Ahead of Shavuot, on the differences between pasta types, what really has nutritional value, and how the cooking method ...

“It’s fairly simple to add an element of flavor to pasta you’re making at home,” says Natalie Fernsebner, general manager of ...

Pasta starts its journey in the fields, where wheat is carefully harvested, with signs of maturity such as golden ears and dry grains marking the optimal time for harvesting. After the wheat is ...

Bread is a universal staple, enjoyed around the world, reflecting rich cultures and traditions of each region. From the soft, ...

Mr. Rohit Chugh, CEO of Arabian Mills for Food Products Co., said in an interview with Argaam that the company is continuing ...

But there’s one sun-soaked seaside destination in the north of the Bel Paese that doesn’t get nearly as much love it deserves – and EasyJet has just launched new holidays helping travellers discover ...

In Emilia-Romagna, this type of pasta – made by twisting fresh dough between the palms – is traditionally made from durum wheat, semolina flour, and water, although some more modern recipes ...

Cavatelli hold a special place in the heart of many southern Italians: among the many pasta shapes hailing from our sunnier ...

which can supply 30% to 32% industry flour, depending on the quality of the soft wheat. Mill #2 provides durum semolina for the company’s own Vita Pasta durum product. Other products include fine ...

An Italy that can’t grow its own wheat for pasta? It’s a race against time. Using a shared database in a Microsoft super-computer, scientists from Italy and other countries are working together to ...