The secret of a good cooking performance lies in the properties of durum wheat and the bran derivative's gluten quality. The higher the gluten content is the better the quality of the product results.
This protein (gluten) generates in the dough phase an elastic structure able to retain the starch granules, which absorb water and swell to break and release their contents.The more the gluten quality is high, the more so the reticule is durable and is able to retain as much as possible the starch, preventing their dispersion in water. This is a determining factor for a qualitative evaluation: a paste of "poor quality" is one in which the starch dissolves almost completely, making the product sticky and water unclear and whitened at the end of cooking. On the contrary a "good pasta" is one in which gluten, transforming itself, is able to prevent the starch to absorb water randomly, so as to protect the internal substance, preserving the flavor and texture. Thanks to the presence of an outstanding protein content the dough retains toughness during chewing and the original shape, even when a long time has elapsed from the cooking and hardly will tend to overcook.