Thomas Jefferson is credited with bringing the first Pasta making machine to America in 1789 when he returned home after serving as ambassador to France. Thus, Americans have been already knowing Pasta since long time. The key characteristics of pasta are durum wheat semolina: under Italian law, dry pasta can only be made from durum wheat flour or durum wheat semolina. There are approximately 3500 different shapes of pasta, but such a large amount of varieties may essentially be categorized in four groups: -Long Pasta -Short Pasta -Pasta for broth -Filled Pasta
 Pasta is an essential item of the Mediterranean diet. If you want to reduce body fat, pasta is a good food option for a healthy weight loss diet, Nutrition and Calories in Spaghetti (Cooked)Water content (grams per 100g) 65.99 One cup of cooked regular spaghetti contains about 190 calories. One cup of cooked wholewheat spaghetti contains about 175 calories. They are very low in saturated fat and cholesterol. Also, they are low in Sodium.  TUSCAN ITALIAN PASTA
LONG PASTA. Package 500 gr./1 kg./3 kg= Spaghettini n. 4, n. 5 and n. 6, Spaghettoni n.7, Bucatini, Bavette, Cappellini, Sopraffini SHORT PASTA Pack 500 gr./1 kg/3 kg = Lined Sedani, Twisted Sedani, Roma Sedani, Little Lined Sedani, Penne, Lined Penne, Lined Penne Super, Half Lined Penne, Lined Big Penne, Fusilli, Fusilli super, Gnocchi, Lined Gomiti, Rigatoni, Lined Creste, Lined Pipe BROTH PASTA pack 500 gr. = Corallini, Little Stairs, Lined Grandine, Occhi di Pernice, Conchigle, Little square Pasta, Ave Maria, Little point, Pater Nostro, Lined Pater Nostro SPECIAL PASTA package gr. 500 = Bavettine, Tagliolini, Tagliatelle REGIONAL PASTA package 500 gr. = Lasagne Zite, Reginelle,Tripoline, Orecchiette Pugliesi,Gnocchetti Sardi, Farfalle EGG PASTA package 250 gr. = Taglioni, Lasagnette, Capellini, Bavettine, Tagliatelle, Pappardel EGG BROTH PASTA package 250 gr. = Quadrucci, Puntine, Fiocchini, Funghni, Grattini
SPECIAL ITALIAN PASTA Spaghetti.Farfalle, Fusilli, Dischi, Casarecci, Lined Sedani Tuscany Pasta that we have listed has been Upgraded as Agriqualita’ [quality agricultural porduct] from the Agricultural Tuscan Office of Control. It is guaranteed as 100% produced in Tuscany. Worked through the method of the "Trafilatura al Bronzo" [Bronze drawing method] it is produced from hard wheat by using an organic system targeting to reduce the use of synthetic chemical products. So, if the term might be applied to the pasta making process, it could be named Organic Pasta.
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Also Italian Pasta can be classified in DRIED PASTA [making up till the 85% of the total] and FRESH PASTA. Dry pasta can be stored for a considerable time without any loss of quality.
 Sicilian Pasta has earned its glory among the large numbers of delicious edibles that this island is able to offer. A production that appears to continue with the domestic habits of the past. 
PASTA FROM GRAGNANO Campania is the most traditional county about Italian pasta production. Here, people have been enjoying of it since a long time and pasta is a significant part of the local tradition. Namely, pasta from Gragnano have earned a widespread glory. Here, pasta production began in the end of the XVI century and until now, Italians consider it at the top of the category. Pasta di Granano is only generated from durum wheat semolina and exclusively through the method of Trafilatura. It is fully certified and comes in several types. The list of Pasta from Gragnano is composed of Traditional types as Long or Short pasta, but also Oven Pasta and Typical local pasta. Packaged according to the standard measures, this product is so strongly roothed into their culture.
 Pasta from Granagno is always of high quality. Lasagne, Cannelloni, Lumaconi, Conchiglioni constitute a group named Oven Pasta. While the traditional pasta has to be boiled for 10 minutes, Oven Pasta is a product which must be cooked in the oven by a cooking time of 15 minutes. Typical local pasta consist of some types as Pappardelle, Fettucce, Fettuccine. |
