by Aftab Muhammed on Oct 11, 2021



In this blog, we are going to know about the journey and trasitions of pasta. Nothing says Italy like its food, and nothing says Italian food like pasta. Pasta is not just an integral part of Italian food but also considered a core of international cuisine. Pasta has a much older pedigree, which goes back to thousands of years.

History of Pasta

Firstly, there are a few myths and misconceptions about the history of pasta, such as it is believed that the Venetian Marco Polo brought back pasta from his journey to china along with Gelato. However, some people may have learnt that Polo’s was not a discovery but a rediscovery, which was once popular in Italy among the Etruscans and the Romans. However, there must be some amazing things on Marco Polo’s credit but bringing pasta to Italy was not one of them, because noodles were already there in Polo’s time.

Secondly, it is evident that the Etrusco-Roman noodle made from the same durum wheat, which is used to produce modern pasta, which is called “lagane”. Therefore, it is derived from the word lasagna. However, surprisingly this type of food was first mentioned in the 1st century AD, was not boiled, but oven baked.


The ancient lagane had some similarities with modern pasta but cannot be considered quite the same. Therefore, the country will have to wait a few centuries for its most popular dish to make a further culinary leap forward. (Justin Demetri 2019)

Thirdly, the regional cuisine was heavily influenced by the Arabic invasions. So, the most likely reason behind the diffusion of pasta in the presence of the Arabic people in the south of the Peninsula during the middle ages.

Pasta Today

According to statistical data Italians beat Americans by eating over sixty pounds of pasta per person per year. However, Americans eat about twenty pounds of pasta per person per year. This huge consumption of pasta in Italy far outstrips the large wheat durum production of the country, on top of that Italy must also import most of the wheat for pasta.

Fresh and Dried Pasta

Today pasta can be found everywhere in two forms, such as dried pasta also known as Pasta Secca and fresh pasta also known as Pasta Fresca. So, the issue with pasta today is the mass production of pasta, because of huge worldwide demand.

Dried pastas are roughly in 300 different shapes and varieties. According to Italian law, the dried pasta must be made with 100% durum semolina flour and water. Furthermore, the extrusion and drying methods make the Italian dried pasta better than most other products.

EATBCM Chicken Pesto Pasta

Finally, our chicken pesto pasta is a well-prepared delectable meal with exceptional presentation and an incredible flavour. Moreover, this appetizing dish is prepared with substantial care and attention to details.

Therefore, Eat BCM chicken pesto pasta is a divine combination of scrumptious chicken and special pesto sauce with the best quality pasta to create this incredible innovative dish.

In conclusion, we received illustrious appreciation from our respected customers by having a gastronomical experience that left them full but still wanting more. Therefore we are committed and outdid ourselves for providing a pre-eminent experience for our customers.

Our rich pesto marination is ready to entice you with a sumptuous meal and a superlative experience.