In article >,
"Nancy Young" > wrote:

> "Vilco" > wrote
>
> > Since you have there a packet of pasta I know of, I'd like to know a
> > thing: does it indicated the recommended cooking time? Here in Italy, on
> > linguine Garofalo it says "11 minutes", but I naver cooked them so little:
> > always around 12,30 - 13 minutes, or they would be too much "al dente". I
> > know people, expecially from southern Italy, who cooks them*less* than the
> > recommended 11 minutes.
>
> Maybe the directions are in American minutes and not Italian?
>
> Just a thought.
>
> nancy


Barb whomps Nancy upside the head. <wiping coffee from screen>
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

Victor Sack wrote:
> margaret suran > wrote:
>
>> Dear Bubba, Stan, Sue, Sheryl and I spent a nice day together. One of
>> our stops was the Chelsea Market and one of the stores there is
>> Buonitalia, a large Italian gourmet shop. I bought a one pound package
>> of Linguine, Lucio Garofalo, La Pasta De Gragnano, for $1.15 and will
>> try it the next time I make that kind of pasta.
>
> This is very inexpensive. Such pasta costs nearly four times as much
> here, for some strange reasons. As I posted before, I must try to find
> an Italian online source willing to send me pasta. I found one, but
> their postage charges are extortionate, negating any possible savings.
>
>> It was the only one
>> from a previous list of pastas that you and Giusi (or someone else)
>> mentioned and that I remembered.
>
> I believe it was Vilco.
>
>> They carry several more, but no
>> Lantini. I can get that at Agata & Valentina, they have a large
>> selection of different colors and shapes there.
>
> Do they carry their Taganrog line? If so, how much does it cost? Here,
> it costs about 3.80 euros for 250 g. Compared to some other pastas,
> this is still cheap, though. Cipriani pastas cost something like 6.80
> euros per 250 g.
>
> Bubba

I treated myself to a box of Latini's Taganrog when I went to Agata &
Valentina during the week. It also says Grano duro pastificato in
purezza on the box, as well as Riccioli.

I paid $7.99 for the 500 gram box.

Marcel told me already not to try it out on him. (

margaret suran > wrote in news:TGhfi.435
:

> Victor Sack wrote:
>> margaret suran > wrote:
>>
>>> Dear Bubba, Stan, Sue, Sheryl and I spent a nice day together. One
of
>>> our stops was the Chelsea Market and one of the stores there is
>>> Buonitalia, a large Italian gourmet shop. I bought a one pound
package
>>> of Linguine, Lucio Garofalo, La Pasta De Gragnano, for $1.15 and will
>>> try it the next time I make that kind of pasta.
>>
>> This is very inexpensive. Such pasta costs nearly four times as much
>> here, for some strange reasons. As I posted before, I must try to
find
>> an Italian online source willing to send me pasta. I found one, but
>> their postage charges are extortionate, negating any possible savings.
>>
>>> It was the only one
>>> from a previous list of pastas that you and Giusi (or someone else)
>>> mentioned and that I remembered.
>>
>> I believe it was Vilco.
>>
>>> They carry several more, but no
>>> Lantini. I can get that at Agata & Valentina, they have a large
>>> selection of different colors and shapes there.
>>
>> Do they carry their Taganrog line? If so, how much does it cost?
Here,
>> it costs about 3.80 euros for 250 g. Compared to some other pastas,
>> this is still cheap, though. Cipriani pastas cost something like 6.80
>> euros per 250 g.
>>
>> Bubba
>
> I treated myself to a box of Latini's Taganrog when I went to Agata &
> Valentina during the week. It also says Grano duro pastificato in
> purezza on the box, as well as Riccioli.
>
> I paid $7.99 for the 500 gram box.
>
> Marcel told me already not to try it out on him. (
>

8 bucks a lb for pasta, seems steep to me. But I have access to various
flours...as I live in Manitoba. The wheat from here is exported to make
pasta.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

margaret suran > wrote:

> I treated myself to a box of Latini's Taganrog when I went to Agata &
> Valentina during the week. It also says Grano duro pastificato in
> purezza on the box,

It means "hard (durum) wheat of a single variety made into pasta".

> as well as Riccioli.

It is a curly pasta shape.

> I paid $7.99 for the 500 gram box.

I'd have to pay an equivalent of almost $10 here.

> Marcel told me already not to try it out on him. (

Marcel is way too young, a mere ragazzo, else he would have remembered
that it was the Taganrog wheat that made pasta popular in America. It
was pasta made with that wheat that was imported from Italy for many
years in the 19th and the beginning of the 20th century.

Bubba