How to make pasta salad
Whether you're working in the office or enjoying a relaxing day at the beach, a cold pasta salad is the perfect solution for these summer occasions. In this article, we'll [...]
Penne lisce or rigate?
The birth of "penne" and the genius of Giovanni Battista Capurro The pasta known as "penne" was originally created smooth (lisce) and originated in 1865 in San Martino d'Albaro, a [...]
A special pasta shape: the disco volante
The world of pasta is full of variety and creativity. What makes this even more fascinating is that every time we taste a pasta dish, we can not only appreciate [...]
Why do we use durum wheat semolina to make pasta?
When we produce dry pasta, we use water and durum wheat semolina, and not soft wheat flour. Why? Do you know the difference? Durum wheat and soft wheat The [...]
Senatore Cappelli: origin, benefits and useful advice in the kitchen
Historical background Senatore Cappelli is a durum wheat variety native to Italy that has been rediscovered in recent years thanks to its reputation as an excellent wheat. Nazareno Strampelli selected this wheat starting from [...]
How to obtain the perfect creaminess: Marco Fabbri’s tips for creamy pasta
Mantecatura, or making creamy pasta, is a crucial step; if done properly, it can radically change the outcome of your dish. This is a culinary technique in which fatty substances such as oil or [...]
How is spaghetti made?
https://www.youtube.com/watch?v=UeoUXGnxvoA Have you ever wondered how spaghetti is made before it is packaged? In an artisan pasta factory, the production process for long pastas involves six [...]
First courses for Halloween: 3 Pasta Fabbri recipes
There are those who prefer to cook and those who prefer to be invited. Either way, it's essential in both cases to find a good plate of pasta on the [...]
How to recognise artisanal pasta that is good for the health
In 2021 alone, 4 million tonnes of pasta were produced in Italy and found their way onto millions of tables in Italy and abroad. But how much of this pasta [...]