In the hubbub that builds before Christmas, it’s easy to understand how an out-of-touch person might momentarily have lost sight of the fact that January 4 is National Spaghetti Day.
In an age of countless fancy twirled & tubed pasta shapes, its reassuring to know that it’s the straight-talking, thin lined spaghetti that retains top status throughout the globe with especially high sales currently being registered in China, Canada Japan, North America and Germany.
In total, 18m tonnes of spaghetti is consumed globally every year!
A new organic pasta offering from Realfoods by Organico originates from a small batch producer in Bari Puglia where "slow" is the name of the game, whether it's the slow proving of the dough or the extra time drying; taking time plays a pivotal role in producing a superior product.
Realfoods by Organico uses best-in-class durum wheat and pure spring water, not to mention old-school bronze plates from times gone by (the finest traditional pasta is extruded through dies—perforated bronze plates that both cut and shape). But it’s not rushing that creates the real point of difference versus rapidly extruding, mass market, conveyor-belt peers.
Spaghetti, as any well briefed pasta aficionado will explain, derives from the word "Spago" which means twine or string. Whilst many Sicilians will claim that spaghetti is a home-grown delicacy, there’s a growing body of evidence which suggests spaghetti is actually an "Arab-inspired" food introduced by traders to the Sicilian shores, who were keen to enjoy the manifold benefits of an easily stored dried food that could sustain them as they travelled the arduous Silk Road to China (which also lays claim to the primal noodle).
So, when the last slice of turkey has been polished off and the cranberry sauce and mince pies are nothing more than a distant memory, it might be wise to ensure some Organico pasta is in the larder, maybe even some Organico Arrabbiata, Vegan Bolognese or Puttanesca sauces.
