Here are some of the frequently asked questions that we receive from our customers.

If you do not find the answer to your question, please feel free to contact our Customer Service Department for assistance.


Q : Does Italpasta make note of allergens on your products?

A : Italpasta has a strong commitment to food safety programs - as demonstrated by our recent SQF 2000 - Level 2 certification for both our manufacturing and our warehousing facilities.

Italpasta produces a wide range of pasta recipes and makes every effort to ensure our packaging is labeled accordingly with allergen statements where required.

All Italpasta dry pasta contains wheat (and therefore gluten). Note that Italpasta gluten free pasta is manufactured in a separate facility that is certified gluten free.

Our Italpasta macaroni & cheese is produced on a separate line and the cheese pouch (which contains dairy) is delivered pre-packaged ensuring no possibility of cross-contamination.

Italpasta Ltd. declares “May Contain Egg” on its labels only as a precaution since we produce egg pasta in our facility. We do have a strict allergen control program in place but due to the nature of our processes, we have decided that as a precaution we will include this statement on our retail labels where appropriate.

Should you have a question regarding allergens in a specific Italpasta product, please contact our customer service line at 1-800-361-8983.
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Q : How much water should I use when cooking pasta?

A : Be sure to use a large enough pot with plenty of water, enough for the pasta to swim freely. Gummy or sticky pasta may be the result of using too little water or cooking the pasta longer than recommended. We recommend following the preparation instructions on your Italpasta package.
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Q : Should I add salt to the water?

A : We suggest using a traditional preparation method by adding 15 mL of salt to the boiling water but note that it is not mandatory to ensure proper cooking and can be eliminated for a sodium–reduced diet.
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Q : What is durum semolina?

A : The Canadian Wheat Board defines durum semolina as the main product of durum milling. It is courser than traditional flour (used for baking) produced in common wheat milling. Desirable characteristics for semolina include good colour, minimum bran specks and uniform granulation. Canada is the global supplier of high quality amber durum wheat. Canadian Western Amber Durum produces a high yield of semolina, with excellent pasta properties.
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Q : Is the serving size cooked or uncooked for the nutritional info?

A : All of our nutritional information is based on an uncooked measurement as required by the Canadian Food Inspection Agency.
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Q: What does “al dente” mean?

A : “Al dente” refers to the desired texture of cooked pasta. It literally means “to the tooth”. When the pasta is cooked al dente, there should be a slight resistance, or firmness, in the center when the pasta is chewed. For best results, you should always follow the cooking time instructions on your Italpasta package.
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Q : Where can I find a specific type of Italpasta product?

A : Italpasta products are sold by distributors and retailers throughout Canada. We cannot determine which retail stores are going to carry the specific type of pasta you are looking for. If you do not find the product you are searching for, we suggest that you speak to your Store Manager to see if they can order it.
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Q : Can I order directly from you?

A : Italpasta does not sell any of our products directly to the public. Please visit your local retailer.
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Q: How long can dry pasta be stored?

A : Dry pasta has a shelf life of approximately 2 years and sometimes longer if stored in a cool and dry area.
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Q : Are Italpasta pasta products gluten free?

A : Many of our Italpasta pasta products are made from wheat and therefore will have some amounts of gluten in the product. To meet your specific lifestyle needs, we do however offer a gluten free line of Italpasta which is available in stores.
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Q: What is whole grain whole wheat pasta?

A : Our Italpasta Wholesome Grains Whole Grain Whole Wheat pasta is made with the same care and quality as all our Italpasta products. Produced from 100% whole grain semolina, Whole Grain Whole Wheat pasta contains 9 grams of fibre and is an excellent source of protein at 11 grams. It is also naturally enriched with Iron and Vitamins B1, B2, B3, and B9.
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Q: How does whole grain, whole wheat taste compared to regular pasta?

A : Our Italpasta Wholesome Grains Whole Grain, Whole Wheat pasta is higher in fibre than regular pasta and has a slightly different texture. Many people truly enjoy the richer, nuttier taste that our line of Wholesome Grains pasta offers.
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Q: How can I get my kids to eat whole wheat or whole grain pasta?

A : Children enjoy colourful food and variety. Try serving our Wholesome Grains Whole Wheat, Multigrain or Whole Grain pasta with their favourite cheese or sauce or using a whole wheat lasagne instead. They also learn by example – so let them know how much you enjoy Italpasta Wholesome Grains pasta products and they will too!
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Q: Is eating pasta fattening? Are the carbohydrates in pasta good for you?

A : Pasta serves as one of the building blocks of a healthy diet. It is a good source of complex carbohydrates, and a moderate source of protein, containing minerals such as iron and phosphorus, and essential B vitamins (Thiamine, Niacin and Riboflavin) as well as being fortified with folic acid. It is also low in sodium, fat and sugar and contains no cholesterol. The complex carbohydrates in pasta are digested slower and therefore help you feel full longer than refined or processed carbohydrate-containing foods. Health Canada’s most popular publication, the Food Guide to Healthy Eating recommends 5–12 daily servings of grain products (including pasta). As with all foods, choosing the appropriate serving size matters, and with pasta, picking a healthy sauce also makes a difference.
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Q: Are there GMO’s (genetically modified raw materials) in your products?

A : Italpasta does not use genetically modified raw materials. We also have confirmation from our wheat miller that no genetically modified raw materials are ever shipped to Italpasta.
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Q: How is pasta produced?

A : Pasta production is a step–by–step process. First the semolina is mixed with purified water; it is then passed from the mixing chamber to the extruder where the dough is forced through a die. One die produces only one shape. The dough is forced through at an extremely high amount of pressure. Pasta is then “pre–drier” for either a large blast of air for long goods or a shaking pre dryer for the short and soup cuts. Drying is an essential part of the pasta process. Quality control specialists must carefully control every aspect of humidity, airflow and temperature. During the final stage, the pasta is returned to normal conditions via a cooling chamber. After the drying the product is cut and packaged, it is shipped to bring to you our great tasting Italpasta pasta!
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Q: How can I make a donation request?

A : Italpasta is committed to supporting our community and have been proudly supporting many local charities since we began almost 20 years ago. If you are a registered charity and would like Italpasta to support your next initiative with an in–kind donation, please complete our Donation Request Form and follow the directions on the form for submission.
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