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