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What makes Good Pasta?

  • Check for the words 100% Durum Semolina.  This is the best ingredient for pasta.
  • Look for cracks ("checking") and broken pieces.  Dry pasta with cracks will break apart when cooked.
  • Look for fine white specs coating the dry pasta.  This could be a sign of temperature abuse (when pasta is dried poorly), which will make the pasta more brittle.
  • When cooking, watch for excessive foaming or cloudiness in the water.  Poor gluten strength caused by low quality semolina or from poor mixing, extrusion, or drying processes will create starch leaching (as starch escapes the pasta protein matrices). These starches foam in boiling water, and create the cloudy water appearance.
  • BRC Certified Share the Pasta
    Pasta 101 Kosher Approved Recipe Corner
    NPA Member HACCP Certified