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Dried Pasta - does higher protein equal better quality?

antdad

By antdad
in Kitchen Consumer

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antdad

antdad

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I was wondering as general rule as with bread flour whether the better quality product has the highest protein content?

I did a quick shelf survey and the dreadful quick cook stuff has a sub 10% (sometimes 6%) protein content whereas the seemingly highest quality and pricier dried pasta is 13% plus and has much longer cooking times. That's not to say they weren't some lowish protein content pasta's masquerading as high end products and priced accordingly. Is it a credible theory?

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