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On the topic of pasta, a couple other random thoughts:
1. You can emulsify a LOT of olive oil into a red sauce by aggressively boiling it covered for 2-3 minutes as long as your red sauce used tomato paste. If you have -good- olive oil, give it a shot! https://www.amazon.com/gp/product/B00BGBL114/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
1. You can emulsify a LOT of olive oil into a red sauce by aggressively boiling it covered for 2-3 minutes as long as your red sauce used tomato paste. If you have -good- olive oil, give it a shot! https://www.amazon.com/gp/product/B00BGBL114/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
2. Even if you don't go for the fancy-pants pasta brands, just know that De Cecco is laughably superior to Barilla, is made with brass dies so it has a rough starchy surface, is generally sold anywhere Barilla is, and is typically only 70-80 cents more a box at most.
3. Never, ever ever, eeeeeeeever EVER, buy pre-grated or shredded cheese of any kind.
It has anti-caking agents in it (usually just low-grade cellulose), to prevent it from sticking in the jar....
Which will totally fuck up the consistency of any sauce you are putting it in.
It has anti-caking agents in it (usually just low-grade cellulose), to prevent it from sticking in the jar....
Which will totally fuck up the consistency of any sauce you are putting it in.
