The super chef explains what you should look for when buying dried pasta.
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This is called Orro Napoli. Orro de Napoli it's [FOREIGN].
What I like are [FOREIGN], [FOREIGN], Barilla, this one, and
[FOREIGN]. It's worth spending an extra buck a bag, or
even two bucks. That's 300%, When you think about the
quality of food you can eat by adding three dollars,
which is 300 hundred percent when you're making four portions
of it. Buy a pasta that's [UNKNOWN] made, extruded through
bronze dye, and dried very slowly. What it does, in
addition to tasting better and being better for you, it
also gives you a window of over cooking this. If
you miss it by 30 seconds and it's an American
pasta, it will turn into cremates. If you miss an
Italian pasta by thirty seconds, it's still damn good. [LAUGH]