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The Arabs played a significant role in the development of spaghetti and other pasta varieties. During their rule in Sicily, they introduced durum wheat, which is ideal for making pasta due to its high gluten content and ability to hold its shape when cooked. They also brought with them techniques for drying and preserving pasta, which allowed it to be stored and transported easily.
These contributions laid the foundation for the pasta we know today. The combination of durum wheat and innovative preservation methods helped popularize pasta across Italy and eventually around the world. The Arab influence on Italian cuisine is a testament to the rich cultural exchanges that have shaped our culinary traditions.
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