Many food connoisseurs trace the origin of pasta in the pages of Greek mythology. It is believed that the Greek word " laganon " indicated a wide and flat sheet of pasta dough cut into stripes. In succeeding centuries the existence of pasta was found in Roman cookery as " lagane ". The first recorded evidence of Roman connection to pasta appears in 1st century A.D. in the writings of Apicio, titled " de re coquinaria ", when he narrates the use of " the yielding lagane to enclose timbales and pie stuffing ". However, one thing is for sure that the hands that first kneaded the dough for pasta was not a Chinese. The romanticism surrounding the myth that Marco Polo brought pasta to the Italian shores on his way back from China is pacified by the fact that it found mention long before the explorer's arrival. It is believed to be around 1279 A.D., when an inheritance draft stated that a certain person has bequeathed " a small basket full of macaroni ", widely acclaimed as the " dry " pasta.
The landscape of Naples remained witness to a gastronomic revolution in 17th century leaving a savouring legacy for rich appetite. Around this time, along with other things, the tangy flavour of tomato arrived from the New World, bringing in a welcome break from the regular taste of sweet and sour. Tomato seemed to be destined to meet with pasta and together they changed the world gourmet forever.