On Sunday, November 4, 2018 at 5:12:53 AM UTC-10, Gary wrote:
> Pamela wrote:
> >
> > How can "ready pasta" be truly al dente? Ugh.
>
> It wouldn't be al dente at all but I laugh at this fascination
> about "al dente." I have absolutely no problem with soft pasta. I
> make my own pasta maybe half the time and best thing to do is
> cook it within an hour or so. The fresh pasta is still soft,
> cooks very quickly and certainly never al dente. It's the best in
> the universe and that's why I even bother to make it. The fresh
> taste and mouth feel is so much superior, imo.
>
> That dry pasta sold is mostly a stale mess. Takes long to cook
> just for rehydration. Get tired of waiting forever for it to
> cook? Just take it out early and proclaim you like al dente. No
> thanks.
>
> I use Mario Batalli's recipe for pasta and egg noodles. Very
> simple and very good fresh made.

I had some great noodles tonight. It's made by Sun Noodle and it's ramen type noodle. This stuff was sitting in the refrigerator for quite a while. My daughter had to ask me to inspect it for mold. There did not appear to be any. This stuff is fresh, refrigerated. noodles and requires only a couple of minutes to cook up. My daughter cooked them up perfectly - a skill that I did not know she had.

Sun Noodle only makes fresh noodles and they make the product for most of the ramen shops in Hawaii and certain parts of the mainland. If you can get your hands on some, you should grab it forthwith.

https://www.seriouseats.com/2014/04/...socks-off.html