Gluten is one of the most discussed ingredients in contemporary nutrition, often misrepresented in public discourse. Understanding its biochemical role and the actual evidence around it is a useful starting … Continue reading “Gluten: what it really is and why it shouldn’t be feared”

Kneading is a fundamental technical stage in the production of both dry and fresh pasta, following the mixing of durum wheat semolina and water. During this crucial step, the dough … Continue reading “Dough Kneading in Pasta Making: A Strategic Phase in the Production Process”