ISO help drying pasta quickly

[Luca Lazzari]

Originally Posted by Kathleen

Either spaghetti or rigatoni! I love both!

Ok, stay tuned

[Luca Lazzari]

Here we go, Kathleen: rigatoni and spaghetti served for you!

Buon appetito!

[Greg Who Cooks]

Originally Posted by Luca Lazzari

You surely can, Gourmet Greg...
However, Italian cookery is heavily rooted in our ancient local traditions, so every place in Italy has its favorite pasta types and its favorite sauces. For example...

Thanks for the reply. It's difficult for those of us in a foreign land to appreciate traditional recipes (i.e. Americans appreciating Italian) unless we visit there and are better informed, and alas I don't have the means to visit Italy.

[Luca Lazzari]

Originally Posted by Gourmet Greg

Thanks for the reply. It's difficult for those of us in a foreign land to appreciate traditional recipes (i.e. Americans appreciating Italian) unless we visit there and are better informed, and alas I don't have the means to visit Italy.

You're welcome Gourmet Greg.
Sorry you can't come here (well, I don't have the means to visit USA too... )

[Greg Who Cooks]

We're lucky we have the means (Internet) to share interests and make friends all over the world. I'm sure it would take me more than the rest of my life if I were to attempt to visit every Internet friend I've made. I've certainly been lucky to share so many interests with so many friends!

[visionviper]

Originally Posted by Luca Lazzari

Dried pasta (from big large scale producers, like Barilla or Buitoni, and from small producers, which sometimes are more careful about the selection of wheat varieties), which is made with flour made from "grano duro" wheat variety (Triticum durum wheat), grown in southern and central Italy. This is the classic spaghetti, penne, farfalle, and so on kind of pasta.
Fresh pasta is a different product. The difference is not simply in the dry/fresh alternative, but in the fact that it is produced with a softer kind of flour, made from the Triticum aestivum wheat variety, which is grown mainly in northern and, again, central Italy, with or without eggs.

If I wanted to find the aestivum wheat flour here in the US for pasta use, what would I be looking for?

Do you prefer fresh pasta made with durum or aestivum for fresh pasta? Or do they just each have their own characteristics?

(Apologies for going a bit off topic)