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WHITEANGEL4's Photo WHITEANGEL4 SparkPoints: (225,293)
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2/14/11 10:47 P

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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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BARBARASDIET's Photo BARBARASDIET SparkPoints: (256,522)
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2/14/11 6:08 P

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Brenda, just don't agree with you that fresh necessarily tastes better than dried pasta. It depends on individual taste.

~Barbara~

"What you do speaks so loudly that I cannot hear what you say....Ralph Waldo Emerson"


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BRENDAGAIL9's Photo BRENDAGAIL9 Posts: 7,595
2/14/11 9:44 A

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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.

Brenda

Chehalis, WA


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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,216
2/13/11 8:43 P

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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)
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BARBARASDIET's Photo BARBARASDIET SparkPoints: (256,522)
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2/13/11 4:52 P

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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.

~Barbara~

"What you do speaks so loudly that I cannot hear what you say....Ralph Waldo Emerson"


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NELLJONES's Photo NELLJONES SparkPoints: (232,388)
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2/13/11 4:44 P

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I made pasta once back in the day when it was cool. It is VERY hard to knead, and I couldn't tell the difference. I'll take dried, thanks, and put the effort into what goes ON the pasta.

Nell
Reston, Virginia

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MARTHA116's Photo MARTHA116 Posts: 747
2/13/11 4:24 P

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I would like to make fresh pasta but I don't know how. It's one of those things on a long list of things I will do once I retire. I still have about 20 years to go.

LADYIRISH317's Photo LADYIRISH317 Posts: 55,753
2/13/11 4:11 P

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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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