What's a good pastar?

What's a good pastar?

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  1. 4 weeks ago
    Anonymous

    Barilla is nice for the price, their sauces are good and their pesto is great, good value brand

  2. 4 weeks ago
    Anonymous

    Prince > Barilla

  3. 4 weeks ago
    Anonymous

    whatever's cheapest.
    it all tastes pretty much the same anyway.

    • 4 weeks ago
      Anonymous

      Tastelet detected

  4. 4 weeks ago
    Anonymous

    I don't eat Barilla pasta because they are avowedly homophobic.

    • 4 weeks ago
      Anonymous

      wtf i love Barilla now

    • 4 weeks ago
      Anonymous

      omw to buy some barilla now thanks anon

    • 4 weeks ago
      Anonymous

      Source? I'm already buying Barilla when it's on sale (Girandole N°34 best pasta) but I might as well have a second reason.

      • 4 weeks ago
        Anonymous

        https://www.nbcnews.com/businessmain/barilla-pasta-barons-anti-gay-comment-prompts-boycott-call-8C11269315

        If gays "like our pasta and our advertising, they'll eat our pasta, if they don't like it then they will not eat it and they will eat another brand," he said.

        • 4 weeks ago
          Anonymous

          sounds based? Every company should have this mindset rather than bending over

          • 4 weeks ago
            Anonymous

            how about, you say you support gays, and you make gays your entire c-suite
            OR
            Israel sends some cruise missiles to flatten your homophobic pasta factory for good

        • 4 weeks ago
          Anonymous

          >"I would never do (a commercial) with a homosexual family, not for lack of respect but because we don't agree with them. Ours is a classic family where the woman plays a fundamental role," Barilla, 55, said in an interview with Radio 24 on Wednesday.

          This is already considered homophobic now and enough to get legacy media to run a smear campaign against you and your company.
          Truly, I wish for this world to burn.

          • 4 weeks ago
            Anonymous

            maybe gay people don't want to be invisible and left out

            • 4 weeks ago
              Anonymous

              >You don't get it
              >I NEED to be visible to EVERYBODY at ALL TIMES

              Man... gays are so fricking annoying.

              • 4 weeks ago
                Anonymous

                he wants gays to be completely invisible, and never appear in media
                nobody is saying only gay families, he's saying never include them

              • 4 weeks ago
                Anonymous

                Quote? Source? Citation?

              • 4 weeks ago
                Anonymous

                he's not saying never include them, he's only saying he'll never personally include them which is his choice. Other pasta companies can do whatever the shit they want. Consumers can shift their pasta allegiances (or not) accordingly. All is well with the world.

            • 4 weeks ago
              Anonymous

              Then they should stop being sex deviants and join civilized society.

              • 4 weeks ago
                Anonymous

                >gays repress
                >marry opposite sex
                >this produces more genetic gays
                >cycle keeps repeating
                >wait why do gays keep popping up in every single generation at near fixed ratios this can't be happening to ME

              • 4 weeks ago
                Anonymous

                First you're begging the question that gay is genetic. I think it's more likely to be learned behavior, probably resulting from some prepubescent trauma. And second, I'd be fine with a constant 1%-3% or whatever of gays in the population as long as they don't demand equal treatment based on their degenerate lifestyle choices.

              • 4 weeks ago
                Anonymous

                >learned
                >in a society that screams from a young age to not be gay and that gay is weird and disgusting
                >keeps popping up in societies that criminalize it and try their hardest to not accept it
                maybe that's uh cuz its genetic

              • 4 weeks ago
                Anonymous

                It's probably epigenetic, which puts it in between "learned" and "genetic." The switch is coded into the genes, but it's in the off position unless certain external factors switch it on. The genes and the stimuli necessary to activate them are probably myriad in number, and broadly vary from one individual to the next. Or maybe not, idk I'm a loser not a scientist.

              • 4 weeks ago
                Anonymous

                >The switch is coded into the genes
                I find this plausible. If you think about it from an evolutionary bio point of view, homosexuality could be a population-control adaptation to keep a species from growing too fast and outstripping its resources. Maybe that's why the queers are becoming more numerous today: overpopulation, or the perception of overpopulation?

              • 4 weeks ago
                Anonymous

                >>in a society that screams from a young age to not be gay and that gay is weird and disgusting
                Do you live somewhere in the Middle East, Anon?

