Wholesale Price List February 2019
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PALLAZZO Menu
ANTIPASTI Cozze Alla Tarantina 8.50 Sauteed Cornish mussels, garlic, chilli, cherry tomatoes, parsley, croutons (gf if required) Carpaccio Al Grana 10.50 Thinly sliced beef fillet, rocket, citronette, shavings of Grana padano (gf) Frittura Alla Marinara 10.50 Selection of fresh local deep fried seafood (subject to seasonal availability) garlic mayonnaise Frittelle Napoletane 5.50 Frittelle dough sticks served with cheese or spicy tomato sauce (v) (vegan available) Antipasto Alla Toscana 9.50 Thinly sliced San Daniele ham, fig marmalade, burrata sauce (gf if required) Caprese 7.50 Marinated tomatoes, buffalo mozzarella, basil, preserved vegetables, olive tapenade (v) (gf & vegan option available) Gamberoni Gratinati 10.50 Sauteed king prawns, leeks, sherry, creamy tomato sauce, parmesan au gratin, ciabatta (gf if required) Calamari Fritti 8.50 Fresh local Sussex squid deep fried, garlic mayonnaise Asparagi E Ricotta 8.50 Roast English asparagus, ricotta and hazelnut mousse, hollandaise sauce (v) (gf) PASTA TRADIZIONALE Lasagne Meridionali 10.50 Oven baked lasagne layered with veal and pork bolognese, mozzarella, ham and parmesan Spaghetti Carbonara 10.50 Crispy Italian smoked pancetta, creamed egg and parmesan, black pepper (gf if required) Linguine Allo Scoglio 16.50 Cornish mussels, clams, squid, king prawns, garlic, chilli, cherry tomatoes (gf if required) Spaghetti Alla Puttanesca 10.50 Cherry tomatoes, black olives, capers, chilli, toasted pine nuts (vegan & gf option available) Trofie Alla Ligure 12.50 Trofie pasta, courgettes, cherry -
University of Molise
UNIVERSITY OF MOLISE EFFECT OF PASTA PROCESSING ON PHYSICOCHEMICAL PROPERTIES OF BARLEY BETA-GLUCAN AND PHENOLIC ACIDS PHD THESIS in FOOD BIOTECHNOLOGY (BIOTECNOLOGIA DEGLI ALIMENTI) XXVI Cycle - AGR 15 Advisor: Prof. Maria Cristina Messia Coordinator: Prof. Emanuele Marconi Co-Advisor: Dr. Elsayed M. Abdel-Aal PhD Student: Rosanna De Paula Matr.401673 Campobasso, Italy March, 2014 Summary SUMMARY The increasing interest in the relationship between health and nutrition has steered the scientific research towards studying the role of specific food components/ingredients (phytochemicals), which are naturally included in many foods, in the treatment and/or prevention of ailments. Cereals are generally suitable vehicles of bioactive substances (phytochemicals) such as β-glucan and phenolic compounds. Indeed, available literature report that β-glucan and phenolic compounds have a beneficial role in diet and health. However, the literature seems to show that processing of grains, such as pasta processing, may affect bioactive compounds, increasing or decreasing the health-enhancing properties of cereals pro- ducts. Based on these remarks, the current PhD research work aims at developing barley pasta rich in β-glucan as a functional food with the use of waxy barley as a rich source of so- luble dietary fiber, such as β-glucan, and phenolic acids. The research work includes three studies: in the 1st study chemical, molecular and rheological properties of waxy barley individually and in blend with semolina was investigated; in the 2nd study impact of processing (extrusion, drying and cooking) on the concentration and physicochemical properties of the flours and blends, and mo- lecular characterization of β-glucan, as well as viscosity of the developed pasta products was evaluated; in the 3th part of the research antioxidant properties and phenolic acid composi- tion of the developed pasta products was studied. -
