Have you ever wondered about the story behind your favorite pasta shapes? Let’s dive into the fascinating history of pasta and discover how some of these delicious shapes came to be!
Strong Couture is a unique type of pasta from Calabria and southern Italy. It looks a bit like linguini but is darker and has a rougher texture. Interestingly, it was once illegal! Today, it’s served in some of the world’s finest restaurants. How did it go from being contraband to a gourmet delight? Let’s find out!
Many people believe that Italian explorer Marco Polo brought noodles back from China, but that’s not entirely true. Pasta was already popular in Italy by the time Marco Polo traveled to China in the late 13th century. While the Chinese have enjoyed noodles for thousands of years, pasta’s journey to Italy might have taken a different route.
Some historians think that the Arabs introduced pasta to Italy. They likely shared their technique for drying pasta, which helped preserve it during long journeys. This Arabian pasta also made its way to Greece. The ancient Greek word for ribbon, “Etrian,” might be related to the Arabic word for noodle.
Lasagna is one of the oldest known pasta shapes, with roots in ancient Rome and Greece. Today, we know lasagna as the wide, flat noodle used in a cheesy tomato dish. In ancient Greece, it was called “lagganon,” and in Rome, it was known as “laganum.”
Interestingly, tomatoes didn’t arrive in Europe until the 16th century. Early lasagna recipes used different ingredients. One ancient recipe included a sauce made from sow’s belly, raisin wine, and fig peckers, layered between thin pancakes. By the 14th century, lasagna recipes began to resemble what we know today, with layers of cheese and spices.
Italians embraced pasta not only for its taste but also because the climate in Italy is perfect for growing durum wheat, the main ingredient in pasta. Dough made from durum wheat flour or semolina has a high gluten content, allowing it to be shaped in various ways. When dried, it lasts a long time, making it a staple in Italian cuisine.
Vermicelli, a long, thin pasta, first appeared in Italy about six centuries ago. Its name means “little worms,” and it was mentioned in a 15th-century cookbook by Martino da Como, a famous chef of his time. Interestingly, Westerners later used the name vermicelli for any Asian noodle that looked similar, although in Asia, different names are used.
Macaroni, another pasta shape mentioned in Martino’s cookbook, has an intriguing history. Some believe its name is linked to Greek mythology. When the Greeks founded Neapolis (now Naples), they encountered a barley-based dish called macaroni. Over time, durum wheat replaced barley, and the name stuck. Macaroni eventually became a term for various pasta types and is famously paired with cheese.
Let’s explore some fun pasta names! “Gemelli” means “twins,” and although it’s made from a single strand of pasta, it looks like a double helix. “Orecchiette” means “little ears,” a cute name for this pasta shape.
Not all pasta shapes have stood the test of time. In 1983, a new pasta shape was invented but quickly disappeared from production.
Thanks for joining this journey through pasta history! Feel free to share your favorite pasta dishes and keep exploring the world of pasta. Bon appétit!
Imagine you are a pasta chef in ancient Italy. Design a new pasta shape and give it a unique name. Use clay or playdough to model your pasta shape. Write a short paragraph explaining its origin story and how it might be used in a dish. Share your creation with the class!
Work in groups to create a timeline of pasta history. Include key events such as the introduction of durum wheat, the invention of different pasta shapes, and the arrival of tomatoes in Europe. Use images and short descriptions to make your timeline engaging. Present your timeline to the class.
Research the regions in Italy where different pasta shapes originated. Create a map highlighting these regions and include a brief description of each pasta shape. Discuss how geography and climate influenced the development of these pasta types. Share your map with the class.
Choose a pasta shape discussed in the article and find a traditional recipe that uses it. With the help of a family member, prepare the dish at home. Take photos of the cooking process and the final dish. Write a short reflection on your cooking experience and share it with the class.
Learn about the meanings behind different pasta names. Create a matching game where you pair pasta shapes with their meanings (e.g., “gemelli” with “twins”). Challenge your classmates to see who can match the most names correctly in a set amount of time.
**Sanitized Transcript:**
Strong Couture is a type of pasta from Calabria and southern Italy. It’s similar to linguini but has a few notable differences: it’s slightly darker, has a rougher texture, and for much of its history, it was illegal. So how does it go from contraband to being served in some of the world’s finest restaurants?
Hi, I’m Justin Dodd, and welcome to Food History. Strong Couture is one of many pasta varieties with a fascinating backstory. But before we dive into that, let’s talk about the origins of pasta itself.
Most people know the story of Italian explorer Marco Polo bringing noodles back from China. It’s a fun story, but it’s also pretty inaccurate. Pasta was already popular in Italy by the time Marco Polo made his famous voyage to China at the end of the 13th century. While the Chinese may have been enjoying noodles for thousands of years before pasta first landed in Italy, that doesn’t necessarily mean the dish took a direct route from one country to the other.
Some historians credit pasta’s arrival in Italy to the Arabs, who brought pasta to Italy and likely shared their technique for drying it, which they developed as a preservation method on long journeys. Arabian pasta also found its way to Greece. The ancient Greek word for ribbon is “Etrian,” and some experts think this is related to the Arabic word for noodle.
