The raw material for pasta is durum wheat.

Pasta, also known as spaghetti, is the closest pasta dish to the Chinese diet in Western formal dining. The raw material of pasta is Duran wheat, which is characterized by high density, high protein and high gluten. The pasta made is yellow in color all over, and tastes different from our Chinese noodles precisely because our noodles are made with our variety of wheat.

The authentic Italian pasta is very chewy, but not undercooked, just the texture shakes up harder, if you are used to eating our Chinese yangchun noodles, you may eat Italian pasta again always have a feeling of undercooked. Cooking pasta to add a small spoonful of salt in the water, so that it is not too hard to eat, but the noodles will still be very tight.

The pasta is made in different kinds because it has a harder texture, and in addition to the ordinary straight pasta, there are thousands of kinds such as screw type, curved type, butterfly type, hollow type, shell type, and so on, and there is a difference in the length of each kind of pasta, and the hollow kind is known as macaroni by the Chinese-speaking emissaries.

Purchasing tips for pasta

Tips for buying pasta, you can look at the nutritional content on the package and choose a product with a protein content higher than 13.5%. Look closely into the light, the finished product should be clean, clear and free of stains. Black spots indicate that the product has plant or insect residue, while white spots indicate that the merchant used poor drying procedures or used flour and soft-grain wheat.

Choose pasta with a rougher surface, as this indicates that traditional and costly bronze molds were used in the production process, allowing for better pasta-sauce adhesion.

The drying process of the pasta is another important criterion in determining its quality. The drying time and temperature are determined by the shape and size of the pasta and the drying technique used. The Italians consider the drying process at 70-75 degrees Celsius to be low-temperature drying. There are, of course, more sophisticated artisanal producers who keep the drying temperature at 60 degrees Celsius or even lower.