MacGuffin
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- Mar 29, 2008
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Check out a brand called "De Cecco". Not sure if they export to USA but I wouldn't be surprised.
Also Rustichella d'abruzzo pasta is very good:
You can recognize good pasta by the slightly rough, matte surface. It comes from the brass forms in the presses. Most pasta makers use teflon forms nowadays, because they last longer. You can tell by the slick surface. Brass forms are only used by traditional pasta makers who don't produce in large numbers.
And if you like fresh, filled pasta like Tortellini or Ravioli, I can recommend Rossi:
But they have to be stored in the fridge and should be eaten within a week.
Also Rustichella d'abruzzo pasta is very good:
You can recognize good pasta by the slightly rough, matte surface. It comes from the brass forms in the presses. Most pasta makers use teflon forms nowadays, because they last longer. You can tell by the slick surface. Brass forms are only used by traditional pasta makers who don't produce in large numbers.
And if you like fresh, filled pasta like Tortellini or Ravioli, I can recommend Rossi:
But they have to be stored in the fridge and should be eaten within a week.
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