Pasta is pasta; anyway any pasta is the same !!!

 Thatís often true, above all when the coverings and the colours of the same pasta are changed and when, sometimes, the pasta produced in the same factory is used for different trademarks (and at different prices!).

Anyway, there is still someone in Italy who cares for reminding everybody that some kinds of pasta may be different and better than others. They are the pasta factories which are careful at those two or three things making the difference: the selection of the best kinds of durum wheat; the bronze dies; the slow and natural drying process at low temperature.

Durum wheat costs more and if used, you are forced to adopt the artisanal techniques exalting its superiority.

The bronze dies, unlike the teflon ones used in the large industrial production, give the pasta the porousness and roughness necessary to the perfect marriage with sauce and condiments.

The essential difference is just the slow drying process at natural temperature: the industrial production pasta is exposed at very high temperature drying it in a very short time. The contra-indication is that, in this way, it vitrifies so forming a kind of hard and waterproof surface. When you drain the pasta, which is called ďal denteĒ, it will always maintain a troublesomely hard external surface, and the cooking will never be the same in its thickness. Moreover the impermeability of the surface will make the absorption of the sauce very difficult. The natural drying process needs more time but it makes the pasta absorb the boiling water in a more pleasant and unvarying way, and amalgamate itself perfectly with any sauce.

Just one warning: this kind of pasta is not always ďal denteĒ, so you have to be careful at the perfect point of cooking, not a minute more, not a minute less, and that derives only through tasting it and through experience.

It costs more than the famous pasta in commerce, but please, taste it, and if you like it, make your own accounts: for a little bit of money  in addition to every plate...maybe it is worth eating it, isnít it ?

The quality, as life, does not have price.

Giovanni Perna