Technology is also useful in the production of fresh pastas, both stuffed as well as cut. Here are the recommendations of a pasta technician, a consultant for many companies in Italy and abroad, with a forward looking mentality in full respect of tradition.
It is the flour that makes the difference.
Since 1832, Molino Dallagiovanna has been producing high quality flours: over 50 types of flour in production, certified internationally and used by top professionals.
(Original page | source: Grande Cucina & Wine, October 2010)