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The best brand of pasta in the world: here’s which one to buy



Pasta (technically defined as “pasta”) is a food made from flour of different extraction, it is typical of the different Italian regional cuisines, it is divided into small regular shapes intended for cooking in boiling water and salt or moist heat and savory.
The term pasta derives from the late Latin păsta which, in turn, derives from the ancient Greek pástē, or flour mixed with water and salt, is intended as an abbreviation of Italian pasta but can also indicate a dish in which pasta are clean the main ingredient accompanied by a sauce, juice or any seasoning of any kind.

Pasta around the world should be differentiated and divided equally from a historical point of view, as it is the distinct result of two vast cultures of gastronomy that gave rise to these types of food over many centuries. Here are the two types of pasta and these two pasta use different raw materials but also completely different processing techniques, with no relation in terms of preparation, production, presentation and tasting:

– Italian (like traditional puff pastry, stuffed pasta art or popular spaghetti, Campania pasta, tasty macaroni, Ligurian pasta, Pugliese, Calabrese, Sicilian and so on… it gradually spread throughout the West and also in the Mediterranean regions;
-and Chinese (such as Pekingese pasta, lāmiàn, Cantonese pasta and others), widespread and known, in many different ways, in most Far Eastern Asian countries.

But what is the best pasta in Italy? To reveal it, it is a classification published by a very reliable site, which is based on the analysis of 25 samples of pens. In order to establish the honest ranking, the products were subjected to various tests. Within the laboratory, various parameters were evaluated such as the presence of soft wheat, the protein and fiber content, but also any traces of impurities present. In the kitchen, on the other hand, the appearance of raw pasta and its result after cooking have been taken into account, evaluating aspects such as resistance and absorption of the sauce.

A tip to understand which are the best pasta on the market is given by its color which must be intense yellow and which, when it breaks, must give the pasta a dry sound. Pay attention, then, to the presence of a few small black spots (indicate of impurities) and white spots which are floury parts of the semolina which are due to a not exactly perfect treatment.

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