After an 11-year hiatus, World Pasta Day returned to Turkey, once again showcasing Anatolia’s deep-rooted wheat heritage and the global success of the Turkish pasta industry. Celebrated in Istanbul under the theme “From Tradition to the Future,” the event highlighted pasta’s cultural legacy, sustainable production, and enduring place on tables around the world. From Göbeklitepe to Rome, from the slopes of Karacadağ to every corner of the globe, the remarkable journey of pasta was honored with admiration.
Pasta, the common flavour of tables, the meeting point of cultures and the symbol of sustainable nutrition, found value in the land where it originated. World Pasta Day 2025, themed “From Tradition to the Future,” was held on October 24–26, 2025, at Conrad Istanbul Bosphorus, hosted by the Turkish Pasta Manufacturers Association (TMSD) and the Association of Pasta Producers and Industrialists (MÜSAD), in collaboration with the International Pasta Organization (IPO). This grand gathering brought together culture, science, sustainability, and gastronomy around the same table, celebrating pasta’s rich historical journey and its enduring global appeal.
Originating nearly 10,000 years ago on the slopes of Karacadağ, overlooking Diyarbakır, Mardin, and Şanlıurfa, durum wheat—the grain from which pasta is made—has flourished into one of the world’s most beloved foods today. The theme “From Tradition to the Future” embodies the vision of carrying this ancient heritage forward for generations to come. Turkey stands not only among the world’s leading producers of durum wheat but also as the genetic center and cultural cradle of this precious crop.
The International Pasta Organization (IPO) designated October 25 as World Pasta Day in 1998, following a resolution at its second meeting in the United States in 1997. Turkey has previously hosted this important event twice—in 2008 and 2013—and in 2025, it proudly welcomed the world once again, making Istanbul the beating heart of pasta.
The Turkish pasta industry continues to advance confidently toward global leadership in durum wheat cultivation, pasta production, and exports. Turkey now ranks second in the world in both pasta production and export volume.
Between 2015 and 2024, Turkey’s pasta production surged from 1.158 million tons to 2.083 million tons, setting a new record. During the same period, pasta exports soared from 360 million dollars to 932 million dollars, marking a 159% growth. In the first nine months of 2025, export revenues reached 720 million dollars, with the sector steadily progressing toward its year-end target of 1 billion dollars.
The 2025 event brought the global pasta industry together in Istanbul, welcoming key stakeholders to discuss Türkiye’s strong position in pasta production, the future of the global market, and evolving consumer trends.
In his opening speech, International Pasta Organization (IPO) President Carl Zuanelli described Istanbul as one of the most fitting cities for World Pasta Day, stating: “Istanbul is a unique city that blends the heritage of ancient civilizations with the dynamism of the modern world. Just like pasta itself — deeply rooted in tradition, yet constantly reaching toward innovation. Türkiye plays a key role in global pasta production thanks to its high-quality durum wheat and robust industrial capacity. Pasta is a food that transcends culture, politics, and economics — it brings people together at the same table. Pasta knows no borders.”
Zuanelli also touched on pasta’s Italian roots and its place in global cuisine, emphasizing that its universal popularity is no coincidence: “From Italy to Brazil, from Russia to Türkiye, pasta is a food that adapts to every kitchen and gains meaning when shared.”
Turkish Pasta Industry Ranks Second in the World
Speaking as host, TMSD Chairman Aykut Göymen outlined the impressive scale of Türkiye’s pasta industry: “With an annual production capacity of nearly 3 million tons, Türkiye is the world’s second-largest pasta producer, and with 1.5 million tons of exports, also the second-largest exporter. We export to more than 160 countries, and our total market size, domestic and international combined, has reached 2 billion dollars.”
Göymen highlighted that Türkiye’s success is not only due to production power but also to the superior quality of Anatolian durum wheat: “Anatolia is the genetic center of durum wheat. We’re talking about a 12,000-year-old wheat culture on these lands. The world’s highest-quality pasta wheat grows right here.”
“Pasta Is a Culture”
Throughout the event, industry representatives underlined that pasta is more than just a food — it is a cultural symbol. Göymen shared examples from recent studies:
“Many consumers believe pasta is made from flour, whereas it’s actually made from semolina. It contains no additives, salt, or preservatives. In Türkiye, plain pasta is entirely natural. Moreover, every pasta shape has a purpose — for example, ridged pastas like penne are specifically designed to hold sauce better. Even that is a result of R&D.”
Held in Istanbul, World Pasta Day 2025 once again showcased Türkiye’s strength in both production and exports, while conveying hopeful messages about the future of the industry. With its advanced production infrastructure, strong export capacity, and rich cultural heritage, the Turkish pasta industry reaffirmed its goal of securing an even greater presence on dining tables around the world.
“We Must Strengthen Pasta Culture in Türkiye”
Nihat Uysal, President of the Pasta Producers and Industrialists Association (MÜSAD), pointed out that despite Türkiye’s global leadership in durum wheat production, domestic consumption remains below potential: “I’ve been part of this industry for 39 years. Türkiye is one of the leading countries with the finest durum wheat, yet pasta still doesn’t hold the place it deserves in our culture. We still cook rice when guests come over — whereas pasta is both affordable and nutritious. You can feed four people with just one dollar’s worth of pasta. There’s no other product in the world quite like it.”
Uysal noted that during the pandemic, pasta-making evolved into a true cultural activity, as people rediscovered it in their own kitchens through new sauces and recipes. He expressed optimism that domestic consumption will continue to grow in the coming years.