First touch it. Artisan pasta is rougher to hold the seasonings better. Then look at it and you will notice that it has a lighter color, less yellow and less uniform and from year to year depending on the mixture of grains used it can vary. Finally try it. Artisan pasta is more “fleshy”, feels more under the teeth, absorbs the sauce and keeps cooking longer.
Donato, Enrico, Giuseppe and Patrick explained us that to make a good pasta you need to have an excellent raw material. The latter is obtained by cultivating the grains in a soil that is suitable for a specific type of crop due to organoleptic and climatic characteristics, because soil does not welcome all plantations in the same way.
To explain myself better, I will tell you that I saw a lush field of blond ears ready for threshing, and a field on the other side of the hill with a clearly patchy wheat plantation, less intense and less dense. So I understood how important the type of soil is.
And then, obviously, what makes good pasta is the mixture of the different grains to achieve the perfect combination. Each variety grown by Svevo pasta factory has its own character and history, and differs in colour, protein content, size and productive potential.