Enter To Win 30lbs of Mariella Bronze Die Pasta Plus The Glorious Pasta of Italy
October has been a busy month here at Italian Food Forever as along with Italian American Heritage month it is also National Pasta Month! Now who doesn’t love pasta? The folks at ItalianWholesaleFood have donated an amazing prize of 30 pounds of Mariella pasta including 10 lbs of Rigatoni, 10 of Penne Rigate and 10 lbs of Spaghetti. Mariella pasta is an artisan bronze die pasta, and pasta made with bronze dies are by far the best in my opinion, and my dried pasta of choice. Since the folks at WholesaleItalianFood.com were so kind to donate the pasta, I thought I’d add to the prize with one of my favorite pasta books, The Glorious Pasta Of Italy written by Domenica Marchetti
Why is Mariella bronze die pasta so good?
At Mariella Pasta, their highly experienced pasta maker selects only the best wheat available and oversees all aspects of the production process. After the hard durum wheat flour has been milled and the dough kneaded, it is pushed through a wide variety bronze dies to produce many types of pasta shapes. Here is where the difference between bronze die and Teflon die pasta really becomes apparent: Bronze dies are rough inside (compared to the slick Teflon die), so they create a rough surfaced pasta as the dough passes through the die. As a result of creating this desired rough surface, a lower product yield is inevitable and the process is much slower when compared to the modern techniques. But it is necessary to create the imperfect texture that makes our Mariella Bronze Die Artisan Pasta perfect for absorbing the flavors of your favorite sauce. Check out all the varieties ofMariella pasta sold over at WholesaleItalianFood .
About The Glorious Pasta Of Italy - Celebrating pasta in all its glorious forms, author Domenica Marchetti draws from her Italian heritage to share 100 classic and modern recipes. Step-by-step instructions for making fresh pasta offer plenty of variations on the classic egg pasta, while a glossary of pasta shapes, a source list for unusual ingredients, and a handy guide for stocking the pantry with pasta essentials encourage the home cook to look beyond simple spaghetti. No matter how you sauce it, The Glorious Pasta of Italy is sure to have pasta lovers everywhere salivating.
Contest Rules : To enter to win this great pasta prize of 30 pounds of Mariella pasta plus The Glorious Pasta of Italy you must be 18 years or older and live in the continental United States. The contest will run from Monday, October 22nd and run until midnight Monday, October 29th. The winner will be chosen randomly by using Random.org and will be notified by email Tuesday, October 30th. The winner will have 72 hrs to reply or another winner will be chosen.
THIS CONTEST IS NOW OVER! THE WINNER IS TERRY COVINGTON – Comment – Definitely Bolognese sauce! Thanks for this wonderful opportunity. Congratulations Terry, please contact me with your shipping details.
Deborah Mele
October 2012
Fun Pasta Facts From ILovePasta.org
• One billion pounds of pasta is about 212,595 miles of 16-ounce packages of spaghetti stacked end-to-end — enough to circle the earth’s equator nearly nine times.
• The average person in Italy eats more than 51 pounds of pasta every year. The average person in North America eats about 15-1/2 pounds of pasta per year.
• The most popular pasta shapes in the U.S. are Spaghetti, thin spaghetti, Elbows, Rotelle, Penne, Lasagna
• Cooked al dente (al-DEN-tay) literally means “to the tooth,” which is how to test pasta to see if it is properly cooked. The pasta should be a bit firm, offering some resistance to the tooth, but tender.
• Most pasta is made using wheat products mixed with water. Other types of pasta are made using ingredients such as rice, barley, corn, and beans.
• Egg noodles contain egg; almost all other dry pasta shapes do not. By federal law, a noodle must contain 5.5 percent egg solids to be called a noodle. So without egg, a noodle really isn’t a noodle.
• To cook one billion pounds of pasta, you would need 2,021,452,000 gallons of water – enough to fill nearly 75,000 Olympic-size swimming pools.
• There are more than 600 pasta shapes produced worldwide.
• The total amount of dry pasta consumed in the U.S. in 2009 was 1.4 billion pounds
• The average person in Italy eats more than 51 pounds of pasta every year. The average person in North America eats about 15-1/2 pounds of pasta per year.
• The most popular pasta shapes in the U.S. are Spaghetti, thin spaghetti, Elbows, Rotelle, Penne, Lasagna
• Cooked al dente (al-DEN-tay) literally means “to the tooth,” which is how to test pasta to see if it is properly cooked. The pasta should be a bit firm, offering some resistance to the tooth, but tender.
• Most pasta is made using wheat products mixed with water. Other types of pasta are made using ingredients such as rice, barley, corn, and beans.
• Egg noodles contain egg; almost all other dry pasta shapes do not. By federal law, a noodle must contain 5.5 percent egg solids to be called a noodle. So without egg, a noodle really isn’t a noodle.
• To cook one billion pounds of pasta, you would need 2,021,452,000 gallons of water – enough to fill nearly 75,000 Olympic-size swimming pools.
• There are more than 600 pasta shapes produced worldwide.
• The total amount of dry pasta consumed in the U.S. in 2009 was 1.4 billion pounds
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