Pasta Production 1925 - 1955 | Via
Pasta, the most famous staple of Italian cuisine, was first recorded in Sicily in the 12th century, a few centuries after Arab invaders brought a dried, noodle-like dish to the island.
Mainly made with durum wheat and eggs or water, pasta (from the Latin for “dough”) was for many centuries a food reserved for the rich and privileged. It was not until the 18th century that industrialized production made it a cheap staple food for large numbers of Italians.
Soft and pliable pasta dough is shaped into hundreds of different forms, from the simple strands and sheets of spaghetti and lasagna to bowties, seashells, wagon wheels and bicycles.
With massive Italian immigration to America at the beginning of the 20th century, pasta’s popularity grew and it became known as Italy’s national dish.
But even as late as 1957, many people outside of Italy had no clue how it was made. On April Fool’s Day of that year, the BBC aired a story on Italians enjoying a bumper harvest of spaghetti due to a decline in the “spaghetti weevil.” The program showed Italian and Swiss families cheerfully picking long strands of spaghetti from “spaghetti trees,” and led many viewers to call in, curious about how they could plant their own.
These photos from 20th century pasta factories show the actual process by which the dough is squeezed, shaped, cut and dried on its way to the dinner table.
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