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.

Amber yellow is the colour of quality pasta made with accurately selected raw materials and dried slowly without burning the surface.
Hold it against the light: the sun should shine through!

Clean, transparent and with little sediment: these are the characteristics of the water when cooking a “genuine” pasta.

Flexible and with a compact surface: if it is a really good product, it does not flake or “stick” to the plate.

Tasty, firm and crunchy: its taste, apart from the sauce used, must satisfy the most exacting palates.

Cook the pasta in salted water, drain and dress with a trickle of oil: taste it and ... you will discover the “genuine” taste of La Molisana products, because only quality pasta can pass the water and salt test.