𝐅𝐨𝐫 𝐦𝐨𝐬𝐭 𝐅𝐢𝐥𝐢𝐩𝐢𝐧𝐨𝐬, 𝐭𝐨𝐝𝐚𝐲 𝐦𝐚𝐫𝐤𝐬 𝐭𝐡𝐞 𝐬𝐭𝐚𝐫𝐭 𝐨𝐟 𝟐-𝟑 𝐰𝐞𝐞𝐤𝐬 𝐨𝐟 𝐫𝐞𝐡𝐞𝐚𝐭𝐢𝐧𝐠 𝐬𝐩𝐚𝐠𝐡𝐞𝐭𝐭𝐢 𝐟𝐨𝐫 𝐞𝐚𝐜𝐡 𝐦𝐞𝐚𝐥 𝐨𝐟 𝐭𝐡𝐞 𝐝𝐚𝐲

During the Renaissance, pasta was seen as a food for the affluent and was served first at aristocratic banquets.

Pasta recipes were very different from what they are today during the Middle Ages and into the early 16th century. Pasta was not only cooked for longer—none of the contemporary desire for pasta al dente—but it was also combined with ingredients that appear odd now, frequently blending flavors that are sweet, savory, and spicy.
In fact, it is not until 1844 that the first recipe appears for the most common pasta dish today: spaghetti in tomato sauce.

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