Amazing Italian pasta production in rare pictures [1925 – 1955]

Italian pasta production in rare pictures, 1925-1955

Pasta is a type of Italian food typically made from an unleavened dough of durum wheat flour (semolina) mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. Pasta is a staple food of Italian cuisine
Nothing says Italian food like pasta. Pasta is an integral part of Italy’s food history. Wherever Italians immigrated they have brought their pasta along, so much so today it can be considered a staple of international cuisine. Many school children were taught that the Venetian merchant Marco Polo brought back pasta from his journeys to China. Some may have also learnt that Polo’s was not a discovery, but rather a rediscovery of a product once popular in Italy among the Etruscans and the Romans. Well, Marco Polo might have done amazing things on his journeys, but bringing pasta to Italy was not one of them: noodles were already there in Polo’s time.

(Photo credit: Bettmann / Hulton-Deutsch / Hulton-Deutsch Collection / Corbis).

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