Tag: Pasta texture

Pasta's quality is affected by several factors, including the type of wheat used and the specific starches within it. Starch, which typically makes up most of the carbohydrate content, consists of amylose and amylopectin. The ratio of these two components fundamentally dictates how pasta behaves when cooked, affecting everything from its firmness to its stickiness.

Over 98% of people in the U.S. had detectable levels of PFOA in their blood in 1999–2000, fueling public concern over manufacturing chemicals and leading to questions like: **Does Barilla pasta have teflon in it?**. This article explores the truth behind pasta production and its impact on your diet and health.

Experts confirm that a higher protein content, typically above 12–13%, is crucial for good pasta quality. This deep dive explores how does protein affect pasta during production and cooking, from enhancing firmness to boosting nutritional value.