Gregg Wallace delves into pasta production at Dell’Ugo Factory
On an ordinary day in Hertsmere Industrial Park, the Dell’Ugo pasta factory hums with the activity of 180 staff members, producing a...
“New taste for pasta with Venus health”
Professional Pasta interviewed Umberto Rovati and Marcella Cattaneo, respectively head of marketing for rice and pasta dishes and head of...
High amylose pasta, more than an ideotype
While much innovation in recent years has come from whole grain or pulses, certain wheat varieties now offer specific benefits, too....
AXOR launches new logo, taking the next step for the brand
AXOR Srl, an Italian company one of the leading in pasta manufacturing technologies, has announced the launch of its new logo, representing...
Npa’s 2023 annual meeting announced for March 19-21
The Npa will hold its 2023 annual meeting in Ponte Vedra Beach, Florida, from March 19-21. The NPA Annual Meeting is the premier industry...
Instant pasta lines for a sustainable and healthy food
Energy saving and environmental protection mean a lot to Storci. We have decided to reduce the consumption of energy and water for cooking...
In London pasta Bolognese will cost 35 euros
Ingredients are the same, but the price for Angela Hartnett’s Bolognese pasta skyrockets: 30 pounds (about 35 euros) for the favorite...
Mourning in the culinary world: the “king of pasta” has passed away
Matteo Catalani, known as the “king of pasta” in the United States, has passed away in Washington, DC, where he had lived and worked...
Vegan pasta restaurant coming to Manchester city centre
A London-born restaurant specialising in fresh vegan pasta is coming to Machester city centre after opening its first restaurant in Covent...
Pasta: a favorite in Nigeria
Pasta is one of Nigeria’s most important and popular staple foods. It often is produced from mixtures of hard and soft wheat or durum...