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3. Other types of pasta
3.1 Fresh pasta
In 2020, fresh pasta represented a market of over 85,000 tonnes in France. This sector is experiencing rapid growth. It can be broken down into three main categories. The first category comprises all "stuffed pastas" (ravioli, tortellini, etc.), including ravioli and pan-fried stuffed pastas. This category represents between 55 and 60% of the total fresh pasta market. It is growing steadily. Stuffed pasta meets the need for meal solutions for consumers looking for a tasty, easy-to-prepare product. The second category is standard and pan-fried gnocchi (a mixture of fine durum wheat semolina and potatoes). This category now accounts for nearly 30% of the market. It has benefited from very rapid growth in recent years, particularly for pan-fried products, which meet consumers'...
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Other types of pasta
Conclusion and outlook
Bibliography
Bibliography
Standards and norms
- Durum wheat semolina and pasta – Assessing the culinary quality of pasta by sensory analysis – Part 1: Reference method. - ISO 7304-1 - 2016
- Durum wheat flour and semolina – Determination of yellow pigment content. - ISO 11052 - 2006
- Cereals and cereal products – Durum wheat (T. durum Desf.) – Guidelines for measuring semolina color by instrumental methods. - XP CEN/TS 15465 - 2008
Regulations
In France, pasta is defined by Decree no. 55-1175 of August 31 1955, which stipulates that only products made exclusively from durum wheat may bear this name. Article 5 also prohibits the use of colorants and chemical substances. Nevertheless, other ingredients may be added to the semolina, mainly eggs and vegetables (spinach, tomatoes). Italy and Greece have similar regulations.
In other countries,...
Directory
INRAE-UMR IATE https://umr-iate.cirad.fr/
CFSI-SIFPAF (French trade association for industrial semolina and pasta) https://www.cfsi-sifpaf.com/
UNAFPA (Union of Pasta Manufacturers' Associations in the European Union)
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