Giusi wrote:
> "Jean B." > ha scritto nel messaggio
> ...
>> My daughter and I ate in Boston yesterday. My entree was a lovely pasta
>> dish with lots of roasted veggies. The pasta had a really nice chewy
>> texture--this was not just a normal (in the US) pasta cooked al dente. Is
>> this texture typical of some brands? Any clue as to what it might be, so
>> I can enjoy this at home?
>> --
>> Jean B.
>
> Just bite your pasta a minute or so before the cooking time says. It may be
> what you are looking for. Look for a microscopic line or dot of white in
> the center. That's real al dente. Many people are pleasantly shocked when
> they find out what it really is, and many hate it.
>
> If making it at home, use hard wheat flour to get a firmer bite, and stretch
> as you knead instead of pressing.
>
>
No, that's not what I am looking for. As I said, this was not
like al dente pasta. I think the last part may be more relevant.

Are some brands of pasta chewier than others? The brands from
Italy are proliferating here, and I have not tried many in recent
years.

--
Jean B.