Lasagna, one of the earliest known pasta shapes, traces its origins to ancient Rome by way of ancient Greece. Today, lasagna is the wide flat noodle used to make the cheesy tomato dish that’s popular with many foodies. In ancient Greece, lasagna was called “lagganon,” and in Rome, it was known as “laganum.”
Interestingly, the tomato didn’t come to Europe until the 16th century, so some early recipes for lasagna used different ingredients. One early recipe from a late 4th or early 5th-century cookbook called for a sauce of cooked sow’s belly, raisin wine, and the breasts of fig peckers to be layered between thin pancakes.
A lasagna recipe from the 14th-century Italian cookbook “Liber de Coquina” looks a little more familiar, with instructions to layer grated cheese and spices with pasta. Whatever the provenance, Italians embraced pasta, not just because it tastes good, but also because the region’s climate makes it perfect for growing durum wheat, the primary ingredient in pasta.
Dough made with durum wheat flour or semolina has a high gluten content that allows it to be stretched into different shapes. When semolina paste is dried, it has a long shelf life. Durum wheat also sets Italian pasta apart from Asian noodles, which are traditionally made with rice flour or a different variety of wheat.
So if pasta is from Europe and noodles are from Asia, what does that make vermicelli? Depending on the recipe, it could fit into either category. Vermicelli first emerged as pasta in Italy roughly six centuries ago. One of the first mentions of vermicelli comes from the “Art of Cooking Sicilian Macaroni and Vermicelli,” a recipe book compiled by 15th-century culinary giant Martino da Como.
Martino cooked for the Duke of Milan and Cardinal Ludovico Treves, who was a close advisor to the Pope. He is regarded as one of the first celebrity chefs in Western culture. In addition to pioneering the modern cookbook, he gave us incredible recipe titles.
Vermicelli is a long, thin pasta, and its name literally translates to “little worms.” Instead of rethinking this branding choice, Westerners decided to apply the name to any Asian noodle that looked similar. However, you won’t find the word vermicelli on menus in Asia; different regional names are used instead.
The other pasta shape mentioned in Martino’s cookbook is macaroni. The name macaroni has a somewhat disputed etymology, but one interesting explanation ties it to Greek mythology. In one story, a character named Mycenae offers herself up as a noble maiden to save her city, which connects to the Greek word for food made from barley.
When the Greeks established the colony of Neapolis (present-day Naples), they encountered a barley-based dish made by the locals and called it macaroni. Over time, the grain used to make the dish became durum wheat, and the name evolved into macaroni.
For many Italians and Italian Americans, macaroni or its regional variants eventually became a catch-all term for any type of pasta. Macaroni eventually met its famous culinary match in the form of a dish that combines it with cheese.
Now, let’s talk about some rapid-fire pasta etymology. Gemelli means “twins,” and even though just one strand of pasta is used to create it, it has a bit of a double helix thing going on. Orecchiette means “little ears,” and it’s a cute name for a pasta shape.
Not every pasta shape has had a lasting cultural impact. In 1983, a pasta manufacturer commissioned a designer to invent a new pasta shape, but it went out of production shortly after it debuted.
Don’t forget to post your favorite pasta dishes in the comments and tune in to Mental Floss every Wednesday at 3 p.m. Eastern for new episodes.
Thank you for joining me on this journey through pasta history!
Pasta – A type of food made from unleavened dough of wheat flour mixed with water or eggs, formed into sheets or various shapes, and cooked by boiling or baking. – Pasta has been a staple in Italian cuisine for centuries, with its origins tracing back to ancient times.
History – The study of past events, particularly in human affairs. – Understanding the history of food can reveal how cultural exchanges have influenced modern diets.
Italy – A country in Southern Europe known for its rich cultural heritage and significant contributions to art, architecture, and cuisine. – Italy is renowned for its diverse and flavorful cuisine, which includes a variety of pasta dishes.
Durum – A hard variety of wheat that is high in protein and gluten, commonly used to make pasta. – Durum wheat is preferred for pasta production because it creates a firm texture when cooked.
Wheat – A cereal grain that is a staple food worldwide, used to make flour for bread, pasta, pastry, and more. – Wheat has been cultivated for thousands of years and is a key ingredient in many traditional foods.
Lasagna – A type of pasta made of wide, flat sheets, typically layered with meat, cheese, and tomato sauce, and baked. – Lasagna is a popular dish that showcases the rich flavors of Italian cuisine.
Macaroni – A type of dry pasta shaped like narrow tubes, often used in casseroles and salads. – Macaroni became widely popular in the United States, especially in the form of macaroni and cheese.
Vermicelli – A type of pasta that is thinner than spaghetti, often used in soups and salads. – Vermicelli is commonly used in both Italian and Asian dishes, highlighting its versatility.
Arabic – Relating to the language or culture of the Arabs, a significant cultural group in the Middle East and North Africa. – The Arabic influence on Mediterranean cuisine is evident in the use of spices and cooking techniques.
Cuisine – A style or method of cooking, especially as characteristic of a particular country, region, or establishment. – Italian cuisine is famous for its emphasis on fresh ingredients and simple preparation methods.
