The biography of spaghetti is just as flavorsome as a plateful! Pasta originating as an Italian dish was long believed that Marco Polo introduced this food back in 1295 to Italy from his adventures through China. Notwithstanding there are mentions of pasta existing in Italy prior to that date and the pasta that Polo depicted as being Chinese is cooked differently from today’s spaghetti.
• We cannot be certain but the ancient Greeks and Romans prepared a dough similar to spaghetti, cooking on stone.
• The Arabs ate a version of pasta type food that they boiled similar to pasta and perhaps introduced it to the Italians after the conquest of Sicily using spices also introduced by the Arabs.
• The modern version of spaghetti has direct connections to Italy.
The climate of Italy is well suited for growing the Durham wheat supplying the semolina necessary for great pasta. Unfortunately, it took a few hundred years for the Italian epicurean to discover the delectable tomato, and after discovering that those red globes of deliciousness went well with the pasta the dish became closer to what we now recognize as spaghetti.
Prior to this scrumptious combination, spaghetti was indulged dry which probably advantageous because spaghetti was invented before the fork!
In the 1920’s Italian immigrants introduced spaghetti and, of course, numerous dishes founded on the simple premise of pasta and tomato sauce. After hundreds of years, the best pasta still requires 100% semolina. It just goes to show you that you cannot improve perfection!
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