In the early days, pasta was made from durum flour, which Sicily in Italy specialized in. There’s even an Italian law that says all dry pasta must be manufactured using that specific ingredient.
Thomas Jefferson is said to have brought brought pasta to the United States (now the world’s largest consumer of pasta). When he served as the American ambassador to France, he got to try a macaroni dish, and he loved it so much that he ordered a macaroni pasta maker to be sent back to the US.
Pasta is basically made from two main ingredients, wheat and water, which makes it easy to mass-produce. It is versatile and can be diversified with different kinds of sauces, and it has a long shelf life. In the Middle Ages, it survived tedious ship voyages, and was a convenient way to feed large groups of people.
And because the food industry knows how easy it is to produce, very few brands commit to manufacturing genuinely delicious, high-quality pasta. One company,
La Filipina, with its proudly homegrown pasta brand, is part of the leading agricultural-industrial business enterprise in the country.
To date, La Filipina operates the most modern pasta manufacturing facility in the Philippines, using the latest equipment shipped in from Europe. It is fully automated, with a guarantee that all the products conform to world-class quality and safety standards.
“We believe that good-quality al dente pasta enhances the taste and dining pleasure from a well-prepared pasta dish,” says Jebe Gayanelo, president of Philippine Leading Infinite Logistics, Inc., maker of La Filipina pasta.
“People [who prepare pasta] generally spend much time and effort preparing the sauce since this is what makes the dish delicious and flavorful,” he notes. “Some even have [special] sauce recipes passed on through generations. So, why use low-quality pasta, when it can put all the effort that went into preparing the sauce to waste?”
According to Gayanelo, pasta has 22-percent protein content, compared to rice which has three to seven percent.
Below is an easy, quick recipe to try.
La Filipina Penne Primavera
1 kg La Filipina Penne
3 c broccoli, chopped
3 c cauliflower, chopped
3 c carrots, cubed
8 c ripe tomatoes, chopped
4 tbsp olive oil
2 tbsp vegetable oil
2 tsp parsley
2 tsp basil
½ tsp salt
1 tsp pepper
1 c grated Parmesan
Boil the penne for 10 minutes or until al dente.
In a large pan, heat vegetable oil, add minced garlic and cook.
Add broccoli, cauliflower, and carrots. Stir for at least 3 minutes. Drizzle with olive oil.
Add the tomatoes, parsley, basil, salt and pepper. Simmer for a minute or two until the tomatoes are tender but not mushy.
Toss the penne in the primavera sauce until mixed well. Sprinkle with parmesan.