A simplified history of pasta

Pasta, a staple food in Italian cuisine, can trace its origins back to ancient times. The exact origins of pasta are open to debate. Some believe that pasta was first made in China and brought to Italy by Marco Polo in the 13th century.

Another theory suggests that the Etruscans invented pasta. The Etruscans were an ancient civilization that inhabited what is now modern-day Tuscany in Italy. Known for their advanced agriculture methods, they developed a type of pasta made from spelt, which is a type of wheat they grew in the region.

Over the years, durum wheat became the ingredient of choice for pasta flour because of its high gluten content and long shelf life. When durum wheat pasta is dried, it lasts for an extremely long time. Coupled with the warm Mediterranean climate of Italy, which is suited to growing fresh vegetables and herbs, Italians could get creative with a delicious variety of pasta sauces. Tomato-based sauces emerged as a favourite complement to pasta, and tomatoes remain the most popular ingredient in pasta sauce today. Because of pasta’s shelf life and versatility, it became firmly rooted in Italian culture.

Liguria Ristorante prides itself on its authentic Italian pasta dishes. From seafood pasta and gnocchi to classics like Spaghetti Bolognese we have a variety of pasta’s for everyone’s  taste and remain respectful to one of Italy’s most famous exports.