“From Tradition to the Future”
After a 12-year hiatus, World Pasta Day returned to Türkiye, once again showcasing Anatolia’s deep-rooted wheat heritage and the global...
Ralph Raulli and Los Angeles Macaroni
Macaroni magnate Ralph Raulli had a tremendous impact on pasta manufacturing in Southern California in the early to mid-twentieth century....
Resilient wheat and quality of pasta: how new technologies will change the wheat supply chain
A vast wheat field sways golden under the warm embrace of the wind and the full light of the sun. The wheat ears move gently, telling an...
Perennial grains are within reach
The vast majority of grains, which includes cereals, pulses, and oilseed crops – are annuals. That is, they are grown from seed every...
Bühler: historic owner dies at 82
A great horse lover, entrepreneur Urs Bühler, historic owner of the St. Gallen-based company of the same name, died on Friday, August 1,...
Editorial office closed for summer break
We’re taking a summer break! The Professional Pasta editorial staff will be out of office until August 25. Wishing all our readers a...
West Virginia Macaroni
In the early 1900s, coal miners in West Virginia filled their lunch pails with pepperoni rolls, an Italian-American invention designed to...
The future of durum wheat between genetics, sustainability, and industry
A key event in the field of durum wheat research and the pasta supply chain. Researchers, seed companies, international institutions, and...
Protein pasta: the 2025 trend
In the fast-evolving world of food, protein pasta is emerging as one of the major trends of 2025. Driving this transformation is not only...
Global whole grain policies: labeling, certifications, and dietary guidance
Around the globe, public health advocates are working to shift diets toward healthier patterns – and whole grains are a vital part of...