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by conductr
866 days ago
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Fresh versus dry is the biggest distinction to me. I do notice some improvement in the $5 vs $2 dry pasta brands and usually make that indulgence. Anything priced higher I’ve not noticed enough difference to make it worth it. Also, not sure if this is super wide spread but, my grocer carries frozen fresh pasta which is a bit pricy IMO but makes sense in some occasions. Even though I think fresh is top notch, I most likely won’t go through the time investment to DIY it. For me, when I’m in that type of mood it’s time to visit an Italian restaurant that makes fresh pasta |
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