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Expensive Pasta

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tp4tissue:
According to the internet,  Expensive pasta should

-use coarse ground semolina wheat instead of the wheat flour

-have a rough surface texture (indicative of metal die extrusion instead of teflon die)


epic p00r and epic curious, Tp4 decided to buy a few boxes of the store-offbrand, and a few staples like barilla.   Price difference ~50 cents per pound

The expensive pasta lists semolina, then duram wheat flour

The off brand just lists, semolina.

After intensely mo1esting the pasta,  both have a rough outer surface.

Both produce Aldente texture when cooked.


Is internet pasta expert Bullsh##... ??

CaesarAZealad:
Expensive pasta makes a difference. Switched to Raos recently and never went back. I'm poor but when it turns a bowl of butter and pasta into a decent meal on a weeknight then yeah, I can **** with it.

tp4tissue:
what better characteristic are you able to extract from the expensive vs budget ?

CaesarAZealad:
Three things
- Better taste
- Better texture
- and it plays with sauces better.
First two are self explanatory, but the last one is a bit complicated.
Because of the way it's cut it absorbs the sauce you put it in, and it really gets the flavors into the pasta itself, and leads to less watery pasta. (Or if you're using butter, it catches the butter amazingly and makes it less "oily")

chyros:

--- Quote from: CaesarAZealad on Sat, 28 January 2023, 20:02:01 ---a bowl of butter and pasta

--- End quote ---
wat

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