The Delicious Theories of the History of Pasta
A creamy fettucini alfredo.
Zesty marinara on penne.
Or some fresh pesto on angel hair noodles.
I love them all!
I guess you could say that I have a “sauce spot” for pasta!
Let’s take a take a look at the interesting history of this highly favored food.
Think of the Pasta-bilities
If you’re searching for a food as flexible as a cooked spaghetti noodle, look no further.
Hearing “we’re having pasta for dinner” opens the door for countless possibilities of sauce and noodle combinations.
Spaghetti and meatballs, and macaroni and cheese reign in the United States.
And other places in the world love their pasta as well.
For the Spanish it’s fideos. A short, thin noodle that serves as the base for a dish similar to paella.
The German version of pasta is Spätzle and in Greece it’s orzo.
Where It All Began
Many people believe that pasta is an Italian creation.
But the starting point of pasta is something long debated by professionals.
Legend says that traveler Marco Polo introduced pasta to Italy from the noodle dishes he saw in China.
The Chinese were making noodles as early as 3000 B.C.
Whatever it’s origins, the Italians have certainly perfected the art of noodle-making using durum wheat flour.
Their approach is to grind the grain of the flour either coarse or very fine, depending on the type of pasta they are making.
What It’s Like Today
We may never know exactly the origins of this fabulous food.
But there’s one thing we know for sure.
We love our pasta.
Americans consume about 20 pounds of pasta each year.
And it’s affordable. The average price for a pound of pasta is $1.45.
Those with a refined palate and the pickiest eaters of the bunch both find solace in a timeless, reliable, and delectable choice – pasta.