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 PastaFresh, dried, egg or filled, pasta is (are) the undisputed queen(s) of Italian gastronomy. It is important to buy good (top quality) pasta that holds its shape through the cooking process and then enables the sauce cling to it. It is also important to remember that pasta is made into many different shapes for good reason. Thick sauces, such as ragús demand large pasta shapes such as thick fettucine or pappardelle. Light and delicate sauces work well with capellini (angel hair pasta).When choosing pasta you should look for 100% durum wheat as the main ingredient. What is special about durum wheat pasta? Durum is the heartiest of all wheat.. Its density, combined with its high protein content and gluten strength, make it the wheat of choice for producing premium pasta products. Pasta made from durum is firm with consistent cooking results and is noted for holding its shape after cooking. Utimately it is the quality of the flour, which determines the quality of the pasta and to discover that you have to taste the pasta. Italians have been making egg pasta for hundreds of years with the simplest of ingredients: farm-fresh eggs, durum wheat and in some cases, spring water In Italy it is commonly known that the best egg pasta making traditions are from the Campofilone area of Marche. The Spinosi egg pasta is a household name and some say their egg pasta tastes better than most fresh home-made pasta. This pasta is so flavorful that it is best to taste it without a sauce: just some butter and Parmigiano-Reggiano cheese. Of course, adding a bit of shaved truffles adds a whole different dimension! Egg PastaItalians have been making egg pasta for hundreds of years with the simplest of ingredients: eggs, durum wheat, water. Every Italian knows that the best egg pasta-making traditions are from the Campofilone area of Marche. The Spinosi Egg Pasta is a household name and some say that their egg pasta tastes better than most fresh home-made pasta. This pasta is so flavorful that it is best to taste it without a sauce: just some butter and parmigiano cheese. Well, adding a bit of shaved truffles adds a whole different dimension!Cooking TipsIt is very important to pay close attention to the cooking process. We pass along some good cooking tips:* Use a large pot capable of holding 1 quart of water per 3 1/2 oz of pasta. * Pay close attention to cooking time written on the pasta package in order to prevent overcooking the pasta. * When the water comes to a rolling boil, then add the salt. We suggest 5 tsp per 1 quart of water. * Immerse the pasta all at once into the middle of the pot. Stir immediately with a fork or wooden spoon. Stir occasionally during the cooking process. As the pasta nears the end of the cooking process it is a good idea to taste it to prevent overcooking. As soon as the pasta is ready, drain it immediately in a colander to prevent further cooking. Pasta 'Biologica Eccezionale'With over 100 years of pasta making experience the Felicetti family is still producing quality pasta which is world-renowned for its quality.There are many reasons why this Felicetti family pasta is extraordinary. Some of the reasons are:* Organic cultivation of single varieties of wheat. * No chemicals or fertilizers. * Pure water from alpine springs. * Bronze dies to make the pasta shapes. * Slow drying over 48 hours so you can taste the wheat. * Certified Organic by the USDA, KOSHER, JAS & CCPB (Italian Board of Organic production). Bronze Drawn PastaUnlike other pasta makers who mass-produce their pasta using disposable Teflon dies, Valentino Felicetti uses bronze dies (molds) to create their pasta’s different shapes. Though bronze dies require more precise skill to regulate the consistency of the mix and the production speed, they produce rougher surfaced pasta to better capture and hold any type of sauce.PairingsWe are proud to share some outstanding and tasty recipes on each product page. Remember that as a general rule, delicate or thinner pastas call for delicate sauces. Reserve thick tomato or creamy sauces for the more substantial pastas. See our PASTA cookbook for more easy regional pasta and sauce recipes.Top Quality Pasta Has Many Health BenefitsPasta is a good carbohydrate with a low gylcemic index and only 99 calories in each half-cup. Low in sodium and cholesterol-free top quality pasta has been part of the healthy Mediterranean diet for over 1000 years. By selecting fresh vegetables and olive oil to pair with your pasta, you can create a multitude of tasty, light meals.for more information see our blog
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