How to recognize a high quality artisan pasta
Italian law defines durum wheat semolina / semolina pasta as everything obtained from the drawing, rolling and drying of doughs prepared respectively and exclusively with "durum wheat semolina or semolina and water." This however does not help you understand which ones are the great differences between an industrial and an artisanal pasta.
Here are some points that can help you make an informed choice.
The main difference between an industrial and artisanal pasta is given by the drying time, the hours of difference of this process between industrial and artisanal are many, the times of artisanal pasta are enormously longer, we dry at a very low temperature for 24-36 hours. (compared to 2-3 hours of industrial processing), it is in this way that we create a superior quality organic pasta with perfect cooking resistance.
How can you recognize slow drying.
The Maillard reaction comes to your aid, a chemical reaction that will allow your eye (which never lies) to evaluate the color of the pasta, you will see that it will change a lot depending on the process adopted, a straw yellow color and a non-smooth surface are two indicators that tell you that you are in front of an artisanal pasta.
Are these elements that change the price of pasta? Yes,
When you buy industrial pasta you can spend even less than 1 euro per kg. Much less: 0.59 euros is the lowest price currently recorded. If you are looking for a more expensive pasta that you find at the supermarket, it comes to around 2.50 euros per kg. Do you want it organic? They range from 2.50 to 4 euros and beyond, this without counting the particular moment in which we are passing which sees increases in the price of wheat up to 80%. In summary, industrial pasta is processed at high temperatures, even over 115 ° C. To understand: already at 80 ° C you have 40% less vitamin B1 and 53% less vitamin B2.
Leaving aside the technical aspects, the other big difference you find in an artisan pasta like ours is the richness of aromas and a flavor that leaves no doubt, not to mention after-meal in terms of digestibility and nutrients.
Bronze drawing yes or no?
The bronze die being rougher on the surface requires slower processing so as not to strain the dough, this combined with an ancient grain makes the quality of the pasta superior, nothing to do with the classic "smooth" industrial pasta.
And the flavor?
90% of the products we eat are prepared with refined flour, which has little flavor compared to artisan products, you will pleasantly notice the difference from the first taste.
Good pasta at all.
