Legume pasta, nutritious food for a sustainable future
The use of legume flour into pasta is an innovative and practical solution to increase legume and vegetable-based protein consumption.…
The use of legume flour into pasta is an innovative and practical solution to increase legume and vegetable-based protein consumption.…
It could be hypothesized that the qualitative improvement in pasta-based RTEs could be achieved through a change in formula since…
Durum wheat is grown primarily in the Mediterranean basin, the northern plains of the United States and Canada, the desert…
Three days of meetings, ideas, reflection and discussion: once again, pasta was the star at the recent World Pasta Day…
An interview with Fabián Menichelli, the new President of UIFRA (Unión Industriales de Fideeros de la República Argentina) by Juan Manuel Airoldes…
Thanks to collaboration from UIFRA (Unión Industriales de Fideeros de la República Argentina), these pages will focus on the production…
Pastaria is offering you a free ticket to Ipack-Ima 2015 (Milan, May 19-23), which you can use on all 5…
Welcome to the first issue of The Truth About Pasta newsletter from the International Pasta Organisation. Each month’s newsletter will…
A dynasty that, for five generations and without interruption, has handed down its craft, the production of quality pasta, first…
A committee of experts from prestigious pasta factories and associations will work together with the editorial staff of Pastaria with…
The delegations from a number of European Union countries have proposed that the “best used by” wording should be eliminated…
The pasta school “Primo Piatto” is launching a new advanced course for professional pasta makers: The advanced pasta maker…