Española Way

We’re nearly there to one of the happiest days on the calendar. Christmas? Super Bowl Sunday? Nope: National Pasta Day!

OK, OK, so maybe it’s a little arbitrary, and it must be said that here at Mercato Della Pescheria we proudly celebrate pasta each and every day of the year. But hey, we can definitely get into the spirit and put an extra-special spotlight on one of our very favorite ingredients this October 17—and we certainly welcome any and all eaters in Las Vegas to come celebrate the occasion here at our restaurant in St. Mark’s Square!

Pasta: A Murky Backstory

The origins of pasta are all tangled up in myth, legend, and some very wide-spanning geography, but let’s just say that, despite the stubbornly lingering popular notion, Marco Polo did not bring pasta to Italy from China. Actually, there’s evidence for pasta—which means “dough” in Italian—on the Etruscan menu dating back to the 5^th century B.C.E., and the Ancient Romans knew it as a simple (and tasty) way to preserve wheat. One story has Genoan travelers learning a pasta recipe from Mongolian nomads.

Of course, noodles were being cooked in China thousands and thousands of years ago, but convention typically reserves the term “pasta” for the Italian preparation of durum wheat.

Wherever and whenever its ultimate invention, suffice it to say that pasta has a deep-rooted history in Italy, though many popular forms and dishes are relatively recent—say, the 19^th century—in origin.

The Galaxy of Pasta

Within the broad categories of pasta lunga (long pasta) and pasta corta (short pasta), there are hundreds of different varieties, and everybody’s got their own favorite (or slew of favorites). Farfalle to fettuccine, genzianelle to gnocchi, capellini to cavatelli, ravioli to riscossa: The taxonomy of pasta encompasses a fabulous spectrum of shapes, sizes, and textures. Long and skinny noodles, little shells, stuffed squares, stubby tubes, spiraled spears—all that diversity means pasta boasts incredible versatility on the plate, whether it’s an appetizer or the main course.

Given all that, it’s no surprise some gastronomes count pasta as a daily pleasure. Take the words of legendary eater and food writer James Beard, from his final cookbook, Beard on Pasta: “I never get tired of pasta, any more than I get tired of bread. I eat it when I’m exhausted and want a quick meal that will give me a lift. I eat it when I’m in an ambitious mood, looking for something pleasant and different to compliment a guest.”

Mercato Della Pescheria: Your Las Vegas National Pasta Day Headquarters

Here at Mercato Della Pescheria, our handcrafted pastas exemplify the range of this mighty foodstuff. Try our Mama’s Lasagna (Lasagna Della Mamma), luxuriously stuffed with Bolognese, Mozzarella, and Ricotta and topped off with Grana Padano. Or savor an absolutely irresistible classic in our Fettuccine Carbonara, accoutered with mouthwatering Pancetta. Go the seafood route with Shrimp Scampi (Scampi Penne) or Spaghetti With Clams (Alla Vongole), or revel in the earthy, creamy goodness of our Wild Mushroom Risotto (Risotto Ai Funghi).

Visit us for an unforgettable feast on National Pasta Day this October 17—and remember, we’re always here to serve you any day you find yourself hankering for some noodle goodness!