this post was submitted on 01 Aug 2023
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Even without ADHD, this is good advice.
Especially for pasta. I only really eat Barilla, and do it a minute less than they say on the packet for al dente. Rolling boil first, salt, chuck pasta in, stir it so they get a good coating, cover, stir every other minute, drain immediately then mix into whatever sauce I'm cooking (or sauce into the pot with the pasta) to cook it in for a minute.
Guess what, it's exactly the same as the much cheaper store brand stuff.
It is not.
It sure is. Have fun throwing your money away.
My £4 a week pasta habit for something I enjoy is not throwing money away. If this was truly the case then restaurants wouldn't be using better brands than supermarket own brand stuff. Nor would I choose the £1 box over the 40p pack when I could be saving money. Di Cecco is another brand which is good but not so easy to find.
If a restaurant isn't making it fresh, they're buying it in bulk from a wholesaler. Maybe they've got a deal with Barilla, or maybe they shop at the same restaurant supply store I do and get the sacks of brandless dried pasta. You clearly have no idea what you're talking about.
You're clearly a nasty person who should have stopped responding after your initial, pointless comment.
So I'm not a Barilla diehard, not even close, but there are definitely worse cheap pastas, not necessarily all of them but some are. If someone's in doubt just check the ingredient list on the packages.
Indeed that, and just try them to see which you like. Eating the cheap stuff is fine, you do you, but there's a reason we have more expensive stuff.
Bruh what