Francine Segan’s article in Italy Magazine answers the question as she scours Italy, attends a major event in Umbria and gives us the step by step test you can do to tell so-so pasta from artisan. Check out this site https://www.italymagazine.com/featured-story/pricey-pasta-really-worth-it
Whole grains mean brown rice pasta, too! If you want a lighter version than a grain pilaf for example, try these recipes using rice pasta. It comes in all styles: fettucine, spaghetti, spirals, elbows, fusilli, shells, and penne! This pasta adds 4g protein per 2 oz serving and 3g fiber.
Made quick and healthy with whole grain rice, and fresh veggies cooked all together. Make it tasty with a toss of basil/garlic pesto, lemon and evoo. Add a few options of your own, like cherry tomatoes, feta cheese, olives or homemade croutons. A bit extra makes lunch next day!
Meet the passionate people of central Italy's farm-to-table wonderland.