BAB 2 LANDASAN TEORI 2.1 Pasta Pasta Merupakan Suatu Inovasi Di Dunia Makanan Yang Ditemukan Pada Akhir Abad Ke 13. Setelah
BAB 2 LANDASAN TEORI 2.1 Pasta Pasta merupakan suatu inovasi di dunia makanan yang ditemukan pada akhir abad ke 13. Setelah eksplorasi dari timur, pada abad ke 13 Marco polo memperkenalkan pasta di Italia, jika ditelusuri sebenarnya pasta telah ada sejak abad ke empat sebelum masehi, hal ini terbukti karena ditemukannya makam Etruscan yang membuat makanan berbentuk pasta. Setelah pasta diperkenalkan di Italy, beberapa turis inggris yang sedang berkunjung ke Italy, mempelajari tentang makanan pasta, dan memperkenalkan pasta tersebut ke Amerika. Mereka memperkenalkan pasta sebagai mie yang bias dimasak kurang lebih satu setengah jam, dan dibekap dengan saus krim atau keju. Selain itu, sejarah pasta juga berkembang di negara China, pada zaman 3000 sebelum masehi, mie yang dibuat oleh bangsa China digabungkan dengan perangkat alat adonan yang diciptakan oleh bangsa Yunani, sehingga menghasilkan adonan yang disebut spaghetti . Perkembangan pasta tidak berhenti pada penemuan spaghetti , Thomas Jefferson membawa mesin macaroni pertama ke Amerika pada tahun 1789. Setelah inovasi pasta menyebar dan tercipta berbagai bentuk, sebagai contoh macaroni dan spaghetti , pabrik pasta pertama didirikan di Amerika (Brooklyn) pada tahun 1848, sejak saat itu banyak orang yang menaruh helai spaghetti di atap gedung untuk mengeringkan spaghetti di bawah sinar matahari. (Pastafits, 2015) 5 6 Pada saat ini telah ditemukan berbagai macam pasta, berikut contoh-contoh pasta: Gambar 2.1Acini di Pepe Gambar 2.2Cappeletti Gambar 2.3 Alphabet Pasta Gambar 2.4 Casarecce -
DIE PASTA UND DAS LEBEN Von Guido, Luca Und Paolo Bariila
DIE PASTA UND DAS LEBEN von Guido, Luca und Paolo Bariila 10 ACADEMIA BARILLA-WELTBOTSCHAFTER DER ITALIENISCHEN KÜCHE von Gianluigi Zenti 12 MEHR PASTA, BITTE von Massimo Bottura 14 ACH, PASTA! von Scott Conant 16 EINE KLEINE GESCHICHTE DER PASTA - DIE URSPRÜNGE 18 DIE KUNST DER PASTAHERSTELLUNG 28 PASTA AUS HARTWEIZENGRIESS 40 Bavette alla trasteverina (Bavette Trasteverer Art) 42 Bavette con catalogna e pate di olive (Bavette mit Endivien und Olivenpaste) 44 Bucatini al pecorino e pomodori (Bucatini nriit Pecorino und Tomaten) 46 Bucatini all'amatriciana (Bucatini mit Amatriciana-Sauce) 48 Bucatini alla Caruso (Bucatini ä la Caruso) 50 Bucatini alla domenicana (Bucatini mit Pilzen) 52 Bucatini alla marinara (Bucatini nach Fischerart) 54 Bucatini con mollica di pane (Panierte Bucatini) 56 Calamari con cozze e vongole (Calamari mit Miesmuscheln und Venusmuscheln) 58 Casarecce siciliane con finocchi, carote e cipolle (Sizilianische Casarecce mit geschmortem Fenchel, Möhren und Frühlingszwiebeln) 60 Castellane con calamaretti (Castellane mit Baby-Tintenfisch) 62 Cavatelli con pomodoro e ricotta marzotica (Cavatelli mit Tomaten und Ricotta marzotica) 64 Cellentani al sugo di verdure (Cellentani mit Gemüsesauce) 66 Cellentani al tonno (Cellentani mit Thunfisch) 68 Ditali con zucchine e ricotta (Ditali mit Zucchini und Ricotta) 70 Eliche bottarga, aglio e peperoncino (Eliche mit Fischrogen, Knoblauch und Chili) 71 Farfalle fantasia (Farfalle mit Prosciutto und Oliven) 72 Farfalle con capperi, tonno e menta (Farfalle mit Kapern, Thunfisch und -
Fast, Fresh, And
