History of Pasta

The popular saying and beliefs say that pasta is native to Italy. We all think of pasta and we evoke a moustache chef cooking some spaghetti with pomarola sauce. Moreover, the vast majority of Italians feel pasta as something very special, not only a food but, for Italians, it is also a kind of symbol that unites an entire nation. Also, there are those who say that the origin of pasta lies in the area of Saudi Arabia, and the whole league of these Arab countries. They wore the bohemian style dresses!

Well, we have to tell you the truth. The origin of this very popular food is in the millennial country of China. This icon was solved by a group of archaeologists, who discovered on the banks of the Yellow River a small bowl buried in mud that contained thin yellow noodles, with a thickness of three millimetres and 50 centimetres long. These noodles were more than four thousand years old and were made with millet. Nowadays it is very common to cook them in a homemade way, stretching the dough by hand. But as we see, they were not wheat.

Legend has it that Marco Polo, on one of his trips to Asia around 1295, faced this singular dish. They say he liked it so much that he took it to Europe, where it became popular. Whatever the truth, pasta is still a delicious dish that is part of the most delicious foods we consume. Pasta is one of the most remote foods of which one is aware. Its root is as old as agriculture because, after all, it is simply water mixed with a ground cereal. When man learned to grow cereals, grind them to make flour, mix it with water and dry it in the sun, to improve its conservation, bread and pasta were born. It was probably developed in different parts of the world in parallel.

There are theories that establish their origin in China, India, in the Arab world and in the Mediterranean, in different historical moments. The oldest references to the paste come from the year 4000 BC in China but both the Arabs and the ancient Greeks also developed similar products. Over time the pasta changed its name. In the middle ages, the generic term macaroni was used to refer to it. In the 15th century, pasta was called lasagna and the artisans who made it were lasagna. Later, in the nineteenth century, they call it vermicelli. Currently, the artisans, usually women who wore the bohemian style dresses, who make fresh pasta!

At first, the pasta was eaten with the hands, without any dressing and without cheese. When the tomato and oil sauces were generalized, which the housewives later completed with various local products such as mozzarella, parmesan or prosciutto, the fork became a daily utensil and as all the forks of the time had only two teeth, a third is added to be able to roll the spaghetti better. In 1740, in the city of Venice, Paolo Adami, he received the license to open the first pasta factory. One hundred years later, in Amalfi, they started using water mills and stone grinders, where the semolina was separated from the bran. The machines brought with them the development of the market, competitions and export across the ocean.

Later, importing countries began to produce machines to make their own pasta and the bohemian style dresses, and these managed to conquer the world. From there, people begin to refer to this phenomenon as “The Pasta Industry.” Today Italy produces 74% of the pasta made in Europe, being the largest producer in the world.