Univerpasta

 A study by Mauro Moresi from the University of Tuscia, published in the online magazine Pastaria on June 21, 2026, no. 3/2020, pages 50 et seq., explores the topic of instant pasta and specifically compares the sustainability of instant pasta (PI) with that of dried pasta (PS).  From what I've gathered, it appears that instant pasta cups, in terms of the sustainability of the entire process from factory to table, achieve appreciable sustainability values, roughly comparable to those of industrially produced dry pasta, meaning there would be no loss of sustainability from one type of product to the other. Meanwhile, it appears that instant pasta in half-kilogram bags actually offers enormous environmental benefits, not only in terms of sustainability in terms of lower water consumption and lower CO2 emissions, a characteristic of the product itself, but also in terms of packaging efficiency, which is in line with that of dried pasta.  Let's now look at the manufacturing p...