FAQs

1	How is pasta produced?
2	What are the ingredients of pasta?
3	What kinds of pasta are there?
4	What is the nutritional value of pasta?
5	What is semolina?
6	What are carbohydrates?
7	How is dry (uncooked) pasta best kept?
8	How should pasta be cooked?
9	Do some pasta shapes go better with sauce than others?
10	What is the difference between conventional pasta and organic pasta? Why should I choose organic products?
11	Is there any kind of pasta recommended for children?
12	Is eating pasta related to weight gain and obesity?
13	Is pasta fattening?
14	What is gluten?
15	I like pasta but I am gluten intolerant. Is there any product I could use as a substitute for pasta?
16	What is celiac disease?
17	What are the GDAs listed on the packaging?