Jean B. wrote:
> Joe Cilinceon wrote:
>> Jean B. wrote:
>>> 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?
>>
>> Possibly fresh made. The fresh made pastas sometimes seem to be have
>> a bit of a chewy texture to me over the dried type mostly used. I
>> buy fresh pasta at a couple of stores where I live without much
>> problem. It also only takes a couple of minutes to cook unlike the
>> dried. I do buy both though as the fresh needs to be refridgerated
>> or frozen.
> Hmm. I haven't had fresh pasta for so long that I forget what the
> texture is like. I was pondering this while I was out and thought
> I could add a few more things to what I said.
>
> This was a wheat-based pasta--not rice, or potato starch (which is
> quite chewy), or mung bean, etc. The texture was kind of akin to
> how some of the pasta in a baked dish might be--but just chewy,
> not dehydrated or hard.
>
> I will explore some fresh pasta and see how that compares. Thanks.

When I make my own pasta dough I use all purpose and semolina flours in
equal amounts.

--

Joe Cilinceon