ALEGRIA offers you:

a choice among the following pastas:

– Linguini
– Spaghetti
– Fettucini
– Spirals
– Shells
– Macaroni
– Fusilli
– Soup noodles

and among the following flavors:

– Kamut®
– Spelt
– Whote wheat
– White wheat
– Vegetable
– Soya
– Garlic & parsil
– Tomato & basil
– Spinach

Pasta Preservations

Alegria organic pasta can be preserved indefinitely in their package, away from air and humidity.

Alegria Vegetables Rotelli

Alegria White Wheat Linguini

Alegria Elbow

Alegria Organic Pasta

Alegria organic pasta is produced in the Estrie region following a traditional technique imported from Italy. The flour and semolina of high quality are ground on stone mills and are organically certified. Milanaise flourmill possesses extensive experience in the processing of organically certified cereals.

The quality and freshness of the grinding guaranties a pasta production with unique flavor and high fiber content. The use of fine point technology equipment while respecting the principals of traditional manufacturing, allows for a quick cooking pasta. This conserves a homemade taste and thanks to its texture, favors an adhesive quality to sauces.

Pasta at it’s basic form is primarily a mix of water and flour or eggs and flour. Simple as simple can be, pasta carries a long tradition. Also, they can be whipped up in thousands of ways and exist in infinite varieties.

Pasta shape variety

There are more than 40 varieties and shapes of Alegria pasta. We can classify them into 3 primary groups; either durum semolina, kamut flour or spelt four based.

Durum semolina is produced with durum wheat; this cereal’s natural golden color is found in Alegria pasta. Being formed at low temperature, this pasta retains a delicate taste, typical of this cereal.

Spelt and Kamut flour have great nutritional value. These cereals belong to the large wheat (triticum) family and contain gluten.

The vegetable flavors are produced by adding dehydrated all natural vegetable powders. These powders contain no preservative agents or treatments (like radiation), or non-agglutinating agents.

We also classify pasta by their shape:
– long pasta: spaghetti, fettuccini, linguini
– short pasta: macaroni, fusilli, spirals, penne
– fantasy pasta: radiator, shells, rigatoni.

How to cook pasta properly

Pasta is eaten cooked. The most popular way is “al dente”. This is a simple method. First, you must fill a casserole with water. There must be enough water to avoid the pasta from sticking to each other while maintaining very little wiggle room. Then you bring water to boil on maximum heat. Pour the pasta into boiling water. Cooking with a large amount of water helps to prevent the coating of excess starches. The recipe is easy to retain: one liter of water to 100g of pasta.

The trick is to let the pasta cook long enough until they no longer crunch between your teeth but are still firm. Usually a few minutes of cooking should be sufficient. Time may vary depending of the type of pasta. Whole wheat pasta, and those that are thicker like tortellini need longer cooking time.

To analyze cooking time, it is best to taste often. First pasta cooks on its edges, which become soft. While the cooking progresses, the center will cook. It is important to check on the pasta more often. Overcooked pasta sticks, just as undercooked pasta does.

Due to the method of how the pasta is produced, it allows for quick cooking time (approximately 4 to 6 minutes, depending on it’s shape). The pasta should be served “al dente”, therefore being tender and firm at the end of cooking.

Once the pasta is done, you must drain promptly then serve with your choice of sauce. You can reheat the pasta with hot water before serving.