Having recently realized that I've never had what is considered premium italian pasta, I'm now on a search. I'm looking for a location in the East Bay (though I suppose I would travel as far as SF if a shop has a great selection) for an amazing, premium imported pasta to bring home.
I'm particularly looking for Cipriani, but other brand names I've heard are Rustichella, Dallari, Fini, Cav, Giuseppe Cocco, Michele Portoghese, Benedetto Calvieri. Any other brand recommendations and where to get them would be appreciated as well!
And finally, any tips on cooking the perfect pasta? I can imagine it's not the same process as the $2/lb stuff from the grocery store.
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