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.

--
Jean B.