Durum wheat flour pasta: Traditional pasta makers of Italy swear by durum wheat when it comes to pure pasta. No matter what your choice maybe, simple or flavoured, with or without egg, this natural element is the must ingredient. In fact, durum wheat is the only type of grinded cereal that can hold on the tightness of pasta, in contrast to the common wheat ones that go soggy. The Italians follow a precise and measured method of development and production of pasta that involves drawing, rolling and subsequent drying of the dough under temperate conditions. This makes Italian pasta stand out in the global crowd.
Diet pasta: The diet pasta is no different from the regular ones available in the market except for the additional nutritional quality. While preparing, the mixture is enriched with content of glucide, protein, calories or sodium. Normally, these are specially designed for people suffering from diabetics, heart disease or people who are allergic to gluten.
Fresh pasta: The fresh pastas are the types that reign the world of Italian cuisine. It is basically egg pasta with which tagliatelle, quadrucci, maltagliati and filled pasta like lasagne, cannelloni, tortellini and ravioli are made.
Another special feature of fresh pasta is that it usually have more humid factor of 30% instead of the regular 12.5%. It is made from common wheat flour and other ingredients like vegetables and various fillings. Fresh eggs are also used.
Wholemeal pasta: The wholemeal pasta is the most fibre-enriched of all times. It is prepared with wheat bran and fibre to guarantee a higher fibre content. The calculation brings the fact that each 100 grams of wholemeal pasta contain 6 grams of fibre. This accounts for about 20% of the daily amount recommended by nutritionists.