u/BakingWithTheory — reddlx

Hi everyone,

I would like to gather some information about pasta consumption in Malta. Below are a few questions:

Is eating pasta part of Maltese culture?
How frequently do you eat pasta?
Do you notice a difference between cheaper supermarket pasta and artisanal products?
Would you be willing to pay more for pasta made with 100% Sicilian or Italian grain?
Do you buy or eat fresh pasta?
Do you buy or eat egg pasta?
Do you consume wholegrain pasta? What is your general opinion of it?

I produce a small quantity of artisanal pasta as a side activity and would like to better understand the Maltese market.

Any help would be greatly appreciated.