I live in Japan in a very small room. I'm unable to make fresh pasta so I searched for tonnarelli and found Rusticella d'Abruzzo however, they only have flavored ones, squid ink (black), spinach (green), and pepper (red) and I chose pepper. Is this good for Cacio e pepe? It does say it's good for arrabbiata.
Also, I've heard from Italians on youtube that brands that show temperatures used for drying pasta and it being around as low as 45C is said to be of high quality. I don't seem to find labels of temperatures in most brand like molisana or even Mancini. However, I discovered a small Italian grocery store nearby and found this brand Columbro and it states 45-50C temp was used for drying. Has anyone tried this before? Tried using it for pasta al pomodoro, and the sauce came out stronger. But then again, I used more ogranic tomatoes and this one was thin spaghetti. I usually eat thicker ones like quadrato or chitarra.
by lordlors
1 Comment
In my experience flavoured pasta sometimes doesn’t even actually taste of the flavour it’s claimed to have
Meaning I don’t think there will be any noticeable difference
So it’s going to be perfectly fine for cacio e pepe
At most you might have an extremely mild hot/paprika after taste , byt overall negligible
You can just try to cook literally 5 spaghetti to find out
As for the drying temp: I never paid attention to that because I just go by brands that are recognized as good
In your case what you have seems legit. If in doubt, chatgpt can do research for you to find out whether it’s an actual italian brand or something designed only to sell abroad