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World pasta day

Since 1998, after the first world congress of the pasta producer, it has been celebrated with a day entirely dedicated to the promotion (October, the 25th) and dissemination of its extraordinary characteristics as a healthy and tasty product.

World pasta day

Intangible Cultural Heritage of Humanity by Unesco

World Pasta Day is a celebration created with the intention of showing how pasta is a healthy, sustainable food, spread across all continents and able to satisfy all types of cuisine, both the high end and the simpler, more homemade. Besides being a pillar of the Mediterranean diet, pasta has been recognised as an Intangible Cultural Heritage of Humanity by Unesco.

Italian character

A symbol of conviviality, taste and Italian character, pasta is the main dish of the Mediterranean diet and one of the most popular dishes in the world. Since 1998, it has been celebrated with a day entirely dedicated to the promotion and dissemination of its extraordinary characteristics as a healthy and tasty product.

Formats of pasta

There are many different types of pasta. In particular, they can be subdivided into: long pastas, such as the famous spaghetti; 'nest' pastas, such as the tasty pappardelle to be paired with meat sauces; short pastas, such as conchiglie, orecchiette or penne; minute pastas, which are usually served in broth; and finally the tasty filled pastas, namely ravioli and tortellini

Homemade pasta

Wheat flour and fresh eggs are used to prepare the dough, mixing the ingredients by hand on a wooden board. Once the dough has rested, a rolling pin is used to roll it out on the work surface until the desired thickness is reached; a pasta-cutter wheel is the best tool for the necessary scraps, depending on the size of the pasta to be created. If the filling is present, it should be inserted by hand before moving on to the cooking, then to the final seasoning and tasting pleasure.

Dried pasta

As far as dry pasta is concerned, the process is simple; the first step involves the selection of wheat, which is then sieved, cleaned of impurities and ground. In this way, a semolina is obtained which, combined with water, gives life to the dough shaped by the dies, the bronze or Teflon tools that give it its shape.
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