Pasta is made from simple ingredients - wheat and eggs. And by such a simple process (just a little mixing). Those two facts almost guaranteed that pasta would find its way around many cultures. But learning where and how and which type reveals a few unexpected twists.

The source of wheat for pasta is something of a surprise. America has huge wheat farms, and the climate in Italy helps give that country the best durum output in the world. Semolina flour made from durum wheat is the source of one major category of pasta. Yet it was from the rich fields of the Ukraine that America’s supply came in the early years of the 20th century. In recent years, Australia has risen to be one of the major producers.

The versatility of pasta is equally unexpected. Italian pasta dishes are well-known throughout the world. Pizza is ubiquitous and spaghetti with marinara graces tables from Palermo to Poughkeepsie. But there are pasta dishes equally delicious that hail from parts far and wide.

Though the name may be Italian, a Thai pasta salad made with vermicelli is as native as it gets. Tomatoes, snow peas and miniature corn cobs form the major ingredients in this delightful Asian dish.

Though it’s not hard to find pizza in Iceland these days, the native pasta dishes make for a delightfully different experience. This seafaring nation, not surprisingly, makes a lobster and shrimp pasta dish called Sjávarrétta that is to die for.

Mexican lasagna may have little in common from an ingredient perspective with its Italian counterpart. But the results are equally magnificent. Made with black beans and Mexican cheese, it will be appreciated no matter where you live.

Pasta dishes have been gracing Greek tables for thousands of years. The truly adventurous might want to try some htapothi makaronatha, otherwise known as octopus pasta sauce.

Then, of course, one shouldn’t overlook native Italian dishes. Tortelli di Zucca is enjoyed throughout Mantova, at the base of the hills of the Apennines. But traveling to the flatlands along the Po River one can find many local variations. Made with squash, then mixed with pears, mustard and amaretti, with a little Grana cheese, this fruity dish is delicious.

But even plain macaroni and cheese is still immensely popular. Introduced as a pre-made, dried meal in 1937 by Kraft, it was heavily consumed in WWII. Yet it still satisfies many comfort-food seeker in America.

No matter where you go around the world, you’ll find this simple food in the most amazing styles and combinations. One sign of a great food is the versatility with which it can be used. From that perspective, pasta may just top the list.

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