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Fresh pasta, a value of Made in Italy

Fresh pasta is one of the symbols of Italianness in the world and a spokesman for Made in Italy values. If we talk about fresh pasta we think of the long Italian culinary tradition. Support pillar of Italian food but not only: homemade pasta has always been imitated in kitchens around the world.

For Italians, the word "pasta" means home, family and tradition. The history of fresh pasta has origins in the past and a law of 1967 gives a definition. Fresh pasta is defined as a mixture of wheat flour or durum wheat semolina with water or other more or less liquid substance, in particular eggs. The definition of "fresh" derives from the fact that it contains up to 30% humidity.

In the Mediterranean areas the origins of pasta are derives from polenta, which first became dumpling and then took the shape of pasta. The first historical traces of the pasta date back to the Etruscan tomb “dei Rilievi” found in Cerveteri, where the utensils used to make fresh pasta are clearly recognized.

pasta fresca: un valore made in italy

Images by Instagram @pastificiodefilippis

pasta fresca: un valore made in italy

Images by Instagram @pastificiodefilippis

Before the Middle Ages the pasta was cooked in the oven, while in this period we started talking about boiling the pasta. Condiments are already an integral part of fresh pasta consumption.

It is in Naples that the beginning of the history of fresh pasta is consecrated as we know it. Here two hundred years later the "maccheroni" are born, long drawn pasta that we still love now. If at first the pasta was considered food for the rich, in the sixteenth century it began to spread even among the less affluent classes and thus also the trade of pasta.

In the '600 Giovanni Del Turco marks another crucial passage in the history of pasta, when he suggests keeping the pasta harder, giving way to cooking al dente.

Today pasta is the protagonist of continuous experimentation, starting from flour and dough, increasingly oriented towards the use of wholemeal flour. Fresh pasta made from soft wheat flour and eggs is more widespread in the North, while in the center and in the South, durum wheat flour is preferred.

pasta fresca: un valore made in italy

Images by Google images

pasta fresca: un valore made in italy

Images by Instagram @pastificiodefilippis

The procedure for making fresh handmade pasta is handed down from generation to generation. Begin by sifting the flour into a fountain and making a hole in the center of the fountain. Here the eggs are poured little by little and the flour is gradually incorporated. At the end of the procedure you will have a dough in the shape of a ball that will have to be worked by hand firmly. The dough should be left to rest and then worked again. Depending on the recipe chosen, the leaf is spread and the dough is made.

There are many types of fresh pasta and each region has its own tradition. Just to mention some of the most famous types of pasta: Pizzoccheri, Spatzle, Bigoli, Maltagliati, Fescheirol and Tajarin, Trofie, Pisarei, Lasagne, Passatelli, Tagliatelle, Pici, Pappardelle, i Testaroli, the Strozzapreti, the Tonnarelli, the Cavatelli, the Fusilli.

The Defilippis pasta factory represents Italian excellence in the production of fresh homemade pasta. Its history began in 1872 and since then every day the pasta makers produce fresh pasta including the celebrated "Raviolo of the big tradition". The Defilippis pasta factory is synonymous with tradition, passion, technique and creativity. For this reason the pasta factory is part of the network of excellence of Exclusive Brands Torino that promotes the symbols of Made in Italy in the world.

Discover the history of the Defilippis pasta factory

pasta fresca: un valore made in italy

Images by Instagram @pastificiodefilippis

pasta fresca: un valore made in italy

Images by Instagram @pastificiodefilippis

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