How does the cooking treatment of traditional starches compare to Italian pasta?

Traditional starches are often slow-simmered with main ingredients, unlike pasta finished with sauce

A fundamental difference in cooking philosophy dictates how indigenous starches and Italian pasta are treated. Traditional Slovenian starches, such as ričet or žganci, are structurally designed to absorb heavy, slow-cooked liquids and fats, often resulting in a cohesive, porridge-like consistency where the carbohydrate simmers directly with the main components. In contrast, Italian pasta, especially when cooked al dente, is meant to maintain its structural integrity so it can be tossed or finished separately with lighter, faster-moving sauces. This distinction in starch behavior affects the entire methodology of preparing the meal.