Pasta

about pasta. Although everyone know what is pasta, and eats pasta, but I am sure that anyone of us do not know what the actual history of pasta is. Furthermore, I will also explain the benefits of pasta, pasta shapes, recommendation of sauces for different types of pasta, and the basic way of cooking pasta. Pasta is an Italian food made from dough using flour, water and eggs. When talking about the origin of pasta, a distinction needs to be made between fresh and dry pasta. Fresh pasta is dough

Premium Pasta Maker: Instructions on How to Use: You first need to mix up your ingredients for the dough, of course. Make sure that the dough is not so moist that it will stick to your pasta maker. Also, make sure that the dough is not too dry, or it will fall apart when it comes out. Mother thing that makes it easier when using this pasta maker is to have two people working it. One will need to hold on to the dough and feed it in while another turns the crank to make sure that the dough does not

Should pasta companies be forced to label the country of origin? This past week Italy formally asked the European commission to require country of origin on pastas sold in Italy. As many expected, this has caused an uproar with international companies, most notably Canadian, who believe this requirement will cause lessen sales. Italy’s proposed plan is to show where the wheat is grown and milled on the pasta packaging. This regulation would clearly be a detriment to Canadian pasta brands and would

Smoked Andouille and Louisiana Crawfish over Pasta Everyone loves a good bowl of pasta, and even more so when it is covered in seafood or sausage. Why not have both? Smoked Andouille and Crawfish over Pasta makes a great meal. The crawfish and andouille create a flavorful blend that tingle the taste buds, and provide a delectable dish. Crawfish over Pasta Ingredients: 4 tablespoons of virgin olive oil 2 tablespoons of sliced garlic 4 tablespoons of minced shallots 1 teaspoons of chile flakes 2

long grain. Imagine ‘Pasta’! Obviously pasta has an enormous variety, and all pasta shapes demonstrate their differences and help to identify the individual characteristics that make them particularly suitable for certain sauces. In a foreigner’s point of view, they don’t care even if it is linguine or spaghetti. For them, it is just a pasta. However Italians are different, they think that the shape of pasta changes the taste completely. For this reason they choose right pasta shape to go with the

Introduction In 1875, Pietro Barilla founded Barilla SpA, a small pasta shop in Parma, Italy. Barilla is a family owned company that has been passed down from generation to generation and has become a vertically integrated organization, with many bakeries and factories throughout Italy. For many years, the pasta shop experienced significant growth because of the high quality products that were marketed and produced in their facilities. In fact, during the 1980’s, Barilla experienced a 21 percent

Following the success of Contadina Pasta and Sauces into the refrigerated foods market, the Nestle Refrigerated Food Company (NRFC) is worried about a potential decline in refrigerated food market share growth because of an increased amount of competitors. To expand the market, the company is considering launching Contadina Pizza. However, they have to determine if they can duplicate the success of their previous product. The marketing research department’s seven-step process for a new product launch

Summary Sigmund 's Gourmet Pasta will be the leading gourmet pasta restaurant in Eugene, OR with a rapidly developing consumer brand and growing customer base.  The signature line of innovative, premium, pasta dishes include pesto with smoked salmon, pancetta and peas linguini in an alfredo sauce, and fresh mussels and clams in a marinara sauce.  Sigmund 's Gourmet Pasta also serves distinct salads, desserts, and beverages. Sigmund 's Gourmet Pasta will reinvent the pasta experience for individuals

What's Up With Pasta Q1: We need to understand and research why the Spaniards are spending relatively less on Pasta than its European neighbors. Current market research done by AEFPA offers insufficient data, so we need to improve data quality. The main goal is the get a clear demographic segmented market overview. One of the problems is that we cannot clearly identify the potential and current pasta consumers clearly – we simply do not know enough about of core target group. In addition we

refrigerated pasta quality was always qualified higher than dry pasta quality. This analysis concludes that refrigerated pasta had a higher potential market than refrigerated pizza did because the first one had a clear advantage. Refrigerated pizza had to compete with the quality of takeout pizza. * In the concept attributes for refrigerated pasta, the issue of the price did not come up. People might be able to pay a premium price for having refrigerated pasta with the quality of fresh pasta. In contrast