Flour and egg food preparations of Italian origin, made of thin, unleavened dough and produced in a variety of forms, usually served with a sauce. Pasta dough is typically made of wheat flour or semolina with durum wheat mainly in the South Italy and soft wheat in the North Italy. Regionally other grains have been used, including those from rice maize, chickpea flours, and others. The trend of consumption of convenience food began in western world ... Read more
Flour and egg food preparations of Italian origin, made of thin, unleavened dough and produced in a variety of forms, usually served with a sauce. Pasta dough is typically made of wheat flour or semolina with durum wheat mainly in the South Italy and soft wheat in the North Italy. Regionally other grains have been used, including those from rice maize, chickpea flours, and others. The trend of consumption of convenience food began in western world ... Read more
