Today pasta and tomato sauce go hand in hand when thinking of Italian food, but the marriage wasn't made until 1839. The next important phase of pasta's development in Italian food was the introduction of the tomato of course. The Italians had also developed ways to make pasta faster and more efficiently, making it an integral part of Italian food and Italian life. By the time pasta made its world debut much advancement had been made and there were many different shapes and forms of pasta being used in Italian food. These factors made pasta a great candidate for long ship voyages and because of this it was one of the first Italian foods to be introduced to the world. The appeal of pasta to Italian food was its nutrition and its long shelf life. Since the wheat used for this early pasta thrived in Italy, it quickly spread and by the 1300's dried pasta was immensely popular and found all over the country. During this time the Arab invasions greatly influenced Italian food and are the most likely start of pasta's life in Italy. In fact the most accepted theory on the introduction of pasta to Italian food takes us back to the eighth century. To get to the heart of the matter you must travel even further back in history.

However, pasta was already a part of Italian food during Marco Polo's life. The most common of these myths is that Marco Polo introduced it to the country from his extensive travels. There are many myths surrounding the time when pasta actually entered into Italian food.

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