Recipe

Traditional shapes

La ClassicaIn stores you can find huge variety of pasta. A lot of features, a lot of brands.
What makes a difference between one product and another
First of all, the quality of durum wheat semolina. It must be perfect.
Then, the more gluten-rich semolina is, the better the pasta will be, because gluten is the protein of durum wheat that does not dissolve in water and that keeps pasta together during the cooking.
The traditional shapes of Pasta ZARA always had the ideal gluten content to obtain the best Italian pasta dish, perfectly cooked and tasty.Because, behind this product, there are pasta makers which have been producing pasta for more than a century.

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