European pasta = high quality

European pasta = high quality

The basic criteria used in assessing the quality of pasta include: colour, stickiness, surface texture, elasticity, texture, separation and taste. Good pasta can not be pale, and when cooked and strained on a sieve, it should not turn into a compact ball. Poor quality pasta would have cracks and crevices on its surface. Pasta should not fall apart in your mouth or agglomerate during chewing. High quality of European pasta is confirmed with their slightly sunny, subtle amber colour and a delicate nutty flavour that is neither too strong nor too neutral. European pasta is matt and compact, do not stick together when cooked, and break into little pieces when chewed. The higher the quality of the pasta, the longer we can chew every bite of it.

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Autor: Admin