In France, the legislation of 1934 is very rigorous and stipulates that only durum wheat semolina can be used to make pasta. Fresh pasta and dried pasta have significant differences in taste and texture.
Quality of the pasta is mainly reflected in its texture. When cooking, the pasta must maintain its integrity, and the distinction between good and bad pasta can be made upon opening the package. Each shape or type of pasta goes best with a specific dish or sauce. Long pasta, like the emblematic spaghetti, goes harmoniously with fluid and light sauces.