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The most believed theory is that pasta was introduced in Sicily by Arab invaders of the 8th century.
Pasta spread within the country and became popular for its nutrition and long shelf life,
making it ideal for long ship voyages. Soon different shapes of pasta developed and technology
made it easier to make. It was Italian emigrates who made pasta famous throughout the world.
Pasta became a huge part of everyday life, especially around mid 19th century when it met tomatoes.
You can buy dried (pasta secca) or fresh (pasta fresca) pasta. By Italian law dried pasta must be
made with 100% durum semolina flour and water; meanwhile fresh pasta can be made with slightly
different ingredients. Dried pasta is designed for grabbing and holding onto sauces and when it is
mass produced it is dried at very high temperatures for a shorter time than quality pasta.
Traditional pasta is allowed to dry slower, up to 50 hours at a much lower temperature.
Simple pasta works best with simple sauces while complex shaped pastas are
ideal for thicker sauces.
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