First time making it! Really delicious, highly recommended

It’s a recipe passed down through generations.

UPDATE: I made a part2!

https://www.reddit.com/r/pasta/comments/1qt9qto/trying_all_normal_priced_pasta_in_my_local/

So, being raised in a household where just buying Barilla was a literal no-brainer. I started some years ago making fresh egg pasta and never went back. With durum pasta i still went on to just buy Barilla. And with all the flak the brand is getting i decided to go ahead and buy all the normal priced (as in not super expensive stuff) brands that where on the shelf to compare them.

This sequece was chosen by how they appeared on my receipt. I made a very simple Sugo of passata, garlic, onions and some vegetable broth i had left over. All pasta was cooked to al dente according to the packaging and finished with some pasta water and a laddle of sauce. Same size of pan, amount of fresh water and salt. Same weight of pasta cooked each time.

Edit: I have doubled the scale and adjusted the normal Molisana to show that really above the 7,5 mark, they all do there job well. And even the Etna i will probably use up, none of the where complete failures...

Here is my results:

1. Etna: very incosistent lenghts in the pasta, had the most swelling aif all the pasta. a weird taste of musty old wheat. Bit was firm but not in a good way, seemed inconsistent with the texture. 3/10

2. Molisana Collezione da Chef: Way better mouth feel than the Etna. Very standard taste of wheat pasta with a firm and nice bite. Pretty middle of the road with not too much of unique flavours, but also means no bad ones... 6/10

3. Barilla: Weirdly the bite is nice, but the pasta crumbles while chewing. This pasta has a sub-par coating with the sauce, eventhough it had its cook time, the core of the pasta is not cooked through. No real taste of the pasta noticeable. 5/10

4. Molisana: A nice bite to it. It cooked very well and the sauce clings to the pasta for dear life. A little wheat taste but not too noticeable. This is probably as close as to how i would imagine pasta tastes in a normal dish. 7,5/10

5. Divella: Again, like with the Etna it is really noticeable that the pasta is inconsistent in length, the cutting tool created really rough edges. The bite is okay, but there is a little aftertaste that reminds me of cardboard. Sauce does not stick to the pasta well. 4/10

6. De Cecco: The first thing you note, is the excellent bite, just on the point of an al dente pasta. The flavour is noticeable, but in a good way. It compliments the sauce nicely and does an alround excellent job. 9/10

7. Molisana Pastificio: Again a very good bite, eventhough it is not as good as the De Cecco. This pasta again is holding back on flavour, eating it for the comparison is probably the only reason i noticed it at all. But it is nice! Good integration of sauce to the shape of the penne. 8/10

In conclusion i was kinda relieved that the more expensive pasta did a better job. So its not really a scam, but not worth the extra money if you have kids to feed. BUT i clearly have been steered away from barilla. It just showed that for really the same money you can have better, in my case with standard Molisana. Hope someone found this helpful.
But my big takeaway: try it in direct comparison...

Title says it all 🙏🙏

About the sauce: Minced pork 60g Salami 20g Fresh tomato 3p Onion 1/2 Celery Carrot if you like Garlic Salt and Pepper

Probably my favorite pasta now. Who would have thought something so simple can taste so good.

I really want to make this type of pasta tonight (beginner). My question is what ingredients were used in this creation? From what I see it's:

-penne pasta? -garlic -cherry tomato -milk -chilli pepper -(idk what the red stuff is) -milk -Parmesan?

Thank you!

So I spent yet another few days experimenting with fresh pasta doughs, doubling down on spinach and beets, since the colors are so beautiful. I tried my hands at many different shapes, some much better than others… the tortellini look amazing imo lol

I wanted to recreate the cool designs of yellow sheets of pasta stripes of colors, but its harder than I thought…

I was quite disappointed with myself looking at the final result, all these different pastas (1st picture)

But when I showed a friend they were so impressed, and told me that they never seen such colored pasta before, that people would buy them for sure

I guess what I’m asking is, am I in the right path? My goal is to start my company of fresh pasta, I know I’m not there yet I need more practice but I am open to any and all advice, comments and also if you have your pasta business, how is it?

Thanks a lot

Save your pasta water - yes, everyone knows this now. Starchy water emulsifies the sauce, helps it cling, adjusts consistency. Good advice
What nobody tells you: when you add it matters as much as whether you add it

For carbonara and cacio e pepe - add it before the cheese, not after. The starch needs to hit the fat while the pan is still hot enough to start the emulsion. Adding water after the cheese goes in often just makes it grainy. For tomato sauces - add it in the last 2 minutes of simmering, not at the start. It concentrates and thickens as the final pasta water goes in, instead of just watering down what you've built. For aglio e olio - add it cold or room temperature to a very hot pan right after the garlic. The contrast creates the emulsion instantly

Pasta water is a tool with a technique, not just an ingredient to add whenever

What's a technique detail that changed how your pasta actually came out?

Back again with some more novelty pasta.

They were too thick for ravioli really, but other than south east Ireland I think they came out looking pretty good considering I cut them by hand.

Potato, ricotta, lemon and marjoram filling.

Spaghetti all'amatriciana, almost 100% homemade from scratch (except for the pecorino and tomatoes). I used canned San Marzano tomatoes from Italy, and home-grown basil too. ❤️☺️

How do I politely tell them what they did wrong?