History Pasta

making pasta; illustration 15th century edition of tacuinum sanitatis, latin translation of arabic work taqwīm al-sihha ibn butlan.

in 1st century ad writings of horace, lagana (singular: laganum) fine sheets of fried dough , everyday foodstuff. writing in 2nd century athenaeus of naucratis provides recipe lagana attributes 1st century chrysippus of tyana: sheets of dough made of wheat flour , juice of crushed lettuce, flavoured spices , deep-fried in oil. 5th century cookbook describes dish called lagana consisted of layers of dough meat stuffing, possible ancestor of modern-day lasagna. however, method of cooking these sheets of dough not correspond our modern definition of either fresh or dry pasta product, had similar basic ingredients , perhaps shape. first concrete information concerning pasta products in italy dates 13th or 14th century.

historians have noted several lexical milestones relevant pasta, none of changes these basic characteristics. example, works of 2nd century ad greek physician galen mention itrion, homogeneous compounds made of flour , water. jerusalem talmud records itrium, kind of boiled dough, common in palestine 3rd 5th centuries ad. dictionary compiled 9th century arab physician , lexicographer isho bar ali defines itriyya, arabic cognate, string-like shapes made of semolina , dried before cooking. geographical text of muhammad al-idrisi, compiled norman king of sicily roger ii in 1154 mentions itriyya manufactured , exported norman sicily:

west of termini there delightful settlement called trabia. ever-flowing streams propel number of mills. here there huge buildings in countryside make vast quantities of itriyya exported everywhere: calabria, muslim , christian countries. many shiploads sent.

one form of itriyya long history laganum (plural lagana), in latin refers thin sheet of dough, , gives rise italian lasagna.

boy spaghetti julius moser, c. 1808



typical products shop in naples pasta on display

in north africa, food similar pasta, known couscous, has been eaten centuries. however, lacks distinguishing malleable nature of pasta, couscous being more akin droplets of dough. @ first, dry pasta luxury item in italy because of high labor costs; durum wheat semolina had kneaded long time.

there legend of marco polo importing pasta china originated macaroni journal, published association of food industries goal of promoting pasta in united states. rustichello da pisa writes in travels marco polo described food similar lagana . jeffrey steingarten asserts arabs introduced pasta in emirate of sicily in ninth century, mentioning traces of pasta have been found in ancient greece , jane grigson believed marco polo story have originated in 1920s or 30s in advertisement canadian spaghetti company.

in greek mythology, believed god hephaestus invented device made strings of dough. earliest reference pasta maker.

in 14th , 15th centuries, dried pasta became popular easy storage. allowed people store pasta on ships when exploring new world. century later, pasta present around globe during voyages of discovery.

the invention of first tomato sauces dates late 18th century: first written record of pasta tomato sauce can found in 1790 cookbook l apicio moderno roman chef francesco leonardi. before tomato sauce introduced, pasta eaten dry fingers; liquid sauce demanded use of fork.

history of manufacturing

pasta manufacturing machines made since 1600s across coast of sanremo. extrusion press produced large amounts of uniform pastas. consistency of shapes , texture of pasta manufactured extrusion press believed superior handmade pasta. technology spread other areas including genoa, apulia, brindisi, bari, , tuscany. 1867, buitoni company in sansepolcro, tuscany in upper tiber valley became 1 of successful , well-known pasta manufacturers in world.