavorful sauces to “cling” to dried pasta
• Most shapes of dried pasta double in size when cooked 

Fresh Pasta

• Contains eggs 
• More tender than dried and takes half the time to cook
• The delicate texture makes it perfect for cream and dairy-based sauces 
• Fresh pasta is far more smooth than dried 
• Fresh pasta is more common in northern Italy 
• It tends to be more expensive than dried and must be refrigerated 

The beauty of your kitchen is that the only rules that apply are the ones that you have created. If you want to take pappardelle and cover it with a sauce that is typically used with dried pasta, go for it! Be creative in your kitchen and enjoy delicious foods however you wish! Food should be an expression of your personality, culture, and unique taste. Whether that is fresh or dried pasta, find a recipe or make one up that you truly love to prepare in a way that excites you! 

When you walk through the OSU pantry there are so many different ways to dress up your pasta and make it into a tasty meal. A few ideas include: 

• Beans, pasta, tomatoes, olive oil, butter sauce, lemon juice
• Tuna package/can, pasta sauce, fresh vegetables
• Chicken, corn, herb butter sauce
• Peanut butter sauce, pasta, steamed vegetables
• Ground meat, leafy greens, tomato pasta sauce 
• Chicken noodle soup

These are just a few examples of how to bring some ingredients found in the OSU pantry to life and why it should be a go to item! Try this recipe for pasta from from budgetbytes.com. This site has lots of recipe ideas that can work on a budget and has good pictures to show the steps. (While the prices listed haven’t been updated to reflect current grocery prices, it is still a good idea source.)

Tuscan White Bean Pasta is great example:

https://www.budgetbytes.com/tuscan-white-bean-pasta/

https://www.budgetbytes.com/category/recipes/pasta/quick-pasta/

Tuscan White Bean Pasta

Walnuts are a form of tree nut that are thought to have their roots in Persia, an ancient region that is now modern Iran. They are the oldest tree food known to man, dating back to 7000 B.C. and even appear in archaeological records beginning 17,000 years ago in southern France.

Walnuts are an excellent source of heart healthy fats, protein and fiber, and are rich in antioxidants. This makes them a satisfying and filling food that can be eaten as a delicious and nutritious snack.

How to use walnuts

Walnuts are easy to use and can be eaten straight out of their packaging. There is no need to wash or cook walnuts prior to eating them. They can be purchased in their whole form, chopped in pieces or ground into a meal or flour.  Walnuts are delicious on their own, added into meals and on top of salads, or used to bake with. They can also be purchased in their shell, which would require a de-shelling tool to remove the nut. 

Here is a delicious recipe that uses walnuts!

Best Ever Banana Nut Muffins

 Prep Time: 15 minutes Cook Time: 23 minutes Total Time: 38 minutes

 Servings: 12 muffins

https://thebusybaker.ca/best-ever-banana-nut-muffins/#wprm-recipe-container-7484

Ingredients

For the muffins

• 3 large ripe bananas
• 3/4 cup white sugar
• 1 large egg
• 1/3 cup vegetable oil
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg (optional)
• 3/4 cups chopped walnuts

For the topping

• 3/4 cups chopped walnuts
• 2 tablespoons brown sugar
• 1 tablespoon melted butter

Instructions

1. Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners (or grease very well with butter or cooking spray if you prefer not to use paper liners).
2. Mash the bananas in a large bowl and mix in the sugar and egg with a wooden spoon until well blended.
3. Add the vegetable oil and mix well.
4. Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg, along with 3/4 cup of the chopped walnuts. Adding the walnuts with the dry ingredients helps prevent over-mixing.
5. Mix everything together just until the flour disappears and the walnuts are distributed evenly throughout the batter. 
6. In a small bowl, combine the remaining 3/4 cup walnuts, brown sugar and melted butter and mix until the walnuts are coated.
7. Spoon the muffin batter evenly into the 12 muffin cups and spoon a bit of the coated walnuts onto the top of each one, making sure the topping is well distributed onto the top of each muffin (not in one big clump or it might sink into the muffin as it bakes!).
8. Bake for about 20-23 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean.
9. Let the muffins cool in their tins for a few minutes before removing them to a wire rack to cool completely.

Recipe Notes

These muffins can be stored in an airtight container at room temperature for up to 4 days.

These muffins freeze well in an airtight container for up to 2 months.

Replace the vegetable oil with applesauce, if desired.

Tips and tricks for walnuts:

• Store walnuts in a cool, dark, dry place 
• Walnuts can be stored for over a year in a refrigerator or freezer 
• Before serving to others, be sure there is no walnut allergy 

Ways to eat walnuts:

• Top salads with chopped walnuts
• Make homemade granola with a mixture of nuts, seeds, and dried fruit, using walnuts
• Make a pesto sauce using walnuts and use with pasta or flatbread
• Top yogurt or oatmeal with chopped walnuts and fruit
• Sprinkled on leafy green or fruit salads.
• Finely ground in dips and sauces.
• Chopped and used in whole-grain breads and scones.
• Crushed to use as a coating on fish or chicken.
• Lightly browned in your favorite stir-fry recipe.
• Roasted, chopped and used on pasta or vegetables.

Try these other delicious walnut recipes:

Roasted Cinnamon Brussels Sprouts with Walnuts

https://www.bbcgoodfood.com/recipes/coffee-walnut-cake

https://www.bbcgoodfood.com/recipes/walnut-caramel-tart

https://www.bbcgoodfood.com/recipes/tangy-roast-pepper-walnut-dip

Basil Walnut Pesto

Walnut Pasta Sauce

No-Bake Walnut Granola Bars

Unbelievable Walnut Crusted Chicken

https://www.missinthekitchen.com/walnut-brownies/

Chinese Walnut Cookies

Sources:

https://www.chandlerorchards.com/walnut-history/

History

https://www.medicalnewstoday.com/articles/309834#nutrition

https://www.healthline.com/nutrition/benefits-of-walnuts#TOC_TITLE_HDR_14