Myabruzzo Store: Pasta made in Abruzzo: the best in Italy

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Pasta

Under Italian law, dry pasta (pasta secca) can only be made from durum wheat flour or durum wheat semolina. Durum flour and durum semolina have a yellow tinge in color. Italian pasta is traditionally cooked al dente (Italian: "firm to the bite", meaning not too soft). Outside Italy, dry pasta is frequently made from other types of flour (such as wheat flour), but this yields a softer product that cannot be cooked al dente. There are many types of wheat flour with varying gluten and protein depending on variety of grain used.

Pasta (Italian pasta, from Latin pasta "dough, pastry cake", from Greek παστά (pasta) "barley porridge") is a generic term for foods made from an unleavened dough of flour and water, and sometimes a combination of egg and flour. Pastas include noodles in various lengths, widths and shapes, and varieties that are filled with other ingredients like ravioli and tortellini. The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce.

There are approximately 600 different shapes of pasta. Examples include spaghetti (thin rods), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Two other noodles, gnocchi and spätzle, are sometimes considered pasta. They are both traditional in parts of Italy.

Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a couple of days in the refrigerator. Pasta is generally cooked by boiling.

Particular varieties of pasta may also use other grains and milling methods to make the flour, as specified by law. Some pasta varieties, such as pizzoccheri, are made from buckwheat flour. Fresh pasta may include eggs (pasta all'uovo 'egg pasta'). Whole wheat pasta has become increasingly popular because of its perceived health benefits. Most whole wheat pastas have a mixture of whole grain and regular grain ingredients.

Barley pasta "chitarra" MA'KAIRA coarse rigmarole 1 kg.

€ 8,00

"Chitarra" pasta is similar to "spaghetti". In this type they are made with barley, rather than grain. Learn More

Caserecci maccaroni pasta - Pastificio Masciarelli

Caserecci (maccaroni) pasta 500 gr.

€ 2,90

Caserecci is a form of full tube signed in the middle pasta. It is larger than penne and ziti. Caserecci is usually smooth and the tube's end does not terminate at an angle, like maccaroni. Learn More

Emmer and barley pasta "chitarra" MA'KAIRA 1 kg.

€ 8,00

"Chitarra" pasta is similar to "spaghetti". In this type they are made with barley and emmer, rather than grain, so you can obtain all wheat and pasta benefits. Learn More

Emmer pasta "tagliatelle" 500gr.

€ 4,50

Emmer "tagliatelle" are a speciality that add to the "tagliatelle" taste nutritive value and emmer benefit. Learn More

Fettuccine pasta 500 gr.

€ 2,70

It is a flat, thick noodle made of egg and flour, similar to what is called tagliatelle elsewhere in Italy. Learn More

My Abruzzo little pasta for children - Pastificio Verrigni (front)

Fusilli pasta - Verrigni Pastificio 500 gr.

€ 2,90

The history of Pastificio Verrigni begins in 1898, when Luigi Verrigni became the supplier of the noble families of Rosburgo, now known as Roseto degli Abruzzi. These families appreciated high quality pasta , obtained from the milling of grains with a stone grinder, mixed with water from the Gran Sasso and dried in air, on bamboo canes. Learn More