Garganelli Board

Purchased. It doesn’t appear to scale well, but for making a pound of not-quite-penne I think it should do and for ten bucks I’m in.

I wouldn’t consider myself an “authority” but I have some experience in this arena and I feel fairly strongly about this: extrusion is for chumps. If you’re going to take the time to make your pasta by hand then roll it or cut it. Do not extrude it. I’ll buy penne from time to time (not fucking Bari**a. Never Bari**a.) for the same reasons that I’ll buy a frozen pizza – it’s not great, but it’s cheap and expedient. I’m not spending my time to make the dough and then waste it by extruding it. It’s slow, it’s more difficult than it should be, it makes crappy fragile pasta that doesn’t dry well, there is zero control over thickness or texture…shit, man, just don’t do it.

On a related note: JoJo is either a hero or a prick, I can’t decide which. Or maybe it’s his grandmother’s fault. Or maybe none of these are mutually exclusive. My point is this: I care a lot – perhaps too much – about the pasta that I eat and serve to my family, and I directly blame JoJo and/or his grandmother.

Example: I went to an offsite lunch for a couple of engineers moving on to other parts of the company last week. It was at an “Italian” place. (Side note: “Italian” requires quotes in the Bay Area as it pertains to food.) I should have gotten the lamb chops – because omg lamb chops – but I’m a little sensitive to ordering a $30 lunch in a party of 25 when I’m not paying, even if it is Silicon Valley. Someone else got the chops and I’m still a little jealous.

…I ordered a pizza.

I ordered a pizza because I don’t know anything about how they make – or, more likely, source – their pasta. Could be fucking Bari**a for all I know. Maybe that’s just paranoid but I wasn’t willing to take the chance, particularly not at an “Italian” restaurant whose menu featured two paella dishes. (wat?)

In short: I ordered a pizza because I would not risk the possibility of being served substandard pasta. Perhaps it’s limiting – even crippling – to my “restaurant” experience, but I just won’t do it.

At any rate I should have the board this week (huzzah for Amazon Prime!) We’ll see how it works out. 🙂


One Comment on “Garganelli Board”

  1. Gina says:

    Good to see that someone else actually cares about how things are made also! And not to be an utter snob, but Italian food is difficult to find in most of America. “Italian” food, on the other hand, abounds!! Hope your gnocchi turn out well.

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