More about pasta

  • Dried pasta contains ZERO cholesterol and one cup of cooked spaghetti will provide you with 200 calories, 40 grams of all important slow-release carbohydrates and less than 1 gram of total fat. This makes pasta a perfect dish for breakfast!
  • In the past, the Italians only ate meat a few times a month. So, when they came to America, where meat was so plentiful, they incorporated meat into their cooking more often, making meatballs an American invention.
  • Cooked al dente (al-DEN-tay) literally means “to the tooth,” which is how to test pasta to see if it is properly cooked. The pasta should be a bit firm, offering some resistance to the tooth, but tender.
  • The average person in Italy eats more than 51 pounds of pasta every year. The average person in North America eats about 15-1/2 pounds of pasta per year.
  • Top-quality pasta is made from durum wheat which is how we make it here at The Big Dream Factory. According to the North Dakota Agricultural Statistics Service, about 73% of the durum wheat grown in the U.S. is grown in North Dakota. American-grown durum wheat is considered among the best in the world and the pick of the crop is earmarked for domestic use, ensuring a finished pasta product second to none in the world.

  • Approximately 2.75 million tons of pasta is made in Italy each year, while the United States produces nearly 1.9 million tons per year
  • There are more than 600 pasta shapes produced worldwide.
  • Italians eat pasta as an appetiser and you can expect to eat it at least twice a day.
  • Pasta is categorized in two basic styles: dried and fresh. Dried pasta is made without eggs and can be stored for up to two years, while fresh pasta will keep for a few days under refrigeration.
  • October is National Pasta Month and the 25th is World Pasta Day.
  • The word “pasta” comes from the Italian word for paste, meaning a combination of flour and water.
  • Founder of one of the world’s leading pasta makers, Pietro Barilla, is said to have dusted flour on the sleeve of his black suit on a daily basis. If he could blow the flour off without a trace, it meant that the flour was dry and finely grained and perfect for pasta making.
  • Italians never use a spoon and a fork when eating spaghetti. This is an American habit. In Italy you simply twirl a fork against the dish.

Leave a Reply

Your email address will not be published. Required fields are marked *