The story and history of Pasta is as pleasant as its taste. From the dining table of the Italian nobles to the food that is present in the weekly program of the people of the world, Pasta has come a long way, and its transformation continues over the centuries. Pasta served in every corner of the world with a different name, shape, and method, has gone beyond being a popular food and has become a big food business worldwide. Traces of food, like anything else in history, can be found in legends. One of the most commonly told stories (which is questionable) is that Italians were unfamiliar with Pasta Until Marco Polo brought it as a souvenir after a trip to China in 1295. After his trip to China, he only spoke briefly about noodles in this country. Maybe Marco’s talk about Pasta was because he was used to eating similar food in his own country, and that’s why seeing Pasta made him happy.

History of Pasta: Italian history of pasta

Italian history of pasta is glorious. The history of pasta in Italy Pasta is a universal food, and considering that it is obtained by simply mixing grains and water, its great popularity is not surprising. There has been a rudimentary form of pasta since the Etruscan civilization mixed grains with water and made them into a paste before baking. However, identifying what we know today as pasta is more complicated because there are many sources for pasta throughout Italian history. However, historians still do not agree on a specific date. In ancient Rome, there were flat and wide noodles called Laganas; in the twelfth century, there were references to a pasta-like food called macaroni.

In the History of Pasta, a plausible and plausible theory says that somebody brought a dried noodle-like product to Sicily after the Arab invasions in the 8th century. At that time, pasta-like products were prepared from durum wheat flour, joined in Sicily. According to Italian law, Dry Pasta or Pasta Secca can only be prepared with this type of wheat, which is still famous for producing a significant part of Italian pasta. Others identify Greece as the birthplace of pasta and say that Naples was a colony of Italy, and this is an explanation of how this dish made its way to Italy. In the 1400s, all pasta was known as lasagna, but in later centuries, pasta manufacturers called it vermicelli. There was also a food called “Fidley,” which can be considered a History of Pasta.

Professor John Dickie, author and professor of Italian studies at University College London, believes: “It is a mistake to see pasta as similar to potatoes because it was never considered a tasteless food and was associated with prestige and influence, people with They used to buy pasta.”

A brief History of Pasta and its origin

The origins and History of Pasta remain obscure until around the 17th century in Italy (almost all theories before this date are debatable). During this period, Naples became the center of pasta production; the hot and dry climate around Graziano was used for the natural drying of pasta. The locals couldn’t get enough of it, and while only the wealthy could afford to serve it with unusual sauces, the general public considered it street food, seasoned with a little olive oil and cheese and eaten with their hands. Imagine the city of Naples in the 17th century.

When the price of meat and vegetables increased, the cost of bread and pasta decreased. At the same time as these changes, the industry was progressing, and as a result, the price of pasta was reduced by reducing the cost required to produce it. Having suitable conditions for the production and drying of pasta, Naples became the center of the production and consumption of pasta. From the 17th to the 19th century, pasta, called all types of pasta, was a street food; ordinary people ate it with their hands. From the 17th to the 19th century, pasta, called all types of pasta, was a street food; ordinary people ate it with their hands. The poor workers from Naples, whose diet included all kinds of cabbage and meat for a long time, now relied heavily on pasta because it was a filling food that provided them with many calories.

According to History of Pasta, Neapolitans became known as “pasta eaters, ” a nickname belonging to Sicilians. Hungry tourists walking the narrow streets of Naples in the 19th century had various food options, some more delicious and tempting than others. Soup, omelets, meat dishes, and cakes were sold in the streets. meantime, the pasta sellers drew attention with their large pots.

The Journey of Pasta: A Global Story

According to History of Pasta, as demand increased in Naples and technology advanced, machines took over the task of kneading the dough and began their work; new machines could mass produce different pasta shapes.

In the History of Pasta, the first pasta factories started in the 18th century; Naples is known as the capital of pasta thanks to 280 pasta factories. At this stage, the produced pasta was still different from today’s shape; it had a non-uniform appearance and a more complex texture, but with the invention of the Marseille filter in the 1870s, the processing of semolina (which before that was done by hand using a sieve) became simpler and today’s pasta was born. After that, with the advent of hydraulic presses, steam mills, and bronze pasta molds, it became an industrial food.

Thanks to the quick and cheap pasta production, this product has found its way from the borders of Naples to the rest of Italy. At the History of Pasta Many pasta producers were satisfied with selling fresh and naturally dried pasta to locals, but eventually, production began to grow. By 1910, artificial pasta drying had become commonplace, which meant that the way to export the product was becoming smoother.

Tim Lang, a professor of food policy at the City University of London, about the History of Pasta says: “Technological progress in the 19th century led to the production of pasta on a large scale, but it can be argued that the Industrial Revolution provided the same opportunity for everything else, but the reason why pasta “What made it so popular was that people loved the Italian lifestyle and this simple Italian food.”

By the early 20th century, pasta had earned its place as an Italian dish. New shapes were produced in factories, new machines could mix, knead, and press the dough faster, and demand abroad grew.

Affordable, easy, delicious

While Italy still leads in per capita pasta consumption at about 25.3 kg per person per year. it’s important to note that pasta is a global favorite. Countries like Venezuela (12.2 kg), Iran (12.2 kg), and Peru (8.2 kilograms) also have a significant pasta culture.

According to Mintel, the retail sales of dry and fresh pasta reached 53 million pounds in 1987; in 2009, this figure reached 282 million pounds, and considering ready meals based on pasta, its value will reach 800 million pounds.

Pasta’s popularity is due to its affordability, versatility, long shelf life, good taste, and satiety. It can be used to make a variety of dishes and sauces prepared with cheap and available raw materials; mass production and easy transportation around the world are other reasons for its success.

Pasta in Iran

In a brief history of pasta, the Iranian people became familiar with pasta through the European consulates operating in Iran. In 1313, Iran’s first pasta production workshop started working with a production capacity of 20 to 30 kg daily. The production volume of this workshop was only as much as the consumption of foreign ambassadors present in Iran. Originally, pasta entered our Iranian culture as a luxury and aristocratic food. With the passage of time and the progress and development of this food worldwide, its production industry also expanded in Iran. 1358, the first pasta factory with more advanced equipment started working in Iran. At the beginning of pasta production in Iran and its epidemic, most of the market needs were supplied by foreign brands. With the establishment of the first industrial pasta production factory in 1375 and the start of other small and large factories after that, the domestic pasta market was in the hands of domestic producers, so today, Iran is among the world’s largest producers in the pasta industry.

The long journey of pasta continues in the Mana factory…