Skip to main content


Updated Wednesday, 27th April 2005

Ever Wondered About Food realises there's more to pasta than the urban myth about Marco Polo

This page was published over 17 years ago. Please be aware that due to the passage of time, the information provided on this page may be out of date or otherwise inaccurate, and any views or opinions expressed may no longer be relevant. Some technical elements such as audio-visual and interactive media may no longer work. For more detail, see how we deal with older content.


Noodles, in Japan and China, dumplings in central Europe and macaroni and spaghetti in Italy - every nation has its own variation on pasta. But in Britain we took a lot longer to come round to the idea.

By the 1980s a new form of pasta had hit the supermarket shelves - fresh pasta. Fresh Pasta manufacturers in Britain are constantly developing new recipes to meet what seems our insatiable desire for this food. Be it fresh, filled, tinned or dried - from its Italian roots the British have made this most simple of foods their own.

Alan Coxon gives his recipe for conchigli with spinach, gorgonzola and pine nut stuffing, while Kathy Sykes explains what makes sticky pasta and what happens when you add oil or salt to boiling water.


Become an OU student

Ratings & Comments

Share this free course

Copyright information

Skip Rate and Review

For further information, take a look at our frequently asked questions which may give you the support you need.

Have a question?