If You Pass This Pasta Test You Will Be Considered A True Italian

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If You Pass This Pasta Test You Will Be Considered A True Italian - Quiz

Pasta is popular, staple food among Italians often prefered for its lightness sweet taste. It is often made from wheat flour and egg prepared without yeast but with enough water. This traditional cuisine was dated to have first prepared in 1154 in ancient Sicily. Prove your Italian root by getting all of the following questions right.


Questions and Answers
  • 1. 

    When was the word 'pasta' attested in English?

    • A. 

      1789

    • B. 

      1871

    • C. 

      1874

    • D. 

      1893

    Correct Answer
    C. 1874
    Explanation
    The word 'pasta' was attested in English in 1874.

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  • 2. 

    In what century was pasta introduced to the Emirate of Sicily?

    • A. 

      9th century

    • B. 

      12th century

    • C. 

      21st century

    • D. 

      15th century

    Correct Answer
    A. 9th century
    Explanation
    Pasta was introduced to the Emirate of Sicily in the 9th century. This suggests that pasta was already being consumed in Sicily during this time period. The introduction of pasta to Sicily in the 9th century indicates that it was likely brought to the region by Arab traders or invaders, as they had a significant presence in Sicily during this period.

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  • 3. 

    Which Greek god was believed to have invented a device that made strings of dough?

    • A. 

      Hephaestus

    • B. 

      Hera

    • C. 

      Zeus

    • D. 

      Thor

    Correct Answer
    A. Hephaestus
    Explanation
    Hephaestus, the Greek god of blacksmiths and craftsmen, is believed to have invented a device that made strings of dough. As a skilled craftsman, Hephaestus was known for his ability to create intricate and innovative tools and devices. In Greek mythology, he was often associated with fire and metalworking, making him the most likely candidate for inventing such a device. This invention would have been significant in ancient Greek society, as dough and bread were staple foods, and having a tool to efficiently create dough strings would have been highly valued.

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  • 4. 

    Fresh pasta is often served with the following except 

    • A. 

      Vegetable

    • B. 

      Egg

    • C. 

      Cheese

    • D. 

      Meat

    Correct Answer
    B. Egg
    Explanation
    Fresh pasta is often served with vegetables, cheese, and meat. However, eggs are not typically served with fresh pasta. Eggs are commonly used in making fresh pasta dough, but they are not typically served as a topping or accompaniment to the pasta dish itself. Therefore, the correct answer is egg.

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  • 5. 

    In Southern Italy, complex variations of pasta are paired with _________

    • A. 

      Meat

    • B. 

      Fresh vegetable

    • C. 

      Egg

    • D. 

      Olives

    Correct Answer
    D. Olives
    Explanation
    In Southern Italy, complex variations of pasta are often paired with olives. Olives add a rich and tangy flavor to the dish, complementing the different textures and flavors of the pasta. They provide a unique and distinct taste that enhances the overall culinary experience. Olives are commonly used in Italian cuisine and are a popular ingredient in many pasta dishes, making them a suitable pairing for the complex pasta variations found in Southern Italy.

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  • 6. 

    Which of these is not a type of pasta?

    • A. 

      Penne

    • B. 

      Spaghetti

    • C. 

      Chilli

    • D. 

      Macaroni

    Correct Answer
    C. Chilli
    Explanation
    Chilli is not a type of pasta. While penne, spaghetti, and macaroni are all types of pasta, chilli is a spicy stew or dish made with meat and beans. It is not made from flour or semolina like traditional pasta.

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  • 7. 

    The following are vegetables used to manufacture dried pasta except 

    • A. 

      Pepper

    • B. 

      Spinach

    • C. 

      Tomato

    • D. 

      Carrot

    Correct Answer
    A. Pepper
    Explanation
    Pepper is not typically used in the manufacturing process of dried pasta. Dried pasta is usually made from durum wheat semolina and water, without the addition of vegetables. While spinach, tomato, and carrot can be used to make flavored or colored pasta, pepper is not commonly used in this way.

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  • 8. 

    Moisture content of dried pasta is typically around ____________

    • A. 

      23%

    • B. 

      18%

    • C. 

      12%

    • D. 

      20%

    Correct Answer
    C. 12%
    Explanation
    The correct answer is 12%. This is because dried pasta is made by removing most of the water content from the pasta dough. The drying process reduces the moisture content to around 12%, which helps to preserve the pasta and extend its shelf life. This low moisture content also ensures that the pasta remains firm and doesn't become sticky or clump together during cooking.

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  • 9. 

    Which of these countries is the largest producer of pasta in 2011?

    • A. 

      Greece 

    • B. 

      China

    • C. 

      Italy

    • D. 

      India

    Correct Answer
    C. Italy
    Explanation
    Italy is the correct answer because it is known for its rich culinary heritage, particularly its pasta dishes. Italy has a long history of pasta production and is renowned for its diverse types of pasta, such as spaghetti, lasagna, and ravioli. Italian cuisine is celebrated worldwide, and pasta is a staple in Italian households. Therefore, it is reasonable to assume that Italy would be the largest producer of pasta in 2011.

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  • 10. 

    What is the percentage composition of starch in plain pasta?

    • A. 

      29%

    • B. 

      24%

    • C. 

      32%

    • D. 

      26%

    Correct Answer
    D. 26%
    Explanation
    The correct answer is 26%. This means that in plain pasta, 26% of its composition is starch. Starch is a complex carbohydrate that is commonly found in grains and starchy vegetables. It serves as a source of energy and is broken down by the body into glucose. Therefore, plain pasta contains a significant amount of starch, contributing to its carbohydrate content.

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