The dried pasta is produced in Italy from the time of the Etruscans who used the term “makària”, from which Maccheroni and in the souhern areas of Magna Grecia (Puglia, Calabria, Sicily) using the term “làganon” which gave the word Lasagne. The pasta was processed with wheat and other cereals flour added to water. The dough had to be worked for a long time by hand and flattened, cut and finally dried.
This method allowed the pasta to be retained and also transported on ships. Only later in the Middle Age with the introduction of the trafile, the pasta was shaped like rigatoni and penne. For many years pasta was baked in the owen, then was introduced the boiling system, using water and drying the “Pastasciutta“.
Dry pasta is still today a “must” of the Italian cuisine, combined with tomato, meat, fish sauces and cheese, which are the ideal ingredients to enhance its taste. Gluten-free pasta have been spread over the last few years, but today we can find excellent pasta based on various ingredients such as turmeric, spinach, beetroot, amaranth, whole grains. A good product requires: dosing and mixing skills, excellent ingredients, pure water and high quality air for perfect drying.
Pasta D’Alba produces organic pasta and with only certified ingredients from organic farming. A research of the best ingredient drove this producer to usa OGM free ingredients only, and now a new structure houses the laboratory for the production of organic pasta and a new laboratory dedicated to gluten-free products.
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