We personally use Barrilla pasta at our house. We do buy fresh Occassionally when I am in the mood for it. We use the fresh from the dairy cheese case when we are out of town at a condo on trips. It is just enough for the two of us and we use the pasta sauces that are with them in the case. We do use the frozen ravallio. We are big fans of pasta dishes so we are always experimenting with different sause and pastas, etc. We have not tried making our own.
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current weight: 144.0
Fitness Minutes: (128,446) Posts: 15,532 2/14/11 6:08 P
I have a pasta machine and it is so easy to make and nothing tastes better than fresh. Have the water boiling and it cooks really fast. The boxed pasta takes forever to cook. I have never tried frozen.
So I guess I'm spoiled. There are lots of Italian markets near where I live so if I'm in the mood for fresh I go get it from them. Years ago I used to make it, but it was a lot of work. Now I just go to the store. I agree on the ravioli part, but the markets here have great fresh ravioli frozen so I am definately lazy. I have no problem with dried for ziti, penne, and lots of other types. So maybe your Father would have mellowed with time.
Edited by: CHEFSOPHIE at: 2/14/2011 (15:27)
co-leader of Love to Cook
Pounds lost: 23.0
Fitness Minutes: (128,446) Posts: 15,532 2/13/11 4:52 P
When I was a kid, my mother and grandmother made pasta occasionally and I always preferred the dried kind, other than their ravioli. I've only made fresh a couple of times myself. Packaged pasta is one thing that I will take over homemade.
"What you do speaks so loudly that I cannot hear what you say....Ralph Waldo Emerson"
current weight: 176.6
Fitness Minutes: (242,290) Posts: 179,481 2/13/11 4:44 P
My father considered himself the be-all and end-all on cooking (Gordon Ramsay would have made hash of him, though). When I'd mention making a pasta dish, he'd reply with an audible sniff, "We make our OWN pasta."
Today I watched a recording of a show I enjoyed on Food Network. An Italian chef prepared to cook spaghetti. She went to the restaurant's pantry and got a box of pasta. She kept her hand over the label (of course!), but I know Barrilla when I see it -- it's the same brand I use!
Well, if it's good enough for the Executive Chef at Rao's at Caesar's Palace...
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"Every day above ground is a good day." (Chef Justin Kennedy of New Orleans, on Chopped)
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