Legend has it that Marco Polo brought the concept of noodles from China to Western Europe and that pasta then developed in his homeland of Italy. However, truth be told, noodles probably originated in central Asia as early as 1000 B.C. It is the Italians, though, who are credited with lifting pasta to culinary recognition. In Italian, the word “pasta” means “paste,” a reference to the dough made by combining semolina (durum wheat flour) with water. The main variation between pasta types is its shape and size. There are hundreds of varieties, from rotelle (corkscrews), condhiglie (shells), farfalle (bows), and penne (tubes), to the more familiar macaroni, spaghetti, and linguini. Pasta, such as ravioli and tortellini, may contain fillings, or may be colored with tomato paste, beet juice, spinach, or squid ink. While pasta is traditionally made from wheat flour, Asian noodles are usually made with rice or soya flour. Though pasta is most commonly sold dried, fresh pasta is also available. Fresh pasta is often made with eggs instead of water, so it has a slightly richer flavour. In addition, wheat-free pastas made with rice, spelt, and other flours are also available and are suitable for those with allergies. When it comes to saucing pasta, a general rule is to use light sauces for delicate pastas, such as cappellini or angel hair, and chunky, heavy sauces for sturdy pastas, such as fuselli and linguine.