The secrets to producing great flour for pasta
|Authors & editors
|Milling & Grain
|Year of publication
|Scope & content
|What are the key properties of good pasta? Well according to Anna Buffa, the food entertainer and author of the Fornelli a Spillo blog, good quality fresh pasta has a creamy texture, a better and more consistent texture, whereas poorer quality that contains semolina, has a much rougher texture.
One of the best ways of ensuring that you keep your pasta making as authentically Italian as possible is to keep it simple... Read more.