Wake up Ajax, it's all over

This is the secret part of Hell Dante forgot to mention
Honestly 90% of brands are acceptable, Barilla is Americanized discount trash nowadays and De Cecco and Molisana are fucking great.

nigga it's just noodles

yeah, I think he said De Cecco is acceptable, which by his terms is pretty great.

>euros not understanding that hamburger helper and noodles is the best kind if pasta
Scrubs, all of you.

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back to slurping erwtensoep

They make them in my region, they're absolutely great and managed to not compromise on quality by expanding production. Molisana got their ass beat when it comes to some types of pasta, however, specifically square spaghetti and calamarata.

For me, it's Spaghetti alla Puttanesca

My ex-gf is Italian, I've been educated (with force)

It's medium tier, good for you

ass pasta

>not using a spoon
fucking amateurs

>Medium tier
>Using a spoon
Literally only the elderly and those who can't do it with one hand use the spoon

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Is De Cecco better than Barilla? I've always though Barilla was just king of dry pasta, simple as.

How do you rate Rummo, I also have this sometimes

There is litterraly nothing wrong with Barilla tho.

If your sense of taste isn't completely fucked, it's light years ahead, not even comparable
Barilla went from the pasta maker to Americanized discount trash. It tastes awful.

>falling for guido and guido american pasta brands.
I always buy the generic pasta brands. Sometimes 66 cents for 500 grams

>t. Antonio "Fat Tony" Barilla Jr

How is it Americanized

Literally bought out by Americans, it was average before but has been irredeemably awful ever since. You can literally taste the difference between now and then

>Eating industrial spaghetti
Homemade craft spaghetti or you are not an italian. With what kind of granparents you guys grew up with? My grandma would have never let me eat shit that wasn't made just for me.

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This is gonna sound ">tf >tp", but do different pastas actually taste different. I can only taste the sauce, I don't really eat them naked, at the very least I add oil and garlic. I always just judge by how they hold the sauce and how the texture feels, and Barilla seemed OK to me.

Can you describe the difference between Barilla and good dry pasta? Genuinely wondering.

I bet your mommy still tucks you in to bed as well

Marginally. Though cheap pasta can taste really awful.

Durum wheat is healtier

Nothing wrong with that.

But it's made in italy and the ingredients didn't change according to the internet

rummo > voiello >>>>>>>>>>>>>>>>>>>>>>> de cecco

Italians simply boycot it because its in American hands now, as they should

this

Yeah but that don't mean shit if they cook it in shit.
You should taste real craft spaghetti/pasta and you'd know that there is a massive difference

de cecco is based but here i can only find the linguine

there's no point in pasta coming in different shapes

You are a barbarian if you think that

give him a blind taste test, I want to know how much Italian food snobbery is bollocks or legit.

I thought you were supposed to keep your nona in a shed where she makes fresh pasta all day

>Barilla

youtube.com/watch?v=GZrI29HE9xk
they had great ads in the 90's

>mussolini allied with that

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The pasta's good, I just wish the Barilla Man didn't have to passionately fuck my mom after every single spaghetti dinner.

She makes fresh tagliatelle atleast two Sundays a month, else it's my Ma making literally anything on the other two. The other days it's De Cecco and Molisana here.
They were THE brand before the 2000s, before slipping into being average. Now they're the butt of all jokes and discount pasta basically.

literally all pasta taste the same

different shapes for difference sauces, even I know that

saved

>Having a one dimensional palate
Cheap shit prepared poorly will leave a film of starch on your tongue and get all stuck together.

>eating pasta

It's fucking grain sludge that's squeezed into noodle shape

Food for poor people

all american food is food for poor people

I prefer sea urchin ceviche and foie gras served on a bed of polenta infused with truffle oil myself.

I'm Mexican

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Please shut up the best is Divella
Now give me the link to see the match

I wanna see CR7 crying

I'll have a cheesy gordita crunch with extra refried beans por favor

I used to eat only handmade pasta
Then my first gradma died and the other One got parkinson

footybite.com should have it

>first grandma

what kinda pasta jokes are told in italy?