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Fast, Fresh, and Fun y FOod from first 5 y - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Some of my earliest and fondest memories as a child include the wonderful aromas that came from the kitchens of both my mother and my Noni. It was not only the heavenly smells but the love and caring that went into the preparation of our meals. From a very young age, it was typical to have both fun and serious conversations as I helped to clean and snap green beans, count the cups of flour to make bread, or shape cookie dough into circles, hearts, and triangles. Of course at the time, I never realized all the learning that was going on; for example, they were helping me build my vocabulary, teaching me to count, and demonstrating the science of yeast. But most of all, I was learning to be part of a family. Needless to say, it was much more than just learning to cook! This First 5 California recipe book includes plenty of easy-to-make, nutritious recipes, with simple ideas for making food preparation a fun and educational experience for little ones. You also will find nutritional advice and tips on how you can incorporate “teachable” moments into every dash and stir. We hope this book becomes a staple in kitchens for deliciously fun, easy ways to prepare and eat healthy food together as a family. Most of all, we hope you and your child will have the opportunity to build life-long memories in the kitchen. For even more tips and activities for children ages 0 to 5, please visit www.First5California.com. -
Ricettario Alta Redditività. Bontà Dalla Resa Eccezionale. Scegliere La Qualità Demetra Conviene Sempre
RICETTARIO ALTA REDDITIVITÀ. BONTÀ DALLA RESA ECCEZIONALE. SCEGLIERE LA QUALITÀ DEMETRA CONVIENE SEMPRE: 01 02 03 04 Perché la nostra Perché i prodotti Perché packaging PERCHÈ LA SELEZIONE selezione delle “ricettati” innovativi DELLE MATERIE PRIME, materie prime, dai nostri chef “salva freschezza” I PRODOTTI RICETTATI garantisce professionisti, permettono di E PACKAGING l’annullamento consentono massimizzare INNOVATIVI degli scarti nella di ottimizzare la resa. GARANTISCONO UN preparazione delle i vostri processi FOOD COST portate del menu. di lavoro in cucina. AD ALTA REDDITIVITÀ. LE PROPOSTE DEL MENU AD “ALTA REDDITIVITA’” VI CONSENTONO In ogni ricetta presentata DI REALIZZARE PROPOSTE ECCELLENTI PER I VOSTRI CLIENTI, viene segnalato MANTENENDO AL TOP IL VOSTRO GUADAGNO. il food cost a porzione, calcolato sulla base Macellerie e Gastronomie | Bar e Locali di tendenza del costo medio A chi Panetterie e Take Away | Mense | Ristoranti e trattorie | Pizzerie di mercato degli ci rivolgiamo: Hotel con Ristorante | Pub ed Enoteche ingredienti impiegati. DEMETRA: I numeri di Demetra: UNA STORIA DI GUSTO. 2 Le unità produttive ubicate Fondata nel 1986 da due imprenditori valtellinesi, tuttora tra Talamona e Morbegno (So) presenti in azienda, Demetra srl produce e commercializza in tutto il mondo le proprie specialità alimentari. 30.000 La gamma di prodotti, nata da una perfetta sintesi I metri quadri occupati dagli stabilimenti tra la tradizione gastronomica italiana e la cucina moderna, si è sviluppata e arricchita fino ad arrivare 65 a oltre 500 innovative specialità destinate a tutti Gli addetti impiegati nelle due unità produttive gli operatori della ristorazione moderna. 5.000 Passione, ricerca dell’eccellenza, miglioramento continuo Le tonnellate di soli vegetali e funghi e serietà lungo tutta la filiera, sono i valori che ogni processate nell’ultimo anno giorno, dal primo giorno, guidano Demetra. -
