What makes the pasta in Italy so much better than the pasta in the U.S.?
First and foremost the ingredients: Italian law mandates that pasta has to be made exclusively with 100% durum wheat semolina flour. Health and food safety inspectors check pasta factories routinely to make sure that no bad stuff ends up in your plate. Next come the sauce: Italians do not like to put on their staple food anything that comes straight out of a jar or a tin can. It has to be made fresh from few good ingredients (onion or garlic, extra virgin olive oil, ripe tomatoes, etc.) and topped with freshly gra
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