That depends on the region of Italy and if it's being made at home or in a restuarant (not many actually do that anymore), or to be dried and packaged, "pastacciuta". If you are making pasta from scratch a high protein white wheat flour is good. Industrial pasta is made from semolina flour, the best brand being Rustichella D'Abruzzo. There is a Roman specialty called gnocchi alla romana. These are dumplings made entirely from semolina and cooked in a spicy tomato sauce.
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