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The five best pasta brands on the market: here is the list

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Pasta is undoubtedly the food that Italians prefer above all else. Whether it is for lunch or dinner, for an Italian he must be able to sit at the table at least once a day with a nice plate of pasta in front of him to taste; they just can’t live without it. From a few readings of statistical documents, an important fact emerges: that Italians consume on average about six pasta dishes in the space of a week.

Obviously, there are different types and brands of pasta: supermarket shelves are indeed full and really very varied. Precisely for this reason it is useful to be able to recognize what we have in front of us and which are the macronutrients that a food must necessarily have. A well-known company in the sector that protects consumers, has been particularly committed to carrying out a series of analyzes on different types of pasta. The company decided to check various parameters including: the presence of soft wheat, the fibers and proteins present and in what percentages there are, as well as any impurities present.

In addition, other analyzes carried out were carried out directly inside the kitchens in which the pasta was analyzed before cooking and after cooking, in order to correctly assess the conservation, the stickiness and the ability to retain the sauce. . Obviously we do not have a laboratory to use in order to carry out all these specific analyzes but certain aspects can very well be noticed even with the naked eye such as: the color (which to put us at ease must be of a beautiful very intense yellow); the proof of breakage: that is to say if when the dough is broken, it makes a dry noise.

This means that it is good, but if on the contrary it breaks immediately, it is good that various doubts about its quality begin to assail us; possible presence of impurities or in the event that black or white spots appear in the pasta (color which varies according to their origin). If there are blackheads, they are impurities from foreign bodies; while if the dots were white, these are areas in which the flour was not properly transformed and therefore the semolina was not very homogeneous. It is important to read the label on the packaging in order to choose an Italian brand that does not have too many processes.

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