Pasta, a beloved dish worldwide, has a rich history that spans across regions in Italy, each with its unique culinary traditions.

During the Middle Ages, the affluent northern part of Italy crafted pasta from plain flour and fresh ingredients, while the southern regions, including Sicily, with their hot and dry climate, favored durum wheat for making dry pasta.

The advent of mechanized production facilitated the widespread popularity of dry pasta, particularly suitable for mass production.

Dry pasta, known for its toothsome texture, ease of storage, and affordability, is primarily composed of semolina and water. Mechanized molds shape it into various forms. In contrast, fresh pasta, softer and more pliable, is a pricier alternative made from durum wheat rolled with eggs, occasionally incorporating plain flour to adjust gluten content.

Regardless of geographical preferences, connoisseurs develop their pasta inclinations. Some favor the al dente, cost-effective allure of dry pasta, while others savor the tender and flavorful characteristics of fresh pasta from the north.

The pasta industry's remarkable growth became a highlight of the 20th century, with approximately 70,000 tons exported by 1913, primarily from the U.S. Italy's original pasta-processing machines quickly occupied global markets. In 1917, Fereol Sandragne registered the first continuous pasta production line, marking a significant advancement.

In 1933, engineers Mario and Giuseppe Braibanti introduced a groundbreaking "continuous" fully automatic pasta machine in Parma. This innovation further propelled the pasta industry into a new era.

The traditional serving of pasta involves placing it in a bowl, covering it with sauce, and sprinkling grated cheese on top. Eating etiquette varies between regions. Holding the fork in the right hand, diners may wrap the pasta around the fork using the inside of the bowl or plate. Consuming pasta without making noise is considered proper, and taking a bite without cutting the pasta signifies maturity.

Italians emphasize the use of forks over spoons, reserving spoons for children, laymen, or those unfamiliar with table etiquette. Some Westerners may use a spoon to assist in handling pasta, believing it adds an element of elegance. However, according to Italian tradition, this practice is often associated with those unfamiliar with proper table manners.

When consuming spaghetti with tomato or oily sauce, diners are encouraged to use the fork's four tines to gather a small amount of pasta to prevent spillage and maintain decorum.

Europeans attribute much of Western dining culture, including the invention of knives and forks and the development of table manners, to the influence of pasta. It serves as a culinary cornerstone that has shaped the way people approach and appreciate food across the globe.

The evolution of pasta extends beyond Italy, influencing global culinary landscapes. The industry's growth continued with innovative machinery, like the fully automatic pasta machine introduced in 1933 by the Braibanti engineers. This technological leap fueled the worldwide accessibility of this beloved dish.

Additionally, pasta consumption etiquette varies, with Italians emphasizing silent eating and the use of forks. The cultural impact of pasta extends to Western dining norms, playing a pivotal role in the development of cutlery and table manners.

It remains an enduring symbol of culinary diversity, connecting people through a shared appreciation for this versatile and timeless dish.