Chef Q&A: Lorenzo Boni

What makes a really good noodle? 
Pasta is an incredibly simple food—just wheat and water. So the quality and type of wheat are critical for the al dente texture and durability, as well as the flavor. At Barilla, we use hard durum semolina, sourcing the best from North America and all over the world. Lower-quality or softer wheats will result in pasta that turns to mush under production in a fast-casual or quick-service environment.
What trends are you seeing in noodle dishes today?