History of Pasta

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Whether or not you believe Marco Polo brought pasta to Europe, the following are documented:

200 BCE    the art of noodle making is practiced in Asia, usually flour mixed with meat broth or egg.

300 CE    famous ode to several kinds of noodles in early Asia (see below).

7^th century       filled pasta is invented in Asia, the original ravioli, in which the dough surrounds and encloses a mass of other ingredients.

9th century       Syrian text gives the Arabic name itriya to a preparation of semolina dough shaped into strings and dried.

11^th-century    Paris, mention is made of vermicelli, or “little worms.”

12^th century    Sicilians made a thread-like itriya and exported them.

13^th century   Italian term macaroni was applied to various shapes, from flat to lumpy.

18^th century   durum pasta becomes a street food in Naples, and much of Italy, thanks to the mechanization of dough kneading and extrusion.

 19^th century    In Naples, people began to prefer pasta cooked for minutes rather than hours, so that it retains some firmness. This practice spread to the rest of the country, and the term al dente, or cooked “to the tooth,” appeared after World War I.

20th century    Noodles extruded through modern low-friction Teflon dies end up with a glossier, smoother surface, with fewer pores and cracks through which hot water can leak in and dissolved starch can leak out. Proponents of traditional dies prefer the rougher surface, which they say better retains the sauce in the finished dish.

1958    Japanese invent instant noodles, ra-men.

1983    October 8th, Gloria Mazzotta leads team at Groceria Italiana, to hand make pasta and ravioli's. Included are fettuccine, linguine, vermicelli, spaghetti, and angel hair, along with about a dozen types of ravioli's.

2008    On Molto Mario Batali's show on FLN, he speaks about his friends in Italy, who could tell by a taste, whether the pasta was rolled by metal or wood.

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Last modified: 12/11/08

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