Italian Cuisine Meal Structure
ITALIAN CUISINE MEAL STRUCTURE • Aperitivo - Aperitif usually enjoyed as the opener to a large meal, eg: Aperol, Campari, Cinzano, Lucano, Prosecco, Spritz, Vermouth. • Antipasto - “Before Meal”, hot or cold starters, eg: cold cuts (affettati), bruschetta, carpaccio, vitello tonnato, marinated vegetables. • Primo Piatto - “First Plate”, usually consists of a hot dish like pasta, risotto, gnocchi or soup. • Secondo Piatto - “Second Plate”, considered the main course, usually fish or meat served with contorni. • Contorno - “Side Dish”, salad or cooked vegetables (verdure) served with secondo piatto. • Formaggio e frutta - “Cheese and Fruits”, the first dessert. Cheese may feature in antipasto and contorno. Buffalo mozzarella and burrata are popular antipasti. • Dolci - “Sweets”, cakes, torts, panacotta, gelati, and biscotti. (Tiramisu is a well know Italian dessert.) • Caffe’ - “Coffee” • Digestivo - “Digestive”, help to digest a large meal, eg: amaretto, amaro, galliano, grappa, limoncello, nocino, sambuca, strega, tia maria. Regional Foods of Italy • Each of the 20 regions of Italy promote their own food specialities. Below is a list of what the regions are best know for: • Abruzzo and Molise – Arrosticini, little pieces of lamb on wooden sticks cooked on coals. • Basilicata – Troccoli and Capunti, spaghetti-like pasta that is a thick and short oval that resembles an open empty pea pod. • Calabria – Macaroni with pork, eggplant and salted ricotta. • Campania – Pizza. • Emilia-Romagna – Parma ham, Parmigiano Reggiano cheese, Bolognese, tortellini, lasagna, tagliatelle. • Friuli-Venezia Giulia – San Daniele del Friuli ham, patina (meatballs made from smoked meats) gnocchi and polenta. • Liguria – Savoury pies, artichokes. • Lazio – Pasta alla cabonara and all’amatriciana. • Lombardy – Risotto, ossobucco. • Marche – Suckling pig. -
Items Not Covered by Moh: Cambrooke Alfredo Sauce Aproten Chocolate Cookies Aproten Linguini * Aproten Chocolate Wafers * Aprote
ITEMS NOT COVERED BY MOH: Item # Price 311341 APROTEN CHOCOLATE COOKIES $8.09 SFS3882 APROTEN CHOCOLATE WAFERS * $10.99 SFS3883 APROTEN VANILLA WAFERS * $10.99 31110 APROTEN LINGUINI * $12.23 40310 CAMBROOKE ALFREDO SAUCE $13.75 40614 CAMBROOKE APPLE BREAKFAST BARS $11.99 SFS3869 CAMBROOKE BAGEL BARS - FRENCH TOAST * $18.89 40617 CAMBROOKE BLUEBERRY BREAKFAST BARS $11.99 40610 CAMBROOKE BLUEBERRY SCONES * $18.75 40910 CAMBROOKE BROOKLYN DOGS $31.10 40507 CAMBROOKE BUTTERSCOTCH COOKIES * $16.88 40314 CAMBROOKE CHEDDAR SHREDS $13.99 SFS2213 CAMBROOKE CHEDDAR WIZARD $9.00 40903 CAMBROOKE CHEESE PIZZAS $26.85 SFS0206 CAMBROOKE CHICKEN CONSOMME MIX * $13.75 SFS3889 CAMBROOKE CHEESE FILLED MEATBALLS * $28.69 SFS3685 CAMBROOKE CHEWY FUDGY BROWNIE MIX * $26.79 SFS3011 CAMBROOKE CHOCOLATE CHA-CHA'S * $23.99 SFS0443 CAMBROOKE CINNAMON RAISIN BAGELS * $17.49 SFS3686 CAMBROOKE CHOCOLATE CHIP COOKIE MIX * $26.79 41111 CAMBROOKE CINNAMON RAISIN SWIRL BREAD * $18.49 SFS3888 CAMBROOKE CORNY DOGS * $20.29 SFS2485 CAMBROOKE ORIGINAL CRACKERS $7.89 SFS3185 CAMBROOKE PLAIN CREAM CHEESE $11.99 SFS3893 CAMBROOKE GO! POCKETS - BURRITO * $13.29 SFS1628 CAMBROOKE GO POCKETS CHEESE/BROCCOLI $11.55 SFS2212 CAMBROOKE INSTANT BEEF NOODLE SOUP $15.25 SFS2214 CAMBROOKE INSTANT CHICKEN NOODLE SOUP $15.25 SFS1843 CAMBROOKE LP WHEAT STARCH $14.29 SFS3895 CAMBROOKE LYNN'S ENCHILADA * $27.69 SFS2482 CAMBROOKE MALT-O-MEAL COCOROOS $1.43 SFS2483 CAMBROOKE MALT-O-MEAL FROSTED FLAKES $1.43 SFS3891 CAMBROOKE MEDLEY MEALS - BARBEQUE BAKE * $14.69 SFS3892 CAMBROOKE MEDLEY MEALS -
