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Has Anyone Else Noticed – There is Thick vs. Thin Pasta?

For example, your standard med sized pasta shell you buy at the grocery store (Barilla, store brand, etc.) it’s got a thin for the lack of a better word “membrane”, but you go to a restaurant that serves pasta shells, and they have nice THICK shells that are I would almost say doughy (but not in a bad way). I am in love with Panera Bread’s Mac and Cheese, and I found a mimic recipe for it out on the web, but I think one of the key factors in their pasta is that it is thick! Not the thin stuff you buy for $1.00 at the store; where can I buy the thick kind, and what brands make it? Thanks!!!!

There are probably hundreds of pasta types commercially manufactured, as well as what an individual place might make in their own kitchen. You just have to choose the type you like. If you have any Italian groceries where you live, they will have a far greater selection than the average supermarket does. One tip: I always buy pasta made in Italy. It cooks firmer than almost any domestic brand, doesn’t turn to mush as easily even in a casserole type dish.

How to cook Bucatini Pasta all’Amatriciana