Pastas of Past & Present

While pasta is widely regarded as an Italian culinary creation, there are researchers who heavily suggest that the origin of this beloved food product didn’t begin anywhere near Italy at all. Some believe the introduction of pasta dates back to the 13th century when Marco Polo brought it all the way from China to Italy in the year 1217. Others say it comes from ancient Etruscan communities who made it from water-ground cereals. By the 19th century, serving pasta was not only a trend, it was a sign of distinction, especially when presented with a sauce as it was previously eaten without and by hand, not utensil.It wasn’t until the 1870’s that toppings like meats and cheeses became creative add-ons during pasta preparation as the noodles overall had always been viewed as the prime ingredient.

With March being declared #NationalNoodleMonth, we’ve cooked up a list of top pasta-grams by these saucy chefs.

 


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“Just add sausage, or not” – Rachel Roddy

A creamy, delicious beef stroganoff, made in only 30 minutes.

Spaghetti alle Vongole

Pasta w/ pesto, bacon and fresh avocado.

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Cheesy rigatoni w/ skillet mushrooms and spinach.

Mung Bean Pasta & Zoodles (Zucchini Noodles) in a Vegan Carbonara Sauce.

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Wagyu Beef Aglio Olio Fettucine

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“Perfectly Pasta” – Jakob N. Layman

Gluten Free Chickapea Pasta in Thai Green Curry

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Veggie Pasta Falafel Pan

 

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