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Dried Pasta is made with just flour and water and generally
contains about 7% moisture, which makes it shelf stable for about a year,
and once cooked is firm and heavy. The best dried pasta comes from Italy
and is either mass produced or made by hand.
The drying method is crucial to the past's
quality. Industrial producers dry their pasta in a few hours at
temperatures that can approach 200°F crating
a parboiled effect.
Artisans dry their
pasta over much cooler for up to 56 hours to allow the gluten to be evenly
distribute through the pasta and create a more homogenous product.
          
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