Noce Nero, Pressemolo, Parmigiano e Linguine

Buonasera! Italians have been eating pasta for a very long time. Evidence of same can be found in Etruscan tombs. The Roman poet, Horace is believed to have been the first person to write about [lasagna]. The myth that Marco Polo brought pasta to Italy was debunked ages ago. Both Sicilians and Sardinians were supplying the Italian peninsula with dried versions (a technique perfected by Muslims) as early at 800AD. In short, this simple dough basically comprised of wheat flour and water – eggs, olive oil and/or local flavors can be added if desired – is “an Italian gift to gastronomic culture on par with what the [Renaissance] gave to art.” (Oretta Zanini de Vita)