If you've landed on this blog, it means you're a true pasta lover and genuinely interested in its origins.
So, which culture invented pasta?
The history of pasta stretches back to the Etruscans, Chinese, Greeks, Romans, and Arabs. According to many culinary historians, it's still debatable which nation can truly claim its invention. This is due to the geographic distribution of wheat, which is the core ingredient of pasta.
According to Maestro Martino — the author of the first modern cookbook and a prominent figure of the 14th century — pasta could only be made after the introduction of a specific hard wheat known as Triticum Turgidum in Italy. Due to its high gluten content and low moisture, this wheat made it possible to dry pasta without it breaking or losing its shape when cooked. This was a game changer for the Renaissance world. Dried pasta’s long shelf life made it a vital food source during times of scarcity and greatly supported long sea voyages, even encouraging the era of exploration.
Did Marco Polo bring pasta to Italy?
There are some sources claiming that Marco Polo brought spaghetti and its preparation method to Italy after his 15th-century travels to China. However, other references suggest that he only mentioned a starchy dough-based food — with no mention of dried pasta. This weakens the theory that pasta originated in China.
A theory introduced by Clifford Wright argues that pasta was actually invented by the Arabs. According to this theory, nomadic Arabs needed a portable, nutritious, and satisfying food during their military campaigns, which led to the invention of pasta. While it's true that Arabs introduced their version of pasta to various regions during the 9th century, fresh and dried pasta-like dishes such as noodles and lasagna were already popular during Greek and Roman times. Regardless of its exact origins, one undeniable fact remains: it was the Arabs who advanced the concept of dried pasta.
A garnish for aristocrats
By the 17th century, pasta had become a staple of Italian cuisine. One of the reasons for this was that the middle class — though small — had begun purchasing dried pasta. At that time, pasta was considered a side dish for aristocrats, while it was the main course for the general population.
As demand grew, dedicated pasta shops emerged. Pasta makers were called “lazagnari.” Over time, the number of these producers increased, and they formed guilds. These guilds regulated prices in different cities and protected against fraud and unfair competition through official government declarations. Those who violated pasta production and sales laws could face legal consequences.
Despite countless studies, the exact origin of pasta remains unknown. Even the documents in Rome’s Pasta Museum can't provide definitive answers about where pasta truly came from.
The first pasta machine
Until the 20th century, pasta was primarily produced and consumed in Italy, the Arabian Peninsula, and China. With the rise of industrial technology, pasta production became cheaper and more efficient. Previously, the dough was kneaded by foot due to its stiffness, but by the 17th century, machines were used for mixing. Historical records show that King Ferdinand II of Naples commissioned an engineer named Cesare Spadaccini to invent the first pasta-making machine.
In the 20th century, Italy became a global leader in both pasta production technology and quality. By 1913, the country exported more than 70,000 tons of pasta, marking one of the largest exports of its time. Finally, the first fully automatic pasta machine was invented in 1933 by two engineers — Mario and Giuseppe Baibanti.
