go to K&S on the 202/206 circle.
See if they have bucatini (it is a shape, not a brand.) a little harder to cook correctly, but worth it for transfer of sauce.
try not to spend the bicycle fund in there.
What are you cooking right now?
- Thread starter Patrick
- Start date
go to K&S on the 202/206 circle.
See if they have bucatini (it is a shape, not a brand.) a little harder to cook correctly, but worth it for transfer of sauce.
try not to spend the bicycle fund in there.
qclabrat
Well-Known Member
you know that's just a processing technique right?
serviceguy
Well-Known Member
Not sure why it wouldn't make sense, sure enough it wouldn't make a huge difference but anything help. Most important thing is that pasta needs to be done with durum wheat.
I am not a purist so I do not despise whole wheat either. Most Italians do....
Among the commercial brands DeCecco is the best in my opinion, other good commercial brands are Voiello and La Molisana.
For artisanal pasta you really need to go local, I am not entirely convinced by 'artisanal' product being mass marketed...
serviceguy
Well-Known Member
Bucatini are great, try 'bucatini all'amatriciana', possibly from a central Italy original recipe and not some northern italian poser chef who should probably stick to polenta...
'Pasta alla chitarra' is my personal favorite (hence my avatar), best if prepared with wild boar sauce.
I can only fantasize about all of the above now, I'm married to a british vegan woman...
If you buy Ronzoni you'll be able to support your kids and parents.
qclabrat
Well-Known Member
actually Ronzoni is not terrible, it blew away a few $10 pound pastas in a recent blind taste test and I believe it made in 'Merica
qclabrat
Well-Known Member
you can afford to splurge with 2, I'm feeding a family of 6. When I make pasta for the club teams at the HS, they get Costco bulk Barilla and no fancy ingredients
serviceguy
Well-Known Member
Why would you? The very reason for that many types of pasta to exist is that someone felt like there was some room for improvement over some already existing type of pasta. I find perfectly normal if someone thinks that all pasta is the same.
Anyway, great selection right there, orecchiette are very good and are from Puglia (the heel of the italian boot) while trofie are from the north west coastal region of Liguria. I never had gemelli.
rick81721
Lothar
Yes I know, the funny part is the "steel" - like what else are they going to use?
As promised, andouille mac and cheese.
For the longest time, cold weather comfort food included hot dogs and mac and cheese. Cut the dogs into nickels, fry them with Cajun powder, toss them with minced garlic and ketchup in some Kraft mac and cheese.
Well this is that, just adultified.
(Sorry about the noodles @serviceguy
it was either this or Ronzoni)
Top it off with a healthy dose of Frank's Red Hot, and yum!
For the longest time, cold weather comfort food included hot dogs and mac and cheese. Cut the dogs into nickels, fry them with Cajun powder, toss them with minced garlic and ketchup in some Kraft mac and cheese.
Well this is that, just adultified.
(Sorry about the noodles @serviceguy
it was either this or Ronzoni)
Top it off with a healthy dose of Frank's Red Hot, and yum!
Holy cheese batman! Are you the master chef of the house?
Speaking of hot dogs, I almost got this for Chip at Wallymart yesterday.
serviceguy
Well-Known Member
Jason, I'm not the pasta police...anyway, Barilla is still better then Ronzoni.
Oh, I know, but I will be on the look out for Dicceco....
Most of the time it's me cooking,Holy cheese batman! Are you the master chef of the house?
Speaking of hot dogs, I almost got this for Chip at Wallymart yesterday.
simply because I finish earlier.
When E has a chance she enjoys cooking too.
And that is awesome. He would hate it.
Reminds me...Speaking of hot dogs, I almost got this for Chip at Wallymart yesterday.
New joint opened in Madison a week or two ago...
Weenies..
Everyone always finds something to complain about...
qclabrat
Well-Known Member
But Ronzoni makes 'Merica great again....
only thing good about Barilla is that you can overcook it for 10 mins with no consequences
serviceguy
Well-Known Member
did you ever wonder why? J/K, it's the durum wheat that is supposed to make it more resistant to over cooking.
There's been a lot of controversy about the provenance of the wheat used by Barilla during the last few years, someone pointed to me in Italy that their use of foreign wheat may be a work around the GMO scrutiny and may have lead to the surge in gluten intolerance. Keep in mind Barilla is the most prominent pasta producer in Italy. I don't have any facts to corroborate though.
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