What is the primary ingredient difference between Calabrian fresh pasta and Northern Italian pasta?
Answer
Calabrian fresh pasta often relies solely on hard wheat flour and water, omitting eggs.
The culinary bedrock of Calabrian fresh pasta contrasts sharply with traditions found further north in Italy. While Northern Italian pasta traditions often embrace egg-rich doughs, the approach in Calabria favors simplicity and utilizing the local climate. The hard wheat that thrives there possesses sufficient natural gluten structure. This inherent strength allows the dough to maintain its shape beautifully without the binding or enriching properties of eggs. Consequently, Calabrian pasta is typically made using only hard wheat flour and pure spring water, yielding a product that is inherently rustic and hearty.
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