Today’s New York Times Dining section features Oretta Zanini de Vita, author of Encyclopedia of Pasta, as she opens the door onto the centuries of history that shape each type of Italian pasta. Every shape is infused with imagination and tradition—every one tells its own story, and together they shed light on Italy’s past, from celebrations and conquests to daily life and the creativity of individual people over the centuries, dating back as early as A.D. 800.

Read the New York Times article with Oretta Zanini de Vita, which also includes a recipe for handmade strozzapreti with roasted cherry tomatoes, and a slide show of Zanini de Vita shaping the strozzapreti.