In the latest news that will disappoint nearly everyone, Italy is threatening to stop importing pasta to the United States because of President Donald Trump’s outrageous tariffs on Italian goods. Sure, you can always grab an American-made box of Barilla at your grocery store, but let’s examine exactly why artisan-made pasta is just plain better.
It rarely gets the attention it deserves, but food’s texture is just as important as its flavor. Bubble tea, fried tortilla chips and salsa, panna cotta, Greek salad and a perfect egg omelet are all dependent on this neglected quality.
If you’ve ever pondered why takeout and leftovers are never as good as food served fresh from the kitchen, texture is the culprit. Without texture, everything we eat may as well be homogenized in a blender. Does that sound appetizing?
Let’s talk about a few ways textural variance adds to the pleasure of your eating experiences, none of which are related to flavor.
Texture is the reason expensive spaghetti tastes better than cheap spaghetti.
