Tag: Slow dried pasta

Studies suggest that the pasta drying process significantly impacts its digestibility and nutritional profile. Instead of the high-heat, quick methods used for mass-production, artisanal pasta makers utilize a gentle, slow-drying process, which begs the question: is slow dried pasta healthy, and what makes it different?

Did you know that industrial fast-drying can cause significant degradation of a pasta's essential amino acids, indicated by higher levels of a compound called furosine? This critical chemical difference helps explain **why should pasta be slow dried**, a traditional technique that preserves nutrients and creates a superior, more wholesome culinary experience.

Compared to industrial methods, traditional slow-drying of pasta preserves a greater quantity and quality of proteins, amino acids, and the natural aroma of the semolina. These significant differences in the production process explain why is slow dried pasta healthier and more digestible than its fast-dried counterpart.

While many view pasta simply as a source of carbohydrates, research indicates that the production process significantly impacts its nutritional value. The method of drying, in particular, plays a critical role in determining whether slow dried pasta is better for you than its fast-dried, mass-produced counterpart.