Pasta is made in Italy

It is difficult to find a more universal symbol of Italianness than pasta
Is there perhaps a more natural and simple food than pasta?
Italian durum wheat semolina and water.

No preservatives, because it is the drying of the extruded product that allows an indefinite shelf life. No dyes: looking back at a bundle of spaghetti we find the brightness of the sun absorbed by the grain of wheat and returned by the semolina. No chemical additives and not even salt.

How to recognize good pasta?

From a careful examination of the raw product we can say that we are in the presence of a good pasta if:
– the appearance is uniformly smooth and no roughness, “spots” or dark shadows appear in transparency;
– the color is a clear and unmistakable amber yellow;
– no odor is detected;
– when tasted (we are obviously always talking about a raw product) the flavor is slightly sweetish;
– the break gives a dry sound and the break appears smooth and glassy.

In most Italian regions, penne rigate is preferred, which hold the sauce more easily, while in Neapolitan recipes we find above all smooth pasta, in particular macaroni: what most distinguishes them is their golden yellow color, as well as the their granular mixture which has a particular transparency; moreover, if they break, they break unevenly and the interior appears bright.

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