pasta italiana

Who said someone can't have pasta for breakfast? In fact for a long time Italians' main course was pasta with several red sauces and other ingrediants. It is believed that Marco Polo brought pasta in Italy when coming back from one of his journeys in China. In fact pasta was already an Italian dish at Marco Polo's time because it was firstly produced in Etruscan and Roman times. Although this kind of pasta, which was called lagane, had many similarities it couldn't be concidered as the original today's pasta.

In the 8th century the Arabic invasion affected the Italian cuisine by introducing a new way of cooking lagane. 

It was a dried up noodle product which changed the meaning of it into macaroni. There were lots of quantities mainly in Palermo but in other cities too. There are two basic kinds of pasta, the dried one and the fresh one. Dried pasta is made without eggs and can be stored for a long time unlike fresh pasta that lasts only a few days in refrigeration.

Each pasta in Italy is served with its own sauce based on how you eat it and match it with.