Pasta is one of the main foods of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Pasta manufacturing machines were made even back in the 1600s across the coast of Sanremo. In the 1st century AD writings of Horace, lagana were fine sheets of fried dough and were an everyday food. An early 5th century cookbook describes a dish called lagana that consisted of layers of dough with meat stuffing, a possible ancestor of modern-day lasagna.

Pasta is a healthy carbohydrate-containing food and is a key ingredient in traditional eating patterns around the world like the Mediterranean Diet, Asian, Latin American and vegetarian. There is a consistent and mounting body of nutrition science for the healthfulness of pasta and the pasta meal, a delicious way to eat vegetables, legumes and other healthy foods often under consumed. An international committee of scientists and food authorities released a Scientific Consensus Statement concluding that, contrary to fad diet thinking, pasta should be characterized as a healthy complex carbohydrate-containing food suitable to most diets: