I have had this post in my thoughts for a while
I think some elitists think that freshly home made pasta with semolina and 00 flour together in 1 to 3 parts will make the best freshly home made egg pasta and 100% semolina flour with the correct water ratio will make the best home made dry pasta.
Well after having made pasta at home for now 4 years and reading and watching all the best from the Italian top chefs, I can’t say that one is superior to the other.
In fact, I personally prefer the best dry pasta store bought to the über best professionally made and my own artisan home made version of dry pasta.
Even my home made dry pasta with pure high class yellow semolina flour made parra dried on a rack for 48 hours can’t give me the one thing, that production plant high class Italian dry pasta can give me. Which is real al Dente
AL DENTE
AL DENTE
AL DENTE
AL DENTE
AL DENTE
To the teeth.
Even my home made self made self dried on a rack for 48 hours parra made from the best quality semolina flour can’t replicate true al dente texture pasta.
That’s my problem.
This is why I prefer and use dry store bought pasta 8/10 times when I make my pasta dishes.
Don’t get me wrong. Home made fresh pasta is wonderful. For certain specific dishes. Fantastic.
But for certain specific pasta dishes like spaghetti carbonara and other pasta dishes, high quality dry pasta is clearly superior. SUPERIOR. let me repeat. SUPERIOR.
I have two favourite brands:
Monograno Felicetti & La Molisana
I’m going to post videos from Alex, a YouTuber who takes food to the next level.
He’s doing a series on dry pasta VS fresh home made pasta.
Incidentally Monograno Felicetti is the brand of dry pasta he follows and endorse in his videos.
No Shame in endorsing Monograno Felicetti.
It’s like endorsing Ferrari as the best car made in Italy. It arguably is.
More to follow.
Please share your honest and most sincere opinions
Let us not fight over this subject.
Let ur instead share our knowledge and let us all learn from different opinions.
This is only post numero uno.
Hope more posts will follow……
Cheers, Claus
By the way, people on Chowhound thought I was more about nerdy cookware than actual cooking and cooking technique discussions. I always said they were wrong.
I’m much more about actual cooking and cooking techniques. I just want the best available cookware to cook in. My stovetop is really awesome for what (little) it is.
First video from Alex.
Why is dry pasta so vital in Italian pasta dishes ?
AL DENTE
AL DENTE
AL DENTE