1) The type of durum wheat from which the semolina is made.
2) The characteristics of the semolina
3) The processing of kneading, drawing and drying
4) Packaging of the product.

According to the law of 4/7/67 n.580, durum wheat semolina pasta must be made only with durum wheat semolina and water.

Any other addition, even if partial, of soft wheat flour constitutes a fraud. Practically in Italy with the current law, it is not possible to manufacture dried pasta with the addition of soft wheat if not incurring in the penalties of the law

The taste should be done without adding any seasoning to the dough or to the limit by pouring a teaspoon of extra virgin olive oil on a sample to assess the final seal of the seasoning.

The pasta is produced exclusively with 100% durum wheat semolina and water.
Italian law does not allow the sale in Italy of pasta produced with soft wheat flour.
This type of pasta could only be produced for export, at the explicit request of customers.

The tightness of the dough after cooking and draining before the addition of condiments serves to verify the quality ‘as some defects of the pastes tend to increase over time and even just a few minutes after the draining are inedible

after cooking, the paste is sticky and masses and has a sticky surface even before being seasoned. This defect could refer to the type of raw material used, or to the production technology that is not completely perfect.

it is consistent that pasta which, cooked in an optimal way (according to the indications of the label), is firm and elastic and does not easily yield to the pressure and then reacquires its initial shape.