Food

A place to share what you're cooking and eating on Farcaster.

Went down a rabbit hole over Christmas to find the best dry pasta 1) from Italy 2) easy enough to get without too much advanced planning (ie Amazon) and have been happy with Monograno Felicetti.

Blind taste test confirmed!

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College. First time living in a place on my own with a kitchen. Did not grow up in a “foodie” family.

Barilla in Italy is higher quality than Barilla in the US because the Italian government regulates it.

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If it tastes better to you that's great. Whenever I visit my family in Italy they cook with Barilla. I think the sauce matters a lot more than the pasta as long as you've got some bare minimum of quality on the pasta side

I like baking /goodbread and building apps on web3 protocols. DevRel @ ENS Labs. gregskril.com

Yes but comes down to the recipe.

Fresh pasta is delicate and eggy. Dry pasta is chewier (al dente) and handles robust sauces better.

I love both but I tend to prefer dry pasta recipes because of the sauces.

Ever make your own? Its pretty quick and satisfying to make from scratch

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Yep. But US version feels cheaper than the version they sell in Italy.

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dry pasta = pasta secca = durum wheat semolina and water; southern italy; spaghetti, orechiette, etc.; more commonly associated with tomato sauces

fresh pasta = pasta fresca = egg, 00 flour and water; northern italy; tagliatelle, lasana, etc.; more commonly associated with cream / butter /  sauces (some exceptions like bolognese but that's a meat sauce)

serious question: are there pastas that aren't dry? 

i don't think I've ever seen packaged wet (uncooked) pasta

Co-Founder & CEO @almanax | Ex Head of Product @ AnChain AI | UC Berkeley engineering

good dry pasta from scratch a bit harder. bronze die. slow drying.

Never tried this one. Rummo and De Cecco are good ones you can find in the US (popular in Italy too). 

You should try making it from scratch, it’s pretty easy

That’s like asking the best way to eat an egg or a potato

I enjoy this brand. I believe someone posted a great YouTube video about dried pasta in Italy around this time last year on Warpcast. They sell this brand at Vicente foods and Eataly as well if you ever need it same day

Got this alpha from Alex French guy cooking a couple of years ago 👌

Bronze cut is mandatory! It allows for the sauce to stick better

@dwr.eth from our days in greenpoint, has a ton of great one pot pastas, and so much more… plus the owners name is Big Tony

@dwr.eth from our days in greenpoint, has a ton of great one pot pastas, and so much more… plus the owners name is Big Tony

https://marovatoitalianimports.com/

Per my wife from Italian in Italy "the lighter the pasta the better, you want it white" that's what her and their perspective is...

De Cecco is her favorite she can find but the #1 is 

You want to look for this that say "slow dried"

if u want I can send you some Molisana, hands down the best 'supermarket' pasta I've ever eaten

I have been going through this same taste test… thank you for the rec. what were your other front runners?

use this olive oil https://www.amazon.com/gp/product/B00WFMOG60/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

love that commitment to pasta perfection! monograno felicetti really is top-tier

I'll have my wife get some.

Thanks for this as we are always on the lookout.

Usually we would have to go to the market in Seattle to get our Italian imports.