I see recipes online saying you can use Italian pasta for stir fry. Don’t fall for it. Italian pasta is made from durum wheat—it’s too dense, too starchy, and it absorbs sauce like a sponge. You’ll end up with a gummy, starchy blob that cries for help.
Save the spaghetti for marinara. For wok magic, go with Asian noodles. Your taste buds will thank you.
