A Pasta Primer

Before it was linguine, penne or angel hair, pasta was simply known as macaroni, a word that is believed to have been derived from the phrase "Ma che carini!" (or "My, what little dears!") and used as the generic term for dried pastes cooked in broth or water.  Though historians believe the practice of drying pasta for conservation was brought to Sicily between the 4th and 6th centuries by Arab nomads, it wasn't until the end of the 1500's that pasta became a true staple in the Italian diet.  Today, the dough is cut and molded into more than 100 shapes, including sheets, shells, tubes, ribbons, wheels, bowties, and strings.  These often fanciful forms are the perfect base for the distinctive spices, sauces and cooking techniques of Italy, from its northern mountains to its southern beaches - and everywhere in between. 

Though pasta varies widely in shape, there are only two key types:  pasta secca and pasta fresca.  Whereas pasta secca is made from durum semolina wheat and water, sold dried, and rarely made at home, the more perishable pasta fresca is generally homemade of wheat flour, egg and a little water or white wine.  In ages past, pasta secca was most often associated with southern Italy, where the fields of grano duro, or durum wheat, provided the basis for the area's premium pasta. In Italy's northern climes, pasta fresca, frequently layered with meat and truffles, was a popular dish among its more well-to-do inhabitants.  Today, the dried version - beloved as much for its taste as for its ease of preparation and long-lasting freshness - has far surpassed the homemade and is the pasta of choice in pantries, restaurants and kitchens around the world.

Regardless of type or shape, pasta is so integral to Italian life that the idea of a full meal without it is nearly unimaginable.  Traditionally, pasta is eaten as the primo, or first course, which is followed by a secondo, a fish-, meat- or vegetable-based course with a complementary side dish.  The meal usually concludes with fresh fruit or dessert and espresso.  But customs are changing.  Roberto Bassi, Executive Chef for Barilla, notes that many contemporary Italians with busy schedules have begun to make pasta a main course (typically with vegetables, fish or meat), followed by another small course of salad, fruit or dessert.

The Food That Unites Italy

Italy was a country comprised of 20 distinct regions until its unification in 1861, and each region developed its unique local traditions and customs.  Sometimes subtle, sometimes striking, the differences are perhaps most apparent in the kitchen, where the enormous variety in cooking styles and ingredients ensures that there is no such thing as a "standard" Italia n meal.  But there is one place where the differences meet:  pasta.  From Rome's rigatoni alla amatriciana (rigatoni in a tomato sauce with pancetta and onions) to Naples' spaghetti con vongole (spaghetti with clams) to Sicily's ziti alla norma (ziti with eggplant and tomato), pasta unites Italy's unique regions and fascinating, diverse cuisine.

But even more important to Italians than their beloved pasta is the custom of gathering around the table to enjoy the hearty flavors of the land and sea together with family and friends.  Valuing the dual pleasures of fine food and loving company, the Italians embrace the traditions of dining with gusto.  Every meal is a celebration; every plate a chance to connect.  To bring the charms of la bella vita to your next gathering, try serving an array of regional Italian pasta dishes as detailed in our Italian Pasta Party entertaining ideas.  Not only is it fun to taste how distinctive the flavors and textures of Italy can be, but a spread of appetizing, aromatic Italian pasta meals is one of the most inviting ways to bring your loved ones to the table.