The most consumed types of pasta all over the world
Durum wheat semolina pasta is certainly the queen of pasta, as well as being the most common, and it’s classified according to the shape: long pasta, short pasta, lasagna or pasta for soups.
Over the years, special pastas have also been created with the addition of vegetables, cereals or stuffings; for example, think of the green pasta made with spinach in the dough, or with tomato, spelt, lentils etc. or the most delicious ones stuffed with mushrooms, cheeses or more.

Fresh egg pasta, on the other hand, is prepared with at least 20% of eggs. The presence of the latter gives a natural intense yellow colour to the pasta that will be prepared, as well as making the dough even more elastic and giving an additional note of flavour.
Rice pasta, as the name suggests, is a pasta prepared with rice flour and has a white and slightly transparent appearance; it was created to meet the needs of those who are intolerant or allergic to wheat flour.

Among the so-called dietary pastas, such as rice pasta, we also find gluten-free pasta, corn pasta etc. which are prepared with other food products or enriched with vitamins and mineral salts, with reduced carbohydrate, protein, sodium or calorie content for those people who suffer from heart diseases or diseases such as diabetes or gluten intolerance.
Another fact on corn pasta: it is a gluten-free pasta, therefore excellent for persons suffering from celiac disease, rich in folate, fibres, proteins, carbohydrates and vitamins. It is also a type of pasta suitable for those with digestive problems, in fact the fibres contained in it help keep the blood glycemic levels low and help to slow down the absorption of sugars.