Everybody loves pasta! But isn’t all pasta the same?
Of course everyone loves pasta! It is a staple food which is eaten all around the world. But no! Not all pasta is the same. There are hundreds of different types of pasta, but to make life a lot easier it can be categorised into two basic styles; Fresh pasta and dried pasta.
Fresh pasta is what everyone is quite familiar with; it is produced at home by your Nonna or can be found in some restaurants. This type the pasta only keeps for a few days at a time when refrigerated. This is the reason why fresh pasta is not available for the everyday consumer in retail outlets.
Dried pasta is mass produced and is what is mostly exposed to families around the world. There are a variety of different styles varying from hand-made types through to the artisan. It is determined by Italian law that dried pasta can only be made from durum wheat flour/semolina – which gives the pasta the slight yellow tinge.
Over the recent years there is now a demand for dried pasta to be produced with a variety of different types of flour, such as wholemeal, organic (bio), spelt (faro) and kamut.
Did you know that this type of dried pasta is dyed? Yes, there are two different dyes which are generally used. Bronze dyes and Teflon dyes.
Traditionally Italians have been producing pasta with bronze dyes. This is a slow process which is also very expensive; however the artisanal extrusion of the pasta through the bronze dyes creates a rough surface in conjunction with the amount of water used in the dough, allowing more sauce to stick to the pasta.
Teflon dyes are associated with mass produced industrial pasta as they are a lot more economical to function. However, this then results in the surface being much smoother and limits the amount of sauce to “cling” to the pasta.
Feeling hungry? Click here to try our pasta recipe!