Went for a top-up shop this evening in Tesco and found this offer. Other types on offer, but not fussili, which is my favourite
Only pasta that I have used in the last 20 years since working with Italians.
Great for cooking in bulk and freezing- other pasta tends to go gloopy if you do this.
Top comments
sunnyhot
6 Jan 1610#5
Being born and bred in the UK I eat any pasta as long as I have chips on the same plate :wink:
mattmerch
7 Jan 163#17
i import italians to make my pasta from scratch
angelo15
6 Jan 163#1
hi thanks im italian and i prefer de cecco or barilla.Thats a good price i will go to my locsl tesco.Heat added and buon appetito
All comments (30)
angelo15
6 Jan 163#1
hi thanks im italian and i prefer de cecco or barilla.Thats a good price i will go to my locsl tesco.Heat added and buon appetito
gdornogd to angelo15
6 Jan 16#2
gracias
MrMazzyBoy to angelo15
6 Jan 16#4
Being Italian too I only eat Molisana, which is only available from Italian deli's ...Heat added because its pasta!! lol :smiley:
akexuk to angelo15
7 Jan 17#30
Really? Barilla is utter **** compared to De Cecco...
zabada
6 Jan 161#3
it's actually "grazie"
sunnyhot
6 Jan 1610#5
Being born and bred in the UK I eat any pasta as long as I have chips on the same plate :wink:
edgeone to sunnyhot
7 Jan 16#19
Along with rice and curry sauce of course!
baggielad
6 Jan 16#6
Heat for the price, but I prefer Barilla
wpj
7 Jan 16#7
Waitrose has a wider range but never at this price.
mel456 to wpj
7 Jan 16#9
they sometimes do it on offer for £1..
angelo15
7 Jan 16#8
ciao also molisana is another really good.Also i get occasionally from costo pasta garofalo.I didnt know about this make but friends/relative from italy told me about.Buon anno
Banterlicious
7 Jan 16#10
Good pasta, they used this in an Italian restaurant I worked in. I get Garofalo from Costco which is also good.
Elevation
7 Jan 162#11
Shouldn't even a half decent Italian restaurant be making it themselves not chucking packet stuff in a pot? :confused:
Feel free to name and shame them.
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Opening post
Only pasta that I have used in the last 20 years since working with Italians.
Great for cooking in bulk and freezing- other pasta tends to go gloopy if you do this.
Top comments
All comments (30)
Feel free to name and shame them.