The basic make-up of pasta is flour and water, and sometimes eggs depending on the region the pasta resides from. Since only a few simple ingredients create this popular Italian food, it’s essential to understand which pasta aligns with your recipe.
Tasting Table consulted with pasta experts about how to read the label on store-bought pasta. They emphasized the importance of ingredient sourcing, with a focus on the origin of flour and processing methods to assess quality.
The type of flour used in pasta production determines whether you’ll have a pasta that holds up to a red sauce or one suited for lighter broths. Sourcing and processing are key factors.
Pasta aficionados understand that the quality of the ingredients, especially the flour, can greatly affect the texture and flavor of the final dish, revealing the importance of choosing the right type of pasta.
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