I“M searches for four things in pasta. First, their ability to withstand during cooking: Good pasta retains the structure and shape, which helps them to maintain flavor and digestion, which is the second and third things that I am looking for. The fourth that I am looking for-its ability to carry the sauce. This fourth aspect is interesting, because, although the most amazing texture is similar to the sanding paper, it is a good tail of sauce clearly, but some of the most smooth surfaces apparently are amazingly good with the sauce, which is why the experience of different brands can be really worthy of attention.
For the test, I looked at the raw spaghetti, its color and its texture, then cook it according to the thumb base of salted water with 10 grams of salt per 100 grams of pasta. Always bring the water to the boiling, then add the salt, then stir it, before adding the pasta and allowing it to boil again before starting the temporary.
I also cook all pasta according to the packages recommendations: If I offered a group ranging from nine to 11 minutes, I did 10, set time for 30 seconds before I give myself enough time to take it out (at home, I usually give it a minute less than the recommended time). All dried pasta is made of dough (dough) of cruel wheat and water, which is confident through holes in round panels called dies to form shapes – and yes, is He is Like pressing Play-Doh through a plastic piston when he was a child.
If the package notes “it is removed through the bronze”, then this is what was died, and what gives the surface of the teaspoon, which is a good thing to lock the sauce. Teflon dies produces a smoother surface, which can also be fun. Take a look at the raw pasta and tattoo: some are really the smell of wheat, others of wax. After it is done, the noodles need to dry, the place where the true art of the pasta maker lies, and different shapes have different needs.
Best supermarket spaghetti
Best all of the founder:
Parilla Spaghetti
1.40 pounds (500 grams) in Sensbury
1.50 pounds (500 grams) in Morrison
★★★★
Although the strands do not clearly contain rough tissue, they have a texture by simply cooked and carry the sauce well. The proposed timing was for nine minutes immediately, the pasta was muscle and had a really decent flavor. Standard but loved and enjoyable pasta works brilliantly with invalida and other seafood.
Better boasting:
Rummo Spaghetti
2.15 pounds (500 grams) in Okado
2.15 pounds (500 grams) in Amazon
★★★ ☆
Spaghetti GrossiOr “large spaghetti”, with a dusty side and an approximate texture, such as salt on the skin. The very specified cooking time for 11 minutes was accurate. Rifi is the word that comes to mind, as she does a concentrate, which makes it feel like a pasta dominating. It has a nice, clear flavor, as wheat comes in a rare way. We enjoyed this with tomato sauce sausage.
The best deal:
Lidel Parisa Spaghetti
★★★ ☆
Thin, shiny, somewhat wax, and seven minutes, the shortest recommended cooking time, which was immediately. The appropriate amount of packages can be beautiful for winds around a fork, and a wonderful example of how the noodles of a good value cooked over the appropriate time are satisfactory and rewarding. We enjoyed the rest of the package with soft tomatoes and basil sauce.
The rest …
Iceland Raju Spaghetti
1.25 pounds (750 g) in Iceland
★★★ ☆
Almost brilliance here, but also an enjoyable texture. This was the only package that noticed the importance of boiling, not moderate heat. As recommended, we cook it for 11 minutes, and that was on the spot, as a company produced well The DentThe well-assigned spaghetti-which is very enjoyable because this is composed of medium flavor. We have given the rest of the package Amatriciana It was very fun.
De cecco spaghetti
£ 2 (500 g) in Sensbury
2 pounds (500 g) in Tesco
★★★ ☆
Thin, slightly transparent and slightly tight makes this pasta with a look. Break in 10 minutes – The Denttrusted. Perhaps there is no great texture or a deep flavor, but it is however it is a little wax, which some may find attractive.
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Garofalo Spaghetti
2.35 pounds (500 grams) in Okado
2.35 pounds (500 grams) in Amazon
★★★ ☆
Strong appearance, dust, but not rustic. Hold the cooking time for 10 minutes recommended very well. Really reliable pasta in cooking and flavor.
Acado Spaghetti
★★★ ☆☆
Very smooth to look at, but not shiny/waxy, slightly transparent. The recommended cooking time for 11 minutes was fine, and he had almost standing (it was close to the gum), but in a second attempt, it was nine and a half minutes much better. It contains a decisive wheat flavor, and is often outdated: very decent.
M & S made in Italy pasta
2.30 pounds (500 grams) in Okado
★★★ ☆☆
It is good to look at it, with a bit of a little dust and a clearly rough texture. I followed the recommended cooking time for 11 minutes, and the pasta maintained a good structure and the flavor of Josie, although the next time I would have taken it out after 10 minutes. The most sophisticated strings will suit all classic Roman Pasta: Carbonara, Amatriciana, Cacio E Pepe …
Sainsbury spaghetti
★★ ☆☆☆
Very soft and shiny to look. The recommended cooking time is from eight to 10 minutes, so it did nine. Relatively well with cooking, although smoothness made it look a bit wave, and the lack of texture was not useful with smooth tomato sauce; The most richer sauce may work better, and always carefully grated cheese to combine things. He had almost no flavor.
Tesco Spaghetti
★ ☆☆☆☆
Very thin and almost transparent. The proposed timing range ranges from nine to 11 minutes, so I gave it 10, after which it was fed, so diverted. So I tried again nine minutes and was very crunchy and cheerful from the outside. my darling.
