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El Torito meets Superlake

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Post by slainte39 on Mon Jun 04, 2012 10:06 pm

ferret wrote:Don't know where the flour is coming from, but Barilla pasta is the only one that I'll buy here. This comes down to personal taste and preference and we're all different. To me, Barilla is less starchy than the others and can actually be cooked al dente. Their straight fettucine makes Alfredo a breeze...and their spaghetti #5, and their penne, and their fusilli. If there's no Barilla then my preference is De Cecco.
Each to his/her own. Buen provecho.

Totally agree with everything ferret says about Barilla...eat it several times a week.
Mexico imports thousands of metric tons of wheat from the US and Canada (hard winter wheat) every year, and I suspect most of it winds up in these specialty food items, such as good pastas.
The inferior pastas go from brittle hard to mush directly, bypassing the al dente stage. Don't take long to figure out the good from the bad.

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Post by johninajijic on Mon Jun 04, 2012 10:33 pm

gringal - I don't care where Barilla is made. For our money and taste it's better than all the others.

ferret - I agree with you on Barilla, best pasta and we have tried others. We buy Bavette, Fettucine, Tortiglione, Fusili, Penne, Capellini and Spaghetti.. We always keep these varieties on hand.
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Post by slainte39 on Mon Jun 04, 2012 11:30 pm

johninajijic wrote:gringal - I don't care where Barilla is made. For our money and taste it's better than all the others.

ferret - I agree with you on Barilla, best pasta and we have tried others. We buy Bavette, Fettucine, Tortiglione, Fusili, Penne, Capellini and Spaghetti.. We always keep these varieties on hand.

A second and a third on the above. Barilla is a quality product...just had Bavette this evening.

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