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The types of pasta or pasta dishes are part of various first courses of the Mediterranean diet, a diet par excellence recognized by Unesco. They are obtained by drawing doughs prepared with semolina or durum wheat semolina and water and then everything is dried, this is the reason for the name “pasta asciutta”.
There are various types of pasta:
– durum wheat semolina pasta – fresh egg pasta – rice pasta – buckwheat pasta – whole-wheat pasta – corn pasta – gluten-free pasta (dedicated to those who suffer from celiac disease) – special pasta enriched with vegetables, cereals or legumes
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.
This is why, starting from 2015, we have designed the Take Away solution. Book the Take Away Seminar Course for free without obligation, which will take place at our production factory in San Cesareo (RM).
The advantages of eating various types of pasta are many, especially if we think of whole-wheat pasta rich in fibres, vitamins and minerals, useful for providing a natural barrier against arteriosclerosis and type 2 diabetes. Moreover, thanks to the presence of starchy substances and proteins contained in pasta, the production of serotonin (also called the “good mood hormone”) is favoured. The important thing is not to overdo it in the quantity and seasoning, but pasta is definitely and deservedly the queen of the Mediterranean diet. What kind of pasta do you prefer? Choose the professional machine for pasta suitable for your kitchen style from our product catalogue.
Set up pasta factory to produce fresh pasta dry and gluten free
Una giornata interamente dedicata all’essiccazione della pasta: il Corso pasta secca. Nella programmazione dei corsi per chi vuole aprire un Pastificio, abbiamo introdotto una giornata illustrativa e formativa, per illustrare e spiegare il processo produttivo di produzione di pasta secca artigianale.Andremo ad analizzare, con contenuti pratici, le varie fasi che compongono la produzione di pasta secca:
Al termine della giornata, avrete modo di interagirer con i tecnini commerciali, che vi daranno supporto nello sviluppo pratico sulla vostra idea.
Il business della pasta fresca negli ultimi anni è in continua crescita, ciò è dovuto soprattutto alla maggiore attenzione verso un’alimentazione sana e alla ricerca di piatti tradizionali e caserecci. Per questo motivo abbiamo introdotto nella nostra Azienda i Corsi GRATUITI per aprire ed avviare un Laboratorio Artigianale per la produzione di pasta fresca e Gastronomia.Parleremo di: impasti, ripieni e utilizzo di tutte le Macchine, cottura a Convenzione Vapore per Gastronomie, Ristoranti e Pastifici, l’Abbattitore di Temperatura ed i suoi vantaggi, la Pastorizzazione e l’Essiccazione, il Confezionamento Sottovuoto in Atmosfera Modificata (ATM) degli alimenti.