Oct 6, 2019 · Let’s get deeper into the history of Pasta in Italy! By the 1300s dried pasta was very popular for its nutrition and long shelf life, making it ideal for long ship voyages. Pasta made it around the globe during the voyages of discovery a century later.

Feb 16, 2022 · Marco Polo is often (falsely) credited with introducing pasta to Europe after his trip to China, but by the time he described various noodle dishes in his book (cir. 1300), it was already popular in Italy.

Mar 12, 2024 · 1300s – “Gli homini di bona pasta” saying becomes common in Italy to refer to good men with ethical and honorable characteristics. 1329 – A notarial act proves the “lasagnaro” profession in Genoa. 1338 – The First Italian pasta shape written collection

Dried pasta was very popular by the 1300s due to its nutrition and long shelf life, making it ideal for long ship voyages. The voyages of discovery a century later brought pasta to every corner of the globe. During that time, new technology made making pasta in different shapes easier.

Italiano Pasta, called with many names, was one of the most popular dishes in medieval and Renaissance Italy. It was prepared in many ways: simple, like the one we are presenting today, or stuffed, sweet or savory.

By the 1300s, dried pasta had spread to Genoa. Genovese sailors, among the best traders in the Mediterranean, brought the pasta north from Sicily. Pasta was very popular for its nutrition and its shelf life, and was ideal for long ocean voyages.

Food historians believe these cakes may have been the precursor to pasta. Opinions about where the noodle originated vary. The Italian explorer Marco Polo has been commonly credited with bringing the noodle back to Italy from his travels in the Orient during the 1300s.

In the 1300s, Pope Benedict XII set strict quality standards for pasta. The word pasta means "paste" in Italian, referring to the paste of water and flour created when making pasta. The longest single strand of pasta measured 12,388’ 5” and was achieved by Lawson Inc. in Tokyo , Japan, on 20 October 2010.

Since the wheat used for this early pasta thrived in Italy, it quickly spread and by the 1300’s dried pasta was immensely popular and found all over the country. The appeal of pasta to Italian food was its nutrition and its long shelf life.

In other words, Italians were already using forks as early as the 1300s. However, while the rules for preparing pasta during the Middle Ages or Renaissance might seem familiar to us today, they differed in one key aspect: while today’s ideal method is to serve pasta al dente , back then, it was certainly boiled... a bit too long.