              • 4 weeks ago
                Anonymous

                >you're begging the question that gay is genetic
                >immediately proceeds to beg the question that gay is learned
                good job

    • 4 weeks ago
      Anonymous

      sounds based? Every company should have this mindset rather than bending over

      Except that they did bend over in the end.
      https://www.bloomberg.com/news/features/2019-05-07/barilla-pasta-s-turnaround-from-homophobia-to-national-pride

      • 4 weeks ago
        Anonymous

        Disgust

      • 4 weeks ago
        Anonymous

        gay nation

    • 4 weeks ago
      Anonymous

      Ill take 2 boxes.

    • 4 weeks ago
      Anonymous

      Whatever intern is working on the Barilla marketing team right now, he's got this shit figured out. Hire him and give him a raise.

    • 3 weeks ago
      Anonymous

      https://www.nbcnews.com/businessmain/barilla-pasta-barons-anti-gay-comment-prompts-boycott-call-8C11269315

      If gays "like our pasta and our advertising, they'll eat our pasta, if they don't like it then they will not eat it and they will eat another brand," he said.

      Did this homosexual genuinly fall for the 'Culinaly was never right-wing' disinformation?
      He seems to think we're joking around about not liking homos.

  5. 4 weeks ago
    Anonymous

    de cecco

  6. 4 weeks ago
    Anonymous

    I tried picrel several years ago and haven't looked back. I may be moronic, but to me it's distinctly and obviously better than any other brand of supermarket pasta I've tried. It feels profoundly silly to ship American wheat flour over to Italy, shape it into pasta, dry it, then ship it back here again, but whatever. It's good pasta.

  7. 4 weeks ago
    Anonymous

    >What's a good pastar?
    Well, that also depends on the sauce, as pasta is a sauce delivery device. Think about regular spaghetti compared to say fusilli in that regard.

  8. 4 weeks ago
    Anonymous

    ok i'll be that guy. I bought a pasta roller a few years ago and have been making my own pasta ever since. It's so incredibly easy to make that after my first few tries I felt like a moron for ever buying dry pasta. It's literally flour, water, oil, salt and sometimes an egg. So easy, and tastes so much better.

    • 4 weeks ago
      Anonymous

      I don't disagree with you, anon, but I like extruded pastas too, and I'm not equipped to make those at home. Once in a VERY great while I'll make a batch of tagliatelle but generally in our house we prefer bronze-cut extruded and dried pastas for everyday eating. Fresh pasta is more of a special-occasion kind of thing.

    • 4 weeks ago
      Anonymous

      I assume that machine can only make long, simple past like spaghetti, fettucini, etc. What if you want penne or macaroni?

  9. 4 weeks ago
    Anonymous

    Delverde is really good its the standard variety Costco stocks in the UK, not seen it any any regular shops but shouldn't be hard to get online

  10. 4 weeks ago
    Anonymous

    delverde

  11. 4 weeks ago
    Anonymous

    Whys there not as many brands for egg noodles?

  12. 4 weeks ago
    Anonymous

    Molisana, Rummo, Garofalo.

  13. 4 weeks ago
    Anonymous

    Felicetti, Faella, Gentile, Liguori, Dei Campi, Cipriani, Di Nola, Fabbri, Pietro Massi

  14. 4 weeks ago
    Anonymous

    love me some 'illa

  15. 4 weeks ago
    Anonymous

    I mainly like eating the bowtied ones. been eating a lot of pesto pasta with them

  16. 4 weeks ago
    Anonymous

    as italian,I suggest "la molisana"

  17. 4 weeks ago
    Anonymous

    >buy home brand pasta from local market
    >best fricking pasta I've ever made
    >go out of my way to buy more
    >not available anymore because they were sourcing from a high quality factory and became too expensive
    I can't have nice things

    • 3 weeks ago
      Anonymous

      Capitalism favours the cheapest shit for the commoners.
      Had the same problem in my country: a manufacturer was using 100% local fruit for jams and went out of business because people would rather save 2 dollars than help the country. This sort of thing has happened many times.

      Return to Feudalism for the return of high-quality goods, which favoured the nobility.

  18. 3 weeks ago
    Anonymous

    De Cecco is substantially better than the others. I once did a test where I put De Cecco and store brand penne in the same pot, cooked mixed together. Then they were so different that I could sort each penno into two separate bowls just based on the flavor.

  19. 3 weeks ago
    Anonymous

    I wish I could find a good locally made dried pasta. The closest I've found is a shop that makes their own pastas, but they're all the way out in Pasadena. That's a long way to drive for noods.

  20. 3 weeks ago
    Anonymous

    definitely not barrila, it's shit tier.

    De Cecco is best for it's price

    best available is probably rustichella d'abruzzo but it's really expensive.

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