In article >,
"Jean B." > wrote:

> 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.

Look for De Cecco.

D.