I have found that there is a huge difference between different pastas. I used to think they were all pretty much the same, but then I bought some of the expensive, Italian, copper extruded stuff, and it is delicious. The rough texture absorbs the sauce, and the texture is always "chewy", my favorite. I would never have thought it would make such a difference since pasta contains so few ingredients, but based on my taste tests, the difference between brands is huge.
Absolutely, Mike! You’re spot on about the difference between cheap pasta and the crafted stuff—it's a game changer. But here's where the magic happens: when you take that high-quality, slightly undercooked pasta and let it steep in the sauce for those crucial 2-3 minutes, something transformative occurs. It’s like the pasta becomes one with the sauce. Whether it’s broth, cream, or wine, that liquid — along with all its flavors — gets absorbed by the pasta itself. It's not just sitting on top anymore, but rather melding together, allowing every bite to burst with a depth of flavor you can’t achieve by simply spooning sauce over the pasta. That’s when the texture, the starch, and the sauce really come together to create something extraordinary. It’s a method that elevates the whole dish, giving the pasta a rich, flavorful heart.
I have found that there is a huge difference between different pastas. I used to think they were all pretty much the same, but then I bought some of the expensive, Italian, copper extruded stuff, and it is delicious. The rough texture absorbs the sauce, and the texture is always "chewy", my favorite. I would never have thought it would make such a difference since pasta contains so few ingredients, but based on my taste tests, the difference between brands is huge.
Absolutely, Mike! You’re spot on about the difference between cheap pasta and the crafted stuff—it's a game changer. But here's where the magic happens: when you take that high-quality, slightly undercooked pasta and let it steep in the sauce for those crucial 2-3 minutes, something transformative occurs. It’s like the pasta becomes one with the sauce. Whether it’s broth, cream, or wine, that liquid — along with all its flavors — gets absorbed by the pasta itself. It's not just sitting on top anymore, but rather melding together, allowing every bite to burst with a depth of flavor you can’t achieve by simply spooning sauce over the pasta. That’s when the texture, the starch, and the sauce really come together to create something extraordinary. It’s a method that elevates the whole dish, giving the pasta a rich, flavorful heart.
YUM. :0)
The Pasta Paradox! Makes me smile and now I'm hungry. Again.