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HISTORY

Lilly D’Alelio came to the United States many years ago from Milan, Italy, with an idea to make the best and the healthiest pasta. She started making pasta in a small store in Everett, Massachusetts. Her son, Antonio joined her and together they have grown into one of the finest and best known pasta manufacturers in the greater New England area. Lilly still works long days and has created an extensive selection of all-natural pastas. There are 29 different shapes and 60 various fillings. All pastas are made at the state-of-the-artmanufacturing facility in Everett, MA. To this day Lilly oversees all the makings of the pasta in order to maintain the same quality and consistency that is Lilly’s trademark.

PASTA FACTS

Lilly’s Pasta is made from the finest 100% durum wheat (semolina), pasteurized eggs and filtered water. All of the pasta and fillings are all natural. All fillings are cooked in broth, with no added fat, making the pasta very healthy. The pasta is fortified with folic acid (the synthetic form of naturally occurring folate), the health benefits which are important throughout our lives. In a woman's childbearing years, folic acid is a key nutrient before conception because it helps to prevent some birth defects. In addition, there is new evidence that folic acid may protect against heart disease and some types of cancer. Unlike most pasta, which is made from high gluten flour, the semolina flour used in Lilly’s pasta has only .0005 percent gluten, which is better for digestion. A half-cup serving of Lilly’s pasta contains a mere 99 calories, less than half a gram of fat, and less than 5 milligrams of sodium. Pasta is a “good” carb. Carbohydrates are the source of most of the body's glucose, which is the crucial fuel energy source for the brain, red blood cells, muscle and organs. Lilly’s Pasta is an excellent source of complex carbohydrates. Pasta is a good source of B vitamins, iron and niacin. It is very low in sodium and is cholesterol free.