Understanding the difference between cheap and expensive pasta

Higher-priced pasta often uses durum wheat, a slower drying process, and textured surfaces for better sauce adherence, resulting in superior quality and taste. The cost difference stems from flour quality and production methods. Durum wheat pasta holds its shape better, is considered healthier, and its textured surface enhances flavor absorption. Look for "durum," "group A," or "class 1" on packaging, along with at least 12 grams of protein per serving, to identify quality pasta.