Question Number 2
The label should say the pasta is made from durum wheat flour?
Right!
Durum wheat has much more gluten than soft wheat, and the
additional gluten in the pasta helps it to stand up to being cooked without
becoming soft and mushy. Since working with durum wheat requires a great deal
of kneading or professional mixing equipment, home cooks often use softer
flours; the resulting pasta is good but is prone to overcooking unless
carefully watched. Therefore, unless you're avoiding gluten for health reasons,
make certain the pasta you buy is made from durum wheat (semola di grano
duro, if it's Italian). On cooking and serving
pasta
