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Kamut Pasta and the Hunt for True Pasta
A Roman dinner among food writers explores Kamut pasta, its relation to the durum grain, and the quest for truly good pasta. The author learns about khorasan wheat, Kamut branding, and slow drying, testing brands in Montana after tasting in Italy, and finds notable modern producers offering slow dried Kamut pasta.
MENTIONED IN THIS ARTICLE
Rome
Maureen Fant
Fant
Montana
Italy
Bob Quinn
Egypt
Quinns
Kamat
Khorasan
Quinn
Roman Kamut
Igourmet.com
Dolomite