Pasta is one of the most iconic foods of Italian cuisine and Italian manufacturing worldwide. Today, it is a common food found on tables everywhere, but its journey through the centuries has been fascinating since its origins, intertwined with the history of people, trade and culinary traditions.
The first signs of pasta
The idea of mixing cereals with water to obtain a nutritious food is very ancient. The first evidence dates back over 4,000 years ago in Asia and the Middle East, where simple doughs were prepared, dried or cooked over a fire. But these were primitive forms, far removed from the pasta we know today.
A discovery in China, in the Yellow River region, has uncovered millet noodles dating back 4,000 years. At the same time, in the Mediterranean, dough made from flour and water was already being produced to make bread or flatbread.
Greece, Rome and the Middle Ages: the first developments
In ancient Greece, there was laganon, a thin sheet of dough cut into strips, considered the ancestor of lasagne. The Romans also knew similar dishes, such as laganum, which was baked in the oven and stuffed.
But the real transformation of pasta took place in the Middle Ages, when dried pasta began to spread: a revolution that allowed it to be stored for longer and transported easily. This marked the transition from a domestic food to a commercial product.
The arrival in Italy: between history and legend
Often it is said that Marco Polo brought pasta from China in the 13th century, but this is more legend than reality. Earlier documents show that in Sicily, as early as the 10th century, Arabs prepared a pasta similar to today’s spaghetti, dried and seasoned with herbs.
The Mediterranean climate, perfect for growing durum wheat, has made Italy the ideal birthplace for pasta as we know it today: made from durum wheat semolina, it holds its shape during cooking and absorbs sauces well.
From the Renaissance to industrialisation
Between the 16th and 18th centuries, pasta became popular throughout Italy, accompanied by ingredients such as cheese, herbs and, later, tomatoes. With the advent of the first pasta-making machines in the 19th century, pasta became a popular and affordable food.
It was during this period that the first pasta factories were established: places where craftsmanship and innovation came together. This journey continues today in Italian companies that preserve the value of tradition, such as Valdigrano.
Pasta today: between tradition and innovation
Today, pasta is a global symbol, present in all gastronomic cultures, but with an Italian heart that remains inimitable. Its evolution has not stopped: alongside classic pasta, we find wholemeal, organic and gluten-free varieties, as well as new creative shapes, designed to interpret contemporary tastes without losing authenticity.
The role of Valdigrano: roots and Italian quality
Talking about the history of pasta means talking about a heritage of flavours, culture and expertise. These values form the basis of the work of Valdigrano, combining selected wheat, tradition and innovation to offer pasta that is not just a food, but a product of excellence that stands the test of time.
Because the story of pasta never ends. It is constantly renewed every day, in every kitchen, with every dish that reflects the flavours of Italy.
