Origin of Pasta

The earliest pasta formed around the 13th to 14th centuries, and with the advent of the Renaissance, the varieties of pasta and sauces began to flourish alongside art.

initial method of making dough was to knead flour into thin paper-like sheets, then cover them over food and bake in an oven for cooking. Later on, people devised a way to cut the dough into small pieces or long slender noodles. The Arabs even invented the method of drying noodles to preserve them.

　　Tomatoes appeared and underwent variety improvements, first being used as sauce with pasta in Naples, Italy, thus gaining widespread popularity, even attracting royalty. Authentic Italian pasta is made using copper molds, which produce thicker, rougher strands that better adhere to seasonings, enhancing flavor and texture.