SOME INTERESTING FACTS ABOUT PASTA
Eat pasta all the time but never give it much thought? Well, think again. There's a great deal more to this humble meal than many of us give it credit for...
HOW PASTA IS MADE
No matter the shape, the basic ingredients of pasta are always the same: durum wheat meal and water. In Italy, dry pasta can be produced only with durum wheat. Durum wheat prevents the pasta from sticking together, has a higher protein content, a nicer colour and a better taste. EU rules allow the production of pasta using soft wheat flour but this must be clearly labelled on the packaging.
The wheat is first milled into semolina - a rich yellow, granular substance - which is then mixed with water to form a dough. It is then kneaded, extruded and cut into distinctive pasta shapes. Although it is a simple technique in theory, the quantities, timing and temperature are all crucial. The pasta is then dried and packed.
In theory, dry pasta can last several years if it is properly stored in a dark, dry and fresh place, (not the refrigerator) however, it tastes better if eaten within two years. Fresh pasta deteriorates quite quickly, especially if filled.
HOW MUCH DO WE PRODUCE
Buitoni is the leading dry pasta brand in the UK - over seven times the size of its next branded rival, with the highest awareness among consumers. It is also sold across Europe, in the US and in Japan. In the UK, the range focuses on spaghetti, shapes, Express (quick cook pasta), speciality pasta such as Capelli D'angelo (or Angel Hair) and Parmesan cheese.
FASCINATING FACTS
- If Italians ate the usual yearly amount of pasta in spaghetti shape (rather than the actual mix of pasta shapes) they would eat approximately 600,000,000 km - enough to wind around the earth 15,000 times.
- Although there are at least 500 varieties of pasta, Italians are quite conservative about what they buy and out of each 10kg of pasta purchased, 6kg is usually spaghetti.
View Nestlé Nutrition Information for Pasta & Cheese
