Your penne deserves better.
Speaking extremely generally, it’s possible to say Italy has two distinct pasta cultures. In the north, they glorify, or fresh pasta. In central and southern Italy, machine-made pasta secca, dried pasta, is dominant. One is made by hand with egg and soft flour. The other is extruded from a dough of durum semolina and water. Neither is “better” than the other, any more than. They are different foods with different uses, representing different traditions.
The town of Gragnano, 20 miles to the south of Naples, may not be where commercial pasta production originated, as is sometimes claimed, but it's here that artisanal production reached its peak. The town's main street was rearranged to capture the prevailing winds, making it singularly well suited to traditional drying of pasta, the most difficult stage of manufacture."Make the pasta with the [warm, moist, southerly]" was the maxim that guided Gragnano pasta artisans.
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