/ck/ - Food & Cooking

>>8973839
>>8976538
I feel like every time I cook bucatini the noodle splits legthwise and results in an ugly noodle with a fucked up texture. I was using them when I was trying to perfect my cacio e pepe and carbonara techniques, were my results caused by cheap pasta? Could it be remedied by getting some of the better stuff cut with a bronze die? In any case, my need for fat spaghetti was generally solved when my little grocery started carrying this stuff

thick spaghetti