Fresh pasta from Tritordeum flours and soft wheat
Did you know that soft wheat accounts on average for 20% of the total dietary calories in our diet (Poole et al., 2021)? Soft wheat is...
Functional pasta with omega-3 and 6
Another type of functional pasta that is important from a nutritional and physiological point of view is represented by products containing...
AXOR has signed a contract to build the first pasta factory in Chad
Alapala Group has announced that its subsidiary AXOR has signed an agreement with MENA Food Chad to build the first pasta factory in Chad....
Gluten-free pasta from sorghum and cassava
The continuous migration flows and the subsequent multi-ethnicity of our society have led to a fusion of traditions and cultures, including...
The production process of fresh pasta
Dry pasta and fresh pasta: two products of excellence in Italian culture and gastronomic tradition, whose differentiation is based...
Podravka opens new €15m pasta factory in Croatia
This factory is the first newly built one in Podravka’s food segment in the last 17 years.
The ICARDA durum wheat program to combat climate change
The international center for agricultural research in the dry areas (ICARDA; www.icarda.org) was funded in 1977 in Beirut, Lebanon under...
“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....
Breeding for yield potential and stability at CIMMYT
The International Maize and Wheat Improvement Center (CIMMYT) has been improving low-latitude spring durum wheat for more than 6 decades...