1. The flour used to make pasta comes from durum wheat, which is the hardest variety of wheat and has the characteristics of high density, high protein, and high gluten.

2. The higher the protein content, the chewier the noodles will be and the less likely they will be cooked. Our common noodles use ordinary flour. It is made of all-purpose flour. Flour made from durum wheat has the highest protein content among high-gluten flours.