Types of pasta are not always the same: the differences in quality depend on the type of wheat used, the processing techniques, the thickness of the shape and the drying times and temperatures. Often the sauces hide the taste of the pasta and camouflage the true quality of the product. So, how is it possible to recognise “genuine” pasta, the only one with the correct nutritional values that contributes to the perfect success of every recipe? La Molisana suggests few tests to help you easily find out.

Italian cuisine is one of the best in the world. This is why La Molisana has for some time been promoting an initiative to enhance our country’s gastronomic heritage. With your help "La Molisana" recipe book will be even richer and more creative, able to stir up the imagination of gourmets and satisfy the most exacting palates, because the superior quality of our products and the originality of your recipes will allow us to interpret all the tastes of Italian gastronomy, which is so rich and so diverse from region to region

A good pasta is not identified by the sauce it is accompanied with but by its substance and the way it cooks. The sauce can make any type of pasta seem “good”. This is why La Molisana invites you to the "water and salt" test: ... try tasting it only with the addition of a trickle of oil! ... you will taste its genuineness, its selected grains and homogeneous cooking, because the taste of wholesome wheat needs no help.