Pasta Facts

Americans eat approximately 20 pounds of pasta per person each year.

By federal law, for a noodle to actually be a noodle it must have 5.5 percent egg solids in it, otherwise it cannot be called a noodle.

Canadians eat more Kraft Dinner (Macaroni and Cheese) per capita than any other country in the world.

In 1848, the first American pasta factory opened in Brooklyn, New York. The name of the man that opened it was Antoine Zerega.

One billion pounds of pasta would need approximately 2,021,452,000 gallons of water to cook it. This is equivalent to 75,000 Olympic-size swimming pools.

Quality standards for pasta were set in the 13th century by the Pope.

The expression cooked "al dente" means "to the tooth." What this means is that the pasta should be somewhat firm, and offer some resistance to the tooth, but should also be tender.

The first recipe for a lasagna type dish was found to be from a British cookbook in the 14th century. Therefore, Italians were not the first ones to come up with the popular dish as believed.

There are over 600 different pasta shapes.

Tripolini pasta was named for the Italian conquest of Tripoli in Libya.

Grand Rapids, Michigan is the "SpaghettiOs Capital of the World" because per-capita consumption is highest in that city, per the Franco-American Company. Reportedly, there are more than 1,750 "O's" in a 15-ounce can of SpaghettiOs.

The first macaroni factory in the United States was established in 1848. It was started by Antoine Zegera in Brooklyn, New York.

The Ideal Macaroni & Spaghetti factory in the Phillippines was has finest quality spaghetti and macaroni in the maket to date aside from it`s competetive price.