The magic of Pasta

Pasta is one of the most popular foods for people of all ages worldwide. Quick and easy to make and packed with nutrients, pasta combines deliciously with practically everything. And above all, you can enjoy its delicious taste without guilt, as it is neither heavy nor fattening. In fact, pasta is one of the healthiest and most nutritious foods and is now recommended as one of the basic dishes of the famous “Mediterranean Diet”. A light and easy to digest source of energy, rich in carbohydrates and particularly low in fat, cholesterol and sodium. Pasta is a universally enjoyed food, and almost every country serves a type of noodle. In China, it is mean; Japan, udon; Poland, pierogi; Germany, spaetzle. The popularity of pasta can be attributed to several factors: it is easily manufactured, it takes up little storage space, it is easy to cook, and it is rich in complex carbohydrates.

Pasta is made from a mixture of water and semolina flour. Semolina is coarse-ground flour from the heart, or endosperm, of durum wheat, amber-colored high protein hard wheat that is grown specifically for the manufacture of pasta. With lower starch content and higher protein content than all-purpose flours, semolina flour is easily digested. Farina, rougher granulation of other high-quality hard wheat, is also used to make some pasta. The semolina and farina flour are enriched with B-vitamins and iron before they are shipped to pasta plants. Eggs are sometimes added to the mixture for color or richness. Federal guidelines stipulate that egg noodles contain a minimum of 5.5% egg solids. Vegetable juices, such as spinach, beet, tomato, and carrot, can also be added for color and taste. In recent years, the addition of herbs and spices such as garlic, basil, and thyme has become popular.

Pasta comes in all shapes and sizes. The tiniest shapes are often used in soups, long ribbons or strands with sauces, and tubes and fanciful shapes in casseroles and pasta salads. Some shapes are large enough to be stuffed and baked, and others, like ravioli, come already stuffed. Pasta normally is white-yellow, but other colors exist. Red pastas can be colored with beets or its juice, green pasta with spinach, orange or red with tomatoes, and etc.

Types of Pasta

There are two major classifications: pasta fresca (fresh) and pasta secca (dried). From here, there are more than 400 unique types of pasta: sheets, strips, long strands, cylinders, unique shapes, flavors, and many other local varieties. There are more names for pasta than the mind can retain, yet all are made from the same basic ingredients — 100% durum wheat and water with a specific percentage of acidity and humidity under Italian law. Varying from the basics, light flavors and colors can be added to pasta with egg yolk, spinach, tomato paste, chocolate, and even squid ink. Each of these pastas creates its own unique dining experience when properly served. Another crucial aspect of the experience is pasta being married with an appropriate, complimentary sauce. The individual shape and texture given to pasta can be somewhat of a code in determining the proper sauce. A simple rule of thumb would be as follows: thick pasta = thick sauce, light pasta = light sauce.

FieldFresh Foods Private Limited & Del Monte Pacific Limited

FieldFresh Foods Private Limited is a joint venture between Bharti Enterprises & Del Monte Pacific Limited. The company has a vision to be “the most trusted and innovative provider of branded fresh vegetables and processed foods”. The company offers processed food and beverage products in India under the brand Del Monte and fresh vegetables in its export markets under the brand fieldfresh. Del Monte Pacific Limited is listed in the Singapore Stock Exchange and holds a group of companies that caters to today’s consumer needs for premium quality, healthy food and beverage products.

FieldFresh Foods Private Limited & Del Monte matter and participated in a campaign; after taking part received a sample of Penne pasta. Penne Pasta is most widely used in Indian Subcontinent and very Delicious and nutritional Food. I have made a dish Penne Rigate Pasta with Black Olives through Received sample. Below is the recipe which I used to made delicious Pasta.

Blog Your Way to Italy!

Penne is a type of pasta with cylinder-shaped pieces. Penne is the plural form of the Italian penna, deriving from Latin penna, and is a cognate of the English word pen.


As part of a fascinating range of variations, Penne have always been suitable for the most creative recipes: Barilla’s wide range is a proof of our commitment to satisfy the taste buds of the whole family.With ridges, smooth, small, or “candela” style, all are characterized by the angled end cut, “pen” style, which, with its dynamic approach, is different to the more classic, straight shape of Maccheroni. Penne Rigate lovers praise their irreplaceable ability to hold the sauce, while Penne Lisce supporters love the elegant sensations that the smooth surface offers to the palate.

How to use

Penne Rigate perfectly marry with every type of sauce, from the traditional meat or tomato based, to the more creative and original ones with vegetables or cheese. Thanks to their slim shape, they are able to create perfect pasta bake dishes ready to rejoice on every special occasion meals 

Penne Rigate Pasta with Black Olives


Penne Rigate Pasta – 220 g

Black olive – 5[sliced]

Oregano [dried] – 1 tbsp

Basil[dried] – 1 tbsp

Tomato – 2.5 [chopped]

Onion – 1[sliced]

Ginger – ½ tsp [grated]

Garlic – 2 clove [finely chopped]

Green Chilli – 1 [chopped]

Black peppercorns – 1 tbsp

Tomato Sauce – 3 tbsp

Coriander Leaves – 2 tbsp [finely chopped]

Lemon juice – 1 tbsp

Oil – 4 tbs

Sugar a pinch

Salt to taste


Take a Pan take 4 tbsp of oil and put diced onion when the oil heats up then add garlic, ginger and green chilli sauté gently

Then add tomato & sauté well till raw smell out then add dried oregano, basil sauté gently then add salt

Pour 220 ml water and mix well. Once the mixture comes to boil then transfer entire mixture to the pressure cooker. Put uncooked pasta then pressure cook for 2 whistles and wait till the steam goes off from the cooker

Now transfer the entire cooked pasta into the pan again

Add tomato Sauce In low flame, black olive and sugar

Take it out of the flame then sprinkle pepper powder and lemon juice

Garnish with coriander leaves and serve it hot.

5 Comments Add yours

  1. rekhasahay says:

    Thanks for such a detailed information of pasta.

    1. You are Welcome 🙂 I love to cook 🙂 All Italian and Indian dishes,

Many Many thanks for your visit and support comment :)

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