Probably Barilla, I haven’t bought it in a while but if we do buy pasta it’s usually that brand. Yeah, I do all the cooking and pasta is generally not an issue as far a doneness goes. Sauce? Varies. Alfredo, pesto, or some variant on red sauce.
And I can never cook them right! For some reason, even if I cook them for twice as long as the package instructions say, they’re still tough and gluey!?!
Orecchiette
Slippery little bastards fall off the spoon or scoot out from under a fork when you try to spear them.
Orecchiette is one of my favourite shapes. What brand do you buy and what kind of sauce do you combine it with?
Under no circumstances you should be boiling pasta for more than what indicated or it risks becoming too soft.
Probably Barilla, I haven’t bought it in a while but if we do buy pasta it’s usually that brand. Yeah, I do all the cooking and pasta is generally not an issue as far a doneness goes. Sauce? Varies. Alfredo, pesto, or some variant on red sauce.
I never had Barilla ones in recent memory but it might be that the sauce is too liquid so it doesn’t stick. I normally have orecchiette with broccoli or variations. Example: (in Italian) https://blog.giallozafferano.it/valeriaciccotti/orecchiette-ai-broccoli/
And I can never cook them right! For some reason, even if I cook them for twice as long as the package instructions say, they’re still tough and gluey!?!
Yep, the time between done and mush is pretty narrow.