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Why does generic pasta cook so poorly, compared to higher-priced pastas like de Cecco?
I've been wondering, why does generic pasta cook so poorly compared to higher-priced pastas like de Cecco?
Well, there are several factors that can affect the quality of pasta. For example, the quality and type of semolina used, the drying process, and the bronze die method used to create the shape of the pasta can all impact the final product.