Types of pasta

Good pasta at home – start with the basics

Pasta, staple food of Italy, is also known for being one of the most favorite dishes in the whole wide world. Good pasta comes in a variety of different shapes and sizes and preparing a delicious pasta dish at home is simple; the most important step is to use a good quality pasta to guarantee a truly Italian experience.

To help you recognise and select a good pasta, we decided to make a short guide with tips just for you.

How to recognize a good pasta

1 Ingredients

Wheat fields in Marche, central Italy

Wheat fields in the Marche region, central Italy

Dry pasta should be made exclusively, by Italian law, with durum wheat semolina. Durum wheat has many varieties, but should all feature the golden color that is typical for good pasta. Furthermore, one must pay close attention to the origin of wheat – it should originate from a trusted and possibly non-gmo source.

2 Texture

Bronze dies make a good pasta

Bronze dies

Rough and porous surfaces for pastas should be preferred. The porosity is a sign of a cutting process using a bronze die, rather than the more common, teflon-die cut. A better quality pasta also has a thin white coating of starch on its surface.

3 Cooking

Pasta drying

Pasta drying process

Good pasta cooks evenly and remains compact, strong yet elastic. Elasticity is obtained when using a good quality semolina and when the drying process is carried out at the right temperatures.

Choosing a pasta is not easy but with these quick tips it might help you select correctly. Italian fable wants to introduce you to top producers and their products and talking about pasta we present to you a top end pasta company that is unique in its kind: Pastificio Mancini.

Pastificio Mancini

Massimo Mancini

Massimo Mancini

There is a farm
that produces pasta
in the middle of wheat fields.

Pastificio Mancini was founded in 1938 by Mariano Mancini in the Marche region in central Italy. This pastificio is known to grow their own wheat, making the whole supply chain family-owned. The pasta is produced in a small facility right in the middle of wheat fields . They use bronze dies and ensure the pasta dries slowly at gentle temperatures so it retains all its wheat flavours and nutrients. Massimo Mancini, who has been taught and guided by his grandfather, Mariano, today works alongside his father, Giuseppe, to produce some of Italy’s finest pastas.

Ready to try Pasta Mancini? Find it in our Primi piatti box!