Don Martinich wrote:
> 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.

I was thinking about that brand. The ears (I forget the Italian
name) do, indeed, have a different texture. I figured that was
because they were relatively thick. I'll try another shape!

--
Jean B.