r/pasta

Hi everyone, I'm from South Korea. While pasta isn't exactly a staple food here, I personally enjoy it often because it's affordable and very easy to prepare.

Until recently, Divella was the only budget-friendly option, so that’s what I usually bought. However, brands like Barilla, De Cecco, and Rummo have started becoming available at more reasonable prices lately.

Even so, there's still a noticeable price gap between these brands, so I'm debating whether the premium ones are worth the jump. I was curious to know what people abroad think of these prices!

Note:

• I used AI to translate the product info in the image.
• In Korea, all listed prices already include a 10% VAT, so keep that in mind when comparing.

First time making this. It came out really well, nice and spicy.

I used pancetta as I couldn’t find guanciale locally at the moment.

A 1/4lb slab of pancetta
3 fresh chilis
About 4oz white wine from Regaleali in Sicily
A can of San Marzanos.
250g zitelle rigate from Irollo by Sanniti
About a quarter cup of pecorino Romano at the end off heat.
Garnished with some crispy pancetta and more cheese.

Loosely inspired inspired by the roman "pasta alla zozzona" we made this dish with leftovers from the refrigerator.

We didn't have fresh tomatoes but only a bit of tomato paste, instead of pecorino we used grana padano and we added a bit of fresh cream (optional). Speck instead of guanciale.

Also spaghetti instead of rigatoni.

So we pretty much changed everything.

INGREDIENTS: a bit of sweet or spicy salsiccia, a piece of speck, one egg yolk, one TBS of tomato paste, a handful of grated grana padano, one TBS of toasted peppercorns, a dollop of fresh cream (optional), a drizzle of white wine

PREPARATION: clean the salsiccia from its skin, cut the speck into chunks -> a skillet on moderate heat -> add the speck and a bit later the salsiccia, cut into pieces -> roast them, don't burn them -> deglaze with a bit of white wine -> when it evaporates add the tomato paste and a bit of hot water, cook out the tomato paste -> add the spaghetti and cook "pasta risottata style" -> add a bit of more water so the pasta doesn't stick to the bottom of the pan when needed -> add a dollop of fresh cream (optional) -> when the pasta is al dente remove from heat and add the egg yolk -> stir and toss to prevent it from scrambling and to make it creamy -> add the freshly milled peppercorns -> toss -> add the grated hard cheese -> toss -> plate up and enjoy

Quick and delicious. With or without fresh cream. 😋🍝

Lasagne made from Linguine,I didn't have any Lasagna Sheets though it still tasted delicious & all was eaten... 🤷🏼‍♀️😋 😂

I slow cooked this bolognese for almost 5 hours

Farmers market stall in London. Pasta had a chewy texture.

Absolutely nil points for looks, but thankfully many points for flavour:
Last night I finished work at around midnight but was granted today off in lieu so I stayed up a little later to cook a more involved pasta dish than I might usually do.
It was inspired by a raft of pasta dishes I had in Sicily rather than being one set recipe.

Started with a shallot and garlic clove, and two anchovies.
Sweat those down before adding some tinned sardines and golden raisins and cooking on low whilst the pasta cooked.

Added capers, parsley and pinenuts at the end.

Finished with more parsley, some lemon zest and breadcrumbs.

This was super savoury and filling despite the pasta portion itself being smaller than I’d usually have.

Finished off a bottle of light red as didn’t want to open anything specific.

Fresh basil pesto, emulsified with a touch of hot pasta water until creamy, tossed with homemade noodles

For those living in New England, we need to start buying this over the enriched flour garbage currently on the shelves of your local supermarket

It came out pretty good. A bit salty as I had to use pancetta instead of guanciale for lack of availability.

I used a 70/30 blend of Pecorino and Grana Padano.

The gluten free pasta is extremely starchy so it was pretty sticky. I added some extra, hot pasta water to make it creamy again.

Next time I’ll definitely find some guanciale as it’s less salty.

I followed the recipe from Luciano Cucina in Rome. There’s a great video on YouTube from Aden Films. Check it out if you haven’t already.