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| Frequently Asked Questions |
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| What is Semolina? |
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| A coarsely ground, golden-yellow flour obtained from durum wheat (hardest of all wheats). It is not whole wheat. It is unbleached. |
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| What is Durum Flour? |
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| A finely ground, unbleached flour obtained from durum wheat. Durum wheat is the hardest of all wheats and is not whole wheat. |
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| Is the flour bleached or unbleached? |
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| Both the semolina and durum flour used in New World Pasta products are unbleached. |
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| Are your products considered to be whole wheat? |
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| No. |
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| What is Enrichment? |
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| Enrichment is the addition of nutrients to foods. The semolina flour, which is used to make pasta, is enriched to return any nutrients that may be lost when the wheat is ground into flour. The Food and Drug Administration (FDA) regulates the addition of thiamin, riboflavin, niacin, iron and folic acid to pasta. |
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| What is Thiamin Mononitrate? |
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| Thiamin Mononitrate is also known as vitamin B1. It is used to enrich flour, pasta, bread, and cereals and is essential for energy utilization. |
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| What is Riboflavin? |
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| Riboflavin is also known as vitamin B2. This vitamin is essential for normal growth, development and energy utilization. Riboflavin is used to enrich flour, pasta, bread, and cereals. |
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| How do I determine if there any eggs in this product? |
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| Each of our packages contains a list of ingredients. This listing is found directly below the Nutritional Information Label. If there are any egg products in your package of pasta, it will appear in the list of ingredients. |
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| How can I tell how old my pasta is? |
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| Find out about
how to read our date code. |
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| What is the shelf-life of your products? |
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| Find out about the
shelf-life of our products. |
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| What do the numbers on the carton or package mean? |
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| The number associated with the shape, or cut, of pasta is known as a "cut number". Cut numbers are commonly used in the pasta industry. These numbers identify the actual cut, shape, length or width of the extruder that is used to product that particular shape of pasta. |
