- flour.
Dried pastas made
under this
category must be
labeled according to the subcategory.
Special pastas (paste speciali) – As with the
pasta above, with...
-
There are many
different varieties of
pasta. They are
usually sorted by size,
being long (
pasta lunga),
short (
pasta corta),
stuffed (ripiena),
cooked in...
-
macaroni mixed with
mayonnaise (macaroni salad), or as
elaborate as
several pastas tossed together with a
vinaigrette and a
variety of fresh,
preserved or...
-
Lietuvos paštas (lit. 'Lithuanian Post') is the
company responsible for
postal service in Lithuania. The
company was re-established on 16
November 1918...
- '
pasta in broth'). The
various kinds of
pasta are
categorized as:
pasta secca (dried
pasta),
pasta fresca (fresh
pasta),
pasta all’uovo (egg
pasta),...
-
Commercially produced dry
pasta, or
pasta secca, is made
almost exclusively from
durum semolina. Most home-made
fresh pastas also use
durum wheat or a...
- not sealed.
Premade filled pasta for m****
consumption is
often pasteurized to set the
dough structure.
While most
filled pastas are
sealed on all sides,...
- the
pasta. Long
pastas should have less
moisture content (and
therefore less water) so they will be able to
stretch during the extrusion.
Short pastas need...
-
Pasta e ****ioli (Italian: [
ˈpasta e ffaˈdʒɔːli]; Neapolitan:
pasta e fasul; lit. '
pasta and beans') is an
Italian pasta soup of
which there are several...
-
Pasta al
pomodoro (Italian: [
ˈpasta al pomoˈdɔːro]) is a
pasta dish
typically prepared with
fresh tomatoes,
extra virgin olive oil, garlic, basil, and...
