Especially for pasta. I only really eat Barilla, and do it a minute less than they say on the packet for al dente. Rolling boil first, salt, chuck pasta in, stir it so they get a good coating, cover, stir every other minute, drain immediately then mix into whatever sauce I’m cooking (or sauce into the pot with the pasta) to cook it in for a minute.
My £4 a week pasta habit for something I enjoy is not throwing money away. If this was truly the case then restaurants wouldn’t be using better brands than supermarket own brand stuff. Nor would I choose the £1 box over the 40p pack when I could be saving money. Di Cecco is another brand which is good but not so easy to find.
So I’m not a Barilla diehard, not even close, but there are definitely worse cheap pastas, not necessarily all of them but some are. If someone’s in doubt just check the ingredient list on the packages.
Even without ADHD, this is good advice.
Especially for pasta. I only really eat Barilla, and do it a minute less than they say on the packet for al dente. Rolling boil first, salt, chuck pasta in, stir it so they get a good coating, cover, stir every other minute, drain immediately then mix into whatever sauce I’m cooking (or sauce into the pot with the pasta) to cook it in for a minute.
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It is not.
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My £4 a week pasta habit for something I enjoy is not throwing money away. If this was truly the case then restaurants wouldn’t be using better brands than supermarket own brand stuff. Nor would I choose the £1 box over the 40p pack when I could be saving money. Di Cecco is another brand which is good but not so easy to find.
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You’re clearly a nasty person who should have stopped responding after your initial, pointless comment.
So I’m not a Barilla diehard, not even close, but there are definitely worse cheap pastas, not necessarily all of them but some are. If someone’s in doubt just check the ingredient list on the packages.
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