Slurp ’em up
The main star here is flour, which contains proteins. When worked over, these proteins combine to form gluten, the element that makes pasta noodles so stretchy. That’s why it’s important to choose the right type of flour when you make noodles. Bread and durum semolina flours both have high protein content, and cake and pastry flours have less (all-purpose falls somewhere in between).
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