The ecology of the wheat and its GMO status certainly have nothing to do with the texture of pasta. Wheat is not interested in politics, humans are - only if we start boiling humans will politics affect the texture of the food.
The type of wheat, and the specific cultivar within that type, probably makes a difference. How finely ground the wheat was will probably matter too. The thickness and shape of the pasta matters for sure. “Lenta lavorazione” sounds like it might be just attractive words from the marketing department, but it’s possible that the speed at which the pasta is shaped and dried affects the way it later absorbs water. Water chemistry, especially salted vs unsalted, can make a difference too.
Good ecology matters for the continued existence of life, but it makes zero difference to your pasta.
