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Expensive dried pasta - value added?

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Expensive dried pasta - value added?

BabyLitigator | Feb 19, 2006 10:19 PM

So I was making an orrechiette recipe (w/ brocolli rabe and spicy sausage - came out great, btw), and while shopping for ingredients, all I found was orrechiette that was $6 for 8 ounces (even at whole paycheck, most pastas were less than $2 for a pound). I figured I could spare it, and bought the stuff.

The pasta came out well, but it's been awhile since I've made this type of pasta, so I don't have a real point of comparison.

My question for those that know is, is there any value added with the high-end pasta (I know de cecco makes a cheaper brand of orrechiette, but it wasn't at the store)? Even at the high end, the prices are not obscene (still comes out to a cheap meal), so I'm wondering if its worth picking up the other pastas in that price range.

thoughts?

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