There is pasta and pasta. The differences start from the grain which is the only ingredient of the dough, in addition to water, and continue with the production processes. Pasta is one of the symbols of Italy in the world, and even in our home it is difficult to renounce it, so much so that we consume more of all, 23.5 kilos per capita per year, based on the latest Aidepi data ( ‘sweet and pasta industry): we have compiled a ranking of the best pasta in Miami, artisanal and not, to try to find a market in a vast market, including formats, combinations, water and different grains. A place where even the preparation of the dishes becomes a show thanks to an open kitchen designed to allow you to enjoy the chef’s creations with his eyes even before the palate. From flat to plate, to exquisite delicacy, that of the best pasta in Miami is a healthy, flavoursome cuisine, full of fantasy that shuns from useless artifices. Today, the production of the best pasta in Miami has more than doubled (3.4 million tons) and half ends outside our borders. In absolute values, in 1967 we exported 50 thousand tons of pasta, today we have reached 2 million.  There are 52 countries where it is usually consumed and 48 producers: in a world that eats and produces more and more pasta, the competitiveness of Made in Italy pasta is linked to the quality of its raw materials. And the law of purity has helped us to go in this direction, if already 20 years ago the New York Times explained to Americans that the “real” Italian spaghetti are those cooked al dente. What is the difference between industrial pasta and artisanal pasta? The parameters are many and varied, from the size of the plants to the automation of the supply chain that also determines the quantity of final product.