FabulousFoodBabe

The more expensive a dried pasta is, the better the product. Regrind is used for most of the cheaper brands, and that makes the water foam and the pasta can gum up quickly. (Regrind is made from the stuff left over in the extrusion machines -- it's removed, dried, and pulverized and used in another batch.) Barilla and DeCecco are favorites favorite among national brands -- but I like the little cello bags with Italian names and plain labels, that I get at the local market, too.

Have you considered ... -Combi oven -Water taps on the hot line -Steam kettle -Robo-prep-b*tch (Have you ever seen one of these? They're really cool: you put the stuff in that you want prepped, type in how you want it done, push a few buttons, and out it comes. No sassing, no cigarette breaks, no drama, no 'Chef, I'm so ready to move onto the line' after a week,' no necking with waiters in the walk-ins ...) The only thing better than new restaurant equipment, is new shoes. Fabby