The Science Behind Making Pasta

While many view pasta-making as an art, it actually boils down to these principles of chemistry.

This article, written by John Perritano, appears on How Stuff Works.

Mario Batali, American Chemical Society Weigh in on the Science of Pasta

Like any good Italian, my mother, Victoria Perritano, made her first batch of pasta dough as young bride newly married to her Italian groom. She learned the technique from her mother, my grandmother.

Pasta making has been a technique and tradition lovingly passed down in Italian families for generations. In fact, renowned chef, restaurateur and cookbook author Mario Batali credits watching his grandmother make pasta for much of his current success.

“My grandma made fresh ravioli or gnocchi every single time we visited her for Sunday supper from my birth until her passing,” Batali says in an email. “It was phenomenal and truly defined who I am as an Italian American, as a grandson, as a son, and as a father and a husband.”

Batali says his first memory of pasta was watching his grandmother make…Read more and watch the video at How Stuff Works

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