Re:De Cecco reveals why there is a bucatini shortage in America
by CaptainZapp on Tuesday February 09, 2021 @10:18AM
(#26078423)
> it's really not that difficult, and it tastes much better than anything you can buy
I agree that it's not that difficult to make, but I would argue that it's not necessarily much better in every case.
As my chief witness I enter Marcella Hazan. The late doyenne of Italian Cuisine.
In "The Classic Italian Cook Book: The Art of Italian Cooking and the Italian Art of Eating" she has more to say on the subject, but in short and from [1]:
"Although some types of pasta, like tagliatelle, are best made fresh at home, others, like spaghetti, should be bought dried. Pasta should be matched carefully to sauce."
I think that's the key. It really depends on the type of pasta and the sauce used.
That said: There's no doubt that ragu with freshly made tagliatelle is something devine.
I agree that it's not that difficult to make, but I would argue that it's not necessarily much better in every case.
As my chief witness I enter Marcella Hazan. The late doyenne of Italian Cuisine.
In "The Classic Italian Cook Book: The Art of Italian Cooking and the Italian Art of Eating" she has more to say on the subject, but in short and from [1]:
"Although some types of pasta, like tagliatelle, are best made fresh at home, others, like spaghetti, should be bought dried. Pasta should be matched carefully to sauce."
I think that's the key. It really depends on the type of pasta and the sauce used.
That said: There's no doubt that ragu with freshly made tagliatelle is something devine.
[1] https://en.wikipedia.org/wiki/Marcella_Hazan