Pasta-bilities

Talking Saucy

Whether you're swirling zoodles or twirling traditional pasta, it's the sauce that really makes each bite. Keto fans, you're in for a treat, because history's classic pasta toppers pair just as well with low-carb creations!

Believe it or not, the very first pasta sauce was likely a rich traditional olive oil. Archeologists say that humans have been enjoying olive oil for over 8,000 years—while pasta, by comparison, is a relative newcomer, clocking in at only 2,000 years old. Clearly, pasta (and now zoodles) are ideal canvases for creative flavors.

The tomato took its sweet time achieving world domination (post-1492, to be exact). So today's saucy focus will feature the heroes of the pre-tomato era. Set aside your marinara for now and get ready to explore some time-tested, tomato-free classics. Check out the timeless recipes below. 

But first a quick one question quiz…

Where there Noodles in Chicken Soup before Marco?

Culturally, pasta is now correlated Mediterranean cuisine. However, researchers believe that central Asia is most likely the first area to have produced noodles, thousands of years ago. And pasta's use and recipes were recorded in the Middle East and Europe long before Marco Polo made his treks.

In fact, Jewish physician Isaac ben Solomon (832-932 C.E.) may have been the first to recommend chicken noodle soup as a dish “easy to digest and help the sick regain their strength.” However, back in that day, the noodles were called “itriyya” and it was served with olive oil (extra virgin, we hope!), boiled chicken, and broth. 

So, no, despite the urban legend, Marco Polo (1254-1324 C.E.) did not bring the idea of noodles back to Italy from China. Transportable and easy to cook, the noodle as we know it probably traveled with middle eastern merchants near the beginning of the common era (C.E.). We know it became very popular in Sicily during the early Middle Ages. 

Its popularity spread during the Renaissance era with the increase in travel. Dried pasta was easy to pack and prepare to feed crews as they explored new trade routes, lands, and cultures. (Cue the tomatoes, peppers and summer squash!)

Medieval Pasta Sauces

Pasta is an excellent carrier of flavors and for centuries has been a great way to extend more expensive and harder-to-come-by ingredients. In addition to olive oil, Medieval recipes included salt, herbs, vegetables, legumes, dried cheeses, nuts, seeds, mushrooms and other edible fungi, as well as animal proteins (fresh and preserved). Commonly eaten vegetables of the time included artichokes (cardoons), carrots, eggplants, cabbage, gourds, parsnips, peas, spinach, and leeks.

New Age Opportunity

Historically, humans probably used olive oils from whatever trees grew around them. Today we have access to many olive oils from around the world. Extra virgin olive oils have different inherent aroma and palette profiles depending on the type of olive, where it was grown, and when it was harvested. They can have buttery, peppery, herbaceous, fruity, or nutty notes in varying combinations and much more. These notes contribute to the flavor depending on the particular extra virgin olive oil and how it is included in the dish. 

Such a variety of possible outcomes means chefs and amateurs should rely on more than one extra virgin olive oil in the kitchen. At vomFASS we carry an array of Traditional Extra Virgin Olive Oils and we encourage product sampling! We have happy and helpful staff on hand every day to guide you through the tasting process to help you choose the right to ones for your favorite dishes.

Spaghetti Aglio E Olio

Pasta E Cici