On October 25th the culinary calendar marks a date with pasta, an event that highlights its cultural, gastronomic and economic weight around the world. The initiative was born in connection with the first World Pasta Congress held in Rome (1995) and is now coordinated by the International Pasta Organization (IPO).
In Europe, and especially in Italy and Spain, pasta is part of everyday life due to its Versatility, affordable price and ease of preparationFrom traditional home-cooked recipes to modern interpretations, their success remains unshaken in restaurants and homes.
Origin and who drives the celebration
Studies on the origin speak of noodles made in China more than 4.000 years ago, while in the Mediterranean the recipe evolved and became popular with drying and preservation techniques that facilitated its expansion.
In Italy, Genoese and Sicilian sailors already dried pasta in the thirteenth century to take on board, and Naples became established as a production center in the 17th century. During the Renaissance, pasta gained prestige as culinary expression and a symbol of refinement.
The current commemorative date dates back to the World Pasta Congress in Rome (1995), a meeting of producers and experts that gave rise to an annual agenda of activities coordinated by the IPO to promote responsible consumption and disseminate good practices.
Since then, talks, demonstrations and information campaigns are scheduled every October 25th, highlighting the role of pasta in a balanced diet, as well as its ability to adapt to different styles of life.
Varieties, nutrition and consumption in Europe
According to various sources, there are more than 350 types (and in some cases, more than 600), ranging from long, short, stuffed, and sliced; this diversity allows the shape and texture to be tailored to each sauce and technique. In Italy, per capita consumption exceeds 23 kilos per year, and in Spain the supply of dried and fresh pasta continues to grow, with whole-grain and gluten-free alternatives available.
Nutritionally, pasta provides slow-assimilating complex carbohydrates that provide sustained energy; plus, its sodium content is low, and the whole-grain version adds fiber. Prepared with vegetables, legumes, fish, or cheese, it can fit a variety of dietary goals.
Popular types in Europe and Spain:
- Spaghetti: ideal for simple sauces such as tomato, garlic and oil.
- Macaroni and penne: Its cut makes it easy to capture thick sauces.
- Fettuccine and tagliatelle: flat strips that shine with creamy sauces.
- Ravioli and tortellini: fillings that call for mild sauces to enhance the interior.
- Lasagna: layered sheets with ragù and béchamel that are a hit at family gatherings.
Quick tips for an impeccable result: use 1 liter of water for every 100 g of pasta, salt the boiling water, do not add oil during cooking, respect the minutes indicated and adjust the sauce to the format so that the whole is balanced and tasty.
How to celebrate it in Spain: routes and homemade tricks
Cities like Madrid, Barcelona, ​​Valencia, Malaga and Murcia offer options for all tastes: from classic trattorias to contemporary cuisine houses that reinterpret regional Italian recipes with local products.
In Madrid, places like Scarpetta, Dolce Positano, Totò e Peppino, Origine or Caluana focus on iconic dishes, from a well-executed carbonara to fresh pastas with stocks and long-cooked stews. The al dente point, the quality of the cheese (Parmigiano Reggiano or pecorino), and sauces that complement without overpowering are valued.
In Barcelona, ​​Le Romane reclaims Roman tradition with cacio e pepe, amatriciana or textbook carbonara. In Malaga, Trattoria Mama Franca focuses on stuffed pasta and mushroom sauces, and in Murcia, La Mariposa de Fran makes fresh pasta by hand with options for various profiles, including vegetarian or gluten-free versionsIn Valencia, Mamma Pazzo stands out for its festive approach and careful selection of Italian classics.
To celebrate at home: save a glass of cooking water to emulsify the sauce, finish the pasta for a minute in the pan with the seasoning, look for a balance between fat, acidity and salt, and combine the format with the appropriate sauce (light for fine pasta, structured for filling or short).
The IPO and various industry stakeholders promote educational events and special activities in Europe during this time. Whether it's a simple dish of spaghetti with garlic and oil or a carefully prepared lasagna, the key is to enjoy the process and prioritize. quality ingredients.
The event focuses on tradition, variety and health: from its ancient origins to today's table, pasta continues to unite cultures and palates with recipes that combine technique, product and culinary common sense.
