/ck/ - Food & Cooking

>>14580604
yeah i think so. it's not a HUGE difference but it's definitely noticeable.

Wtf is an enriched macaroni product? Do they really?

Dececco > Barilla

Just run your hand down a dry strand of decent pasta and cheap, you’ll feel the difference.

Yes there is a difference, if it's worth it or not is up to you. But there IS a difference.

>>14580617
Its an american product, therefore its made in mexico

>>14580617
it’s macaroni with added nutrients

>>14580684
Barilla products in the US are both imported and produced domestically. I have gotten plenty of boxes of Barilla product and seen “Product of Italy” stamped on it

>>14580604
No.

If you're going to be using the pasta water to make a sauce you'll want pastas that have been made with bronze dies like De Cecco or La Molisana. Otherwise you can just go for Barilla or whatever cheap brand thats made with silicone dies.
Brass die made pastas have more imperfections on the surface and release a lot of starch into the water when cooked, which is desirable when using the water to thicken a sauce. From what I understand silicone dies don't have the same effect.

>>14580604
>Is there really a huge quality difference between different dried pastas?
Absolutely yes! Different wheat is used, the durum wheat is harder and has a different protein level than other wheat, but alas, more expensive, so not all the brands have a high percentage of it. Softer wheat might make a noodle that seems overboiled or more likely to fall apart. Despite your best efforts to cook it right you'd go directly from undercooked to mushy and waterlogged, even falling apart.
The good news is that the top brands, are all pretty much a safe bet. I would trust Publix brand, but look very closely at Winn-Dixie or Target, and pick a name brand I knew better or read the label.

>>14580617
>Wtf is an enriched macaroni product? Do they really?
If a product is not whole wheat, it lost it's nutrient rich bran coating in processing. Enriching is a word for nutrients added in the ratio they were lost from the process. I wouldn't worry about it.

>>14580939
This all sounds logical, except you have incorrect information about who uses what dies for extruded pastas. Nothing wrong with barilla.
If you want your sauce to cling the best, rigate pasta types are more for you.

>>14580939
>Brass die made pastas have more imperfections on the surface and release a lot of starch into the water when cooked, which is desirable when using the water to thicken a sauce.

I don't mean to be snippy or anything, but who fucking cares?

>>14580939
>silicone dies

>>14581026
people who depend on starchy water to make actual sauces instead of dumping an imperial fuckton of cream into a pot and calling it food.

>>14580684
Barilla has a huge factory in Ames, Iowa.
It may be entirely staffed by Mexicans, but that's where it's located.
I think they may import the dry tortellini.
(They also have a factory in New York. Upstate somewhere. That one may have more Mexican workers.)