The first certain record of noodles cooked by boiling is in the Jerusalem Talmud, written in Aramaic in the 5th century AD. The word used for the noodles was itriyah. In Arabic references this word stands for the dried noodles purchased from a vendor, rather than homemade noodles which would have been fresh. Dried noodles are portable, while fresh must be eaten immediately. More than likely, pasta was introduced during the Arab conquests of Sicily, carried in as a dry staple. The Arab geographer, Al Idrisi wrote that a flour-based product in the shape of strings was produced in Palermo, then an Arab colony.
Some historians think the Sicilian word "maccaruni" which translates as "made in
to A dough by force" is the origin of our word, macaroni. Anyone who has kneaded durum wheat knows that force is necessary.
In the ancient methods of making pasta, force meant kneading the dough with the feet, often a process that took full day.
Ancient Sicilian lasagna dishes, some still eaten in Sicily today, included raisins and spices brought by the Arab invaders, another indication that the Arabs introduced pasta. Whether the Arabs sauced pasta is questionable, and the array of sauces may be an Italian invention. What is certain is that the climate of Italy was perfect for growing durum wheat, a hard wheat from which we get semolina, and the availability of the wheat ensured its popularity. Soft wheat can be used for fresh pasta, but semolina is used for dried pasta
