Why is the pasta with grain of wheat better?
This is a matter of individual taste, but usually the pasta with grain of wheat is better because it allows a more pleasant chew and consistent, called “al dente”, as even being cooked beyond the time suggested by the manufacturer is not very mole. Another interesting fact about the pasta with grain of wheat is that its cooking produces less starch (substance that gives the white colour to the pasta water), and this results in a pasta that does not stick during the cooking.
