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65c pasta for sure
My son has Coeliac Disease so we use the Barilla gluten free. It’s $3.50 a box! Prior to his diagnosis though I had no problem using homebrand.
Depends on what I'm making. Lasagne means that fancy brand, f**k what's the name of it... that one that does the sauce and fresh pasta and shit.
Otherwise usually the cheapest pasta there.
We went through a phase of making our own. So much nicer than the bought stuff. Not all pasta is equal. It’s effort for the few times a year we eat it, so now we just buy it. Usually san Remo, and it’s on special often enough.
By a chef's standard, we like our pasta overcooked, so 65c pasta it is! Very occasionaly will get egg pasta, but usually just the cheapo penne.