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The greatest challenge to the dry pasta and noodle industry was expected to come from competition with other types of pasta. For example, the sales volume of frozen pasta grew at an annual rate of 19.1 percent from 1980 to 1985
because noodles and pasta are really TASTY mate! ;)
canned pasta was still perceived to be most appropriate for children or for lower income individuals. Canned food was also viewed as having depleted nutritional value,
it is populer because it is yummy
The best material for a pasta strainer is metal. Plastic strainers can become warped after heavy use.
100g of dried pasta makes about 240g of cooked pasta. So roughly 40g
because Australias love them
The Nutrition Labeling and Education Act (NLEA) of 1990, which took effect in May 1994, required that pasta packaging list nutrients in greater detail than in the past
The bulk of dried pasta and noodles was sold through retail outlets such as supermarkets, convenience stores, and gourmet shops, for personal consumption. A scant 5 percent was sold to the food service industry
About 8,400 people were employed in the manufacture of dry pasta in 1982; by 1997, that figure dropped to 6,300. Production workers accounted for 77 percent of the workforce and earned an average hourly income of $12.36
pasta, pizza, calzones, tiramisu, and chicken. PASTA PASTA PASTA PASTA PASTA
Pasta tacos, pasta salad, pasta and cheese, pasta and herds, and pasta and meatball..........really anything if you use your mind