Hello, my name is Mary and I am pasta making challenged. Many times I have attempted to make fresh, homemade pasta; I even had an actual pasta making machine; and failed miserably time after time. I eventually sold the machine at a garage sale and I was very happy to see a stranger walk away with my nemesis.
Brands like Ronzoni, Barilla and San Giorgio offered me the dried variety which encompassed every shape and size imaginable; while Celentano and Rosetto provided ravioli and tortellini. Many other brands have surfaced throughout the years; trial and error has taught me which to remain loyal to, and which to avoid at all costs.
Then came the fresh pasta craze and everyone and their mother was putting out some sort or another. I tried many and am happy to say that I have found one brand that seems to remain in the lead; Buitoni. Now I have to admit, I will buy their fresh pastas, but when it comes to sauces I still make my own. Sorry Buitoni, that's just the way I roll.
homemade pasta sauce or a light tomato vodka cream sauce; Alfredo sauce does not go well with this pasta.
What I like about Buitoni is that I can buy their items on sale and they freeze very well. With cooking, the pasta does not become gummy like some other frozen pasta brands might do. They stay intact, so the fillings are not oozing out into the boiling water.
So, if you are pasta making challenged like me, but would like to have a meal of fresh pasta, try Buitoni.
and should be enjoyed everyday.
Utah, Colorado, New Mexico and Arizona.
Sunday, April 15, 2012
Buitoni - Savior of the Pasta Making Challenged.
Posted by Mary Cokenour at 8:15 AM 0 comments
Labels: Buitoni, dried pasta, food blog, food porn, fresh pasta, frozen pasta, garlic, homemade pasta sauce, Italian, Mary Cokenour, pasta, pasta machine, product review, recipes, tomato vodka cream sauce, tortellini
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