Italians have accorded pasta prominent status in their many regional cuisines.
One of the first foodstuffs to be manufactured commercially, pasta is universally popular. No one knows for sure when pasta entered the cuisines of the world or who invented it. But the Italians can certainly be credited with developing its manifold varieties and spreading them around the world. Every form of dough that is rolled thin and cooked on a hot metal surface can be regarded as a forerunner of pasta.
According to researchers on the subject, it is highly probable that pasta emerged around the same time in all parts of the world where flat bread was made. Perceiving as well-nigh miraculous the benefits of yeast for adding volume to bread made with flour in times when it was almost impossible to find economical foodstuffs that also kept well, mankind developed some extraordinary religious rituals revolving around yeast. In her ‘Dictionary of Ottoman Cuisine’, Priscilla Mary I