You can buy gluten free pasta from a company where you can buy all kinds of pasta, from penne to tagliatelle. La Molisana provides us with mill-ground, aromatic durum wheat semolina as a partner in producing top-notch results. A nutritious and healthful product is produced as a result of the use of just 100% Italian wheat and the meticulous stone hulling cleaning process. Because of the high protein level, the dough is solid and compact and is easy to work with. Pasta dishes include pappardelle, fettuccine, tagliatelle, and flavorful gnocchi. The Remilled Durum Wheat Semolina, which is prepared with only Italian wheat and has a bright yellow color and a strong scent and is ideal for bread, sweets, and rustic foods, comes highly recommended for people who want semolina with smaller grain sizes. Product of macaroni enriched. 100% semolina made from durum wheat. Since 1912. The miracle of nature giving her gifts to the tenacity of La Molisana's millers and pasta makers is one that continues happening in the beautiful country of Molise, as it has for the last 100 years. Indeed, Molise has long been considered one of Italy's top granaries because to its excellent land and temperate climate. a place endowed with remarkable beauty, a refuge of tranquility, and a treasure trove of genuine tastes. This is the essence of a place that sustains and animates La Molisana's history year after year. Our way of life is intrinsically healthy; we make time every day for key ideals that transfer into simple recipes like our wheat-and-water product such as corn kernels recipe . Our respect for wheat and understanding of it allow us to make pasta rich in protein and golden like the fields. Direct grinding guarantees pasta's integrity and organoleptic properties.
la molisana pasta recipes
Here is one of the best recipes to prepare with la molisana pasta. Pasta is rolled, sliced, and wound around a skewer to form a spiral shape before being served with a fiery tomato sauce or a sumptuous lamb ragù. Method: First, create the pasta dough. In a bowl, add the semolina and water gradually. Bring the dough together with a fork. When the dough comes together, turn it out onto a surface that has been lightly dusted with flour and knead it for 7 to 8 minutes, or until it is firm and springs back when you press your thumb into it. Place wrapped with cling film in the refrigerator to rest for at least one hour. To prepare the tomato sauce, warm a little amount of oil in a skillet and cook the onion and red pepper until tender. The tomatoes should be added after the sauce has been simmering for around 15 minutes. Set aside after seasoning with salt and pepper. After the pasta dough has rested, roll it out to a thickness of 2 to 3 millimeters on a surface gently dusted with semolina flour (you may want to divide the dough and work in batches). next, slice each strip into 5 cm pieces, 6 mm wide. Place a skewer horizontally over the bottom left corner of one of the strips. Pasta will form a spiral pattern around the skewer as you roll it away from you. Slide the shape off the skewer with care, then set it on a wire rack to dry. Continue until all of the dough has been consumed. Reheat the sauce as the pasta cooks for four to five minutes in salted boiling water. After draining, combine the spaghetti with the sauce. Serve with more chili flakes sprinkled over top. 
la molisana pasta gluten
Your whole family will like La Molisana's brand-new gluten-free pasta, which is prepared with a combination of brown rice, quinoa, and top grade maize flour. With the "al dente" texture, fantastic flavor, and color found only in premium pasta, with the extra bonus of being gluten-free. The traditional Italian cut of best spaghetti is used to prepare this gluten-free pasta. Because of its adaptability, spaghetti goes well with practically any sauce or flavor. Additionally, La Molisana provides all types of pasta in a gluten-free variety that is prepared using a deft combination of brown rice, quinoa, and maize, all while keeping in mind the preferences of its devoted clients. Non-gluten sensitive individuals as well as those who choose a diet with a reduced gluten content may benefit from Gluten Free Penne N.20 without having to give up taste or a tasty texture. These Penne are perfect for pasta salads and timbales because the bronze drawing and surface scrapes will catch sauces at their finest. Your first plates from La Molisana are signed with gluten-free penne N.20, which strikes the ideal balance between goodness and well-being while retaining the authenticity and elegance of Italian cuisine. Gluten is generally well tolerated by most individuals. In contrast, those who have celiac disease or non-celiac gluten sensitivity experience a number of symptoms after ingesting gluten. Damaged villi virtually prevent the body from absorbing nutrients into the circulation, resulting in malnutrition as well as a variety of other issues including certain malignancies, thyroid illness, osteoporosis, infertility, and the beginning of other autoimmune disorders. Non-Celiac Gluten Sensitivity is a term that has been developed to characterize people who cannot tolerate gluten and have symptoms that are similar to those of celiac disease but do not have the same antibodies or intestinal damage as those with celiac disease.
la molisana pasta ingredients
Many people are curious to know what the ingredients in la molisana pasta are. The ideal conditions for creating pasta may be found in a natural paradise that has a long tradition of grain production, an abundance of spring water, and clean air. Since the start of the last century, this area has been home to a proliferation of what are known as "maccaronari," which are small-scale milling operations. Excellence has been passed down for generations, and La Molisana carries on that tradition on a global scale. We only choose and combine the highest quality wheat varieties when we are making our premium semolinas, since this is the only way to ensure that they are produced correctly. The exceptional protein content of La Molisana pasta helps it to keep its shape and structure after cooking. It also has a high content of high-quality gluten, which helps to ensure that it can withstand the heat of the cooking process, and it has a wonderful yellowness index, which makes the dry pasta even more visually appealing and satisfying. Macaroni products with added nutrients. Semolina is completely derived from durum wheat. Since 1912. In the beautiful region of Molise, the millers and pasta makers of La Molisana continue to work their magic, thanks to the gifts of nature and their dogged determination. Because of its favorable topography and temperate temperature, Molise has a long history of being one of Italy's most important grain-producing regions. a place that is endowed with amazing beauty, a sanctuary of peace, and a treasure trove of flavors that are true to their origins. Year after year, this very spot is what keeps the history of La Molisana alive and vibrant. It is the essence of a historical area.
