Celebrating World Pasta Month with a Few Interesting Facts About Pasta

Interesting facts about pasta

Photo by Mae Mu on Unsplash

October is a month magnifico as we celebrate a truly authentic Italian cuisine that is deeply kneaded into our heritage: humble and heaven-sent pasta! For this special occasion, we thought we’d share a forkful of interesting facts about pasta that might surprise you.


The word pasta comes from the Italian word for “paste”, which is traditionally how pasta is formed – combining semolina flour with a little water to create a thick and kneadable paste or dough.

Before the invention of machines, like the ones we use in our Lupa Dough rooms, pasta was kneaded by foot. Pasta dough is notoriously tough, so workers would walk over large batches of dough to knead it. A single batch would take a full day of walking to make. That’s what we call walking up an appetite!


At Lupa, we’re passionate about pasta and we pride ourselves in staying true to our roots and in keeping traditional Roman cuisine alive. Our recipes are made from scratch, in the true spirit of home-styled cooking. Our fettuccine and spaghetti are made on site at Lupa every day – and even though it’s not kneaded by foot (which you’ll thank us for, I’m sure) it is a real labour of love. The pasta is extruded through a die cutter made from bronze. This creates a rougher texture on the surface, allowing the pasta to grip more sauce, which results in delicious dishes that are fuller in flavour – pure pasta perfection on a plate.

Photo by Rebeca G. Sendroiu on Unsplash


Another one of the more interesting facts about pasta that we bet you did not know is that a typical portion size is only 100 grams. Pasta is supposed to be decadent but light, and cooked “al dente” which not only tastes better but is designed to keep you fuller for longer. This is because it takes longer to digest al dente pasta than it does pasta that is overcooked.

There are over 350 different shapes of pasta – spaghetti, farfalle, and fettuccini are just the beautiful beginning.


If you’re dining out at Lupa this month, we recommend trying a simple Italian classic:  Alfredo with ham, Parmesan, mushrooms, and cream. We suggest trying it on a bed of our homemade fettuccine (flat, thick ribbons of pasta). Every forkful is like unwrapping a gift.

Have you tried our Spinach and Ricotta Stuffed Tortellini from our lunch menu? It’s a firm favourite, packed with the fine flavours of Italy – squisito sun dried tomato and a sweet basil cream sauce.

Our Porcini Panzerotti with spinach, marsala mushrooms and crispy bacon also comes highly recommended – a rich and decadent pasta dish that does not disappoint.


Cream based pastas pair beautifully with a smooth Chardonnay. We recommend trying Kleine Zalze Cellar Selection (unwooded). Its buttery taste will bring out the creaminess of the pasta sauce.

Pastas with red meat or tomato bases need a wine that has a powerful taste and a long finish. If you’re ordering our Bolognese, pair it with Kleine Zalze Cellar Selection | (Stellenbosch) from our wine list.


Come and celebrate World Pasta Day on the 25 October 2020. We have a special on… and all pastas are 25% off. Book at your local Lupa Den here.


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