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that proper italian cooks will use good quality dried pasta in preference to good quality fresh pasta?
that it's easier to get it al dente if you use dry pasta whereas fresh pasta goes soggy when it so much as looks at a pan of boiling water.
in Italian restaurants, in Italy, they don't always use fresh vegatables, this is generally most of the time.
or rotten veg?
They display fresh veg and try to be all "We're Italian, we only use the freshest veg...just like mama used to".
It's possibly worse than British restaurants for this.
"this is generally most of the time"
I sound like Steve McClaren
& he thought that his pasta had gone off because it was hard, and of course it was that it was dried.. hilarious consequences eh
and i heard that they use ketchup instead of tomato puree in italy.