Comment on Its all about bonding

• 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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      • wonderingwanderer@sopuli.xyz ⁨3⁩ ⁨weeks⁩ ago

        I see… But wouldn’t that only effect the ends? Or does it start as a sheet and get cut into strips like fettuccine? But that would still only be the edges, right? What about something like linguine with a rounder cross-section?

        I’m just not picturing 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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      • Axolotl_cpp@feddit.it ⁨3⁩ ⁨weeks⁩ ago

        I can’t find them in stores, maybe they are in fancier stores like Rosetto or sum

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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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      • Zwiebel@feddit.org ⁨1⁩ ⁨week⁩ ago

        In Germany we only have barilla, delverde and de cecco. Nice to know I picked the right one xD

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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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      • Sidyctism2@discuss.tchncs.de ⁨3⁩ ⁨weeks⁩ ago

        Yikes. Time to use up my berilla pasta sauce and look for a decent replacement

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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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