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Swore by fresh pasta for 15 years until I tried dry bronze-die pasta from Italy.
Had a 3 hour block for prep get wiped out by a broken pasta roller, so I grabbed a $4 box of De Cecco out of desperation, and that spaghetti had a texture and sauce grip that actually beat my hand-rolled stuff, has anyone else had their whole setup challenged by a simple dried alternative?
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finleym433mo ago
that spaghetti had a texture and sauce grip that actually beat my hand-rolled stuff" bro that's the exact moment I had with Bucatini. I spent like 6 months perfecting my bucatini recipe, got the thickness and the hole just right, took it to a dinner party. And my friend's mom brought this cheap box of Barilla Collezione and her sauce stuck to it way better than mine did. I was lowkey crushed but also impressed. So I feel you on the whole "years of work vs a $4 box" thing.
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webb.ben3mo ago
lowkey crushed but also impressed" is the perfect way to put it. That's the thing about pasta - the industrial drying process and bronze dies they use at scale are hard to beat for creating that rough surface texture. You can spend years getting the dough perfect but a factory has pretty much perfected the mechanical side of making the sauce cling.
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