Tipycal Pasta
PASTA TIPYCAL PASTA “Orecchiette” ear shaped Retail 151R HO.RE.CA. pasta Cod: 01PAS500 Cod: / Weight/Size: 500 g Weight/Size: / Pices per box 10 Pices per box / Note: durum wheat Note: Not available The orecchiette made with durum wheat, are the most famous typical pasta in Puglia, dressed with broccoli sauce or with tomato sauce as well, represent the traditional way to eat pasta in Italy. Ingredients: Durum wheat, water. Natural product without preservatives. © Retail 152R HO.RE.CA. C HOME-MADE Maccheroni o p y r Cod: 02PAS500 Cod: / i g h t Weight/Size: 500 g Weight/Size: / – A l l r Pices per box 10 Pices per box / i g h t s Note: durum wheat Note: Not available r e s e The Maccheorni made with durum wheat, dressed with r v e tomato sauce and aged ricotta, represent the traditional d – way to eat pasta in Italy. C h i r o Ingredients: Durum wheat, water. n i Natural product without preservatives. C o m p a n y BOCCOLI Retail 153R HO.RE.CA. Cod: 43PAS500 Cod: / Weight/Size: 500 g Weight/Size: / Pices per box 10 Pices per box / Note: durum wheat Note: Not available The Boccoli made with durum wheat, dressed with a tomato sauce, represent the traditional way to eat pasta in Italy. Ingredients: Durum wheat, water. Natural product without preservatives. 52 PASTA TIPYCAL PASTA Sagne ncannulate Retail 154R HO.RE.CA. Cod: 18PAS500 Cod: / Weight/Size: 500 g Weight/Size: / Pices per box 10 Pices per box / Note: durum wheat Note: Not available Typical handmade pasta from Lecce City in Italy. -
BYODO 2019 Index Byodo FRYING OIL 4
World of BYODO 2019 Index Byodo FRYING OIL 4 OLIVE OLI, EXTRA VIRGIN 5 PREMIUM OIL 6 BALSAMIC VINEGAR FROM ITLAY 8 VINEGAR CLASSICS 9 FRUITY BALSAMIC VINEGAR 10 VEGAN MAYO & MAYONNAISE 13 KETCHUP 14 TOMATO PRODUCTS / DRESSING / HORSERADISH 15 FINE FOOD SAUCES 16 MUSTARD 18 PASTA SUPERIORE, SEMOLINA – LIGHT NOODLES 20 PASTA SUPERIORE, SEMOLINA – TRICOLOR NOODLES / PASTA 22 ITALIANA, INTEGRALE – WHOLEMEAL NOODLES PASTA TRADIZIONALE, SEMOLINA – EMMER NOODLES 23 PASTA SPEZIALE – GLUTEN-FREE NOODLES 24 PESTO SAUCE & SEA SALT 25 CRISPS / CRISP BREAD 27 RICE CAKES & CORN CAKES 28 GRISSINI / RICE CAKES WITH CHOCOLATE / PUDDING / 29 PANNA COTTA Byodo CateringLine 30 PASTA SUPERIORE, SEMOLINA – LIGHT NOODLES 31 PASTA ITALIANA, INTEGRALE – WHOLEMEAL NOODLES / PASTA SPEZIALE – GLUTENFREE NUDELS 32 TOMATO PRODUCTS 33 PREMIUM OIL 34 FRYING OIL / BALSAMIC VINEGAR 35 VINEGAR CLASSICS 36 MUSTARD & KETCHUP 37 VEGAN MAYO & MAYONNAISE / VEGETABLE STOCK POWDER 38 PESTO SAUCE / HORSERADISH / SEA SALT / PUDDING Sales Commissions GROUND DISPLAYS 39 TABLE DISPLAYS 40 ALLERGIES & NUTRITIONAL INFORMATION 41 DER BYODO PICKNICK-GUIDE. Jetz� i� Grüne� genieße�! MIT TOLLEN PICKNICK- STICKERN! 2 DEAR customers For 34 years now, Byodo has stood for organic quality that you can taste, smell, feel on your palate and quite simply enjoy. We are convinced that organic food simply tastes better! It is with precisely this conviction that we have been developing delicious product recipes made from 100 % organic ingredients with the greatest care and attention to detail for you and all specialist customers from the very beginning. However, the path that we follow together with you, our long-term partners and our 80 members of staff sees us regularly faced with new challenges. -
Supplemento Promozionale a 2Night Magazine DIR
