In Italy, there’s more to pasta than flour, salt, and water. Traditional pasta making is primarily an oral history passed down for centuries in rural villages from one generation to the next. Italian cuisine was recently acknowledged as the first UNESCO-recognized national cuisine.
And on a road trip through Sardinia and Tuscany, food connoisseurs can taste some of the world’s rarest handmade or fatta a mano pastas. In Italy, where food is integral to everyday life, handmade pasta-making is a dying art that regional communities are trying to preserve as young people leave villages.
