At the onset of the XVII century we found in Naples the birth of the firs and rudimentary machines for the production of pasta; it was here were the maximal level of perfection in its manufacturing process took place, with a higher precision in Gragnano, a few kilometers away from the city of Partenopea, the site where the way of drying and preserving pasta was developed, thanks to the special climate crated by the alternative of the (dry) Ponentino winds and the (warm and humid) Vesubiano winds, which generated the conditions for an excellent manufacturing process of pasta, laid out to dry on the streets. The extension of the kneading machine and the invention of the press, made it possible to produce pasta at a low prices. This is the way in which it became the food of the people.
At the beginning of the XIX century, the most refined cooking that triumphed in the tables of the nobility was made up by pasta dishes; little by little its use became a gastronomic habit among the high classes. During this century the dry pasta consumption spread quickly among the whole Italian society. Pasta consumption became a trendy thing and its offering to guests became a sign of distinction. Until then, pasta was eaten with the hands, and the addition of sauces rendered that way of eating pasta no longer the most adequate one. Hence, an additional instrument started to show up at the tables of the high classes. Its use started by being another element to impress the guests, rather than to help them eat. When eating pasta with tomato sauce became a general issue, the fork was then adopted as an everyday tool, and a new fork format, specifically made to eat pasta, appeared. The same was made up of four curved tips with a length not larger than twice its total width.
In 1878, the Marsellais Purifier was invented; the name sprang from the inventor himself, and it was used to improve the semolina and, hence, to improve the pasta. Initially, the pasta was seasoned with tomato sauce and oil, to then be enriched by the creativity of housewives, chefs and gourmets, who started to mix it with typical Italian products such as mozzarella cheese, Parmesan cheese, ham, and cured swine meat, in addition to other types of cheese, meats and fish. During the present century, pasta was consolidated as a main ingredient of the Italian cuisine.
For 1914, the artificial drying process allowed the pasta to be available in all the regions of Italy. The great development of the Italian pasta at the turn of the century was tightly linked to the export, which reached a record level of 70,000 tons, many of which were sent to the United States of America. Later on, importing countries started to produce machines to manufacture their own pasta products, and these managed to conquer the world. From then on, people started to refer to this phenomenon as “The Industry of Pasta”.