La pasta

Born in China approximately 40 centuries ago, Pasta wandered around the world until it came to Italy. Formerly produced from wheat flour and water, in that sunny country Pasta experienced a new process. In fact, the use of italian durum wheat, rich of high quality gluten, since then have been allowing Pasta to be cooked “al dente”. Pasta “al dente” is slightly firm, not mushy, when you bite into it. For cooking Pasta “al dente” just drain it one or two minutes before the time indicated on the package directions. Such a tradition, of course, must be preserved. Thus, italian laws prescribe that Pasta has to be made using pure durum wheat semolina and its quality must be certified. It is also possible to make Pasta with addition of gluten, egg, malt or flavours; in these cases you will find some specification outlined on the package.