Category: Food > Pasta
One fascinating aspect of traditional Italian pasta is the use of semolina flour, which is made from durum wheat. This specific type of flour is high in gluten, which gives pasta its characteristic firm texture and allows it to hold its shape during cooking. Interestingly, the process of making pasta from semolina involves a technique known as "lamination," where layers of dough are rolled out and folded to create the desired thickness. This method not only affects the final texture but also influences how sauces cling to the pasta. In fact, the shape of the pasta is often designed to complement specific types of sauces, showcasing the deep relationship between the ingredients and the culinary traditions of Italy.