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THE ITALIAN PASTAThe italian pasta pasta industrially produced and intended for the trade, according to italian law, may be only of water and flour of durum wheat. All of the pastries containing different ingredients are considered special pastes and must be marketed with the words "Durum semolina pasta" completed by the mention of the ingredient used, and in the case of several ingredients, of that or those characterizing. If in the preparation of the dough are used eggs, the special paste must respond to additional requirements. The egg pasta must be produced exclusively with semolina and eggs whole hen, with a total weight not less than two hundred grams of egg (corresponding to about 4 eggs) for each kilogram of semolina.
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