veggie_guy80 wrote:soniczip, is it the same for pasta made in the UK at Italian restaurants would you say? I thought *all* pasta in restaurants was made with egg??
i ate pasta abroad and never liked it. i never was offered "egg" pasta and if i was, i would have recognized it by its texture and consistency. you shouldn't have any problem as long as you ask for spaghetti, maccheroni or penne. you see, "egg" pasta is much softer than "durum wheat" pasta. but clearly what xrodolfox experienced is not what you should expext in italy:
xrodolfox wrote:So... in practice in the US, most restaurants use vegan (dry) pasta. Only a few silly specialty places use FRESH home made pasta, and those places usually advertise and price their efforts on their menu. Unfortunately, those fresh pasta endeavors are rarely al dente and instead mushy doughy messes. Yuck.
that's probably because they don't know how to prepare it in the first place. my grandmother used to make the best fresh pasta ever (i wasn't vegan back then). every single italian will declaim the absolute superiority of fresh pasta. fresh pasta is something for special occasions, like a family dinner, a wedding, ... whatever; it's something you don't cook everyday. as far as taste is concerned, fresh pasta is the best. i'm not speaking about uk, usa, or other countries. i'm only speaking about italy.
as an italian travelling here and there (canada, usa, south america, france, ireland, uk) i had the ... hem!, pleasure of tasting different versions of "italian" pastas and pizzas. believe me, it's not the real thing.