As a business built on producing what is perhaps one of the recognizable and loved foods in the world, we thought we would share some knowledge on the history and origins of this dish. While many believe that pasta is authentically Italian, the truth is, every country has its own variation on this staple.
Although there is a popular belief that pasta was introduced to Italy by Marco Polo following his 13th century expedition to the Far East, the origins of pasta go back even further, to the 4th century B.C., in fact, where an Etruscan tomb displayed markings of a group of natives making what appears to be pasta. Greek mythology also suggests that Greek god Vulcan invented a device that produced dough stands (spaghetti perhaps?) Furthermore, the word pasta means “paste” which refers to dough that is made from a combination of flour and water or flour and eggs, ingredients that have been used for centuries to make noodles, dumplings, and pastries.
Despite the literal translation and the global variations that exist, the word “pasta” typically brings to mind traditional Italian noodles which do set themselves apart because they are made from a dough consisting of ground durum wheat and water or eggs. Durum wheat has a long shelf life due to its high gluten content and low moisture, therefore making it ideal for pasta production. Pasta in Italy was initially something that was primarily consumed by the more affluent members of society until the industrial revolution in the 1800s made it more affordable for the working class. At the point, its affordability, shelf stability and versatility transformed it into a kitchen staple that became firmly rooted in Italian culture.
Italian pasta comes in two versions: pasta fresca (fresh pasta) and pasta secca (dried pasta). When it comes to pasta shapes however, the number is staggering; there are over 600 shapes, that are categorized as follows: pasta lunga (long pasta) such as spaghetti or fettuccini, pasta corta (short pasta) like penne or fusilli, pasta stampata (pressed or shaped pasta) such as farfalle and last but not least pastina which are miniscule shapes like stelline that are mean for soup. Each of these shapes serves their own delectable purpose, some can be stuffed, some are better suited for holding sauce in their ridges and others are better for baking.
When it comes to this dish there are endless pastabilities which is evidenced by the fact that millions of tons of pasta are consumed annually around the world. We are happy to be contributing to the love of this iconic food producing quality pasta products for over half a century.