Amanda Berman House on Instagram: "Here’s what I found: 1. Not all pasta is created equal. 2. Since the early 2000s, technological changes in pasta processing have evolved to an increase in drying temperatures reducing the standard drying times of up to 48 hours to only about 2-3. This pretty much translated to mass production at much faster rates. What does this do to the pasta? Several things. - Changes the protein structure (aka gluten) of the pasta, affecting protein digestibility and antigenicity (makes it harder on the body to digest and makes it more likely for our body to treat it like an antigen—a trigger to an immune response to the body) 3. The most simple way to make pasta is going to be mixing semolina or Durham wheat with water-that’s it. However, the quality of those ingredie
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