Origins of Pasta and Early Noodle-like Foods
The concept of dough made from wheat and water, shaped into strings or sheets and then cooked, is ancient and widespread. Archaeological evidence shows that noodle-like foods existed in various ancient cultures across Asia and the Mediterranean.
One of the earliest known forms of noodles was found in China, where archaeologists discovered 4,000-year-old noodles made from millet grain. In the Mediterranean, ancient civilizations such as the Etruscans and Romans made various forms of unleavened dough foods. However, these were not exactly like the dried pasta familiar today but more akin to fresh dough preparations.
Pasta’s Entry into Europe: The Arab Influence and Trade Routes
The arrival of pasta in Europe is often linked to the medieval period, particularly through the Arab influence in the Mediterranean region. During the Islamic Golden Age (8th to 13th centuries), Arab traders and scholars advanced food preservation techniques, including the drying of pasta-like products.
Arab traders introduced a dried, hard dough called itriyya (or itrīyah), which could be stored for long periods and was ideal for long journeys. This product was a precursor to modern pasta and was widely traded throughout the Mediterranean, reaching Sicily and southern Italy during the Arab rule in Sicily between the 9th and 11th centuries.
This dried pasta was different from fresh pasta because its long shelf life made it practical for trade and storage, especially in the warm Mediterranean climate where fresh dough spoiled quickly. shutdown123