We Found That These Were The Best To Have On Hand All The Time. You Can Always Go Online & Get These Kinds Of Pastas If You Do Not Want To Search Forever In The Stores Or You Can Always Make Them Fresh – That'll Be A Sure Way To Impress Your Guests.
Check These Out!
Setaro:
Sara Jenkins likes this third-generation manufacturer from the town of Torre Annunziata, south of Naples. She uses it at Porsena in New York.
Campo:
Justin Smillie, chef at Il Buco Alimentari in New York, uses Campo's busiate (a thin corkscrew pasta) for its wheaty perfume and texture.
De Cecco: available everywhere
“I always have De Cecco wagon wheels in my cupboard for mac ‘n cheese,” says Anthony Strong of Locanda in San Francisco of his surprising choice.
Benedetto Cavalieri: available at Sur La Table
This fourth-generation producer from Puglia dries its pasta at low temperature for up to 40 hours. “They've been using the same traditional methods since 1918,” says fan Cathy Whims, chef at Nostrana in Portland, OR.
Do You Have Some Of These In Your Cooking Cabinets?
Let Us Know What Pastas Are Your Favorite & What They're Best Served With.
Let Us Know If You've Tried Any Of These Before!
Article Source: Tasting Table
If you’re Italian PLEASE….. Continue on lol