Pasta

While the history of how pasta came to be an Italian namesake is surprisingly convoluted, it is safe to say it’s firmly stuck into Italian culture and they take this simple dish very, very seriously. It comes in over 600 shapes and sizes worldwide, with over half of that counting for Italian varieties alone. Have you ever wondered where lasagna comes from, or if you’re eating your bowl of pasta properly? And how about the story behind those names? We’re bringing you a full on guide to Italian pasta with a few cheeky illustrations to go along with it, plus some beer pairings to make it all the better. Go forth and carbo load your noodle knowledge.

A BITE-SIZED HISTORY OF PASTA

The theories behind who invented pasta and when range far and wide. The most widely known version is that the noodle began its life in China, and the explorer Marco Polo introduced it to Italy in 1271. However, more ancient accounts exist, like the Etruscan civilizations (now part of northwest Italy) who made a similar food by grinding cereals and grains together with water. Still, others say it was actually the Ancient Greek who brought pasta to Italy when they founded Naples. There are also references to pasta dishes in ancient Rome, which date all the way back to the year 300 B.C., and it’s said the Arabs adapted dried noodles for long journeys in the 5th century.

No one’s too sure about the origins, however, the first concrete account of pasta in Italy dates from the 14th century, at which time it became popular for its long shelf life. Up until the 19th century, pasta was a commoner’s staple, eaten with the hands and sometimes with broth, but never with sauce. By the 19th century, it became a trendy nobleman’s dish and a variety of sauces — and the use of a fork — came into play. From 1914, the artificial drying process made pasta available across all of Italy and then around the world, making this tasty, tasty food available to all.

EATING ETIQUETTE

If you’ve ever been to Italy, then you know two very important rules — never use a spoon and never cut or break your pasta. While it is traditional to place a spoon at each place setting, it should only be used for spooning on sauce and cheese then mixing; it’s strictly not for twirling. Instead, use the rim of your bowl or plate for pasta twirling assistance, picking up only two or three strands at a time. If cooked properly, a few strands will still hang, but should not hang so much that you need to slurp. Never slurp. The one exception to the spoon rule is if you’re eating pastasciutta, or pasta in broth, in which case you use a spoon to capture the broth.

On the cheese side of things, it’s generally mixed in before saucing, as this helps the sauce stick. This is, of course, unless you’re eating seafood pasta, in which case adding cheese is highly looked down upon.

Pasta should always be cooked al dente, or “to the tooth”, and never, ever break the pasta before boiling. Another important note is that pasta is its own main attraction, to be eaten alone and promptly followed by salad. In that order, and only in that order. The dish is often eaten as primo piatto, or first course.