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General Discussion

Imported vs Domestic Pasta

Querencia | Oct 20, 201406:42 AM     30

I invite comments on the relative merits of pasta. Have read that imported Italian is made with hard durum wheat that makes all the difference. Never paid attention but recently, on a lark trip to an Italian market, bought a package of spaghetti a) made in Italy and b) intended for restaurant use. I was stunned by the difference in the quality of my cooked spaghetti---a starchy mushiness was missing in the pasta---there was a clear interface between the pasta and the sauce--- the sauce was showcased in a new way---I could not gobble my dinner fast enough. Am I coming late to this table? Is this something I should have known years ago?

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