Daily Pasta for Your Home Kitchen

Fun fact: The average Italian eats approximately 26 kilos of pasta every year! With more than 600 different shapes, pasta is considered the national icon of Italian cuisine. Let’s explore the story of pasta, the favorite dish of people all over the world.

Italian call their dough “Pasta”

All decent pastas start with good base flour. The most important ingredient in spaghetti flours is Semolina flour made from coarse ground durum.

The most important factor distinguishing pasta from other countries’ noodles is Semolina content.

With an extremely eye-catching amber color, Semolina flour is ground from the hardest grain (durum) so it has a very good shape retention. You can easily see pasta remaining its signature form after cooking, whether boiled, steamed or baked.

Semolina contains the highest protein content of all types of flour. With rich gluten content, Semolina is ideal for pasta, soup, pudding and even couscous, etc.

 

Premium flour from a 200-year-old mill

Molino Bigolin is a well-known brand of flour production in Italy. Born in 1820, Molino Bigolin is a family company with a strong passion for the art of wheat milling. The first factory was located in Rossano Veneto, Northern Italy and since then has been passed down by father and son.

A wide range of natural flours produced by Molino Bigolin.

With a special stone grinding system, combined with a careful selection and mixing of the best grains, Molino Bigolin’s natural flower flours always meet the rigorous laboratory standards, and become Italian restaurant’s number 1 choice for fresh pasta.

 

From flour to flourishing pasta culture

Pasta is a magical food: it only needs flour and water, sometimes egg, to remain popular for centuries and be compatible with a wide variety of ingredients. Depending each person’s skills and preference, pasta can range from extremely simple (like Aglio E Olio with only olive oil and garlic) to incredibly complex and rare (like su Filindeu that only 3 people in the world can master the recipe).

Previously, pasta was mixed and kneaded manually. Legend has it that, because semolina flour was too hard, the farmers had to knead and roll the dough with their… feet. There were often batches too large that it took “a whole day of walking” to finish kneading. In the 17th century, after witnessing that technique, King Ferdinand of Naples asked the famous engineer Spadaccinni to improve the process. And that gave birth to the first ever pasta making machine – a copper machine that could perfectly replace dough kneading by feet.

Roll and knead dough with just one small machine.

Now with the help of pasta machines, home cooks can easily create fresh pasta simply by spinning the lever, to roll and cut pasta dough.

 

Marcato Atlas 150 – The must-have machine in every home kitchen

Honored as a symbol of Made in Italy product line since 1965, Marcato Atlas 150 is the world’s most popular home-made pasta machine.

Thanks to a wide range of accessories, and 10 levels of thickness adjustments (from 0.6 to 4.8mm), Atlas 150 can create different types of pasta such as lasagna, fettuccine, tagliolini and 12 other classic pasta shapes. The roller even has a rough surface, which makes pasta stick to sauce better.

The Atlas 150 is simply the perfect companion for every family. During the last Covid-19 season, Marcato Atlas 150 saw a record order from Amazon overnight, and received 2000 5-star perfect reviews for its durability and convenience.

Pasta machine Marcato Atlas 150 – an essential companion in every kitchen

Bring Italian cuisine to Vietnamese kitchens

Simply is the goal of Ly Gia Vien Company Limited when representing and distributing products of Molino Bigolin and Marcato brands in Vietnam. We believe pasta can evolve into an alternative to white rice: to create a variety of dishes that are both easy to cook and nutritious for the family.

By importing international acclaimed ingredients and tools, Ly Gia Vien wants to promote a new healthy lifestyle – helping people prepare healthy food with least effort.

In the upcoming ‘Vao Bep Kieu Y’ Contest organized by the Italian Chamber of Commerce in Vietnam (ICHAM), Ly Gia Vien is very pleased to support and present Marcato Atlas 150 and Molino Bigolin flours as prizes for winners. Hopefully this will be the first step to bringing new culinary cultures to Vietnamese kitchens.

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