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The dry pasta is produced exclusively with durum wheat semolina. The difference between the durum wheat and the soft wheat flour is very important and also the legislation takes it into consideration in introducing the regulation that the dry pasta must be produced exclusively with durum wheat semolina as it contains that strong gluten which allows to the pasta to keep the cooking and remain firm. The durum wheat semolina has a high content of protein elements compared to the soft wheat flour so that the pasta keeps a better cooking, remaining more elastic and developing a good smell of wheat. The Italian law foresees that the dry pasta must be produced with ground durum wheat and the addition of soft wheat flour (bread-making flour) is considered adulteration. A very important element is that the dies are in bronze: their rough finishing gives the pasta a rough surface, not vitreous, on which the sauce is enhanced. The cooking of the dry pasta is very easy, but it requires attention.
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