Whether you call it pasta or noodles, almost every country in the world has some version of pasta (or noodle), according to the PBS website thehistorykitchen.com. In Germany and Hungary, it’s called spätzle. In Greece it is orzo, a rice-shaped pasta. In Poland, it’s pocket-like pierogi. When Americans think of pasta, we typically think of spaghetti.

We’re wrapping up March’s National Noodle Month — and “noodle,” of course, is another name for pasta.

People think of Italian food when they think of pasta and while pasta is served extensively in Italy, it actually has a lengthy history far from there.

But it’s difficult to trace pasta’s origins for several reasons. The Italian word itself, for pasta, is “paste.” It is a combination of water, flour, and eggs — all common ingredients found in many dishes throughout the world. This makes it hard to differentiate ancient dishes from true pasta.

A common belief about pasta is that it was brought to Italy by Marco Polo on his trip from China in the 13th century. However, since pasta was already popular in many parts of Italy, it’s unlikely Polo was responsible for introducing pasta to that country.

Archeologists believe Central Asia is most likely the origin of noodles thousands of years ago. Some speculate nomadic Arabs brought pasta westward and once it reached the Mediterranean, the process was refined, and Durum wheat became the wheat of choice for making pasta.

Most pasta is made from Durum wheat. The use of Durum wheat sets pasta made from this type of wheat apart from other noodles made from different types of wheats. Durum wheat is high in gluten. The dough is pressed into sheets and cut into a variety of shapes and cooked before serving.

Over time, due to its affordability, long shelf life and versatility, it became a permanent part of Italian culture. The warm climate was ideal for growing fresh herbs and vegetables, which Italian cooks used to make a variety of savory sauces to dress their pasta.

Even Thomas Jefferson got in on the pasta act. He ate what he called “macaroni,” having sampled it on a trip to Europe. He so enjoyed the dish that he returned to America with two cases of it.

Pasta is a comfort food (think macaroni and cheese), having changed little since antiquity. It can be said our ancestors, and their ancestors probably ate pasta, thereby giving us a link to our past.

Pasta is part of the grain food group. A one cup portion counts as one serving of the six daily recommended amounts from this group. Whole wheat pasta is preferred over the refined variety made from Durum wheat. For those allergic to wheat products, pasta can now be found made from rice flour, bean flours and corn. Whole wheat pasta contains fiber, B vitamins, minerals, and nutrients its refined counterpart does not.

There are about 350 different types of pasta in the world today. Per wonderopolis.org, pasta is organized into four categories: tube (such as penne), soup (orzo or alphabet), long (spaghetti or angel hair) and stuffed (tortellini and ravioli). There are also special shapes such as “farfalle,” which translates to “bowtie” or “butterfly.”

Different sauces lend themselves better to different pasta shapes. For example, thin sauces are good for thin pastas such as spaghetti. A thicker, tomato sauce pairs better with a heartier, thicker pasta such as a ravioli.

A common colloquialism tells one to “use your noodle” or think about something before acting or making a decision. Although the term has nothing to do with pasta, having originated in the late 19th century as a playful insult, some say a bowl of spaghetti does resemble a brain.

So, whether you call it noodles or pasta, use your noodle to explore the more than 300 types of pasta and see which ones you like.