Italian academic writing on dried pasta — particularly research from the University of Naples and the Italian pasta industry association — documents the drying process and its effect on flavour and texture with a scientific precision absent from English-language pasta literature. The drying temperature and drying time are the variables that determine whether dried pasta has the flavour of toasted wheat or merely the flavour of starch.
The Italian academic understanding of pasta drying — how temperature and time during the industrial (and artisanal) drying process determines the final flavour character.
SPANISH REGIONAL MONOGRAPHS + ITALIAN ACADEMIC FOOD WRITING