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.

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Joe Cilinceon