freetimeguide PUGLIA e BASILICATA n. IV - 2018 Supplemento promozionale a 2night Magazine DIR. RESPONSABILE: Giorgio Govi ART DIRECTION: Daniele Vian ([email protected]) IMPAGINAZIONE & GRAFICA: Diana Lazzaroni, Giorgia Vellandi, Riki Kontogianni STAMPA: Chinchio Industria Grafica - Rubano (PD) AREA COMMERCIALE & PUBBLICITA’: L’automne est Francesco Panebianco (329.8080278) Massimiliano Murdaca (349.5465703) le printemps Area Brindisi, Lecce e Taranto: Giuseppe Fusillo Cell: 349.0670909 [email protected] de l’hiver. testata reg. presso il Trib. di Venezia, n. 1444 - 11 Marzo 2003 pubblicato in Italia, Henri de Toulouse-Lautrec 2018 Anno XIV - n.IV 2018 (L’autunno è la primavera dell’inverno) con il patrocinio di GUIDA AI LOCALI DELLA PUGLIA E Autunno di gusto DELLA BASILICATA con i piatti del Tacco d'Italia 4 // 2night guide 2night guide // 5 INDICE DEI LOCALI BARI E PROVINCIA Terra di Mezzo – pub pg. 57 Crossroad Saloon – pub pg. 57 BARI Dexter beer & jazz – pub pg. 58 Birrificio Bari – drinks & more pg. 11 Steam food & drinks – pub pg. 59 Veronero caffè shop – drinks & more pg. 13 Hop! – pub pg. 60 Feel Good – drinks & more pg. 15 Mood food&coffee – drinks & more pg. 16 MODUGNO InAlto Vineria – drinks & more pg. 17 Macondo pub indipendente – pub pg. 61 Open Cafè – drinks & more pg. 18 Demetra – drinks & more pg. 18 SANTO SPIRITO Faros Beer & Café – drinks & more pg. 19 Carnivora de gustibus carnis – Postaccio – drinks & more pg. 20 restaurant & bistrot pg. 35 Origini evento in purezza restaurant & bistrot pg. 23 GIOVINAZZO La Locanda di Federico Katiuscia people & drinks – drinks & more pg. 20 restaurant & bistrot pg. 24 San Marco – sweet & salt pg. -
Multiscale Characterisation of Pasta
THESIS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY Multi-scale characterisation of pasta Effects of raw materials on water absorption, water distribution, and microstructure THOMAS STEGLICH Department of Chemistry and Chemical Engineering CHALMERS UNIVERSITY OF TECHNOLOGY Gothenburg, Sweden 2015 Multi-scale characterisation of pasta Effects of raw materials on water absorption, water distribution, and microstructure THOMAS STEGLICH ISBN 978-91-7597-152-0 ©THOMAS STEGLICH. 2015 Doktorsavhandlingar vid Chalmers tekniska högskola. Ny serie Nr 3833 ISSN 0346-718X Department of Chemistry and Chemical Engineering Chalmers University of Technology SE-412 96 Gothenburg Sweden Telephone + 46 (0)31-772 1000 Cover: Cross section of cooked spaghetti visualised by Magnetic Resonance Imaging and Light Microscopy. The figure illustrates radial changes in water-macromolecule interactions as well as in microstructure. Dixa AB Gothenburg, Sweden 2015 iii Multi-scale characterisation of pasta Effects of raw materials on water absorption, water distribution, and microstructure THOMAS STEGLICH Department of Chemistry and Chemical Engineering Chalmers University of Technology ABSTRACT Pasta is a product with a long history, but is also still being developed today. Producers want to use new raw materials to make pasta more nutritious, less allergenic, and less depend- ent on durum wheat. All have in common that new raw materials shall not compromise the de- sired texture properties of cooked pasta such as the “al dente” feeling. To facilitate the development of new pasta products, understanding the microstructure of pasta can be a tool. Water transforms and interacts with the microstructure during cooking and the outcome determines the texture. The main objective of this work was to analyse the inter- play of microstructure and water, and how this is affected by the choice of raw materials.