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By the way, what are we eating—pasta or noodles? What are the differences between them? What are they made of? What happens when you cook dry pasta? Should we choose fresh pasta over dry pasta? What’s the truth?... So many questions that –, it seems –, will help us prepare and enjoy truly “al dente” pasta. Science is calling out to us, revealing the secret to the tastiest and most affordable pasta: butter and the money from the butter, so to speak!
First, it is worth listing a few brief excerpts from an article on French regulations governing pasta.
Only products that are ready for culinary use, prepared by kneading—without fermentation—durum wheat semolina mixed with potable water and...
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Overview of Products
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Bibliography
- (1) - WIKIPÉDIA - Pâtes alimentaires. - https://fr.wikipedia.org/wiki/P%C3%A2tes_alimentaires
- (2) - FAIRHURST (D.) - Voici selon la science...
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