Anonymous wrote:I haven't tried these but only by Setaro. Not sure where it sits on the premium scale.

*buy

I haven't tried these but only by Setaro. Not sure where it sits on the premium scale.

De Cicco is not "premium" - if you can buy it at a regular grocery store it's not fancy.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:One thing to consider is “enriched” wheat flour. Basically the u.s. allows folic acid to be sprayed in wheat. That’s what makes it “enriched.” About 50-60% of humans don’t tolerate folic acid. Were suppose to ingest folate, which our body converts to folic acid. It’s why many people feel sick or have digestive issues after eating wheat. The Italian and organic pastas just have normal flour typically. I find i feel much better after eating organic or Italian pasta. It’s worth it imo.

De Cecco has folic acid.

https://www.vitacost.com/de-cecco-12-spaghetti-1-lb-1?&CSRC=GPF-PA-024094070121-google_pla_gen_pro_food+%26+beverages-&network=g&keywordname=&device=c&adid=92700074073513659&matchtype=&gclick=CjwKCAjwmrqzBhAoEiwAXVpgoncIAlJMuYbbjsKfbzTVmqMPATSwz5if8Wia1_Lo_XSLQ_hvfEpEAxoC54oQAvD_BwE&ds_agid=58700008150894544&targetid=&gad_source=1&gclid=CjwKCAjwmrqzBhAoEiwAXVpgoncIAlJMuYbbjsKfbzTVmqMPATSwz5if8Wia1_Lo_XSLQ_hvfEpEAxoC54oQAvD_BwE&gclsrc=aw.ds

I don’t think that’s added folic acid, I think that folic acid you’re body converts from folate, but not 100% sure.

I stand corrected. The organic stuff from Whole Foods doesn’t have folic acid.

Op- I’d stick to organic pasta.

Post had an article recently that bronze cit pasta is worth it because the rougher cut retains sauce.

I buy the expensive stuff if it’s a fun shapre and not too expensive but I doubt I cuold tell the difference in a blind taste test.

Anonymous wrote:One thing to consider is “enriched” wheat flour. Basically the u.s. allows folic acid to be sprayed in wheat. That’s what makes it “enriched.” About 50-60% of humans don’t tolerate folic acid. Were suppose to ingest folate, which our body converts to folic acid. It’s why many people feel sick or have digestive issues after eating wheat. The Italian and organic pastas just have normal flour typically. I find i feel much better after eating organic or Italian pasta. It’s worth it imo.

Source?? Folic acid allergies are extremely rare— if 50-60% of people are intolerant to it you’d think there’d be some evidence beyond an internet board.

The reason the US and other countries enrich flour is because folic acid is the best way to reduce neural tube birth defects.

Anonymous wrote:

Anonymous wrote:One thing to consider is “enriched” wheat flour. Basically the u.s. allows folic acid to be sprayed in wheat. That’s what makes it “enriched.” About 50-60% of humans don’t tolerate folic acid. Were suppose to ingest folate, which our body converts to folic acid. It’s why many people feel sick or have digestive issues after eating wheat. The Italian and organic pastas just have normal flour typically. I find i feel much better after eating organic or Italian pasta. It’s worth it imo.

De Cecco has folic acid.

https://www.vitacost.com/de-cecco-12-spaghetti-1-lb-1?&CSRC=GPF-PA-024094070121-google_pla_gen_pro_food+%26+beverages-&network=g&keywordname=&device=c&adid=92700074073513659&matchtype=&gclick=CjwKCAjwmrqzBhAoEiwAXVpgoncIAlJMuYbbjsKfbzTVmqMPATSwz5if8Wia1_Lo_XSLQ_hvfEpEAxoC54oQAvD_BwE&ds_agid=58700008150894544&targetid=&gad_source=1&gclid=CjwKCAjwmrqzBhAoEiwAXVpgoncIAlJMuYbbjsKfbzTVmqMPATSwz5if8Wia1_Lo_XSLQ_hvfEpEAxoC54oQAvD_BwE&gclsrc=aw.ds

I don’t think that’s added folic acid, I think that folic acid you’re body converts from folate, but not 100% sure.

Super premium pasta available locally.

https://www.olio2go.com/products/tirrena-pasta-penne-rigate-frescobaldi

Anonymous wrote:One thing to consider is “enriched” wheat flour. Basically the u.s. allows folic acid to be sprayed in wheat. That’s what makes it “enriched.” About 50-60% of humans don’t tolerate folic acid. Were suppose to ingest folate, which our body converts to folic acid. It’s why many people feel sick or have digestive issues after eating wheat. The Italian and organic pastas just have normal flour typically. I find i feel much better after eating organic or Italian pasta. It’s worth it imo.

Seriously? Wild. I never knew this.

Anonymous wrote:One thing to consider is “enriched” wheat flour. Basically the u.s. allows folic acid to be sprayed in wheat. That’s what makes it “enriched.” About 50-60% of humans don’t tolerate folic acid. Were suppose to ingest folate, which our body converts to folic acid. It’s why many people feel sick or have digestive issues after eating wheat. The Italian and organic pastas just have normal flour typically. I find i feel much better after eating organic or Italian pasta. It’s worth it imo.

De Cecco has folic acid.

https://www.vitacost.com/de-cecco-12-spaghetti-1-lb-1?&CSRC=GPF-PA-024094070121-google_pla_gen_pro_food+%26+beverages-&network=g&keywordname=&device=c&adid=92700074073513659&matchtype=&gclick=CjwKCAjwmrqzBhAoEiwAXVpgoncIAlJMuYbbjsKfbzTVmqMPATSwz5if8Wia1_Lo_XSLQ_hvfEpEAxoC54oQAvD_BwE&ds_agid=58700008150894544&targetid=&gad_source=1&gclid=CjwKCAjwmrqzBhAoEiwAXVpgoncIAlJMuYbbjsKfbzTVmqMPATSwz5if8Wia1_Lo_XSLQ_hvfEpEAxoC54oQAvD_BwE&gclsrc=aw.ds

I grew up on the cheap stuff and I enjoy DeCecco for its mouthfeel and some shapes.

I like the tennis racket "rachette", the inch long shells, and the spinach linguine.

I find the quality differences less noticeable for spaghetti and penne.

Kids won't care. For grownups, it may depend on the dish. The more sauce and the mushier the pasta can be, the less it matters.

I have never seen Garofalo.

Where I live, DeCecco isn't extremely expensive. I think I might have even bought it at Target long ago. If you have a store that's marking it up too much, try Amazon.

They're made with a different kind of flour. Even people with (legitimate) gluten sensitives may be ok with the premium brands.

One thing to consider is “enriched” wheat flour. Basically the u.s. allows folic acid to be sprayed in wheat. That’s what makes it “enriched.” About 50-60% of humans don’t tolerate folic acid. Were suppose to ingest folate, which our body converts to folic acid. It’s why many people feel sick or have digestive issues after eating wheat. The Italian and organic pastas just have normal flour typically. I find i feel much better after eating organic or Italian pasta. It’s worth it imo.

Yes

Is a premium pasta like De Cecco, Garofalo, Rustichella, etc. worth the extra cost for taste and texture?