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I use Prince, which I've been mildy berated for by an Italian friend. She suggested I try DeCecco.

Anybody?

John W. wrote:I use Prince, which I've been mildy berated for by an Italian friend. She suggested I try DeCecco.

Anybody?

Barilla or DeCecco.


You deserved the berating.

barilla makes a great vodka cream sauce.

You deserved the berating.

Ha! Well, if it makes my lasagna taste better, then so be it.

Thanks.

DeCecco can be found at the Paulina Meat Market on Lincoln. I think that's over by dere. I use it exclusively.

Ah, I must visit this Paulina Meat Market. Whenever I've been to gatherings where the cooking has included their goods, the food has been great.

I usually buy Barilla or DeCecco in large quantities at my local Costco.

Another vote for Barilla and/or DeCecco. Usually we go with Barilla, but the rest of my family uses DeCecco. On a related topic: What do you think of Giada De Laurentiis? I've had excellent results with her recipes.


Giada explains how to cook children. Just kidding.

I make my own fresh pasta with semolina flour, eggs and a little olive oil and salt. I make a big batch of the dough and divide it into portions and refrigerate of freeze it. I use an Atlas hand-crank machine to roll out and cut the dough. It takes a bit of time, but is very good.

I would use DeCecco or Barilla If I wanted dried pasta, but you can also buy fresh pasta refrigerated.



-Amos

I make my own fresh pasta with semolina flour, eggs and a little olive oil and salt.

Now that sounds good. I've got to try this some day, I'll bet it's delicious. I would guess it's worth the extra work, no?

On a related topic: What do you think of Giada De Laurentiis? I've had excellent results with her recipes.

Never checked her out, but I am now... uh, what I mean to say is, I will now... check out her... her recipes.

Shut the fuck up, John.