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Old 09-19-2006, 09:32 AM   #11
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THe Italian no boils are remarkably fine...I like a whole wheat one...very tender (very close to using fresh made) Barilla, DeCecco, etc.
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Old 09-19-2006, 10:14 AM   #12
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Quote:
Originally Posted by Lynan
Definire il termine "AL DENTE" è praticamente impossibile. Direi che è bene attenersi ai tempi di cottura forniti dai fabbricanti.
E' comunque assolutamente necessario assaggiare la pasta due o tre volte nel corso della cottura.

Even Italians agree that it is practically impossible to define the term Al Dente. In the end, each individual has their own interpretation of ' to the tooth' and that is how it was during my years there. Some overcooked, some undercooked but that was only my opinion, the cook was always happy!
My husband prefers his pasta cooked longer than I like mine. So, we meet half way!

Sorry, I C&P'd the 1st paragraph and cant get rid of the underlines.
Looks pretty though.
I took off the underlines, Lynan!! Though if you prefer the "pretty effect" I could put it back...

Yes, how to determine the point "al dente" is somewhat subjective, I noticed many italian friends cook their pasta softer than I usually do, or I would prefer. One of them intentionally do it bacause the pasta will bulk up more if you cook longer and make you feel like you have eaten more
But I perfectly understand the point Bucky is making, you have to take on anything with sensibility, not to the extreme just for making the point of it. I wouldn't enjoy semi-crunchy pasta, either!!
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Old 09-19-2006, 10:20 AM   #13
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the truth is, italians never agree on anything!!! Urmaniac, sai quello che ti dico?!
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Old 09-19-2006, 10:26 AM   #14
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Quote:
Originally Posted by Seven S
the truth is, italians never agree on anything!!! Urmaniac, sai quello che ti dico?!
GiÓ, semplicemente amano discutere su di ovunque

(Yeah, they simply love debating over just about everything!)

And don't forget the hand gestures!!
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Old 09-19-2006, 12:34 PM   #15
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I like the ultra thin Agnesi lasagna noodles... I realize now why I was never really into lasagna before -- it was because of the thick noodles with the wavy curly sides. Now the ultra thin Agnesi has changed that for me!
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Old 09-19-2006, 12:43 PM   #16
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Home made. Then Barilla, who I think makes the best commercial dry pasta. Then DeCecco. Other brands don't come close, IMO.
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Old 09-20-2006, 12:01 AM   #17
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i've enjoyed a brand called bionaturae, imported from italy. not the lasagna noodles mind you, but many of their other whole wheat noodles. i like their whole wheat linguini best, especially with vongole bianco or cozze fra diavolo.

is dececco a brand in sold bag with a forest green-ish and gold logo?
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Old 09-20-2006, 12:04 AM   #18
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I think that the Lasagna noodle is the easiest noodle to make. All you need is a broad noodle. As far as store bought brand, anyone will do I imagine.......look for local pasta vendors to fill any specialty needs.
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Old 09-21-2006, 05:55 AM   #19
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Primo is the best there is
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