Historical Pasta

Wheat has been the main food source of people since it was domesticated along with barley, peas, lentils, chickpeas, flax, and bitter vetch in the region known as the “Fertile Crescent”, which includes southeastern Türkiye.

Estimated to have been cultured in Diyarbakir-Karacadag about 10 thousand years ago, there are 23 wild varieties and more than 400 cultured varieties in Anatolia.
Pasta from Türkiye

Ancient civilizations living in Anatolia, also known as the motherland of wheat, produced and consumed local varieties of pasta such as erişte (a type of noodle) and mantı (Turkish ravioli).

With the development of food industrialization in Türkiye about a century ago, our country took the first step towards taking its place among the few countries that come to mind when it comes to pasta with the establishment of its first pasta factory in 1922. Today, it is one of the most important pasta producers in the world.