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Dried Pasta

Dried Pasta
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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 200F 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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