To understand how so many types of pasta emerged, you first have to understand the climate, geography, and economics of Italy. So each ‘region’ had their different styles.” “They were thinking of themselves as 20 different countries. “In Italy there were 20 different regions, but they weren’t unified ,” Segan explains. The latter is believable considering each shape and style is deeply entrenched in the region it’s made. Some sources put the number around 350 others say it’s closer to an astonishing 600, with new ones being invented all the time. Today, there is some debate surrounding exactly how many types of pasta exist in Italy. They would press your family seal, or your coat of arms, or initials into the little circle of pasta.” How many types of pasta are there? “Then, in the Middle Ages, they would take a cookie cutter and make little circles. “The ancient Romans ate pasta similar to pappardelle with beans,” Francine Segan, a food historian who specializes in documenting the evolution of Italian food, tells me. No matter how noodles arrived in Mediterranean countries, there’s no question that the Italians were making, and perfecting, pasta as far back as 800 CE - at least 500 years before Marco Polo left China - with a set of simple, inexpensive ingredients: flour and water (and an egg for most fresh pastas), the same tried and true ingredients that are used today.
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