Italian manufacturers of pasta, whatever they cost, flavor better, I believe, than many American ones–that they have a clean, slightly nutty taste and over a feel that remains firm till you finish eating. Taste and feel make all of the difference in pasta, however, judging by what many American restaurants and home cooks function, they’re […]

Indulging a flavor for Italian pasta could become more expensive than it is, if American pasta manufacturers have their way. The Italian producers I visited that assumed I come to explore a horrible trade war happening between the USA and European Economic of Community over the Italian pasta. The controversy started in 1975, once EEC […]

Pasta, which consider some of many starchy meals preparations (pasta alimentaria) often connected with Italian cuisine and produced from semolina, the byproduct acquired by the endosperm of a kind of wheat known as durum, also comprising a large percentage of gluten (elastic protein). It’s shaped into ribbons, strings, tubes, and various unique shapes, all initially […]