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2 weeks agoWhy Pasta In Italy Isn't The Same As The Stuff In Your Pantry - Tasting Table
The primary answer is actually written into Italian law. Interestingly, it's a legal requirement for dried Italian pasta to use semolina (also known as durum wheat), and not the standard flour used in American-made pastas. It's exactly this difference that gives pasta in Italy - be it linguine or spaghetti - its signature al-dente chew and the ability to hold its shape.
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