Although typically seen as an Italian creation, pasta actually originated in various forms in Greece, China, and the Middle East in the 12th Century. Pasta wasn’t widespread in Italy until the late 14th and early 15th century. Millenia later, it is a crucial ingredient in homes all across the globe.

As an Italian, I love pasta, almost excessively. From alfredo to ravioli, cavatappi to fettuccine, I have tried many different types of dishes with the ingredient, and loved them all. My Great-Grandmother immigrated to Colorado from Italy, and her Italian heritage has played a role not only on my family’s dinner table, but also in my life.

Pasta from different places all over the world looks different. In Italy, there’s classic spaghetti with marinara, fettuccine alfredo, and pasta carbonara. Then, just across the Mediterranean, in Greece, they serve dishes like pastitsio, manestra, and makaronia me kima. Then, over the Atlantic, in the glorious USA, you get good ol’ macaroni and cheese, American goulash, and American chop suey.

Throughout its history, pasta has been altered, continued, and changed into various forms. First, you have dry pasta, which is the pasta you’ll find at the grocery store in the boxes. This pasta is made, then dried to prevent spoiling, then shipped to sell all across the globe. Then, you have fresh pasta, which is typically made with eggs and flour. This pasta requires less boiling time, but has a shorter shelf life.

Have you ever wondered why your pasta made at home tastes so different from pasta from an authentic Italian restaurant? Well, first off, you are probably using dry pasta, which, although it has a longer shelf life, tends to have a rougher texture. The pasta made at an authentic Italian restaurant, however, is fresh pasta, which tends to be smoother and more of an experience.

Throughout my life, I have always loved pasta. Every day that my family makes pasta, I am always thrilled by the thought and excited to inhale it. There is never enough pasta in my family, though. Whenever our Italian grandmother is around, we always enjoy a wide variety of pasta dishes. Our plates are always licked clean, no matter the size of the serving. Someday, I want to make my own fresh pasta, and go through the experience of making and eating it. Although simple, pasta takes a long time to master, and for some, like renowned pasta chef Evan Funke, more than a decade. It’s wide variety has been proven difficult to “master”, and although many people have done many things with pasta, no one has been able to master the ingredient.

Pasta has existed for nine centuries, and it will continue to be a staple on every table until humans go extinct. Who knows, maybe the next world-dominating species will like it as well. One thing I do know is that pasta will continue to be loved, in my home and homes all around, forever and ever.