When Good (and Expensive) Pasta Goes Bad


This is not the first time an expensive pasta disaster has occurred. Friends were coming over, so we bought the nicest pasta we could find, made in Italy from durum wheat, molded on copper dies, et cetera. It costs a lot, like $8, but it’s just a once-in-a-while splurge. But somehow, upon immersion in the boiling water, the pasta started to fly apart. It was a normal, gently rolling boil, the pasta cooked for about 10 minutes to al dente, but still, all that was left was shreds of pasta. And it only seems to happen (okay, it only happened once before) with expensive imported pasta! Maybe it got dropped one too many times between Italy and here, leaving imperceptible cracks. Has anyone else had this experience?

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