Many food historians credit Marco Polo with bringing the concept of noodles to Italy from China in 1295. Dated records and food inventories, however, indicate Italians were making pasta and using it in a variety of recipes decades before Polo returned.
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In spite of the fact that southerners are known for their dried pasta, Italians view Emiliani as the bosses at making crisp pasta, the sheets of which they either slice into strips to make tagliatelle or leave to make lasagna.
