Comment on Its all about bonding

lewiks@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

• kunaltyagi@programming.dev ⁨3⁩ ⁨weeks⁩ ago

  Barilla isn’t a better quality pasta. Change my mind

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  • Valmond@lemmy.dbzer0.com ⁨3⁩ ⁨weeks⁩ ago

    It’s fair IMO. There are worse, there are better.

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  • PeroBasta@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    Italian here. Barilla is considered the bare minimum. Its not a high quality pasta, although they have a bronze cut kind which I never tried.

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    • Furbag@pawb.social ⁨3⁩ ⁨weeks⁩ ago

      The Al Bronzo brand of Barilla does taste better, imo, but not worth the extra cost. I’ve never had a problem with the regular stuff sticking as long as I salt the pot and stir occasionally.

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    • wonderingwanderer@sopuli.xyz ⁨3⁩ ⁨weeks⁩ ago

      I’m pasta-ignorant. How does the material of the cutting tool affect the final product?

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      • PeroBasta@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

        Bronze cutting is slower (so less efficient) but being slower make the pasta more “rough” and not smooth. This makes sauce stick more to it

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    • Axolotl_cpp@feddit.it ⁨3⁩ ⁨weeks⁩ ago

      Their quantities are also too little tbh

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      • PeroBasta@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

        I believe they have 1kg options

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    • Zwiebel@feddit.org ⁨2⁩ ⁨weeks⁩ ago

      How about De Cecco?

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      • PeroBasta@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

        Yes de cecco, molisana, garofalo or voiello are quite available everywhere in Italy, its still factory made but with more care and with bronze cut

        If you want to go on expensive stuff you need to look into “monograno”, basically means “single grain” a 1kg pack could go up for 6-10 €

        Worth it? For everyday use only if you make it an hobby, otherwise a normal bronze cut is enough.

        I would still eat barilla, but only if its the only alternative to not having pasta

        In france they eat a lot of “panzani” which I believe its still Italian, but quite shit in quality, very unexpensive

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  • lewiks@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    Oh no, absolutely. I realize in hindsight my wording implies that. As someone else commented here, I also consider them the bare minimum. Anything less than that and it’s awful noodles with no sauce adhesion or starch released.

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  • DmMacniel@feddit.org ⁨3⁩ ⁨weeks⁩ ago

    Barilla are shitty homophobes.

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    • Sidyctism2@discuss.tchncs.de ⁨3⁩ ⁨weeks⁩ ago

      Words or donations?

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      • DmMacniel@feddit.org ⁨3⁩ ⁨weeks⁩ ago

        Words, sure its been a while but the CEO back then is still the CEO today

        Barilla Pasta Homophobic Rant: ‘If The Gays Don’t Like It They Can Go And Eat Another Brand,’ Says CEO Guido Barilla

        ‘I would never use homosexual couples in my adverts’: Barilla pasta boss’s anti-gay comments spark boycott call [Italy]

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  • PlaidBaron@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    Rummo is the best mass produced pasta I know.

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  • Damarus@feddit.org ⁨3⁩ ⁨weeks⁩ ago

    It’s absolutely not, they just have a high marketing budget. They didn’t even use bronze dies until they introduced a new product line not that long ago.

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• HeyThisIsntTheYMCA@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  easiest fix i found was to add half a cup of starchy pasta water to the sauce (halfway through the pasta boiling)

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