Here’s why Italian-made pasta tastes so good—and is better for you, too!
When Giada and her family left Rome to move to the U.S., they had to carry Italian ingredients in their suitcases in order to get a true taste of home. American supermarkets at the time didn’t carry the pasta, San Marzano tomatoes, and other foods that made their simplest weeknight dinners taste right. Fast-forward a few decades, and even the humblest grocery store stocks multiple brands of fettuccine, all made right here in the U.S. Even so, when Giada buys her pasta today, she only reaches for the Italian-made stuff.
The reason is simple: it’s all in the flour. Dry pasta is made with only two ingredients, flour and water. In Italy, that flour comes from a kind of wheat called grano duro (“hard wheat”), a completely different species from the wheat used here to make all-purpose flour and bread products. Generally known as semolina or durum wheat, this wheat has been grown in the Mediterranean and Western Asian regions for millennia and fueled the Ancient Roman empire. Today’s Italian farmers haven’t changed much when it comes to growing this time-honored wheat!
High-quality Italian pasta manufacturers take care to process the whole wheat kernels just enough to get a flour that can be turned into a dense, rustic pasta dough—harder to work with than a more finely processed version, but that extra work creates a better final product. For our Giadzy Pasta, made at the base of the Majella mountains in Abruzzo, the factory works directly with local wheat farmers to ensure their flour is organically grown with reverence and care for the land. It’s ground right before it’s needed, so it never has time to turn stale or rancid. And the pasta is slowly air-dried rather than heat-dried, which can degrade its nutritional components. When it’s not over-processed or overcooked, semolina flour is naturally high in protein and fiber, and is a good source of B vitamins, iron, and essential minerals like magnesium, potassium, and phosphorous.
Each of these nutrients brings a different feel-good benefit to the table. Protein and fiber help you feel full longer, while the specific proteins in semolina flour give it a low glycemic index, meaning it’s a rare carbohydrate source that doesn’t spike your blood sugar. Potassium and magnesium support the heart and nervous system, while phosphorous helps your kidneys do their job and keeps teeth and bones strong. Most Americans struggle to get enough of these important minerals in their diets.
Of course, there’s no reason American pasta makers couldn’t follow the exact same methods and make the same great pasta—and some small, dedicated artisans do! But in Italy, the food systems have been built and established over more than a century to support making pasta the traditional way, making it much easier for them to do it right. Here in the U.S., our system supports massive-scale, industrial food processing, which unfortunately makes it much harder for the little guys who want to get it right. Until that changes, we’ll keep relying on Italy to make the perfectly good-for-you pasta of our dreams.
FAQs
One of the primary differences is in what they use as ingredients. Pasta at the best Italian restaurant in Los Angeles gets its unique texture and nutty taste from semolina flour, coarsely ground with durum wheat. The dough is usually prepared with water and semolina without using eggs.
What is real Italian pasta made of? ›
Usually, Italian pasta is made from 100 percent durum wheat, which is usually called semolina flour. Therefore, Italian pasta is higher in protein. Semolina flour also stands up to the rigors of the cooking process much better than other types of flour.
What makes Italian pasta different from American? ›
A4: Italian pasta commonly uses durum wheat semolina, providing a higher protein content. American pasta, on the other hand, may incorporate various flours like all-purpose or enriched varieties, impacting the texture and nutritional composition.
How do you make Italian pasta taste better? ›
The key to making restaurant-like pasta is a pan. Slightly under-boiled pasta goes in a pan with the condiment/sauce and thoroughly tossed. This is the moment to add good olive oil (or butter in some cases) and some water your pasta boiled in.
What makes pasta so delicious? ›
The tangy, salty, spicy and sometimes a tad sweet taste is just mouthwatering. There is little that that could go wrong with this delicacy. You can even add other things as in meatballs, lasagna etc that blends in with pasta just perfectly. The flavor and aroma of pasta are what makes it so popular among people.
What are 3 Italian facts? ›
The average life expectancy at birth for an Italian is 79.54 years. The famous children's story, Pinocchio , was written by an Italian. The city of Naples gave birth to the pizza . The piano hails from Italy .
What is unique about Italian food? ›
Italian recipes are rich in olive oils instead of other fats, they are almost always made from scratch so there are no artificial ingredients and no processed foods involved. And there are plenty of fresh fruit and vegetables involved. It's home grown and beautifully enhances the Italian food.
Why do Italians like pasta so much? ›
Affordability and Versatility:
Pasta is a relatively inexpensive and versatile ingredient, making it a staple in Italian households. It can be dressed up with elaborate sauces or enjoyed simply with olive oil and garlic, catering to different budgets and preferences.
Do Italians put veggies in pasta? ›
In Italy pasta is a main dish
Sometimes it is also the only course of a meal (“piatto unico”): if you put together grains, veggies, and proteins, your dinner is balanced, and you are more than satisfied.
What is the most popular pasta brand in Italy? ›
1. Barilla. Barilla is the number-one most-chosen pasta brand in Italy, and the fourth most-chosen brand in Italy overall (behind Mulino Bianco, Kinder and Coca-Cola), with a CRP score of 176 – a slight decline, year on year.
However, some pasta shapes that are not commonly found in Italian cuisine include alphabet pasta, spaghetti-o's, and macaroni and cheese. These dishes are more commonly associated with American or processed foods.
What makes Italian pasta better? ›
The reason is simple: it's all in the flour. Dry pasta is made with only two ingredients, flour and water. In Italy, that flour comes from a kind of wheat called grano duro (“hard wheat”), a completely different species from the wheat used here to make all-purpose flour and bread products.
Why can I eat pasta in Europe but not us? ›
Some experts argue the concentration of gluten in wheat-based foods is much higher in the U.S. than elsewhere. This could be why some people experience fewer symptoms after consuming baked goods and pastas abroad.
Why is Italian flour better? ›
No matter how the flour gets processed, the Italian kind is already softer, slightly sweeter, and lower in protein (i.e. gluten), while American wheat is already harder, slightly more bitter, and high in protein (i.e. gluten).
Why does Italian pasta not bother my stomach? ›
In contrast, traditional Italian pasta-making often involves slow drying at lower temperatures. This method maintains the integrity of the wheat protein, potentially making it more digestible and less likely to trigger gluten sensitivity symptoms.
What pasta do Italians like the most? ›
Among the most popular types of pasta follow penne rigate and fusilli. The wooden medal goes to the rigatoni and the ranking also includes farfalle, linguine, bucatini and lasagna. In Southern Italy ziti and ditalini, orecchiette and mixed pasta also triumph, almost impossible to find in the North.
What country has the best pasta? ›
When it comes to pasta, there's no place like home, and Italy is where it all began. Italian cuisine is synonymous with pasta, and it's the heart of their culinary culture. From north to south, Italy boasts a vast array of pasta shapes and recipes.
