ROOTS: There is no Indo-European (IE) root for PASTA or PASTE.
Webster’s cites Italian pasta (dough or flour PASTE for macaroni, etc.) coming from Late Latin and Greek paste a mess of barley porridge,
allegedly from Greek passein, to sprinkle.
בצקBaTSeQ (dough – Exodus 12:39) requires no stretching and kneading.
בצקBaTSahQ is to swell (Deuteronomy 8:4).
ב-צBet-Tsadi shifts bilabials to P-Ts,
orP-ST in IE languages.
There is no letter P in Arabic. An Arab is likely to order a Bizza Bie.
פוץ POOTS (Genesis 11:9) and פצרPaTSahR, likeפזרPaZaR )dispersing – see “DISPERSE”), are about spreading abroad, spreading volume around, as with swelling.More P-T opening up and spreading at "PATIO" and words like PETAL at "SPREAD."
A synonym by bilabial-fricative-guttural M213 metathesis is צבה TSaBHaH is to "swell,"
See the "SWELL" entry in the
E-Word CD Dictionary.
Anantonym by guttural shiftisבצעBaTS'GHah, to cut off(Amos 9:1).
A reduction of mass instead of our addition of mass.
BRANCHES: The more common Hebrew word for cook, boil or boil is בשלBaSHeL (boil, cook, roast – Exodus 12:9 – see “BOLSHEVIK”) .
Our בצקBahTSeQ has the same bilabial-fricative sub-root for cooking.
After bilabial shifts, בשלBaSHeL may be behind“cake” words like Swahili mpishi and Japanese (kwashi) . The “cake” words of Spanish (pastel) and Italian (pasta, as above) better reflect our ב-צBet-Tsadifrom בצקBahTSeQ (dough).
Hindivistara (to expand) and Estonian paisutama (to enlarge, swell) rose in the Edenic oven of בצקBaTSahQ and the Pey-Zayin, Pey-Tsadi words above. [RW]
PASTRY was any "food made with paste," not originally sweets. Old French pastaierie, pastry, is from Latin pasta. Not the Danish. Most pastry is leavened by steam, but Danish pastry is raised with yeast.
The essence of PASTA or PASTRY is swelling by cooking or baking.