History Of Pasta: A Look at its Origins and Evolution

As early as the fourth century BC, the story of pasta takes shape in Italy. There is archeological evidence for the existence of pasta in the Etruscan civilization, which flourished in the regions we now call Lazio, Umbria and Tuscany. A bas-relief unearthed in an Etruscan tomb depicts tools and kitchen utensils used to roll and form pasta very similar to those still in use today. A lucky find for anthropology, but a sad blow to the legend of Marco Polo, which claims he was the one who introduced pasta to Europe after his adventures in the Far East. He may have brought some unusual noodles back with him, but it was certainly not the first time Italians had ever seen such food.

Like much of Italian culture, pasta as a culinary art form flourished during the Renaissance. By the 14th century, pasta had become a staple in Rome and Florence. In later centuries, as it became available in dried forms and sold in shops, pasta grew more and more popular, until by the 19th century, it achieved a presence and stature in Italian cuisine that continues to evolve to the present day. The extraordinary variety and sophistication of pasta dishes now – from Bucatini alla Amatriciana to Linguine al Pesto are part of a century-long evolution. Though Italians cannot claim to have invented pasta, it’s clear they took to the creation with an unparalleled joy, passion and inventiveness, developing an entire culture and cuisine around it, which is now recognized worldwide.

Pasta Today: How Is it Made and What Is It Made Of?

Pasta is simple, really. Like all a lot of your favorite Italian foods, pasta is made with just a few simple ingredients. The basic Italian pasta recipe consists of durum wheat semolina and water. Sometimes eggs are used, giving the pasta a heartier quality and a more yellow hue. Once the dough is formed by kneading, it is extruded or cut to form a myriad of pasta shapes.. These shapes are left to dry slowly, as they will be packaged and sold in grocery stores. To sell fresh pasta, pasta makers skip the drying step and flour the pasta to prevent sticking.

The Highest Quality Italian Pasta - The DeLallo Difference

If it is true that pasta is made simply and with few ingredients, what makes pasta great? The answer lies in the quality of the ingredients and what tools and methods are used.

Durum Wheat. Wheat is crucial in the pasta making process. DeLallo Pasta is made with hard durum wheat sourced from Italy—a top-quality wheat with a super high gluten content. This gluten content is what gives pasta its desirable al dente texture. That is, a firm but tender bite. Along with the quality of wheat, the texture of the semolina matters too. At DeLallo, we expertly mill our grains for the perfect coarse grind, lending to the texture of the finished pasta.

Bronze vs. Teflon. With the demand for pasta growing exponentially over the years, the artisanal approach to pasta-making has been lost to faster, unflattering methods. Traditionally, pasta is formed by extruding dough through bronze dies, or bronze plates. This gives pasta a rough surface texture ideal for capturing and absorbing sauces. These days, most pasta makers use Teflon to extrude pasta. While extruding dough through Teflon is a faster process, it leaves pasta smooth and shiny with no surface for sauces to stick to. At DeLallo, we believe in preserving the artisanal processes that have made Italian pasta great. We use bronze dies to extrude our pasta, giving it that signature sauce-hugging texture.

Slow Drying. How a pasta dries matters to the final product. True to tradition, DeLallo dries pasta slowly at low temperatures. This natural method allows pasta to retain its nutrients, flavor and texture. Though quick drying methods are faster, much of the pasta’s goodness is cooked out of it before it ever reaches the package.