Who invented pasta, where and when? This is a contentious issue and very much a matter of culinary debate for the food Guru’s to contemplate. Of course various theories have been surfacing, from time to time. Till date, loyal Marco Polo fans are holding on to the belief that pasta originated in China and their great hero brought it back to Venice. From there it spread throughout Italy and later to the rest of Europe. This resilient fable, which necessitates that nothing should have been identified of pasta in Italy until 1295, when Marco Polo returned from his Far East expedition can be easily proved wrong, by citing recorded references in Italy to pasta of a prior date. In 1279 Genoa-Italy, foot soldiers in their inventory, listed dried pasta storage (i.e.'unabariscella plena de macaronis' to be exact), so that takes care of this myth. Marco Polo did make some real contribution with respect to introducing foods; especially of Asian foods to Europe.
According to another set of European food historians, stuffed pastas (i.e. lasagne, ravioli) are a medieval invention dating back to 1100 BC. In the European-Christian cultures they were served with different melted cheeses especially during the religious meat-abstaining days.
Even though different combinations of pasta and cheese were relished by the ancient cooks, the varied innovative “Avatars” of this particular dish is commonly attributed to Alfredo's (restaurant) in Rome, 1915. Why? Alfred Di Lelio, with a little help from the Hollywood big-shots, made it famous world-wide.
The globally famous word “pasta” originated in Italy in 1154 and it’s a Latin word, which translates to "dough, pastry cake.