Growing up with an Italian heritage -- and according to Ancestry.com my lineage is about 50% Italian as my parents always asserted -- we ate pasta frequently. I still enjoy it; but all I'd ever learned about this staple is that it's a mortal sin to over cook it. I never could discern any significant taste difference among the many different dried pastas I've eaten.
Recently; I've learned something new. Extrusion methods matter.
|Food photo created by timolina - www.freepik.com|