la molisana pasta cooking time
11 minutes is the cooking time of la molisana pasta. For proper cooking, use 6 liters of water for every 453 grams of food. Add the pasta and salt to the boiling water once it has reached a rolling boil. Change things up sometimes. La Molisana has been making pasta since it was established in Campobasso, southern Italy, more than a century ago, La Molisana has been making pasta. Throughout that time, it has inspired other pasta producers. La Molisana has perfected the art of manufacturing pasta because they have four generations of milling expertise and control the whole supply chain, according to Chief Executive Giuseppe Ferro, who took over the venerable company in 2011 and saved it from bankruptcy. "We utilize Molise-certified clean water to knead our semolina, which is manufactured from the best durum wheat and lovingly purified in our mill using the stone debranning process." According to Giuseppe, this "natural paradise" gives the best circumstances for the manufacturing of Macaroni pasta when paired with cutting-edge technology. 
The end product is a distinctive pasta and baked macaroni that is regarded to be of the greatest quality in the world and is entirely produced in Italy. It is flavorful, firm, and bronze-drawn. Giuseppe and the crew have been putting a lot of effort into improving the goods' quality-to-price ratio since purchasing the company seven years ago by concentrating on the raw materials. Significant growth has been achieved as a consequence of this, as well as investments in innovative technology and engaged staff. Now, Giuseppe and the team anticipate a 50% increase in the workforce over the next five years. "We embraced the task of purchasing La Molisana because, in a wounded and suffering Italy, they dreamt of serving as a virtuous example; one where tenacity, an ethical mindset, and a desire to achieve could outweigh any unfavorable circumstances. 
la molisana pasta tagliatelle
La Molisana pasta brand is producing all the pasta forms you need from tagliatelle to disc. Every bite of La Molisana's pasta feels more like Italian tradition handed down from father to son since 1910 than merely pasta. In the center of Molise, Southern Italy, at a height of 730 meters above sea level, lies the La Molisana pasta factory. Clean mountain air, pure spring water, and excellent grain cultivation provide the ideal circumstances for creating pasta in this natural paradise. The Ferro family's methods preserve the grain's inherent characteristics while using current technology, resulting in the ideal pasta. La Molisana's pasta is irresistibly al dente, just like nonna used to make it. Bellissima! Today, indulge in a taste of tradition by shopping in person or online. From wheat flour and egg, a wide, flat pasta known as tagliatelle is created from wheat flour and egg . Italy's Emilia Romagna and Marche regions are known for their love of tagliatelle. The Italian verb "tagliare," which means "to cut," is the source of the term "tagliatelle." It is traditionally served with the well-known beef sauce bolognese. Other well-liked tagliatelle pasta meals include uova e formaggio, which is a carbonara-like dish made with eggs and cheese, and pomodoro e basilico (a basic tomato sauce with basil). Tagliolini is the name of a kind of tagliatelle that is cylindrical rather than flat. Tagliatelle are often prepared by tossing the pasta and spaghetti in a classic ragù or bolognese sauce that has been cooked with meat. Porous pasta and larger, more robust strands can withstand and effectively absorb richer sauces. You may serve fresh tagliatelle with vegan bolognese or mix the pasta with pomodoro sauce, basil, or pesto for a vegetarian supper. Tagliatelle may be tossed into a creamy parmesan sauce with shaved truffles or a butter sauce with prosciutto for a special occasion. 
Where to buy la Molisana pasta
If you are looking for a supply center where you can buy types of pasta and macaroni pasta recipe with La Molisana quality and prices, you can refer to us in order to get good offers. La Molisana is more than just a pasta brand, it tells the tale of two families who, for more than a century and over four generations, have chosen and ground only the best Italian grains. The Carlone family created the Pastificio La Molisana in the unpolluted regions of Molise at the beginning of the 20th century. In the same time period, Domenico Ferro relocated to Molise and opened his first mill in 1910. The two families continued to establish their enterprises, endure two world wars, and pursue their aspirations. Giuseppe Ferro Jr., Domenico's grandson, had the smart insight to purchase the storied La Molisana pasta business in 2011. From this point on, a single organization may oversee the whole pasta supply chain, from the wheat grain to the spaghetti we serve! 
La Molisana offers penne, fusilli, and spaghetti in sizes from 6 to 17, depending on thickness. Spaghetto Quadrato and Cavatappi, perfect for mac and cheese, are two noteworthy forms. The Pastificio Extra di Lusso forms line helped La Molisana celebrate its 100th anniversary in 2015. This line's lasagna and tagliatelle are unmatched. The 2015 semolina and flour line exemplifies La Molisana's wheat cult: high protein, traditional stone processing, and no additives. Extra-fine 00 flour with Durum Wheat Semolina make the greatest Macaroni pizza and pasta. Penne, which is already one of your favorites in our continually growing collection, receives extra attention since it is gluten-free. Refer to our supply center to get the latest prices for buying pasta in bulk at different packings.