The Boston Phoenix
June 11 - 18, 1998

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A better way to al dente

Il Trullo pastas

Noshing & Sipping by Theresa Regli

Dried pasta is a pantry staple for everyone from harried college students to gourmet chefs. One of the best brands to keep in stock is Il Trullo, which is imported from Puglia, Italy, and made from pure durum wheat semolina. The lack of additives makes it superior to factory-made dried pasta: it absorbs less water as it cooks, which means you end up with more perfectly al dente pasta. A 500 g (1.1 lb.) bag costs between $3 and $4 at some supermarkets, including Bread & Circus, and most specialty food stores.

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